Fish and Chip Fishcakes

Name: Fish and Chip Fishcakes
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Ingredients: 400 g (14oz) cod, or other firm white fish; 500 g (1lb 2oz) frozen oven chips; 300 g (11oz) tin marrowfat peas, drained; 2 tbsp. tartare sauce; 1 tbsp. malt vinegar; 50 g (2oz) plain flour; 175 mL (6 fl oz) sunflower oil

Hot fish and chips doused in vinegar is comfort food heaven – and these easy fishcakes are just that.

By The GH Kitchen TeamPublished: 05 July 2016

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Yields:

Prep Time:

25 mins

Cook Time:

20 mins

Total Time:

45 mins

Ingredients

400 g (14oz) cod, or other firm white fish
500 g (1lb 2oz) frozen oven chips
300 g (11oz) tin marrowfat peas, drained
2 Tbsp. tartare sauce
1 Tbsp. malt vinegar
50 g (2oz) plain flour
175 ml (6 fl oz) sunflower oil

Directions

1. Step 1
  Preheat oven to 220°C (200°C fan) mark 7. Wrap cod in a piece of foil. Put foil parcel on to a large oven tray. On same tray, scatter chips in an even layer. Cook for 10min until chips are soft and partially cooked and fish is flaking (the fish may need a few extra minutes depending on the thickness).
2. Step 2
  Set aside 50g (2oz) of the shortest chips. Mash remaining chips in a medium bowl. Flake in the cod in large pieces (discard skin if present). Add marrowfat peas, tartare sauce, vinegar, remaining chips and some salt. Gently mix.
3. Step 3
  Shape mixure into eight patties. If you have time, arrange on a baking tray and chill for 20min.
4. Step 4
  Coat fishcakes in flour (tap off excess). Heat oil in a large frying pan over medium-high heat. Fry fishcakes for 3-5min on each side (turn carefully) until golden – fry in batches if necessary. Serve with a crisp green salad.

Per Serving:

Calories: 717
Fibre: 9 g
Total carbs: 56 g
Sugars: 5 g
Total fat: 41 g
Saturated fat: 6 g
Protein: 28 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time