(serves 4)


  • 600g white fish (we used cod)
  • 2 spring onions, chopped
  • 2 eggs
  • 100ml single cream
  • 2tbsp finely choppe tarragon
  • 3tbsp finely chopped parsley
  • juice of 1/2 a lemon
  • 2tbsp potato flour (Waitrose sells this, but I couldn’t get any. We used plain flour – it was fine)
  • 30g butter
  • vegetable oil, for frying


  1. Chop the fish fillets finely with a very sharp knife. Place into a mixing bowl with spring onions, eggs, cream, herbs and lemon juice and fold together very gently.
  2. Add the potato flour, 2 teaspoons of salt and 1 teaspoon of pepper and fold again.
  3. Heat the butter and vegetable oil together in a large frying pan
  4. Meanwhile shape the fish mixture into 12 small balls using a spoon and your hands. Gently place the fishcakes in the pan and fry over a medium heat for about 4 minutes on each side.



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