In a country like South Africa, where fishing and seafood are both abundant and delicious, having access to a wide variety of mouthwatering recipes is essential. Fish cakes, which are often made by frying fish, are a tasty main dish or appetiser. The Hollandaise sauce gives these crispy fish cakes a delicate texture and a zingy flavour. These fish cakes are perfect for game day parties with a large group of people.
FISH CAKES WITH HOLLANDAISE SAUCE SUGGESTIONS
Almost any sort of fish will do for making fish cakes, but for the sake of convenience, choose a fish that is simple to fillet and remove the bones from. To adjust the texture, use either panko or ordinary bread crumbs. Making Hollandaise is simple, and if the emulsion breaks, you can always add mayonnaise to salvage the dish. Flavor is amplified with chilli peppers, and pickled fish is an option. If you don’t want to deep fry or shallow fried your cakes, you may always use an air fryer.
Enjoying a meal with good company is made all the better by fried food. Piled high with Hollandaise sauce, these fish cakes are a must-have for any party.
FISH CAKES WITH HOLLANDAISE SAUCE RECIPE
Course: Starter, Main
Cuisine: Global
Difficulty: Easy
Servings: 4-5 servings
Prep time: 15 minutes
Cooking time: 30 minutes
INGREDIENTS
- Fish cakes
-
360 g cooked fish, skinless and boneless
-
400 g potatoes
-
70 g butter
-
salt and pepper
-
20 ml coriander, parsley or fennel
-
1 lemon
-
1 clove garlic, crushed
-
1 chilli, deseeded and chopped (optional)
-
65 ml flour
-
1 egg, beaten
-
150 ml dry white breadcrumbs
-
oil for frying
- Blender Hollandaise
-
30 each white wine vinegar
-
30 ml water
-
15 ml cold water
-
3 egg yolks
-
250 g butter
-
1 squeezed lemon, to taste
-
salt
-
cayenne pepper
- Specialised equipment
-
deep fryer
-
bain-marie
METHOD
- Fish cakes
- Flake the fish making sure that there are no bones left in it.
- Place the potatoes in a pot and cover with cold water, bring to a boil and simmer until the potatoes are completely cooked through. Remove, peel and mash with butter.
- Sieve this mixture to remove any lumps, season with salt and pepper.
- Mix equal weight of potato and fish together. Flavour with your chosen herb, lemon zest, garlic, chilli (optional) and lemon juice to taste.
- Adjust the seasoning and shape into 8 x 90 g round disks (20 – 30g if serving as canapes). Refrigerate to firm.
- Dust each fish cake in seasoned flour, coat in egg and lastly cover with breadcrumbs.
- Heat oil in a deep fat fryer to 180°C and fry until golden.
- Blender Hollandaise
- In a small saucepan combine the vinegar and water, cook the mixture over high heat until it is reduced to 15 ml. Remove from the heat and add 15 ml cold water.
- Place the reduction in a blender and add the egg yolks. Blend briefly.
- Melt the butter and then drizzle slowly into the blender whilst blending. Do not add too quickly as you are forming an emulsion. When all the butter has been incorporated, correct the seasoning with lemon juice, salt and cayenne pepper. If too thick, make it thinner with a few drops of hot water.
- To serve as a canapé
- Make 20 – 30g fish cakes and serve in Chinese spoons with hollandaise and garnished with dill/fennel.
- To serve as a starter
- Place 90 g of fishcakes onto a warmed plate. Serve with hollandaise and a beautifully garnish with baby leaves.
- To serve as the main dish
- Place hot fishcakes onto a warmed plate. Serve with 50 ml hollandaise, mashed potatoes and vegetables.
»FISH CAKES WITH HOLLANDAISE SAUCE RECIPE«