how to cook good food

recipes for food lovers

  • Home
  • About
    • Testimonials
  • Recipe Archive
    • Snacks and starters
      • Breads
      • Soups
    • Main dishes
      • Fish dishes
      • Meat dishes
      • Seafood
      • Vegetable dishes
      • Vegetarian dishes
    • Puddings
      • Ice Cream
      • Desserts
      • Tea time treats
  • Supper Club
    • In The Press
    • Allergies & Dietary Requirements
    • The Gin Kitchen Supper Club with A Table Outside
  • Learn to cook
    • Sourdough Demos
    • Kids Cookery Lessons in Surrey and Pop Up Bake Clubs
    • Adult Cookery Lessons in Surrey with Laura Scott
    • Corporate cookery classes
  • Food Orders/At Home Dining
  • Contact Me
You are here: Home / Seafood / Polenta crusted luxury fishcakes

Polenta crusted luxury fishcakes

July 11, 2014 by Laura Scott 13 Comments

Jump to Recipe Print Recipe

 

The title of this post may lead you to think I have been splurging on luxurious and decadent fish and seafood. This may have put you off from reading further. But, fear not. These polenta crusted luxury fishcakes have been made using supermarket “own brand” low cost alternatives.

polenta crusted luxury fishcakes

Polenta crusted luxury fishcakes

I challenge anyone to tell me they taste cheap. Cheap in cost. YES. Cheap in taste.NO. Far from it.  Adding snippets of cheap smoked salmon trimmings and bites of budget prawns most certainly provide these fishcakes with a deletable chunky texture with a refined and delicate taste. The flesh of one large baked jacket potato and a few slivers of spring onion is all it takes to bind these cakes into shape.

One other thing I have always done is coat my fishcakes in polenta, yellow cornmeal. I can’t remember where this idea stemmed from as I have been doing it for so long now but it works like a dream. The crunch and colour of polenta is something you should try for yourself. It is the most fantastic crumb coating and you only need to dip the fishcake’s tops and bottoms in it. No need to worry about the sides. No need for the egg wash, nor the flouring either.

For some reason fishcakes always remind me of  The Ivy. I have never eaten them there but I remember reading articles saying they made the best fishcakes in London town. I wonder if they are still on the menu? Have you tried them and are they really that good?

I thought you might also like to read about some  other fishcake delights from the web:

Thai style fishcakes with salmon & cod – Franglais Kitchen

Smoked mackerel & horseradish chickpea fishcakes – Fuss Free Flavours

Cod & crab fishcakes – Feeding Boys

Smoked salmon fishcakes – Eat your veg

Quinoa & smoked mackerel fishcakes – Food to Glow

Fishcakes – Hungry healthy happy

Stilton bacon & potato cakes – Greedy Gourmet . Not fishcakes but delicious cakes!

 

I am entering my fishcakes into a couple of challenges this month:

fsf-summer-logoSeasons Food (Al Fresco) –  Eat your veg & Delicieux


Credit Crunch Munch
– Maison Cupcake,  Fuss Free Flavours & Fab Food 4 AllCredit-Crunch-Munch

 

 

polenta crusted luxury fishcakes
Print

Polenta crusted luxury fishcakes

A chunky textured fishcake packed full of goodies.
Course Appetizer, Main Course
Cuisine British
Keyword polenta crusted luxury fishcakes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6
Author Laura Scott

Ingredients

  • 400 g Frozen white fish fillets cooked then cooled and chopped into rough chunks
  • 150 g Frozen prawns responsibly sourced,
  • 100 g Smoked salmon trimmings finely sliced
  • 4 Spring onions finely sliced
  • 400 Baking potato the flesh removed and mashed roughly. You could bake this the day before to save time,
  • Plenty of seasoning

Instructions

  1. Bake the jacket potato in the oven (200 degrees) for 90 minutes (approx),

  2. Bake the seasoned Basa fillets in an oven proof dish for 15 minutes, covered with foil,

  3. Defrost the prawns then place into a large mixing bowl,

  4. Add in the sliced spring onions, the flesh of the jacket potato, rough chunks of Basa fillets, chopped smoked salmon and plenty of salt and freshly milled pepper,

  5. Mix together with your hands until the mixture begins to form a large clump then chill in the fridge (covered in cling film) for at least an hour which allows the mixture to firm up. This enables easy fishcake shaping later on,

  6. Once the fishcake mixture is chilled and set, firm and shape into 6 large patties then place back in the fridge until you are ready to cook them,

  7. When you are ready to cook the fishcakes tip a generous amount of polenta onto a large plate and dip the fishcakes into it on both sides,

  8. Fry the fishcakes in plenty of oil until both sides are golden brown then finish them off in the oven (200 degrees) for 15 minutes.

Recipe Notes

These fishcakes are best served with tartare sauce. I made mine using yoghurt instead of mayo, for a lighter alternative. The fishcakes also keep well in the fridge for 2 days. Just re-heat and enjoy!

Share via:

  • Click to share on Facebook (Opens in new window)
  • Click to print (Opens in new window)
  • Click to email this to a friend (Opens in new window)
  • Click to share on LinkedIn (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to share on WhatsApp (Opens in new window)

Related

Filed Under: Family food, Main dishes, Seafood Tagged With: Basa fillets, Fish, Fishcakes, polenta, Prawns, seafood, Smoked salmon

« Tomatoes with a Greek Salad Dressing
An introduction to Korean Foods & Korean Fried Chicken »

Comments

  1. Sarah, Maison Cupcake says

    July 11, 2014 at 10:50 am

    I adore fishcakes and often order them on pub menus. We don’t eat them enough at home though and I must rectify that!

    Reply
  2. Dannii @ Hungry Healthy Happy says

    July 11, 2014 at 11:09 am

    I have recently become a big fan of polenta – especially polenta chips. This sounds lovely too!
    Thanks for linking to my recipe 🙂

    Reply
  3. Ren Behan says

    July 11, 2014 at 11:11 am

    These look super yummy Laura¬ And off to visit the other suggestions, too as they sound equally delicious. Great idea to use polenta x

    Reply
  4. kellie@foodtoglow says

    July 11, 2014 at 12:11 pm

    I’m a fan of using frozen fish, such as your basa. It is just as nutritious but a heck of a lot less expensive than fresh. In recipes like this it is just perfect, too. I also use polenta as a dusting, especially with fish tacos. It was something I grew up with, cornmeal/polenta being a staple item in the Southern (USA) household. Lovely midweek recipe, especially using leftover baked potato. PS thanks for including a link to my very first recipe. I hope my photography has improved since early 2011!

    Reply
  5. Jo of Jo's Kitchen says

    July 11, 2014 at 2:49 pm

    These look gorgeous. Love the polenta crust idea. I must give it ago 🙂 

    Reply
  6. Fuss Free Helen says

    July 11, 2014 at 3:12 pm

    I love fish and fish cakes, and as people have said fish need not be too expensive. I tend to make batch and then freeze them, defrost and quickly fry or bake.

    Reply
  7. Mollie at Yumbles says

    July 11, 2014 at 6:13 pm

    These look so yummy, never thought of using polenta in this way before! Thanks for sharing 🙂

    Reply
  8. Katie Bryson says

    July 11, 2014 at 9:55 pm

    These look fabulous Laura, and I especially like your polenta idea… will be trying that out for sure. I’ve not made fishcakes for AGES…. I really must. Thanks for including my recipe 🙂

    Reply
  9. Camilla @FabFood4All says

    July 11, 2014 at 10:16 pm

    Ooh these fishcakes really excite me and sound/look utterly lush – thank you for entering them into Credit Crunch Munch:-)

    Reply
  10. Nazima says

    July 11, 2014 at 10:17 pm

    lovely lovely recipe Laura – I have not tried polenta crust and will do so as I have some handy. I like the different types of fish you have got in here. DEEElicious.

    Reply
  11. Sally - My Custard Pie says

    July 12, 2014 at 9:42 am

    I have eaten fish cakes at The Ivy (in Dubai) and they are very good indeed. Great idea to use polenta as a crispy crust

    Reply
  12. Sarah, Maison Cupcake says

    August 1, 2014 at 8:49 am

    Thanks again for submitting these lovely fishcakes to Credit Crunch Munch this month. 

    The round up is now published at http://maisoncupcake.com/24-thrifty-summer-recipe-ideas/ and next month’s event is being hosted by Elizabeth’s Kitchen Diary. 

    Reply

Trackbacks

  1. 24 thrifty summer recipe ideas: Credit Crunch Munch July 2014 round up | Maison Cupcake says:
    August 1, 2014 at 9:38 am

    […] fillets with bacon by Maison Cupcake | Dark chocolate chip swirls by Utterly Scrummy | Polenta crust luxury fish cakes by How to Cook Good Food | Surprise turnip soup by Lancashire Food | Wholemeal cheddar soda loaf with cider by Fab Food 4 […]

    Reply

Feel free to leave me a comment. I would love to hear your thoughts! Cancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Laura Scott, food blogger.

I'm Laura. Private chef, supper club host and cookery tutor.

I love cooking. Always have. My site represents my life in food. With pictures. Food for me is all about interesting flavour combinations and the influence of the growing season.

Cooking is all about sharing and enjoying food. It makes life good.

Subscribe to How to Cook

Connect With Me

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
Recommended by Muddy Stilettos Little Black Book of Best Businesses
Local Food Britain Approved Member

Follow me on Instagram

Pancake day ideas. Wholemeal pancakes with espress Pancake day ideas. Wholemeal pancakes with espresso butter and caramelised bananas. To make the espresso butter blend softened butter with maple syrup, coffee essence and a spoon of espresso powder or a half shot of strong coffee. Also good with a pinch of cinnamon.
#pancakeday #wholemealpancakes #pancakes #shrovetuesday #pancakestack #feedfeed #thebakefeed #recipeoftheday #foodphotography #surreyfoodie
Finally got around to starting my daughter’s bro Finally got around to starting my daughter’s bronze DofE skills training. Week One are these @meerasodha vegan choc chip cookies which were in @guardianfeast this weekend. Nine more weeks to go...
#dukeofedinburghaward #bronzeaward #dofebronze #bakingskills #cookingskills #learntocook #teencook #feedfeed #thebakefeed #veganbaking #chocolatechipcookies #lifeskills
Testing out a supperclub dish which is pork belly Testing out a supperclub dish which is pork belly based without the skin but the skin itself is probably even better than the main course. Thanks to @bensbutchery for my supplies including shin of beef - braising it Asian style. #crackling #porkcrackling #localproduce #locallysourced #epsom #surreyfood #recipetesting #epsomsupperclub #surreychef
We had 10 (2 didn’t want to be photo’ed) keen We had 10 (2 didn’t want to be photo’ed) keen cooks in the kitchen yesterday for my half term pop up bake club. They went home with bags of veggie & cheese soda bread rolls, veggie packed spring rolls (big hit) and oaty chocolate energy balls. A perfect way to spend a rainy afternoon!
#popupbakeclub #epsom #surrey #learntocook #halftermfun #kidscookery #lifeskills #healthyeatingideas #surreychef #foodeducation #surreyhills
Our summer solstice supper with @atableoutside at Our summer solstice supper with @atableoutside at @theginkitchen has already sold out! So if you’d like to come along to our next collaborative event we’re holding a Harvest Moon supper. Gin  cocktails paired with each course on the 3rd of October. There are welcome cocktails, a tour of the distillery and an after dinner liqueur which is always a surprise and always delicious. Tickets are now available to book via A Table Outside website.
See you there...
#harvestmoon #supperclub #epsomsupperclub #atableoutside #theginkitchen #seasonalsupper #artisangin #dorking #surreyhills #popupdining #gincocktails #surreychef #surreyproduce #localproduce #hellodorking #surreylife
Testing out flavour combinations for the veggie & Testing out flavour combinations for the veggie & cheese packed soda bread rolls on next week’s pop up bake club. These ones have sweet potato & mature cheddar in them and are very light & fluffy with a crusty top. Will be trying them with lunch today. #popupbakeclub #epsom #surrey #halftermactivities #kidsinthekitchen #lifeskills #learntocook #cookeryclass #surreychef #surreyfood #halftermbaking #surreyhills
Highlight meal of the year so far @supawan_thaifoo Highlight meal of the year so far @supawan_thaifood - soft shell crab, crispy noodle fried prawns, duck curry with lychees, braised pork belly, papaya salad, morning glory, jasmine rice with lychee sorbet to finish. Forgot to order the aubergine larb so need to go back...
#supawanthaifood #kingscross #caledonianroad #londonfood
Last night’s vegan valentine supperclub dessert. Last night’s vegan valentine supperclub dessert. Dark chocolate mousse on a biscuit base, whipped coconut cream, rose petals & a chocolate chip cookie to dip into the mousse.  #vegansupperclub #epsomsupperclub #popupdining #veganvalentine #epsom #surreychef #surreylife #feedfeed #veganbaking #surreyvegan #cheflife #plantbasedfoodie #uksupperclubs
Black dal having a night sitting in the fridge to Black dal having a night sitting in the fridge to develop the flavour before tomorrow’s vegan supperclub. It’s so different to a red lentil dal and has such a delicious flavour. Thanks m looking forward to seeing what everyone thinks of it. #vegansupperclub #epsomsupperclub #popupdining #epsom #surreychef #cheflife #veganfood #plantbased #blackdal #uksupperclubs
Another batch of vegan hob nobs baked and blitzed Another batch of vegan hob nobs baked and blitzed for the base of this Thursday’s vegan supperclub dessert. Almost a shame to turn them crumbs when they taste so good. #epsomsupperclub #vegansupperclub #epsom #surreyfood #popupdining #veganbaking #plantbasedrecipes #veganvalentines #feedfeed #thebakefeed #surreychef
Trying out vegan cookie recipes for This Thursday’s vegan valentine supperclub. The vegan hob nob base for the chocolate mousse is ready to go and these cookies will go perfectly as an added chocolate bonus AND the vegan chocolate truffles being by served with coffee will finish off the evening perfectly so long as everyone loves chocolate 🍫 🍫🍫🍫🍫🍫🍫🍫🍫 #vegansupperclub #epsomsupperclub #vegancookies #chocchipcookies #feedfeed #thebakefeed #epsom #surreychef #veganvalentine #surreyfoodie #popupdining #vegancookies #plantbasedbakes
Private dinner last night in London and here is th Private dinner last night in London and here is the dessert. Passion fruit & mango meringue roulade.  #privatechef #privateevents #cheflife #feedfeed #thebakefeed #meringue #roulade #dessert #foodandwine
Load More… Follow Laura
This error message is only visible to WordPress admins
HTTP Error. Unable to connect to the Instagram API. Feed will not update.
Ranked 69 in the Foodies100 Index of UK Food Blogs Foodies100 UK Food Blogs

As Seen In…

  • The Guardian
  • SurreyMummy
  • Mindful Mum
  • Marie Claire
  • Dotcomgiftshop

Copyright

All site content (words, images & recipes) are the property of Laura Scott and How to Cook Good Food. All rights reserved.

Please ask permission before republishing my content.

Legal

  • Home
  • Copyright
  • Privacy Policy
  • Contact Laura

Copyright © 2021 · Laura Scott and How To Cook Good Food
Surrey Web Design

loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.