Crispy Fishcakes Lemon Mayo (Printable version)

Golden fishcakes with flaky white fish and potatoes served alongside a zesty lemon mayo.

# What you need:

→ Fishcakes

01 - 12.3 oz white fish fillets (cod or haddock), skinless and boneless
02 - 14 oz potatoes, peeled and cut into chunks
03 - 2 spring onions, finely sliced
04 - 2 tbsp fresh parsley, chopped
05 - 1 tsp Dijon mustard
06 - 1 large egg, beaten
07 - 1/2 cup plain flour
08 - 3.5 oz panko breadcrumbs
09 - Salt and freshly ground black pepper, to taste
10 - 2 tbsp olive oil, for frying

→ Lemon Mayonnaise

11 - 3.5 oz mayonnaise
12 - 1 small garlic clove, minced
13 - Zest and juice of 1/2 lemon
14 - 1 tsp Dijon mustard
15 - Salt and black pepper, to taste

# How To:

01 - Boil the potatoes in salted water for 12 to 15 minutes until tender. Drain thoroughly and mash until smooth, then allow to cool slightly.
02 - Simmer fish fillets in hot water for 5 to 6 minutes until just cooked through. Drain and flake into large pieces.
03 - In a mixing bowl, gently fold mashed potatoes, flaked fish, spring onions, parsley, Dijon mustard, and half of the beaten egg. Season with salt and pepper.
04 - Form the mixture into 8 equal patties and refrigerate for 15 minutes to firm up.
05 - Arrange three shallow dishes: one with flour, one with the remaining beaten egg, and one with breadcrumbs.
06 - Dredge each patty first in flour, then dip into the beaten egg, and finally coat with breadcrumbs.
07 - Heat olive oil over medium heat in a frying pan. Fry fishcakes for 3 to 4 minutes on each side until golden brown and crispy. Drain on paper towels.
08 - Whisk together mayonnaise, minced garlic, lemon zest, lemon juice, Dijon mustard, salt, and pepper until smooth.
09 - Serve fishcakes hot accompanied by the lemon mayonnaise on the side.

# Expert Advice:

01 -
  • They're golden and crunchy on the outside, soft and flaky inside, like the best kind of comfort in every bite.
  • The lemon mayo cuts through the richness with just enough zing to make you reach for another.
  • They come together faster than you'd think, and they taste like you spent all afternoon in the kitchen.
  • Perfect warm from the pan or packed cold for lunch the next day.
02 -
  • Don't skip the chilling step; I learned this the hard way when my first batch crumbled in the pan.
  • Use a gentle hand when mixing the fish and potatoes so the fish stays in lovely flakes instead of turning mushy.
  • Make sure your oil is hot enough before adding the fishcakes, or they'll absorb too much oil and turn greasy instead of crispy.
03 -
  • Use Japanese panko breadcrumbs if you can find them; the difference in crunch is remarkable.
  • Let the fishcakes rest for a minute after frying so the crust sets properly and doesn't fall off when you cut into them.
  • Taste your lemon mayo before serving and adjust the zest or juice; some lemons are more tart than others.

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