Breaded Coley Cakes
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 15 min.
Ready in
Ingredients
for
4
- Ingredients
- 16 ozs white fish fillets (e. g. coley)
- 2 bay leaves (optional)
- ⅔ cup milk
- ⅔ cup water
- 12 ozs potatoes (cut into chunks)
- 1 pinch salt
- ⅛ cup butter
- 1 Tbsp chopped parsley
- 1 Tbsp snipped Chives
- flour (for dusting)
- 1 egg (beaten)
- 1 ½ cups day-old breadcrumbs
- 3 Tbsps Oil (for frying)
Preparation steps
1.
Put the fish and bay leaves in a frying pan. Pour over the milk and water. Cover, bring to a boil, then reduce the heat and simmer for 4 minutes. Remove from the heat and leave to stand, covered, for 10 minutes.
2.
Put the potatoes into a pan and just cover with water. Add the salt, bring to a boil, then simmer for 10-15 minutes, until tender.
3.
Lift the fish out of the milk with a slotted spoon onto a plate to cool.
4.
Drain the potatoes then mash with the butter. Season well with salt and pepper. Stir in the parsley and chives.
5.
Flake the fish into the pan of potatoes. Mix together gently with your hands.
6.
On a lightly floured surface, carefully shape the mixture into 4 cakes, about 2.5cm| 1" thick.
7.
Dip each cake into the beaten egg, brushing over the top and sides until completely coated.
8.
Coat the cakes in the crumbs, patting the crumbs on the sides and tops so they are lightly covered. Put onto a plate, cover and chill for 30 minutes.
9.
Heat the oil in a large frying pan. Fry the fish cakes for about 5 minutes on each side, until crisp and golden. Serve with peas.
