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This week we have been watching loads of fishing boats leaving the shores of Muriwai and then coming back loaded with snapper and other fish.

Lucky them I say!

So this week I want to tell you about a classic fish cake. We have made loads of them in the past and after talking to Bee tonight. I feel the classic fishcake is making a comeback.

  • 200g gurnard fillets
  • 1 cup milk
  • 200g Agria potatoes, peeled, boiled and mashed
  • Zest of 1 lemon
  • 2 Tbsp chopped fresh parsley
  • 1 small red onion, finely chopped
  • salt and freshly ground black pepper
  • 2 eggs, lightly beaten
  • 2 cups panko crumbs
  • 3 Tbsp canola or vegetable oil

Curry lime mayonnaise

  • 2 egg yolks
  • juice of 1 lemon
  • 1 tsp curry powder
  • pinch salt, sugar and white pepper
  • 1 tsp Dijon mustard
  • 3/4 cup grapeseed oil

Preheat oven to 180*C.
Place the fish and the milk in a heavy-based pan, cover and heat. Bring to the boil then turn the heat off.
Allow the fish to cool in the milk.
Remove the fish and flake it into a bowl containing the potato, lemon, parsley, onion and seasoning.
Mix until combined. Roll the mix into golf ball-sized balls, then press to flatten slightly.
Refrigerate for 30 minutes.
Crumb the fish cakes by rolling them first in the egg then in the panko crumbs.
Pan fry until golden and crispy, then finish in the oven for about 10 minutes.

For the curry mayo
Place all the ingredients except the oil in a bowl and gradually whisk in the olive oil until the mix is smooth and creamy