Butterfish cakes with lemony mayonnaise

November 17, 2008 (Last Updated: January 11, 2019)
Butterfish cakes with lemony mayonnaise recipe

These cakes can be dressed up or down to match the occasion.

Cook’s tips

• Instead of serving this with the mayonnaise, you can also drizzle the cakes with Pernod before serving.
• Simply make the fish cakes bigger to serve as a main course.

Print Recipe

Butterfish cakes with lemony mayonnaise

Serves: 12
Cooking Time: 40 mins

Ingredients

  • 300g butterfish
  • salt and freshly ground black pepper, to taste
  • 250g potatoes, diced
  • 1 big fennel bulb, chopped
  • 60ml (¼ cup) fresh cream
  • 1 large egg, beaten
  • cake flour, for coating
  • oil, for shallow-frying
  • 100ml good quality mayonnaise
  • 30ml (2 tbsp) freshly squeezed lemon juice
  • sprigs of fennel, to garnish
  • lemon slices, to garnish

Instructions

1

Wash the fish, dry it and season to taste. Steam it until tender, then flake it. Set aside until needed.

2

Steam the potatoes until tender and mash.

3

Combine the mash, fennel, fish and cream. Add the egg and season, then chill in the fridge for about 20 minutes.

4

Roll the mixture into bite-sized fishcakes, dip them in the flour and shake off any excess.

5

Heat the oil in a frying pan and shallow-fry the fishcakes until crisp, about 5 minutes. Drain on paper towel.

6

Combine the mayonnaise and lemon juice in a small bowl.

7

Place the fish cakes in serving bowls, garnish with sprigs of fennel and lemon slices, and serve with lemon mayonnaise.

Notes

To drink: Go for Louisvale Chavant Chardonnay.



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November 17, 2008 (Last Updated: January 11, 2019) By
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