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Rick Stein's Fish Cakes

Rick SteinThis is one of Rick Stein's recipes which we have kindly had permission to reproduce which should whet your appetite for more.

To find out more about Rick Stein and his passion for seafood have a look at his biography page.

For further information about his restaurants in Padstow, Cornwall, his new cookery school and to see his online delicatessan visit his website - click here.

If you would like to know more about his books and how to order them have a look at our Bookstore which will also link you to Amazon for further details.


900 g (2lb) floury potatoes such as Maris Piper or King Edwards, peeled and cut into chunks
900 g (2lb) skinned cod fillet
25 g (1 oz) butter, melted
15 g (1/2 oz) chopped parsley
Sunflower oil, for deep-frying
50 g (2oz) seasoned flour
2 eggs, beaten
150 g (5oz) fresh white breadcrumbs
1 quantity of Tartare Sauce (see page xx)
Salt and freshly ground black pepper

For the tartare sauce:
1 tablespoon English mustard
1 egg
1 tablespoon white wine vinegar
3/4 teaspoon salt
a few turns of the white pepper mill
300 ml (10 fl oz) sunflower oil
1 teaspoon finely chopped green olives
1 teaspoon finely chopped gherkins
1 teaspoon finely chopped capers in brine, drained and rinsed
2 teaspoons chopped chives
2 teaspoons chopped parsley


  • For the tartare sauce, put the mustard, egg, vinegar, salt and pepper into a liquidiser. Turn on the machine and then gradually add the oil through the hole in the lid until you have a thick emulsion. Spoon half of the mayonnaise into a bowl and stir in the remaining ingredients. Save the remaining mayonnaise for later use.
  • Cook the potatoes in boiling salted water for 20 minutes until tender. Drain well, tip back into the pan and mash until smooth. Leave to cool slightly.
  • Bring some water to the boil in a large, deep frying pan. Add the fish, bring back to the boil and simmer for 8 minutes. Lift the fish out on to a plate and when it is cool enough to handle, break it into large flakes, discarding the skin and any bones.
  • Put the fish into a bowl with the mashed potatoes, melted butter, parsley and some salt and pepper and mix together well. Shape the mixture into 8 rounds, about 2.5 cm (1 inch) thick, cover with cling film and chill for 20 minutes.
  • Heat some oil for deep-frying to 180°C / 350°F. Put the seasoned flour, beaten eggs, and breadcrumbs in 3 separate shallow bowls. Dip the fish cakes into the flour, then into the egg and finally in the breadcrumbs, pressing them on well to give an even coating. Deep-fry in batches for about 4 minutes until crisp and golden. Lift out with a slotted spoon and drain briefly on kitchen paper, then keep warm in a low oven while you cook the rest. Serve with the tartare sauce.

Serves 4

To visit Rick Stein's website which features regular new recipes - click here