Homemade Fishcake, Chips & Peas
Homemade fishcakes, chips, and peas are a comforting classic that brings a taste of the seaside to your dinner table. This meal is not only delicious but also easy to prepare, making it perfect for a family dinner or a cozy evening at home.
Why make this recipe?
This recipe is a fantastic way to enjoy a balanced meal packed with protein, carbohydrates, and fiber. It’s also a great way to introduce kids to fish in a fun and tasty way. Plus, making fishcakes from scratch allows you to control the ingredients, ensuring a fresher and healthier dish than store-bought alternatives. 🌊🍽️
How to prepare Homemade Fishcake, Chips & Peas
Ingredients
- 400g fish fillets (cod or haddock) 🐟
- 2 medium potatoes 🥔
- 1/2 cup breadcrumbs 🍞
- 1 egg 🥚
- 1 teaspoon mustard 🌿
- Salt and pepper to taste 🧂
- Oil for frying 🍳
- Frozen or fresh peas 🌱
- Chips (frozen or homemade) 🍟
Instructions
- Start by boiling the potatoes in salted water until soft. This usually takes about 15-20 minutes.
- While the potatoes are cooking, prepare the fish. Poach the fish fillets in simmering water for about 5-7 minutes until cooked through.
- Once cooked, remove the fish and let it cool slightly. Flake the fish into a bowl, making sure to remove any bones.
- Drain the potatoes and mash them well in another bowl, then add the flaked fish, breadcrumbs, egg, mustard, salt, and pepper. Mix all the ingredients together until combined.
- Shape the mixture into small patties to create your fishcakes.
- Heat oil in a frying pan over medium heat. Fry the fishcakes for about 5 minutes on each side until golden brown and crispy.
- While the fishcakes are frying, cook the chips according to package instructions or prepare your homemade chips.
- For the peas, boil or steam them in a little water until tender.
How to serve Homemade Fishcake, Chips & Peas
Serve the golden fishcakes alongside crispy chips and a generous helping of peas. You can also squeeze some lemon juice over the fishcakes for extra flavor and garnish with fresh parsley if you like. 🍋🌿
How to store Homemade Fishcake, Chips & Peas
Store any leftover fishcakes in an airtight container in the refrigerator for up to 2 days. You can reheat them in the oven or a frying pan. For extra crispiness, avoid microwaving. Cooked chips can also be stored in the fridge but are best eaten fresh. 🌡️
Tips for preparing Homemade Fishcake, Chips & Peas
- If the mixture is too wet, add a bit more breadcrumbs until it holds together well.
- Use different types of fish for variety. Try salmon or a mix of white fish.
- If you want to make the meal lighter, opt for baked chips instead of fried ones. 🍽️
Variations
You can add different ingredients to the fishcake mixture. For example, try adding cooked spinach, corn, or herbs like dill for added flavor. 🌿
FAQs
Q: Can I freeze the fishcakes?
A: Yes! You can freeze uncooked fishcakes. Just place them on a baking sheet, freeze until solid, then transfer to a freezer bag. When ready to cook, fry them from frozen, adding extra cooking time.
Q: What type of fish is best for fishcakes?
A: Cod and haddock are traditional choices, but you can use your favorite fish or whatever is available. Just make sure it’s fresh!
Q: Can I make this recipe gluten-free?
A: Absolutely! Just use gluten-free breadcrumbs and ensure that all other ingredients are gluten-free as well.
Enjoy your homemade fishcake, chips, and peas! 🐟🍟🌱