Paul cooks

Cornish Fishcakes with Tartare Sauce

Cornish Fishcakes with Tartare Sauce
Preparation time:
15 minutes
Cooking time:
10 minutes

Paul’s Cornish fish cakes are a decadent twist on an everyday classic. Ready in less than 30 minutes, these bundles of yum are filled with delicate white fish, dried potato flakes and a bunch of aromatics before being coated in delicious panko breadcrumbs. Serve with Paul’s tartar sauce and fresh green salad for a soul-satisfying appetiser.

  • Paul Ainsworth with Cornish Fishcakes with Tartare Sauce


    For the fishcakes:
    • 600g skinless white fish fillet (raw) – Cod, Pollock or Haddock are all great to use
    • 275g dry mashed potato
    • 1 red chilli diced finely
    • 1 lemon zest and juice
    • 1 lime zest and juice
    • 15g chopped parsley
    • 15g chopped coriander
    • 50g sweet chilli sauce
    • 1 small pinch of saffron strands
    • 4 spring onions thinly sliced
    • Salt and pepper for seasoning
    • Cornish sea salt for seasoning
    • 200g dried breadcrumbs, preferably Panko Japanese breadcrumb
    • 5 egg whites lightly whisked with a splash of cold water to break the egg down
    For the tartar sauce:
    • 200g plain mayonnaise
    • 60g capers
    • 60g gherkins
    • 60g shallot diced finely
    • 10g chopped parsley
    • 1 lemon zest and juice
  • Method

    For the fish cakes: 
    • Place the skinned fish into your Kenwood food processor and lightly pulse until the fish is broken down into small chunks being careful to not over-blitz. Add the dried mashed potato to the machine and pulse again to combine.
    • Remove the fish and potato mixture from the machine and place it into a large bowl.
    • Add the remaining ingredients to the bowl and mix well. Add some salt and pepper for seasoning and leave the mix to chill in the fridge.
    • To make the fishcakes take the mix and weigh equal size balls; 80g – 100g I find are good size cakes for a starter or multiple for a main course. Take each ball off the mix, and lightly flatten it with the palm of your hand and start to shape it into a round fish cake.
    • Set the fishcakes on a tray in the fridge before breadcrumbing them.
    • Dip each fishcake into the egg white and then into the bread crumb doing so 1 at a time and making sure the fishcakes are covered with crumbs all over.
    For the tartar sauce:
    • Place the capers and gherkins into your Kenwood food processor and blitz until they are all fine.
    • Add the mayonnaise, shallot, parsley, and lemon and then pulse until all the ingredients are incorporated together.
    • Check the seasoning for salt and add if needed, generally, capers can be salty, so be careful not to add too much salt.
    • Store in the fridge until ready to serve with your homemade fishcakes
    To cook/serve:
    • Place the breaded fishcakes into a preheated deep fat fryer set at 190c and cook for 4 -5 minutes until they are golden in colour all over, then remove and drain on kitchen paper.
    • Finish the fishcakes with a pinch of sea salt and fresh lemon and lime zest.
    • Serve with a beautiful green salad and freshly made tartar sauce.

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