Our daily fish delivery to Nottingham brings us plentiful whole fish for our fish and chip, salmon steaks, sea bass fillets and our daily specials. However as we only use the best cuts for our restaurant mains, it would be such a shame to see all the trimmings go to waste.
Peel, chop and boil for your potatoes for 20 minutes, now season your fish trimmings (or some mixed fish pieces from your local fishmonger) and bake in a hot oven for 10 minutes (or dry fry off in a pan), then mash the potatoes are boiled.
In a bowl mix equal amount of fish and mashed potatoes then add freshly chopped parsley lemon juice and a little lemon zest.
Separate and shape the mix in your hands to make the fishcakes. Now it is time to Pane the cakes; in three separate container you will need flour, beaten egg and breadcrumbs. Now roll your cakes in flour, then egg, then breadcrumbs, when all your cakes are done you can keep in the fridge until ready to serve.
The serve deep fry in hot oil for about 3-5 minutes depending on the size of the cake.
Server with tartar sauce lemon wedge and mixed salad leaves.
- 200g mixed fish
- 200g potatoes
- Salt & Pepper to season
- 1 Lime (juice and zest)
- a few sprigs of parsley
For the tartar sauce
- Lemon juice