Fish cakes with Hollandaise sauce: Crispy deliciousness. Image: Silwood School of Cookery.
Fish cakes with Hollandaise sauce: A classic snack with a twist
Fried food is just one of the best ways to enjoy eating with your friends. Load the snack table with these fish cakes with Hollandaise sauce.
Fish cakes with Hollandaise sauce: Crispy deliciousness. Image: Silwood School of Cookery.
With so much great fishing opportunities and great seafood in South Africa, you need as many great recipes as you can get. One way to cook fish is by frying it and fish cakes are a great meal or snack. These crunchy fish cakes with Hollandaise sauce is crispy, tender and zesty thanks to the sauce. When you have a bunch of friends over for the big game, these fish cakes are very welcome on the snack table.
Fish cakes with Hollandaise sauce tips
Fish cakes can be made with all kinds of fish but for ease, make sure to use fish that’s easy to de-bone. You can use panko or regular bread crumbs depending on your choice of texture. The Hollandaise is easy to make and if the emulsion breaks, you can potentially save it with some mayonnaise. The recipe is spicy to give it an extra layer of flavour and you can even use pickled fish in the recipe. You’re also welcome to use an air fryer instead of deep or shallow frying your cakes.
ALSO READ: Cape Malay curry fish recipe
Fried food is just one of the best ways to enjoy eating with your friends. Load the snack table with these fish cakes with Hollandaise sauce.
Last updated on 10 January 2023
Fish cakes with Hollandaise sauce recipe
Course: Starter, MainCuisine: GlobalDifficulty: EasyServings
4-5
servingsPrep time
15
minutesCooking time
30
minutesTotal time
45
minutesIngredients
- Fish cakes
360 g 360 cooked fish, skinless and boneless
400 g 400 potatoes
70 g 70 butter
salt and pepper
20 ml 20 coriander, parsley or fennel
1 1 lemon
1 clove 1 garlic, crushed
1 1 chilli, deseeded and chopped (optional)
65 ml 65 flour
1 1 egg, beaten
150 ml 150 dry white breadcrumbs
oil for frying
- Blender Hollandaise
30 each 30 white wine vinegar
30 ml 30 water
15 ml 15 cold water
3 3 egg yolks
250 g 250 butter
1 1 squeezed lemon, to taste
salt
cayenne pepper
- Specialised equipment
deep fryer
bain-marie
Method
- Fish cakes
- Flake the fish making sure that there are no bones left in it.
- Place the potatoes in a pot and cover with cold water, bring to a boil and simmer until the potatoes are completely cooked through. Remove, peel and mash with butter.
- Sieve this mixture to remove any lumps, season with salt and pepper.
- Mix equal weight of potato and fish together. Flavour with your chosen herb, lemon zest, garlic, chilli (optional) and lemon juice to taste.
- Adjust the seasoning and shape into 8 x 90 g round disks (20 – 30g if serving as canapes). Refrigerate to firm.
- Dust each fish cake in seasoned flour, coat in egg and lastly cover with breadcrumbs.
- Heat oil in a deep fat fryer to 180°C and fry until golden.
- Blender Hollandaise
- In a small saucepan combine the vinegar and water, cook the mixture over high heat until it is reduced to 15 ml. Remove from the heat and add 15 ml cold water.
- Place the reduction in a blender and add the egg yolks. Blend briefly.
- Melt the butter and then drizzle slowly into the blender whilst blending. Do not add too quickly as you are forming an emulsion. When all the butter has been incorporated, correct the seasoning with lemon juice, salt and cayenne pepper. If too thick, make it thinner with a few drops of hot water.
- To serve as a canapé
- Make 20 – 30g fish cakes and serve in Chinese spoons with hollandaise and garnished with dill/fennel.
- To serve as a starter
- Place 90 g of fishcakes onto a warmed plate. Serve with hollandaise and a beautifully garnish with baby leaves.
- To serve as the main dish
- Place hot fishcakes onto a warmed plate. Serve with 50 ml hollandaise, mashed potatoes and vegetables.
Notes
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