Curried fish

Prep:40 mins

Cook:35 mins

Ingredients:

500g Maris Piper potatoes, peeled and cut into 3cm chunks

2 tbsp olive oil

3 large garlic cloves, crushed

1 thumb-sized piece ginger, peeled and grated

1 tsp black mustard seeds

2-3 heaped tbsp medium curry powder

4 skin-on cod fillets

400ml semi-skimmed milk

1 small lemon, zested and juiced

150g plain flour

2 medium eggs, beaten

150g panko breadcrumbs

salad leaves and slaw, to serve

Method:

Put the potatoes during a giant cooking pan, cowl with cold water and convey to the boil. scale back the warmth to a simmer and cook for 8-10 minutes till tender. Drain and leave to steam-dry for five minutes. gently crush the potatoes with a potato masher still slightly chunky.

Heat one tbsp of the oil during a cooking pan over medium heat. Fry the garlic, ginger, mustard seeds and flavorer for one min. Stir the spices through the potatoes, season with salt and put aside. 

Put the cod during a giant cooking pan over medium heat, pour over the milk and convey to a simmer. straightaway take away from the warmth, cowl and put aside for ten minutes to poach. elevate the fish out with a slotted spoon, then take away and discard the skin. Flake the flesh into the potato mixture in giant items, then fold in with the lemon peel and juice. form the mixture into eight fishcakes victimization your hands.

Put the flour, eggs and breadcrumbs in 3 separate shallow bowls. Dip every fishcake within the flour, then the eggs, then the breadcrumbs. put aside on a baking sheet. To freeze, cowl and freeze on the sheet till solid, then transfer to freezer-proof containers.

Heat the remaining oil during a giant non-stick cooking pan over medium heat and warmth the kitchen appliance to low. Fry the fishcakes in batches for 5-6 minutes on both sides till golden and crisp. Keep heat within the kitchen appliance as you cook them. Serve with the dish leaves and salad on the aspect.