Lemony Fish Cakes

Every summer, millions of Australians enjoy a meal or two of “fish and chips.” This is our tasty version of an Aussie summer favorite.

MAKES ABOUT 12

2½ pounds potatoes, washed, skins on
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.