Introduction

Cullen Skink Fishcakes are a delightful dish inspired by a traditional Scottish soup made from smoked haddock, potatoes, and cream. This recipe takes the essence of that comforting soup and transforms it into flavorful fishcakes, perfect for a snack or a light meal. Packed with rich flavors and a crispy exterior, these fishcakes are sure to impress.

Detailed Ingredients with measures

– Smoked haddock fillet (200g)
– Potatoes (2 medium-sized)
– Milk (200ml)
– Fresh parsley (a handful)
– Lemon zest (from 1 lemon)
– Salt (to taste)
– Black pepper (to taste)
– Plain flour (for dusting)
– Breadcrumbs (for coating)
– Olive oil (for frying)

Prep Time

15 minutes

Cook Time, Total Time, Yield

Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 fishcakes

Detailed Directions and Instructions

Step 1: Prepare the Potatoes

Begin by peeling the potatoes and cutting them into even-sized chunks. Place the chunks in a large pot of salted water, bringing it to a boil, then simmer until soft.

Step 2: Mash the Potatoes

Once cooked, drain the potatoes and return them to the pot. Mash them thoroughly until smooth and set aside to cool slightly.

Step 3: Cook the Fish

In a separate pan, add the fish along with some milk and cook gently over low heat until the fish is just cooked through. Remove from heat and let it cool, then flake the fish into large pieces.

Step 4: Combine Ingredients

In a bowl, combine the mashed potatoes and flaked fish. Add in finely chopped spring onions, fresh parsley, and season with salt and pepper to taste.

Step 5: Form the Fishcakes

Shape the mixture into fishcakes. You can make them as large or small as you prefer, but a standard size is recommended for even cooking.

Step 6: Coat the Fishcakes

Next, dip each fishcake into flour, then into beaten egg, and finally into breadcrumbs to create a crispy coating.

Step 7: Cook the Fishcakes

Heat olive oil in a frying pan over medium heat. Once hot, add the fishcakes in batches, frying them for about 3-4 minutes on each side until they are golden brown and crispy.

Step 8: Drain and Serve

Once cooked, transfer the fishcakes to a plate lined with paper towels to drain any excess oil. Serve warm, ideally with a side salad or tartar sauce.

Notes

Tip on Fish

You can use any firm white fish for this recipe, such as cod or haddock, depending on availability and preference.

Substitutions

For a gluten-free option, use gluten-free breadcrumbs and ensure that the flour used is also gluten-free.

Storage Instructions

Cooked fishcakes can be stored in the refrigerator for up to 2 days. They can also be frozen before cooking for a later date. Just ensure to separate them with parchment paper if stacking.

Cook techniques

Boiling

Boiling is a method used to cook ingredients quickly by immersing them in water at high temperatures, ensuring they retain moisture and flavor.

Mashing

Mashing involves crushing cooked ingredients, such as potatoes or fish, to create a smooth consistency, often used as a base for fishcakes.

Mixing

Mixing combines various ingredients thoroughly, ensuring an even distribution of flavors and textures in the fishcake mixture.

Shaping

Shaping the mixture into appropriate forms is crucial for creating uniform fishcakes that cook evenly and maintain their structure during frying.

Frying

Frying encompasses cooking the shaped fishcakes in oil at high temperatures to achieve a golden brown, crispy exterior while keeping the interior tender.

FAQ

Can I use different types of fish for this recipe?

Yes, different types of fish can be used, but it’s best to choose firm, flaky fish for the best texture and flavor.

How can I ensure my fishcakes hold together?

Make sure to properly mix the ingredients and allow the mixture to chill before shaping; this helps in binding the cakes.

Can I make these fishcakes in advance?

Absolutely! You can prepare the fishcakes ahead of time and store them in the refrigerator or freezer until you’re ready to cook them.

What can I serve with fishcakes?

Fishcakes pair well with a variety of sides such as salad, tartar sauce, or a simple homemade dip for added flavor.

Can I bake these instead of frying?

Yes, baking is an option for a healthier alternative; just ensure to drizzle a little oil over the fishcakes for a crispy finish.

Conclusion

Cullen skink fishcakes offer a delightful twist on a traditional Scottish dish, combining creamy flavors with crispy textures. These fishcakes not only provide a satisfying meal but also showcase the versatility of fish in various recipes. By incorporating fresh ingredients and seasonings, they become a perfect dish for any occasion, leaving a lasting impression on family and friends.

More recipes suggestions and combination

Smoked Haddock Chowder

A creamy, comforting chowder featuring tender pieces of smoked haddock, potatoes, and sweetcorn, perfect for warming up on chilly days.

Fish Pie

A classic fish pie layered with creamy sauce and topped with fluffy mashed potatoes, it brings together different types of fish for a rich and hearty dish.

Salmon and Leek Risotto

This creamy risotto combines tender salmon with sautéed leeks, creating a dish that’s both indulgent and satisfying.

Fish Tacos with Mango Salsa

Enjoy a fresh take on fish with these vibrant tacos, topped with zesty mango salsa and served with crunchy slaw for extra flavor.

Herbed Fish Cakes with Tartar Sauce

Light and flavorful, these fish cakes are packed with herbs and served with a tangy homemade tartar sauce for a perfect pairing.

Grilled Lemon Herb Fish Skewers

Simple and delicious, these skewers feature marinated fish grilled to perfection, offering a light meal bursting with flavor.