Smoked mackerel fishcakes
"Almost everyone loves a fishcake and homemade ones taste so much better. Better still, they are really easy to make! You can adapt these fishcakes to your own taste – I make them with salmon and chives or cod and parsley too. This smoked mackerel version is a favourite with my two young boys." Antonia - @the agadiaries
This easy family pleasing recipe has been scribed and tested by community member Antonia, who is a hard working mum with two boys. Her recipes are trialed in her much loved Aga range cooker and devoured by her family, allowing Antonia to provide accurate tips and advice on how to make the dishes a success! Go check her work out! She is a country girl, happily surrounded by an excitable Lab, her dear husband, two boys and the Cotswolds.
This recipe is the perfect fit for The Best Ever Frying Pan!, we can confidently say that these pansare the only pans that you will ever need! You'll need a good fits on runners tintoo for the yummy homemade breadcrumbs.
Antonia's Top Tip - "Ensure you pre-heat the pan properly for best effect! You could fry these fishcakes on the hotplate but I prefer to use the floor of the roasting oven – no spitting oil to clean up, no heat-loss from having the lids open and no lingering fishy smells!
Prepare ahead: freeze the fishcakes at the end of stage 3. Defrost before continuing with recipe."
You may need...
- The Best Frying Pan! - that moves from hob to oven
- A simmering set- if you do want to brown them on the hot plate
- 400g potatoes
- small knob butter
- dash of milk
- 3 spring onions, finely chopped
- 2 tsp. finely chopped fresh dill
- 200g smoked mackerel
- 1-2 tbsp.
- horseradish sauce (to taste)
- 4 tbsp.
- plain flour
- 1 egg, beaten
- 80g dried breadcrumbs (see below for a 'how to')
- olive oil, for frying
Right, lets get cooking!
1. Make the mashed potato: peel the potatoes and chop into large chunks. Fill a saucepan with water and bring to boil on the boiling plate. Add the potatoes and boil for five minutes. Carefully pour out all of the water, put lid on the pan and place on the floor of the simmering oven for approx. 30 minutes until tender. Mash with a little butter and a dash of milk – you want a fairly dry and firm mash.
2. Flake the mackerel into a large bowl. Add the mashed potatoes, spring onions, dill and horseradish sauce and stir together. Taste the mixture and season – smoked mackerel is quite salty so you may just need a little pepper.
3. Divide the mixture in eight and shape into small fishcakes (or make four larger fishcakes. Tip the flour into a bowl, the egg into another and the breadcrumbs into a third. Take each fishcake and roll gently in the flour to coat, then dip into the beaten egg and finally the breadcrumbs. Place on a large plate and refrigerate for at least 20 minutes to firm up.
4. Heat oil in an ovenproof frying pan, on the floor of the roasting oven. Place the fishcakes into the hot oil and fry for approximately 5 minutes on each side until nice and crispy. Serve with a green salad.
How to make your own breadcrumbs in an Aga range cooker"it is so easy to make crispy breadcrumbs in an Aga range cooker. Simply whizz up 2 slices of bread in a food processor and spread the breadcrumbs out into the base of a dry, ovenproof tray or frying pan. Place on the floor of the roasting oven for 3-4 minutes (or until crisp), turning once with a wooden spoon." Antonia