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Home Japanese Barbecue Dipping Sauce

Fish Cakes Recipe

Ingredients

How to make it

  • Place fish in a saucepan with the milk and bring to the boil. Remove from heat and allow to cool.
  • Drain off the milk.
  • Remove skin or bones from fish and flake it into a bowl.
  • Add the mashed potato, scallions, parsley, egg and pepper and mix well.
  • With flour on your hands, shape into about 6 fish cakes or as many as you wish.
  • Coat with flour, then dip into egg and coat again with flour or some oatflakes.
  • Cover and leave to ‘set’ in a ‘fridge for about 1/2 hour.
  • Heat oil in a pan and fry fish cakes until golden brown, turning during frying.
  • Serve with chunky chips and chilli sauce/ marie rose sauce/ tartare sauce and some lemon slices.
  • You could also use tinned fish but i would say it would not have the same fresh taste!!
  • They can also be cooked in a pre-heated oven at 200°C, (not sure about F i think its 400f but dont quote me on that!!) for approximately 30 minutes ENJOY :)

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The Cook

mrscreavo Galway, IE

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