These Mary Berry fishcakes are easy to make and taste amazing! With fresh fish, mashed potatoes, and a crispy coat, they’re perfect for a cozy meal.
I love how they can be served with tartar sauce or a fresh salad. Plus, they make a great way to sneak in some veggies! Who knew fish could be this fun? 😊
Key Ingredients & Substitutions
White Fish Fillets: Cod, haddock, or pollock are great choices as they give a mild flavor and nice texture. If you want a stronger taste, try salmon or trout instead.
Potatoes: Maris Piper or Yukon Gold are ideal for mash due to their fluffiness. You could also use sweet potatoes for a colorful twist!
Fresh Parsley: This adds a lovely freshness. If you don’t have it, dill or chives work well too!
Dijon Mustard: It adds depth. If you prefer, skip it or use yellow mustard. You can also use a little lemon zest for brightness.
Fresh Breadcrumbs: Store-bought is fine but making your own with stale bread gives a better crunch. You could also use panko for an extra crispy texture.
How Do I Poach Fish Without Overcooking It?
Poaching fish can seem tricky, but it’s really about gentle heat and timing. Here are some helpful tips:
- Use a wide pan and cover the fish with water or milk. Keep it at a simmer, not boiling.
- Set a timer for about 8 minutes depending on the thickness of the fillets. Check for doneness using a fork – it should flake easily.
- If you’re worried, start checking a minute or two early. It’s better to slightly undercook it than overcook!
Easy and Delicious Mary Berry Fishcakes
Ingredients You’ll Need:
- 300g white fish fillets (such as cod, haddock, or pollock)
- 400g potatoes, peeled and chopped
- 75g plain flour
- 25g butter
- 300ml milk
- A handful of fresh parsley, chopped
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 egg, beaten
- 150g fresh white breadcrumbs
- Vegetable oil, for frying
- Salt and freshly ground black pepper, to taste
- Lemon wedges, to serve
- Mixed salad leaves, to serve
How Much Time Will You Need?
This recipe takes approximately 15 minutes of preparation time and about 20 minutes of cooking time. Altogether, you’ll spend about 35 minutes making these delicious fishcakes from start to finish—perfect for a weeknight dinner or a cozy gathering!
Step-by-Step Instructions:
1. Prepare the Potatoes:
Start by placing the chopped potatoes in a large pot of boiling salted water. Cook them for about 15 minutes, or until they are tender. Once cooked, drain the water and mash the potatoes until smooth. Set them aside to cool a bit.
2. Poach the Fish:
While the potatoes are cooking, gently poach the fish fillets in a pan with simmering water or milk for about 8 minutes, or until fully cooked. Carefully remove the fish using a slotted spoon and flake it into large pieces, discarding any bones and skin.
3. Make the Creamy Sauce:
In a small saucepan, melt the butter over low heat. Stir in the plain flour and cook for about 1 minute, stirring constantly to create a roux. Gradually add the milk while whisking to avoid lumps until the sauce thickens and is smooth. Then, take it off the heat and mix in the chopped parsley, lemon juice, Dijon mustard, and seasonings to taste.
4. Combine the Ingredients:
In a mixing bowl, gently mix together the mashed potatoes, flaked fish, and creamy sauce until everything is evenly combined. Be careful not to break up the fish too much.
5. Shape the Fishcakes:
Shape the mixture into fishcakes that are about 8-10cm wide. Dip each fishcake into the beaten egg to coat it thoroughly, then roll them in fresh breadcrumbs until they are completely covered.
6. Fry the Fishcakes:
In a frying pan, heat some vegetable oil over medium heat. Fry the fishcakes for about 3-4 minutes on each side, or until they are golden brown and heated through. If they are browning too quickly, lower the heat slightly to cook evenly.
7. Serve and Enjoy:
Once cooked, drain the fishcakes on kitchen paper to remove excess oil. Serve them immediately with lemon wedges and a fresh mixed salad on the side for a delightful meal.
Enjoy your crispy, creamy, and delicious Mary Berry fishcakes! 😊
FAQ for Mary Berry Fishcakes Recipe
Can I Use Frozen Fish Fillets for This Recipe?
Yes, you can use frozen fish fillets! Just make sure to thaw them completely before poaching. The best way to thaw is to leave them in the fridge overnight or submerge the sealed package in cold water for 30 minutes prior to cooking.
Can I Make the Fishcakes Ahead of Time?
Absolutely! You can prepare the fish mixture and shape the fishcakes a day in advance. Just cover and refrigerate them. When you’re ready to cook, dip them in egg and breadcrumbs, then fry as directed!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, warm them in a hot oven for about 10-15 minutes until heated through and crispy again.
What Can I Substitute for the Potatoes?
If you’d like to make a lighter version, you can substitute the mashed potatoes with cauliflower mash for a lower-carb option. Cook the cauliflower until tender, then blend it until smooth before mixing it with the fish and sauce.
