By Esther Boateng
Fried fish was on our school lunch menu almost every Friday without fail. It was usually fish fingers, deep-fried in a thick coat of breadcrumbs. For a long time I didn’t realize it was possible to eat fish any other way. These days, I like to enjoy a piece of grilled or pan-fried fish, cooked to perfection at a fine dining restaurant. If you want to avoid the heavy price tag that usually accompanies a gourmet meal, why not create your own fish supper at home for a fraction of the price?
Fish, potatoes, onions and herbs are the main ingredients in this fish supper. If you’re a fan of potatoes, you will instantly know which type you prefer to use. Lately, I’ve been enjoying French Fingerling potatoes from my local farmer’s market. These small red potatoes have a deliciously creamy texture, which makes them an ideal choice for mashed or roasted potatoes.
Fishcakes are a great way to use any leftovers from a previous meal. While this may be the case, I tend to make them from scratch with fresh ingredients and enjoy them the same day. After you have made a few batches and you get familiar with the recipe, you can customize the ingredients and, say, add a bold-tasting cheese, experiment with different types of seasoning, or use a different type of fish you have always wanted to try.
Smoked mackerel is an oily fish with loads of flavor; it’s absolutely delicious, but it can be a touch salty when eaten as part of a main dish with a small side dish. For me, this type of fish would be great to include in a fishcake recipe, as an alternative to cod, my regular choice of fish. This is the type of recipe you can have fun with, without being too precious about the end-result. And it goes well with a small side like salad, and a choice of dips like tartar sauce, guacamole or tzatziki.
- 1 pound of cod or fish of your choice
- 2 small potatoes
- 3 green onions
- 1 egg
- 2 garlic cloves
1 tsp Dr. Cowan’s Garden Wild Ramp Powder
- 1/2 tsp Dr. Cowan’s Garden Threefold Blend (Spicy)
- 2 Tbsp ghee or oil of choice
- 1/2 tsp dry mustard (optional)
1/2 tsp Dr. Cowan Garden’s Sea-Vegetables Powder
- 2-3 Tbsp flour or sourdough breadcrumbs
- Salt and pepper to taste
- Peel and cut potatoes into chunks, and boil or lightly steam for several minutes until tender. Cool and set aside.
- Lightly pan-fry the fish in butter, with garlic and seasoning, for several minutes until cooked all the way through, and let it cool.
- Combine the fish, potatoes, and egg, plus any additional seasoning, in a bowl. Use a fork or a potato masher to mash and combine the ingredients.
- Divide the mixture into roughly equal portions, gently roll into balls in between your palms, and flatten into patties.
- Use flour or breadcrumbs to coat each fish cake.
- Heat the ghee or oil in a pan, to a medium hot temperature.
- Place the fishcakes in the pan and lightly fry until lightly golden brown.
- Serve immediately.
If the mixture is too sticky to form balls, place it in the fridge for approximately 30 minutes to get slightly firm. The balls I made were slightly sticky. Instead of placing them in a fridge, I lightly dusted them with arrowroot powder before I put them in the pan to fry.