Spanish Fishcakes

Spanish Fishcakes
  • Prep: 20 minutes
  • Cook: 35 minutes
  • Serves: 4

  • 1 lb. potatoes, halved lengthwise
  • 1 ½ cups whole milk
  • 12 oz. haddock or cod
  • 2 tbsps. Extra Virgin Olive Oil
  • 1 egg, beaten
  • 4 scallions, chopped
  • 1 small bunch fresh cilantro, about 1 ¼ cup
  • ½ cup all-purpose flour
  • ½ cup Extra Virgin Olive Oil, for cooking
  • sea salt and freshly ground pepper
  • lemon or lime wedges, to serve

Cook the potatoes in boiling salted water for 20 minutes. Drain well and return to the still-hot pot and let dry.

Put the milk in a skillet, bring to a boil, add the fish and poach gently until flaking and hot, about 6-8 minutes. Drain well, reserving the hot milk.  Cool the fish, then skin, bone and flake it.

Add the flaked fish to the saucepan, then the olive oil, egg, scallions, cilantro, potatoes, salt and pepper. Mix and mash to a dense texture, adding ½ - 1 tbsp. of the hot milk if necessary. Divide the mixture into 8-12 balls. Pat the dough out into flat cakes, then coat in the seasoned flour.

Put most of the olive oil in a nonstick skillet and heat to 360 degrees. (to test: a ½ cube of bread should brown in 35-45 seconds) Cook 3-4 fishcakes at a time for 4 minutes  on each side.

Drain finished cakes on paper towels and keep warm while rest are cooking. Add extra oil to skillet as required.

Serve hot with lime or lemon wedges.

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