Ingredients

1 large red-skin potato (about 250g)

250g smoked cod or haddock

250g hake

2 bay leaves

1 tbsp English mustard

500ml milk

1 egg yolk, plus 2 eggs, beaten

25g butter

1 whole nutmeg, for grating

½ lemon, zested and juiced

100g mature cheddar, grated

100g mixed white and brown crabmeat

2 bunches of spring onions, finely chopped

100g plain flour

100g panko breadcrumbs

4 tbsp sunflower oil, for frying

Poached eggs, lemon wedges and pea shoots, to serve

25g butter (for sauce)

25g plain flour (for sauce)

50ml double cream

Squeeze of lemon (for sauce)

Large handful parsley leaves, chopped

2 tbsp capers, chopped

Instructions

Step 1: Heat the oven to 200°C (180°C fan/gas 6). Stab the potato a few times and bake for about 1 hour or until soft. Cut the potato in half, scoop out the flesh, and mash or pass through a ricer. Set aside.

Step 2: Place the fish, bay leaves, and mustard in a shallow saucepan. Season with salt and pepper and pour over the milk. Heat until it simmers, then turn off the heat, cover, and leave for 10 minutes.

Step 3: In a bowl, combine the mashed potato with the egg yolk, 25g butter, a grating of nutmeg, lemon zest and juice, grated cheddar, crabmeat, and chopped spring onions. Add 1 tablespoon of the poaching milk and season to taste. Mix well.

Step 4: Remove the fish from the milk and set the milk aside. Flake the fish gently into the potato mixture, keeping chunks intact. Shape into six fishcakes.

Step 5: Prepare three bowls with plain flour, beaten eggs, and panko breadcrumbs. Dip each fishcake into the flour, then egg, then breadcrumbs, coating evenly.

Step 6: To make the tartare velouté, melt 25g butter in a saucepan until sizzling. Stir in 25g plain flour to form a sandy paste and cook for 2 minutes on low heat. Gradually add the reserved poaching milk, stirring to a silky sauce. Add double cream, simmer gently for 10 minutes, then stir in lemon juice, parsley, capers, and season to taste. Keep warm.

Step 7: Heat sunflower oil in a large non-stick frying pan. Fry fishcakes for 4–5 minutes on each side until dark golden and crisp. Keep warm in a low oven if needed.

Step 8: Serve each fishcake topped with a softly poached egg, surrounded by a generous amount of tartare velouté, and garnished with pea shoots and lemon wedges for squeezing over.

Tips & Variations

Using panko breadcrumbs gives the fishcakes a lighter, crispier coating than regular breadcrumbs.

Make the fishcake mixture up to two days ahead or freeze for up to one month for easy meal prep.

Try adding fresh dill or chives to the potato mixture for extra flavor.

If you don’t have capers for the sauce, chopped cornichons make a good substitute.

FAQs

Can I use frozen fish for this recipe?

Yes, you can use frozen fish, but make sure it is fully thawed and drained before poaching to avoid excess water in the mixture.

What is the best way to poach eggs for topping?

Poach eggs in simmering water with a splash of vinegar for about 3–4 minutes until the whites are set but the yolks remain runny. Use a slotted spoon to remove and drain briefly before serving.