How do I store leftover Fishcakes with Remoulade?

You can keep cooked Fishcakes with Remoulade in an airtight container in the fridge for up to two days. Store the remoulade in a separate container to keep the cakes from getting soggy.

Can I freeze Fishcakes with Remoulade before cooking them?

Yes, you can freeze the shaped patties for Fishcakes with Remoulade before they are fried. Wrap them individually in cling film and store them in a freezer bag for up to three months.

What is the best way to reheat these fishcakes?

The best way to reheat these is in a frying pan over low heat until they are warmed through. This method helps to maintain the crispy exterior better than using a microwave.

Home » Fish and seafood » Cod » Fishcakes with Remoulade

Fishcakes with Remoulade

Name: Fishcakes with Remoulade
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Fishcakes with Remoulade
Ingredients: 500 g cod fillets; 400 g potatoes peeled and boiled; 1 onion finely chopped; 1 large egg; 2 tablespoons plain flour; 1 teaspoon salt; 1 pinch black pepper; 2 tablespoons vegetable oil; 100 g mayonnaise; 1 tablespoon capers chopped; 1 tablespoon gherkins chopped; 1 teaspoon curry powder

Fishcakes with Remoulade are a classic and simple meal that works well for both lunch and dinner. You make them using fresh white fish like cod mixed with mashed potatoes and basic seasonings. This recipe focuses on getting a crisp golden crust while keeping the inside soft and moist. Serve them hot with the creamy homemade sauce for a satisfying dish.

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Why you should make fishcakes with remoulade

These fishcakes with remoulade are perfect for families because they are mild in flavour and very filling. You can use leftovers from previous meals which helps to reduce food waste in your kitchen. Making your own remoulade at home is much better than buying a jar from the shop. It only takes a few minutes to prepare everything from scratch.

How to prepare fishcakes with remoulade

Step 1

Prepare the base: Boil the potatoes until they are soft and then mash them in a large bowl. Let the potatoes cool down slightly before adding the fish to the mixture. Chop the cod into very small pieces or pulse it quickly in a food processor. Mix the fish and potatoes together until they are well combined.

Step 2

Season and shape: Add the chopped onion, egg, flour, salt and pepper to the bowl. Stir everything together until you have a thick and sticky paste. Use your hands to shape the mixture into eight round patties of equal size. Place them on a plate and let them rest for a few minutes.

Step 3

Fry the cakes: Heat the oil in a large frying pan over a medium heat. Place the fishcakes in the hot pan and cook them for about five minutes on each side. They should be golden brown and cooked through to the middle. Work in batches if your pan is not large enough to fit them all at once.

Step 4

Make the sauce: Mix the mayonnaise with the capers, gherkins and curry powder in a small bowl. Stir well to ensure the curry powder is evenly distributed through the sauce. Taste the remoulade and add a little salt or pepper if needed. Serve the hot fishcakes with a generous spoonful of the sauce.

Tips to make fishcakes with remoulade even better

Make sure the potatoes are dry after boiling so the mixture does not become too wet. If the mixture feels too soft, you can add an extra spoonful of flour to help it hold its shape. Chilling the shaped patties in the fridge for 30 minutes can help them stay together better during frying. You can swap the cod for haddock or salmon if you prefer a different flavour. Using a non stick pan makes it much easier to flip the fishcakes with remoulade without them breaking apart. Ensure the oil is hot before adding the fish so they get a nice crust immediately.

You can also try these recipes: caramel flan, steak with red wine sauce or roast leg of lamb.