English Fishcakes
6 servings
90 minutes
English fish cakes are a refined dish of British cuisine that combines the lightness, tenderness, and rich flavor of seafood. These cakes are made from white fish with added herbs, onions, and flour, featuring an airy texture and appetizing crispy crust. The secret to their magnificent taste is the careful mixing of the minced fish, making the cakes dense yet incredibly soft inside. Historically, such cakes were popular in coastal areas of Britain where fresh fish was always available. They can be served with lemon, a light sauce or a garnish of fresh vegetables. They are perfect for both everyday dinners and festive occasions, delighting with their exquisite and harmonious flavor.
1
Finely chop the white fish fillet, mix it with eggs, flour, sugar, finely chopped onion, sugar, and chopped greens, season with salt and pepper. Mix well by hand to make the filling dense but light. Place in the refrigerator for an hour.
- White fish: 1 kg
- Chicken egg: 2 pieces
- Wheat flour: 2 tablespoons
- Sugar: 1 tablespoon
- Onion: 2 pieces
- Fresh herbs: 1 bunch
- Salt: to taste
- Ground black pepper: to taste
2
We shape small cutlets, coat them in breadcrumbs. Fry the cutlets in boiling vegetable oil for 7 minutes on each side.
- Breadcrumbs: 2 tablespoons
- Vegetable oil: 3 tablespoons
