Every summer, millions of Australians enjoy a meal or two of “fish and chips.” This is our tasty version of an Aussie summer favorite.
Read my Summer 2017 Issue:
MAKES ABOUT 12
1½ pounds firm, white, boneless, skinless fish fillets
1 tablespoon horseradish cream
2 tablespoons capers, drained and chopped
1⁄3 cup flat-leaf parsley, chopped
2 egg yolks
juice and grated zest of ½ lemon
salt and pepper to taste
2 tablespoons cornstarch
vegetable oil for shallow frying
good-quality mayonnaise, french fries, and fresh lemon wedges, for serving
- Preheat oven to 360°F.
- Place potatoes onto a parchment-lined baking tray. Bake in preheated oven for 45–50 minutes or until tender.
- Remove from oven, allow to stand 5 minutes, then cut in half and scoop out potato into a large bowl. Mash potato and set aside.
- Place fish in a steamer, and cook over a saucepan of simmering water for 5–8 minutes or until fish flakes easily with a fork.
- Remove from steamer and allow to cool. Flake fish using a fork, then mix into mashed potato. Add horseradish cream, capers, parsley, egg yolks, lemon juice and zest, and salt and pepper to taste. Mix until well combined.
- Shape into 12 patties and place on a parchment-lined tray. Refrigerate for 30 minutes.
- Dust the fish cakes in cornstarch. Pour 1 inch of oil into a heavy-bottom frying pan. Heat oil over medium heat.
- Working in batches, fry fish cakes in hot oil until golden, about 2 minutes each side. Transfer to a tray lined with paper towels.
Serve warm with mayonnaise, french fries, and lemon wedges.
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