Ingredients Jump to Instructions ↓

  1. 400-500 ml milk , or enough to cover the fish

  2. 350 g pollock fillet , skin and bones removed, cut into thick pieces

  3. 1 bulbs fennel , leafy tops reserved

  4. 1 red chilli , halved

  5. 350 g cold mashed potato

  6. 1 shallot , finely diced

  7. 2 1/2 cm piece fresh ginger

  8. 2 spring onions , green tops only, shredded

  9. plain flour , for dusting/shaping

  10. 3 eggs

  11. 80-100 g Japanese panko breadcrumbs

  12. vegetable oil , for deep-frying

  13. 2 handfuls mixed salad leaves

  14. olive oil , for dressing

  15. balsamic vinegar , for dressing

  16. 1 lemon , cut into wedges

Instructions Jump to Ingredients ↑

  1. Bring the milk up to a gentle simmer in a wide, heavy-based pan, then lower the fish into the pan.

  2. Add some chopped fennel tops and one half of the chilli to the milk and season with sea salt and freshly ground black pepper. Poach the fish for about 6-8 minutes, or until it flakes easily. Remove the pan from the heat and set aside.

  3. Put the potato and shallots into a large mixing bowl.

  4. Grate the ginger as finely as possible using a microplane, then chop it down further with a knife. Mix 1-2 teaspoons of the ginger into the potato.

  5. Finely dice half the bulb of fennel and add to the potato mix. Finely chop the remaining half of the chilli and add it to the mix with the shredded green tops of the spring onions.

  6. Strain the fish (discarding the milk) and flake it into the potato mixture. Stir until combined and season to taste with salt and freshly ground black pepper. Form the mixture into small rounds and put onto a plate.

  7. Put some flour on one plate. Crack the eggs into a shallow bowl and beat together lightly. Lastly, put the breadcrumbs on a third plate.

  8. Coat each fishcake first in flour, then egg and lastly in the breadcrumbs.

  9. Heat some vegetable oil in a deep pan. When hot enough to fry (you can test with a cube of bread), carefully add the fishcakes. Fry until golden, then drain onto kitchen paper.

  10. . To serve, dress the salad leaves with a little olive oil and balsamic vinegar, season with salt and freshly ground black pepper and serve alongside the fishcakes with a wedge of lemon.


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