Fish Supper: Thank Cod It’s Fry Day

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.



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