"One egg to rule them all, One egg to find... then. One egg to coat them all and in the bread crumbs bind them; In the land of Pandor where the vegetable oils lie." You are indeed "The Lord of the Fish Cakes" chef John.
I have just made this recipe for my wife and I, on the eve of my 69th birthday. I can say nothing, other than this is a superb recipe and an absolute joy make and eat. Respect Chef John...
When I was a kid it was a leftover meal, normally meaning my Mum was to "full" to finish her fish night before, even if as a kid I could remember how little she had eaten and being sure I could hear her belly rumbling, but that what Mums did back then. So next days meal was Mums left over fish, some mash coated in crust breadcrumbs. That said I grew up close the Grimsby UK so the Haddock was the best and even though the prices have gone through the roof and they are seriously worried are fish an chip shops going to die out, I still go for fish and chip when I come home to visit, and yes of chippy's make homemade battered fishcakes made with leftover fried fish from the night before and if you are lucky you might get a bit of crispy batter or scraps on the inside : -)
Thanks for sharing Christopher. Yeah, that crust on the inside just made it extra special. Good memories . I’m reminded of some of my Mum’s penny pinching recipes. Many of us are so spoiled in comparison.
£1 pound mini fish and chips at Mr Chips just of Freeman St, near the market, long sinced closed . 'God' I'm showing my age. (FYI my Dads is Meggies and I'm 'Scunny')
@@markanderson4353 cannot rebember the last I went to Harry's , although I've driven past it loads of time, but what really disappointed on one of my last nostalgia trips was the Pea Bung. Might have been an off day but, :-(
These actually sound like a great thing to fix for my mom. She loves fish, whether it's fried or grilled, and she loves British mystery novels. Plus, I've made some other Chef John recipes for her and she's really liked them.
I am an English food writer in London. Great recipe. Authentic and delicious. Could also use salmon as it’s cheaper than cod in England these days. Love your work.
@@OutOfNamesToChoose I'll take a salmon fillet, season it with garlic powder, onion powder, salt, pepper and such and toss it on the BBQ like it's a steak, The crispy skin is the best part.
Doesn't even have to be more than the offcuts, which most fishmongers will bag up for you for only a few quid. ( I'm lucky enough to live close to a fishing town. I get all the fishy offcuts which go into making another cheap but tasty seafood classic - Fisherman's Pie.)
A tin of tuna works better in my opinion, have been (Well my Mum has) doing it for years, also left overs also can add to the mix =) I am old and grumpy enough to make it every now and again, also just brought a can on tuna 2 days ago ;)
My Mum use to make a really good quick version of these using canned salmon or tuna. Start with some well seasoned mashed potatoes made with a little butter or cream or whatever if you like, the tastier the mashed potatoes the better the fish cakes will be. Just Don't make the potatoes too soft at this stage. Then add some well drained, good quality fish and season with salt and pepper. Add any flavourings you like like chopped parsley, dill or lemon pepper and mix gently. You can add a little milk to bind the mix together if it's a little dry. Form the mix into cakes, trying not to overwork the mixture. Then bread and fry as usual. These are really tasty, and good cold too. My favourite where cakes made with tuna.
So that everyone knows, this is traditionally really supposed to be a "leftovers" dish - if you have cooked too much fish, or if you have leftover tinned fish, then this is a wonderful way to use them up. The reason you get them in fish and chip shops is because it's a great way to use up fish and potato scraps! Talk about beating inflation! The cooking in milk looks like a traditional way of poaching fish (which is the kind of way it might be made "gourmet" for one of those cooking shows Chef John has been watching lately!). And by the way, the point of cod vs haddock is very much a north/south divide in the UK. I'm one of the strange ones in the south who prefers haddock. That said, this does look terrific, and has given me some nostalgia for a staple of my childhood!
According to my wartime cooking book poaching in milk was for invalids/convalescents, the milk helped to get them back to health again. Another one that is nice if you are using cheap tinned fish and that is sardines, mackerel or pilchards, tinned in oil not tomato sauce although you can use them as well, makes for a different taste again. One small tin of any of them is perfect for one person, and because they taste more than cod or haddock you can stretch it to make an extra cake for lunch the next day.
1st method, if you spoon over hot oil you will be able to accomplish browning the whole cake without tanlines. Thank you for you share, I am excited to try this recipe 😁🤙🏽
Simply Gorgeous! I like your style of breading "conservatively". I live in Maine where the fish of choice for cakes is haddock. Great stuff! I usually put an egg in the mix with the fish and potatoes, but I'm going to try this too with freshly cooked peas on the side. Yum Yum!!
This is the one I've been waiting for. I make Peruvian Fish Cakes, so, anxious to see this one. The Peruvian cakes are very similar but have the addition of corn, cumin, and cilantro. Your recipe looks super delicious!
I’ve been making fish cakes here and there for years, and have now picked up two amazing techniques: keeping the fish chunky and adding at the last minute so it doesn’t break up too much in the final mix, and the low-waste dredging. Fantastic, thank you!
I make a big batch of Italian style fish cakes for my dad every Lent. My Nonna passed away when I was just a baby. It’s a verbal recipe, nothing is ever written down. I love watching any and all videos of techniques about fish cakes, since I never got to learn in the kitchen with her. I learn a new trick every time. Thanks, Chef John!
You have such talent, there are many times you make something that I wouldn’t think of as delicious by its name or description, and by the end of the video I can’t wait to try and make it. The absolute best TH-camr out there
As a Brit I would say… fish cakes bang on. Tartar sauce… leave out horseradish. Equal quantity capers and gherkin. Think you call them dill pickles or something like that. Adds nice acidity and sweetness.
Thank you! I've always had tartar sauce with gherkins in them, and no horseradish. Horseradish goes in the cocktail sauce - ketchup, horseradish, and lemon juice.
Looks great! I grew up eating these kinds of fishcakes but I haven't eaten them for a long time. When I'm back home in the UK next I'll definitely make some!
@@id10t98 Now that sounds perfect. I live in England and I don't know many bits who like mash. I would have to some how mask the mash potato's in this recipe to get my husband and friends to try it. I think it looks tasty tho. Halibut is my fav fish so that would be heavenly x
@@Julia-uh4li you might need to ask around more closely. In the winter, mashed potatoes is the British ‘rice or pasta’ equivalent. We love a bit of Mash, bangers and mash is a cultural favourite.
this works brilliantly with other fish, especially with smoked or marinated sardines of various flavours, as it commonly done in Basque and Spanish cuisine. I have seen ground squid mixed with ground pork, braised and mixed with potato and then fried or baked in the oven with breadcrumbs on top....Also, romesco sauce, or chimmichurri go just as well as a tartar sauce, or a light marinara sauce.... Using half mashed Yukon golds, and adding a little panade and egg to the mix to bind them a bit lets you do these as free form fritters, then you can just roll them in the panic and no need to dredge Fish cakes as a concept are incredibly versatile.
OMG, John...you need to give a better warning on how good this is. I don't speak British slang, so I had no idea...but this recipe is phenomenal! Me and my mate ate all 4 cakes. so good!
Chef John just gets funnier and funnier as time goes on, if you don't have a laugh at some point of anyone of his recipe videos then you don't have a soul
Cor Blimey, Guv. It's great to see you back doing 'proper' videos as well as the compilations from the Corporate Overlords which seemed to be dominating the feed for a while (I know, we all need a break). Proper British Fishcakes can indeed be amazing, and there are so many options available.
My mum used to make fishcakes with a tin of red salmon which is stronger in taste so you can use a bigger ratio of potato to fish, making them cheaper. Also you only needed to flour them , then shallow fry, no egg or breadcrumbs. They were lovely and tasty.
Yep, I'm Cornish born and bred, and this is how my Nan made them. She used whatever fish came off the boat that day. Delicious. Thanks for the memories!
I’m enjoying your videos so much. I make fish cakes out of (gasp) canned sockeye salmon. I learned from my Dad’s who learned from my Mom. He used broken up saltiness s as the filler but after have real fish cakes in Cape Breton I could taste potato in them so I started using mashed potatoes. I will definitely give your recipe a try. I especially am intrigued with your tarter sauce. Thanks for sharing these videos.
Just made these. Came out great. I have made several of Chef John's recipes now - including Falafel, Chicken Paprika and the Miso soup. All of them were hits.I highly, highly recommedn his videos, including the obligatory, seld-aware bad pun.
You know when you mentioned the tan lines I wondered if maybe these could be done in a preheated air fryer… might give them too much chance to dry out though. They look delicious but that tartar sauce sounds like the star to me ☺️
here in Newfoundland, traditionally we use salt cod (that has been soaked and water changed over 24 hours). Your cod looked frozen but it is hard to get fresh cod at times. You need to visit when we have the cod fishery open. You can jig 5 cod per person up to 15 per boat. Nothing goes to waste. I think you would love it. Cod tongues, cheeks, brichens and the heads stewed or jowls fried, bones for broth and fillets, rounders for freezing, cooking right then and there or salting for over the winter. The BEST cod-au-gratin you will ever have. I can even give you and the family a place to stay for free. :D
Frozen fish is usually the freshest you can get it unless you live right next to the coast since modern trawlers process and freeze the fish while still underway
@@LenaMel I agree 100%. I live right on the north east coast in Canada so I have easy access to fresh cod. Even living here, a majority of the fish is frozen or salted to preserve it.
Oh. Yeah. I'm definitely doing these. Haven't had home made fish cakes for sooo long. My brother used to make 'em back when we fished together. Pretty similar to this, except the tartar sauce came out of a jar and we used limes instead of lemons, 'cause the next door neighbor had a lime tree. Any Queenfish or Trevally would end up in freezer bags as skinless fillets to be turned into fishcakes.
My father made codfish cakes for us kids and, while they were never this elegant, they were a family favorite. Just watching this made me want some now! Many thanks
Hahaha loved the commentary CJ - they look like some of the best fish cakes i have ever seen. The deep fried option looks like an absolute winner - straight from the local Fish and chip shop?.👍
Is THIS what a normal fishcake is in our chippies here in England? I'm American and they always seemed too foreign/weird to try, BUT! if this is exactly what they are I will definitely buy one next time I go round to my local chippy 🤔😊
@@Julia-uh4li Well the Chef John fishcake isn't, that's way too fancy. But fish and potato dipped in batter and deep fried to crispy perfection? Yeah, that's pretty standard.
I remember this and potato cakes being served all the time at lunch during infant/junior school. Both were great, I really must try to make them again.
Hubby and I both agree... You are a hoot Chef John. What's my food wish? An authentic Pern Hatching feast recipe book. Or just a few dishes explained by you. Don't ever change we love your videos.
Tinned pink salmon with the addition of a small amount of smoked haddock is probably may favourite fishcake fish ingredients. Mixed with mashed potato made by mashing very well boiled potatoes with salt, pepper and a small amount of butter (no milk!) And then you have a mixture stiff enough to make into nice cakes and either deep or shallow fry dipped in seasoned flour and if you like additionally then dip eggwash + breadcrumbs (or crushed up cornflakes) for a crispier finish. Chives and parsley and dill all work very well as Herby additions. Ps I am English.
Proper fishcake, take a large potato and cut it into 1/4" slices, sandwich a slice of fish between two slices of potato, coat in batter, deep fry in beef dripping. That's all there is to it.
@@Bettys_Eldest They are the ones I grew up with from the local 'chippy'. Loved them and miss them these days. I have thought about making them myself but how do you get to keep the slices of potato and fish together for battering and then cooking?
My mom always made these with dried salted cod and i do too. They are amazing that way and I'm sure it is equally as delicious with the fresh fish. I love listening to your lilting kind voice.
I am impressed with your fish cakes. I am a chef in a residential care home in England. Home made fish cake is on the menu. I serve it with lemon parsley sauce. You should do banger and mash. Sending love from England
Man... I really wish that my husband wasnt so disgusted by fish in general, because this sounds pretty amazing! Its also pretty similar to something we have here in northern germany called "Fischfrikadellen". Now that I Think about it lots of things I see in british cuisine is oddly similar to northern german food lol.
Dumplings ! My mother-in-law used to buy « halb unt halb » (spelling?) in Germany to make dumplings . Also I wish Chef John would show us the technique for Dusseldorf soused herring !
@@lindainparis7349 Very good :) it's just "und" instead of unt. Yeah Knödel or Dumplings are so good too! I actually still have some store bought dough laying around lol. I wanted to use it for the leftovers of the Christmas Meal (Rouladen und Rotkohl) but there wasn't very much left 😅. Now I will probably make some mushroom and cream sauce to go with the dumplings.
Made this recipe tonight after I stumbled across it a few weeks back. This was a huge hit with the family and they are already begging for me to make it again. Thanks a bunch!
Whoever's reading this, i pray that whatever you're going through gets better and whatever you're struggling with or worrying about is going to be fine and that everyone has a fantastic day! Amen
Love this recipe. If your living somewhere where fresh fish isn't an easy option works well with tinned salmon, mackerel, tuna and even sardines in springwater. Almost perfectly matched the way I cook it. ( I don't get horseradish here so sometimes use some finely grated ginger for that bit of bite.) Cheers from inland Australia.
No one mentioned dried salt cod or dried fish although that used to be the go to for fish cakes where fresh fish was not available. There was a time they sold dried cod at every country store and it was the cheapest protein food you could buy.
Loved this, proper fish cakes. I used to buy similar from Fish and chip shop, but that was back in the early eighties and that chippy is long gone. I am definitely going to make some of these. Thanks for the recipe!
This looks delicious! I can’t wait to try them. Is it possible to make a batch and freeze? At what point would freezing be better, before fry, halfway thru fry, after fry? Or don’t try? My oh my!
Yep they're fine to freeze without cooking. When you need them you can either fry them straight from the freezer to get the right colour then finish in a medium/low oven to heat through - or, you can defrost and cook normally from there. Only downside with defrosting is the crumbs may become soggy and look a little different when fried, but that's purely cosmetic.
British food is simple but delicious- people think we eat boiled food only and that it is bland. Our kitchen is infused with all sorts over time from Europe. Yet remains simple. Shepherds pie as another example decent lamb mince, cooked in rich gravy and onions baked with a layer of creamy mash. Simple but tasty. I like Asian, Indian and Middle Eastern default to Italian but always reminded how good things are when simple. Good ingredients, speak for themselves.
I'm definitely going to try these. 40 years ago in university my flatmate and I liked to have Gorton's canned codfish cakes at least once a week, and this sounds so next level to a meal that was honestly pretty decent.
I cannot stop laughing at your graceful bite. Never change Chef John.
"Oh, yeah. Nailed it."
Why am I laughing so hard at this
Nailed it!
I truly Laughed Out Loud
It is just the dead silence as he fumbles around that gets me
Your videos bring me so much comfort now since I discovered you and binged your videos for comfort during the pandemic. Thank you, Chef John.
I feel the same!
I like how he makes cooking kind of a big deal, but without stress and anxiety.
It’s his voice, it’s very relaxing.
And the way he says "we never let the food win" and "that's just you cooking"; takes the pressure off!
Yes, I will forever hold fond memories of the carefree times of the scamdemic.
"One egg to rule them all, One egg to find... then. One egg to coat them all and in the bread crumbs bind them; In the land of Pandor where the vegetable oils lie."
You are indeed "The Lord of the Fish Cakes" chef John.
You sir, are the J.R.R. Tolkien, of the eggs that had to be brolkien.
He is the John Keats of eggs that were beats. I, clearly am not 🤦😂
Awesome!
He is the British Invasion of the fishcake-breading station.
Nailed it! And you didn't "Mordor " it " lol
I have just made this recipe for my wife and I, on the eve of my 69th birthday. I can say nothing, other than this is a superb recipe and an absolute joy make and eat. Respect Chef John...
Chef John, you’re not only a great chef, you’re also a great comedian! Love your posts!
When I was a kid it was a leftover meal, normally meaning my Mum was to "full" to finish her fish night before, even if as a kid I could remember how little she had eaten and being sure I could hear her belly rumbling, but that what Mums did back then. So next days meal was Mums left over fish, some mash coated in crust breadcrumbs. That said I grew up close the Grimsby UK so the Haddock was the best and even though the prices have gone through the roof and they are seriously worried are fish an chip shops going to die out, I still go for fish and chip when I come home to visit, and yes of chippy's make homemade battered fishcakes made with leftover fried fish from the night before and if you are lucky you might get a bit of crispy batter or scraps on the inside : -)
Thanks for sharing Christopher. Yeah, that crust on the inside just made it extra special. Good memories . I’m reminded of some of my Mum’s penny pinching recipes. Many of us are so spoiled in comparison.
I grew up in Grimsby too. Harry the haddock 😎
£1 pound mini fish and chips at Mr Chips just of Freeman St, near the market, long sinced closed . 'God' I'm showing my age. (FYI my Dads is Meggies and I'm 'Scunny')
@@m.theresa1385 Thanks. One of my aunts said my mum, half joking, should write a recipe book of 100, family meals with half a pound of mince :-)
@@markanderson4353 cannot rebember the last I went to Harry's , although I've driven past it loads of time, but what really disappointed on one of my last nostalgia trips was the Pea Bung. Might have been an off day but, :-(
These actually sound like a great thing to fix for my mom. She loves fish, whether it's fried or grilled, and she loves British mystery novels. Plus, I've made some other Chef John recipes for her and she's really liked them.
Comfort food and comfort reading. It sounds perfect!
These, plus a cuppa and a new book sounds like a great day for her~😉
God bless you sweetheart for looking after your Mom good on you and using Chef John recipes you can't go wrong! x
I wish someone was making them for me, lol
I love Chef John's poise and grace. These look fantastic!
As the (unofficial) spokesman for the British people, I approve of Chef John's recipe!
I am an English food writer in London. Great recipe. Authentic and delicious. Could also use salmon as it’s cheaper than cod in England these days. Love your work.
Never had a salmon version, but it sounds like it'd taste fantastic with a honey, Dijon mustard and dill dip.
@@OutOfNamesToChoose I'll take a salmon fillet, season it with garlic powder, onion powder, salt, pepper and such and toss it on the BBQ like it's a steak, The crispy skin is the best part.
@@id10t98 Oh yeah, you've got to have the crispy skin!
Oh thank you! I had just raised this question in the comments. I'm definitely gonna try this
Doesn't even have to be more than the offcuts, which most fishmongers will bag up for you for only a few quid. ( I'm lucky enough to live close to a fishing town. I get all the fishy offcuts which go into making another cheap but tasty seafood classic - Fisherman's Pie.)
Advice from a Brit: If you are working with a tight budget, a well drained tin of tuna has worked just fine in our family for years!
A tin of tuna works better in my opinion, have been (Well my Mum has) doing it for years, also left overs also can add to the mix =) I am old and grumpy enough to make it every now and again, also just brought a can on tuna 2 days ago ;)
Ewww
@@Aarenbycanned tuna GAAAANG. BITCH!!
@@Aarenby Tuna patties are great
@@bmortloff can't stand tuna- especially canned
Very nice! I've not seen a fishcake as good looking as that here in the UK in a long time. The focus on keeping the flakes of fish whole is "spot on".
My Mum use to make a really good quick version of these using canned salmon or tuna. Start with some well seasoned mashed potatoes made with a little butter or cream or whatever if you like, the tastier the mashed potatoes the better the fish cakes will be. Just Don't make the potatoes too soft at this stage. Then add some well drained, good quality fish and season with salt and pepper. Add any flavourings you like like chopped parsley, dill or lemon pepper and mix gently. You can add a little milk to bind the mix together if it's a little dry. Form the mix into cakes, trying not to overwork the mixture. Then bread and fry as usual. These are really tasty, and good cold too. My favourite where cakes made with tuna.
You're the best, chef John! I really appreciate your recipes and humor so much.
So that everyone knows, this is traditionally really supposed to be a "leftovers" dish - if you have cooked too much fish, or if you have leftover tinned fish, then this is a wonderful way to use them up. The reason you get them in fish and chip shops is because it's a great way to use up fish and potato scraps! Talk about beating inflation!
The cooking in milk looks like a traditional way of poaching fish (which is the kind of way it might be made "gourmet" for one of those cooking shows Chef John has been watching lately!). And by the way, the point of cod vs haddock is very much a north/south divide in the UK. I'm one of the strange ones in the south who prefers haddock.
That said, this does look terrific, and has given me some nostalgia for a staple of my childhood!
According to my wartime cooking book poaching in milk was for invalids/convalescents, the milk helped to get them back to health again. Another one that is nice if you are using cheap tinned fish and that is sardines, mackerel or pilchards, tinned in oil not tomato sauce although you can use them as well, makes for a different taste again. One small tin of any of them is perfect for one person, and because they taste more than cod or haddock you can stretch it to make an extra cake for lunch the next day.
I make these regularly with either leftover fish, or even tinned salmon/tuna. In a pinch, you can also use instant mash. They're always good.
1st method, if you spoon over hot oil you will be able to accomplish browning the whole cake without tanlines. Thank you for you share, I am excited to try this recipe 😁🤙🏽
Simply Gorgeous! I like your style of breading "conservatively". I live in Maine where the fish of choice for cakes is haddock. Great stuff! I usually put an egg in the mix with the fish and potatoes, but I'm going to try this too with freshly cooked peas on the side. Yum Yum!!
This is the one I've been waiting for. I make Peruvian Fish Cakes, so, anxious to see this one. The Peruvian cakes are very similar but have the addition of corn, cumin, and cilantro. Your recipe looks super delicious!
It's my first time hearing of Peruvian Fish Cakes, sound great though.
That sounds good. Do you use a particular kind of fish? And corn, like, cornmeal, or whole corn kernels?
I need to hear more about these Peruvian fish cakes…
@@sephirothjc It's basically the same recipe but as I said, I add some corn, cilantro, and cumin.
@@kirstencorby8465 Some fresh corn kernels (I guess canned would be ok, but I never used canned corn) Cumin to taste and chopped cilantro.
I’ve been making fish cakes here and there for years, and have now picked up two amazing techniques: keeping the fish chunky and adding at the last minute so it doesn’t break up too much in the final mix, and the low-waste dredging. Fantastic, thank you!
I make a big batch of Italian style fish cakes for my dad every Lent. My Nonna passed away when I was just a baby. It’s a verbal recipe, nothing is ever written down. I love watching any and all videos of techniques about fish cakes, since I never got to learn in the kitchen with her. I learn a new trick every time. Thanks, Chef John!
You have such talent, there are many times you make something that I wouldn’t think of as delicious by its name or description, and by the end of the video I can’t wait to try and make it.
The absolute best TH-camr out there
IMO If you haven't had a good fish cake you haven't lived.
Your sense of humor with the graceful bite got me chived good.
As a Brit I would say… fish cakes bang on. Tartar sauce… leave out horseradish. Equal quantity capers and gherkin. Think you call them dill pickles or something like that. Adds nice acidity and sweetness.
Thank you! I've always had tartar sauce with gherkins in them, and no horseradish. Horseradish goes in the cocktail sauce - ketchup, horseradish, and lemon juice.
We really liked horseradish in our tartare sauce when we tried it for the first time. Made an Interesting variation.
Egging and flouring hack is GENIUS!!
Looks great! I grew up eating these kinds of fishcakes but I haven't eaten them for a long time. When I'm back home in the UK next I'll definitely make some!
I lived in Alaska and we make these using halibut too, without the potato added.
@@id10t98 Now that sounds perfect. I live in England and I don't know many bits who like mash. I would have to some how mask the mash potato's in this recipe to get my husband and friends to try it. I think it looks tasty tho. Halibut is my fav fish so that would be heavenly x
@@Julia-uh4li you might need to ask around more closely. In the winter, mashed potatoes is the British ‘rice or pasta’ equivalent.
We love a bit of Mash, bangers and mash is a cultural favourite.
The man is a one of kind, total joy! It's fabulous cooking channel & enjoyable narrative!
this works brilliantly with other fish, especially with smoked or marinated sardines of various flavours, as it commonly done in Basque and Spanish cuisine. I have seen ground squid mixed with ground pork, braised and mixed with potato and then fried or baked in the oven with breadcrumbs on top....Also, romesco sauce, or chimmichurri go just as well as a tartar sauce, or a light marinara sauce....
Using half mashed Yukon golds, and adding a little panade and egg to the mix to bind them a bit lets you do these as free form fritters, then you can just roll them in the panic and no need to dredge
Fish cakes as a concept are incredibly versatile.
I made these, and they are FIRE. The potato is the key to making them stick together. I had zero problems with them falling apart.
Thank you for taking care of the hard work of eating not one, but two of these fish cakes for us.
But man. MAN do these look good!
You really are the goat of this TH-cam cooking scene.
Try one in a bread bun with mushy peas on top. Absolute classic.
bruh were are you from that puts these in a bun???
Definitely not for the carb conscious (or diabetics).
...but very filling!!!!
Fishcakes were poor man's food as was chip butty and you could fill up on a small amount of food
@@arcan762 me!!! Bloody lovely ❤️
Ahh mushy peas...Manchester Guacamole YUK😀
OMG, John...you need to give a better warning on how good this is. I don't speak British slang, so I had no idea...but this recipe is phenomenal! Me and my mate ate all 4 cakes. so good!
Chef John just gets funnier and funnier as time goes on, if you don't have a laugh at some point of anyone of his recipe videos then you don't have a soul
Bravo Chef John. That's classic, and done properly, as you have, is a real treat. I think your particular recipe is spot on.
Cor Blimey, Guv. It's great to see you back doing 'proper' videos as well as the compilations from the Corporate Overlords which seemed to be dominating the feed for a while (I know, we all need a break).
Proper British Fishcakes can indeed be amazing, and there are so many options available.
"much less awkward and more graceful bite". LOVE YOU CHEF JOHN!!! 🐠🍰
My mum used to make fishcakes with a tin of red salmon which is stronger in taste so you can use a bigger ratio of potato to fish, making them cheaper. Also you only needed to flour them , then shallow fry, no egg or breadcrumbs. They were lovely and tasty.
I've used a tin of salmon mixed with a tin of cods roe, mashed potatoes and chives, you do need bread crumbs though as the cod roe leaks out otherwise
Yep, I'm Cornish born and bred, and this is how my Nan made them. She used whatever fish came off the boat that day. Delicious. Thanks for the memories!
Minus the cayenne! 😁
I’m enjoying your videos so much. I make fish cakes out of (gasp) canned sockeye salmon. I learned from my Dad’s who learned from my Mom. He used broken up saltiness s as the filler but after have real fish cakes in Cape Breton I could taste potato in them so I started using mashed potatoes. I will definitely give your recipe a try. I especially am intrigued with your tarter sauce. Thanks for sharing these videos.
Great idea on the breading. Much better for small areas.
This looks really good, I've never heard of these before but I really want to try them!!! thanks for the recipe!
Just made these. Came out great. I have made several of Chef John's recipes now - including Falafel, Chicken Paprika and the Miso soup. All of them were hits.I highly, highly recommedn his videos, including the obligatory, seld-aware bad pun.
You know when you mentioned the tan lines I wondered if maybe these could be done in a preheated air fryer… might give them too much chance to dry out though. They look delicious but that tartar sauce sounds like the star to me ☺️
here in Newfoundland, traditionally we use salt cod (that has been soaked and water changed over 24 hours). Your cod looked frozen but it is hard to get fresh cod at times. You need to visit when we have the cod fishery open. You can jig 5 cod per person up to 15 per boat. Nothing goes to waste. I think you would love it. Cod tongues, cheeks, brichens and the heads stewed or jowls fried, bones for broth and fillets, rounders for freezing, cooking right then and there or salting for over the winter. The BEST cod-au-gratin you will ever have. I can even give you and the family a place to stay for free. :D
Yeppers.... I love a good fish pie:) I think that this is only a New England and across the pond thing.
Frozen fish is usually the freshest you can get it unless you live right next to the coast since modern trawlers process and freeze the fish while still underway
@@LenaMel I agree 100%. I live right on the north east coast in Canada so I have easy access to fresh cod. Even living here, a majority of the fish is frozen or salted to preserve it.
being from the uk and i eat them all the time i can say they look amazing, great job john.
Oh. Yeah. I'm definitely doing these. Haven't had home made fish cakes for sooo long. My brother used to make 'em back when we fished together. Pretty similar to this, except the tartar sauce came out of a jar and we used limes instead of lemons, 'cause the next door neighbor had a lime tree. Any Queenfish or Trevally would end up in freezer bags as skinless fillets to be turned into fishcakes.
Trevally, now there's a fish I haven't heard of since I was a kid, going out fishing in New Zealand most Saturdays.
@@MayYourGodGoWithYou it was the bait fish years ago😉
My father made codfish cakes for us kids and, while they were never this elegant, they were a family favorite. Just watching this made me want some now! Many thanks
Hahaha loved the commentary CJ - they look like some of the best fish cakes i have ever seen. The deep fried option looks like an absolute winner - straight from the local Fish and chip shop?.👍
This recipe looks wonderful! I love cod and haddock. I appreciate you preserve the integrity of the texture these meaty fish.
Of course, you could always batter and deep fry them, which is truly excellent and how I usually find them in a chip shop.
Is THIS what a normal fishcake is in our chippies here in England? I'm American and they always seemed too foreign/weird to try, BUT! if this is exactly what they are I will definitely buy one next time I go round to my local chippy 🤔😊
@@Julia-uh4li Well the Chef John fishcake isn't, that's way too fancy. But fish and potato dipped in batter and deep fried to crispy perfection? Yeah, that's pretty standard.
@@dominiccummings1893not in Scotland, it’s breadcrumbs
I remember this and potato cakes being served all the time at lunch during infant/junior school. Both were great, I really must try to make them again.
Looks fabulous and you had me laughing at your much more "graceful" bite. I enjoy your recipes and vids so much!
Hubby and I both agree...
You are a hoot Chef John.
What's my food wish?
An authentic Pern Hatching feast recipe book.
Or just a few dishes explained by you.
Don't ever change we love your videos.
Can’t wait to prepare this recipe. Thanks!
These look sooo good. And I LOVE the FAR less wasteful Dredging. That's how I always do it, it drives me nuts how much tv/net cooks throw away!
Hi there you've a gorgeous picture on your profile! Just decided to stop by and say Hi! I hope you're having a great day.
Looks awesome, I do something similar with salt cod. Can’t wait to try the fresh milk poached version.
I do salt cod too. Classic New England.
I make the salt cod version, or sometimes just do the salt cod fritters. Yum!
Chef John, I love you in all forms.
This looks absolutely delicious
Excellent and authentic. NB a tablespoon of Geo Watkins Anchovy Sauce - available on Amazon - in the fish and potato mix is transformational!
I wish I could give this recipe about 10+ thumbs up! 👍👍👍👍👍👍👍
I totally want to make this!! Thank you!💙💥
Just made these, just took my first bite, and WOW!.... These are really good!... It's a bit labor intensive to make these, but it's worth it!
Well, now I'm in the mood for Fish Cakes! 😂
I'm with Calamity Jane. I make these regularly with tuna, often with cheese as well. (from the UK)
Oh my gosh - that looks so delicious I wanna slither through the screen and snag me a bite!!!
not a bite, the whole bloody thing, actually all of them, lol
That “nailed it!” after chasing the morsel around the plate, had me in stitches.
Thanks for another entertaining and informative video John. Btw, that second bite was far more "Graceful" than the 1st. Lol
Love your dishes love your showmanship never change john you're the best always smiles 😃 😊
Looks brilliant! A similar crabcake version would be appreciated, eh? Cheers!
Just use good lump crab...
Tinned pink salmon with the addition of a small amount of smoked haddock is probably may favourite fishcake fish ingredients. Mixed with mashed potato made by mashing very well boiled potatoes with salt, pepper and a small amount of butter (no milk!) And then you have a mixture stiff enough to make into nice cakes and either deep or shallow fry dipped in seasoned flour and if you like additionally then dip eggwash + breadcrumbs (or crushed up cornflakes) for a crispier finish. Chives and parsley and dill all work very well as Herby additions.
Ps I am English.
I’ve made this recipe with ground beef, shrimp (not so successful), vegetables and fish. Great recipe to experiment with!
What on Earth were you thinking to combo beef & shrimp in a patty?!
yuck, yuck, triple yuck !! 🤪
Probably will be great with stir-fried mushrooms.
That was brilliant! Well done!!!!!!!I laughed so 🤣 at the graceful silence given to the first bite of the last cake!
I'd love to see your take on a Yorkshire fishcake, I swear it takes some kind of witchcraft to put those together
Fingers crossed for a recipe for a 'proper' fishcake!
Proper fishcake, take a large potato and cut it into 1/4" slices, sandwich a slice of fish between two slices of potato, coat in batter, deep fry in beef dripping. That's all there is to it.
@@Bettys_Eldest They are the ones I grew up with from the local 'chippy'. Loved them and miss them these days. I have thought about making them myself but how do you get to keep the slices of potato and fish together for battering and then cooking?
@@pol2171 they were still available when I last went back in January 2020. I'll make enquiries about how they hold together next time I'm up.
@@Bettys_Eldest That sounds great, thanks.
My mom always made these with dried salted cod and i do too. They are amazing that way and I'm sure it is equally as delicious with the fresh fish. I love listening to your lilting kind voice.
I done fish cakes recently too 😆😆😆❤
I am impressed with your fish cakes. I am a chef in a residential care home in England. Home made fish cake is on the menu. I serve it with lemon parsley sauce. You should do banger and mash. Sending love from England
Man... I really wish that my husband wasnt so disgusted by fish in general, because this sounds pretty amazing! Its also pretty similar to something we have here in northern germany called "Fischfrikadellen". Now that I Think about it lots of things I see in british cuisine is oddly similar to northern german food lol.
Cold countries often eat alike ….
@@lindainparis7349 Yeah I suppose so. Lots of fish (assuming there is a coast or rivers nearby) lots of fatty meat and cabbage.
Dumplings ! My mother-in-law used to buy « halb unt halb » (spelling?) in Germany to make dumplings . Also I wish Chef John would show us the technique for Dusseldorf soused herring !
@@lindainparis7349 Very good :) it's just "und" instead of unt. Yeah Knödel or Dumplings are so good too! I actually still have some store bought dough laying around lol. I wanted to use it for the leftovers of the Christmas Meal (Rouladen und Rotkohl) but there wasn't very much left 😅. Now I will probably make some mushroom and cream sauce to go with the dumplings.
Superb as usual Chef John! Proper chuffed I was when I saw the title, more British food videos plz
I'll use chives and dill but this looks awesome
I look forward to your channel.
@@calartian85 This is my shitposting channel bro.
This is brilliant this is delicious. Yes we like fish and potatoes and anything you make. But we like you much more Chef John. Greetings from NYC.
Two words.... malt vinager.
Made this recipe tonight after I stumbled across it a few weeks back. This was a huge hit with the family and they are already begging for me to make it again. Thanks a bunch!
Whoever's reading this, i pray that whatever you're going through gets better and whatever you're struggling with or worrying about is going to be fine and that everyone has a fantastic day! Amen
Struggling mate but ta
Thank you, I pray the same to you too.
How thoughtful and caring of you.
Thank you chef John. I love your dredging technique, expecially when we are on a budget. Keep up the good work!
Love this recipe! This is a “must do” soon. Thanks for the dredging tips.
This is fantastic using smoked cod or haddock. And for a more convenient option if you already have it in your pantry, canned salmon works great also.
Chef John i strongly feel that you should do a mushy pea recipe to compliment these also, get your full brit on.
Looooooong time fan, just wanted to say this video is everything I needed today! Thanks for all you do Chef Jon!
mind blown, I love you're dredging technique
Fabulous. I made this on Wednesday, with the tartare sauce, and they were wonderful. Thanks Chef John!
Fantastic! both the cook and the humor
Cheers from across the north sea
Love this recipe. If your living somewhere where fresh fish isn't an easy option works well with tinned salmon, mackerel, tuna and even sardines in springwater. Almost perfectly matched the way I cook it. ( I don't get horseradish here so sometimes use some finely grated ginger for that bit of bite.) Cheers from inland Australia.
No one mentioned dried salt cod or dried fish although that used to be the go to for fish cakes where fresh fish was not available. There was a time they sold dried cod at every country store and it was the cheapest protein food you could buy.
Loved this, proper fish cakes. I used to buy similar from Fish and chip shop, but that was back in the early eighties and that chippy is long gone. I am definitely going to make some of these. Thanks for the recipe!
This looks delicious! I can’t wait to try them. Is it possible to make a batch and freeze? At what point would freezing be better, before fry, halfway thru fry, after fry? Or don’t try? My oh my!
Yep they're fine to freeze without cooking. When you need them you can either fry them straight from the freezer to get the right colour then finish in a medium/low oven to heat through - or, you can defrost and cook normally from there. Only downside with defrosting is the crumbs may become soggy and look a little different when fried, but that's purely cosmetic.
I love Cod, this looks awesome. God rest the Queen. Thank you, Chef John!❤️
Really enjoyed this video.....just finished work and it made me chuckle and hungry at the same time...thanks Chef John
British food is simple but delicious- people think we eat boiled food only and that it is bland. Our kitchen is infused with all sorts over time from Europe. Yet remains simple. Shepherds pie as another example decent lamb mince, cooked in rich gravy and onions baked with a layer of creamy mash. Simple but tasty. I like Asian, Indian and Middle Eastern default to Italian but always reminded how good things are when simple. Good ingredients, speak for themselves.
First home-made fish cake and fresh tartar sauce I've seen. Looks Excellent!
Ditto
Chuffed, just from watching this. Great stuff, Chef John!
I'm definitely going to try these. 40 years ago in university my flatmate and I liked to have Gorton's canned codfish cakes at least once a week, and this sounds so next level to a meal that was honestly pretty decent.
Woohoo! Definitely going to make these for my pescatarian British partner!