| SpotX Wild Foods Recipe from Carol Smith
Prep:40 minutes Cook:10 minutes Difficulty:3 Ingrediants: - 1½ kilograms kingfish, skinned and boned.
- Freshly-ground pepper.
- 2 large stalks celery.
- 1 large onion, chopped.
- 1 bay leaf, finely crushed.
- 3 drops Tabasco sauce.
- Good pinch basil.
- 1 kilogram potatoes, boiled and mashed.
- 1 tablespoon anchovy paste or sauce.
- 2 tablespoons chopped parsley.
- 3 eggs.
- ½ cup milk.
- ¾ cup plain flour and extra plain flour.
- Rice bran oil for deep-frying.
- Lemon wedges and parsley.
- Dry breadcrumbs (Panko are great).
- Tartare sauce.
Directions: - Chop fish finely and place in a large saucepan.
- Add pepper to taste, celery, onion, bay leaf, Tabasco and basil.
- Add 7cm water, cover and simmer slowly for 20 minutes.
- Pour boiled mixture into mixing bowl.
- Add mashed potatoes, anchovy paste or sauce and chopped parsley.
- Add one egg beaten into the milk, ¾ cup plain flour and ground pepper.
- Mix together until you have a moist mixture you can handle.
- Shape into small cakes.
- Spread the extra flour on your chopping board and coat the fish cakes.
- Beat 2 eggs with a dash of milk and coat cakes in the mixture.
- Dip in breadcrumbs and place in refrigerator for 30 minutes to set.
- Fry in oil on medium heat, turning once.
- Serve with lemon wedges and tartare sauce.
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