South American Fishcakes Recipe

Name: South American Fishcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1kg/ 2lb 3oz haddock fillets, skin on, scaled and pinboned; 140ml/ 1/4 pint milk; 2 bay leaves; 1kg/2lb 3oz potatoes, peeled and diced; A big bunch of fresh flat-leaf parsley, finely chopped; A handful of fresh mint, finely chopped; Zest of 2 lemons and 2 limes; 1 teaspoon fennel seeds, bashed; 2 eggs; 1 fresh red chilli, finely chopped; Sea salt and freshly ground black pepper; 115g/4oz plain flour; Sunflower oil, for deep-frying; Lemons, to serve

Servings: persons

1kg/ 2lb 3oz haddock fillets, skin on, scaled and pinboned
140ml/ 1/4 pint milk
2 bay leaves
1kg/2lb 3oz potatoes, peeled and diced
A big bunch of fresh flat-leaf parsley, finely chopped
A handful of fresh mint, finely chopped
Zest of 2 lemons and 2 limes
1 teaspoon fennel seeds, bashed
2 eggs
1 fresh red chilli, finely chopped
Sea salt and freshly ground black pepper
115g/4oz plain flour
Sunflower oil, for deep-frying
Lemons, to serve

1
Preheat the oven to 190C/375F/gas Place the haddock in a deep baking tray with the milk and bay leaves, then cover the tray with foil and cook for 15 minutes.
2
Meanwhile, cook the potatoes in salted boiling water for about 15 minutes, until soft.
3
Drain them in a colander to get rid of any excess water, then return to the pan on a low heat and mash.
4
Flake the cooked fish into a large bowl, picking out any bones and removing the skin.
5
Add the mashed potato, parsley, mint, lemon and lime zest, fennel seeds, eggs and chilli and season with salt and freshly ground black pepper.
6
Mix well, taste and add more salt if necessary.
7
Flour your work surface, then take 1 tablespoon of the mix in your hands with a little flour and pat it into a flattened circle, rolling it in the flour.
8
Rough and ready is good, so dont worry about having them all exactly the same!
9
Pour enough oil into a large heavy-bottomed saucepan to fill the pan about a third of the way up.
10
Heat over a medium heat until a deep-frying thermometer inserted into the oil reaches 185C/360F.
11
(If you dont have a thermometer, heat the oil until a cube of bread will brown in about 3 minutes.)
12
Deep-fry the fishcakes for about 5 minutes until brown and crispy.
13
Drain on kitchen paper, sprinkle with sea salt and serve on a large plate with lots of lemon halves.

12691

kcal

Calories

139

Fat

2365

Carbs

400

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1kg/ 2lb 3oz haddock fillets, skin on, scaled and pinboned, 140ml/ 1/4 pint milk, 2 bay leaves, 1kg/2lb 3oz potatoes, peeled and diced, and more.

Yes, South American Fishcakes falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

South American Fishcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions