Irish Fish Cakes
In a pot, place the fish and bay leaves in a skillet. Pour the milk over the fish. Cover the pot and bring to a gentle boil. Lower heat and simmer for 2 minutes.
Turn fish over and simmer about 2 minutes more. Take fish off the heat and let stand while covered for 10 minutes to gently finish cooking the fish.
Meanwhile peel and chop the potatoes into even chunks. Put in a pot with salted water. Bring to a boil and simmer for 10 minutes or until fork tender.
Remove fish out of milk with a slotted spatula and set aside. Drain potatoes ensuring that all liquid is removed and set aside.
Mashing them with a fork so they don’t stick. This should end up being a light and fluffy mash,
Add the cod fish with the potato. Using your hands, gently combine the potatoes and fish together so they just combine together. Don’t mix too much because you want large chunks of fish!
Beat the egg in a shallow bowl. Form the fish cakes and dip in egg mixture and then in the bread crumbs, patting the crumbs well onto all sides. Transfer to a clean plate and chill for at least 30 minutes.
Heat oil in a large frying pan. When a breadcrumb dropped into the oil sizzles, it is ready to use. Fry the fish cakes over medium heat for about 5 minutes on each side until crisp and golden. Serve with the roasted garlic aioli and lemon wedges if desired.
Ingredients
Directions
In a pot, place the fish and bay leaves in a skillet. Pour the milk over the fish. Cover the pot and bring to a gentle boil. Lower heat and simmer for 2 minutes.
Turn fish over and simmer about 2 minutes more. Take fish off the heat and let stand while covered for 10 minutes to gently finish cooking the fish.
Meanwhile peel and chop the potatoes into even chunks. Put in a pot with salted water. Bring to a boil and simmer for 10 minutes or until fork tender.
Remove fish out of milk with a slotted spatula and set aside. Drain potatoes ensuring that all liquid is removed and set aside.
Mashing them with a fork so they don’t stick. This should end up being a light and fluffy mash,
Add the cod fish with the potato. Using your hands, gently combine the potatoes and fish together so they just combine together. Don’t mix too much because you want large chunks of fish!
Beat the egg in a shallow bowl. Form the fish cakes and dip in egg mixture and then in the bread crumbs, patting the crumbs well onto all sides. Transfer to a clean plate and chill for at least 30 minutes.
Heat oil in a large frying pan. When a breadcrumb dropped into the oil sizzles, it is ready to use. Fry the fish cakes over medium heat for about 5 minutes on each side until crisp and golden. Serve with the roasted garlic aioli and lemon wedges if desired.
