Haddock & Minty Mushy Pea Fishcakes with Triple-cooked Chips

Haddock & Minty Mushy Pea Fishcakes with Triple-cooked Chips

Delicious haddock & minty mushy pea fishcakes with the best chips I have ever tasted.  Comfort food at its best!

Serves 4

Prep time:  20 minutes

Cooking time:  45 minutes

Ingredients

For the fishcakes:

500g Maris Piper potatoes, peeled & diced

400g haddock fillet

300ml milk

1 tbsp mint jelly

300g tin of mushy peas

2 tbsp plain flour

1 egg, beaten

8-10 tbsp dried breadcrumbs

Sunflower oil, for frying

For the triple-cooked chips:

6 large Maris Piper potatoes, peeled & cut into chunky chips

2 litres of vegetable oil, for frying

Sea salt to serve

To serve:

1 lemon, cut into wedges

3 tbsp mayonnaise

Sea salt & freshly ground pepper

Preparation method

1.  For the fish cakes, in a large pan of boiling water add the diced potatoes and cook for 12-15 minutes until tender.

2.  Place the haddock into a pan and pour over the milk, cover and bring to the boil.  Now remove from the heat and allow to cook through for at least 5 minutes.

3.  Drain the diced potatoes and return to the pan allowing to cool slightly.  Now add the  mint jelly and season to taste and mash together.  Remove the fish from the milk and flake into the potatoes.  Add the mushy peas and mix through.  Shape the mixture into four even sized cakes.

4.  Dust the cakes lightly with seasoned flour.  Now place the beaten egg in a bowl and dip the cakes.  Place the breadcrumbs onto a plate and the dip the cakes into the breadcrumbs.  Now place in the refrigerator whilst you prepare the chips.

5.  For the chips, put the potatoes into a large pan of cold salted water, bring to the boil and cook for 6-8 minutes until tender.

6.  Drain the potatoes, return to the pan, replace the lid and gently fluff up the potatoes.

7.  Heat the oil to 150°C in a deep fryer, fry for 5-8 minutes until cooked but not brown.  Remove from the fryer and dry thoroughly with kitchen paper, allow to cool.

8.  Reheat the oil in the deep fryer to 180°C and cook the chips for a further 5 minutes, drain and season with sea salt.

9.  Meanwhile, heat a little sunflower oil in a frying pan and gently cook the fishcakes for 2 minutes on each side until crisp and golden.  Drain on kitchen paper.

10.  Squeeze a little lemon juice into the mayonnaise.  Divide the fishcakes and chips between 4 plates and serve with a dollop of lemon mayo and a lemon wedge, enjoy!