This recipe if from when I was in Australia. Just before I left I had a fabulous day out on the water and fished off the back of a boat for the first time. It was such a fun experience and one I will definitely try again.
It was amazing to be so far out and to fish in such clear water. You could actually see the fish before you caught them. I wasn't very successful at first, unlike the boys who were catching loads, I only managed to catch two tiny makereal one of which we used for bait but then things picked up.
First I caught myself a lovely Snook, and then a Bonito, which was so hard to reel in! Seriously... how people catch those massive fish I don't know. My arm was ready to fall off by the time i got the fish anywhere near the boat.
say cheese Mr Snook
My Bonito and the moment just before I got covered in fish blood :/
Our luck then went a little down hill from there, only catching a few more fish but I didnt care. I was immensely proud of my catch!! And couldn't wait to cook them. What could be better to cook with then fish I had caught !
Now Snook isn't the most meaty fish, although very tasty and Bonito is not really a fish you would filet, cook and serve so I decided fishcakes would be the best idea.
I unfortunately didn't get to cook them completely as Fishcakes are my step dads thing but I did get to do some of the cooking.
Here is how we made them.
Ingredients
this is all guestimated as it all depends on how much fish you have.1 filleted bonito and snook or about 400g - 500g fish - salmon, cod, haddock.
3 medium/large potatoes, boiled and mashed with a little butter and seasoning.
good handful of chopped parsley
200g of breadcrumbs
2 eggs, beaten
50g flour
squeeze of lemon
glug of oil
Method
1. Cook your fish in a little butter and seasoning until just about cooked through. Leave aside to cool and then flake. Make sure there are no bones.
2. Add your fish, potato and parsley to a bowl and mix together. To help bind it and make them extra light add a little breadcrumbs. Not to much. Season.
3. Once mixed form into patties.
4. In a 3 step process dip your patties into flour, then egg and finally your breadcrumbs. Shake off any access.
5. Into a deep pan put a good glug of oil and shallow fry your fishcakes for a few minutes on either side. They can also be baked in a hot oven for 20min or so. (More SW friendly)
6. Serve straight away with a good squeeze of lemon juice.
These fishcakes were delicious and a perfect dinner after a day out on the boat! I wish I could have gone out again before I left. But there is always next time.
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