I found this recipe and have been wanting to give it a try because I am all about eating more fish but sometimes I just don't feel like it. These cakes are really light and yummy and the Ling is quite delicate in flavour, so it's not too fishy. A great one for kids! Enjoy xx
450g ling - skinned
2 bay leaves
400g desiree potatoes - peeled and chopped
The zest of 1 lemon - finely grated
1 tbsp horseradish - grated
1 tbsp flat-leaf parsley - chopped
1 tbsp chives - snipped
Salt and pepper
2 eggs - beaten
flour - for shaping
85g sourdough breadcrumbs - I have no idea how many grams I used - it was a lot!
3 - 4 tbsp olive oil
Serve with tartare sauce and lemon wedges
Put the fish and bay leaves in a saucepan with the milk and water over a medium high heat. Cover and bring to the boil, then lower heat and simmer for four minutes. Remove from heat and stand, covered, for 10 minutes to gently finish cooking the fish.
Peel the potatoes and put them in a saucepan and cover with boiling water. Bring to the boil and simmer until tender, but not too soft. Lift the fish out of the milk with a slotted spoon and put it on a plate to cool. Drain the potatoes in a colander and leave for a minute or two. Tip them back into the hot pan on the lowest heat possible and let them dry out for one minute, then mash them, stirring so they don't stick. You should have a light, dry fluffy mash. Take the potatoes off the heat, mix in the lemon zest, horseradish, parsley and chives, and season well. Drain any liquid from the fish, then flake it into big chunks into the pan of potatoes. Gently mix the fish and potatoes, you'll only need a couple of turns, or the fish will break up too much. Put to one side and cool (I stuck it in the fridge to speed things up).
Pour the beaten egg mix onto a large plate, lightly flour a board and spread the breadcrumbs on a baking sheet. Divide the fish cake mixture into six. On the floured board, and with floured hands, carefully shape it into six cakes, about 2 1/2 centimetres thick. One by one, sit each cake in the egg, and brush over the top and sides so it is completely coated. Sit the cakes on the crumbs, patting the crumbs over the sides and tops so they are lightly covered.
Heat the oil in a large frying pan on a medium heat. To test whether it's hot enough, drop in some breadcrumbs - they should sizzle and quickly turn golden-brown. Fry the fish cakes for about five minutes on each side or until crisp and golden.
Serve with tartare sauce and a squeeze of lemon. We had steamed corn, carrots and bean - but in the summer I'd do a salad!