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Cornish Fishcakes with Tartare Sauce by Paul Ainsworth

Serves: 4Category: Fish & SeafoodCourse: StarterMachine: Food ProcessorTotal time (min.): 25 
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Paul’s Cornish fish cakes are a decadent twist on an everyday classic. Ready in less than 30 minutes, these bundles of yum are filled with delicate white fish, dried potato flakes and a bunch of aromatics before being coated in delicious panko breadcrumbs. Serve with Paul’s tartar sauce and fresh green salad for a soul-satisfying appetiser.


For the fishcakes:

For the tartare sauce:



For the fish cakes: 

  1. Place the skinned fish into your Kenwood food processor and lightly pulse until the fish is broken down into small chunks being careful to not over-blitz. Add the dried mashed potato to the machine and pulse again to combine.
  2. Remove the fish and potato mixture from the machine and place it into a large bowl.
  3. Add the remaining ingredients to the bowl and mix well. Add some salt and pepper for seasoning and leave the mix to chill in the fridge.
  4. To make the fishcakes take the mix and weigh equal size balls; 80g – 100g I find are good size cakes for a starter or multiple for a main course. Take each ball off the mix, and lightly flatten it with the palm of your hand and start to shape it into a round fish cake.
  5. Set the fishcakes on a tray in the fridge before breadcrumbing them.
  6. Dip each fishcake into the egg white and then into the bread crumb doing so 1 at a time and making sure the fishcakes are covered with crumbs all over.

For the tartare sauce:

  1. Place the capers and gherkins into your Kenwood food processor and blitz until they are all fine.
  2. Add the mayonnaise, shallot, parsley, and lemon and then pulse until all the ingredients are incorporated together.
  3. Check the seasoning for salt and add if needed, generally, capers can be salty, so be careful not to add too much salt.
  4. Store in the fridge until ready to serve with your homemade fishcakes

To cook/serve:

  1. Place the breaded fishcakes into a preheated deep fat fryer set at 190c and cook for 4 -5 minutes until they are golden in colour all over, then remove and drain on kitchen paper.
  2. Finish the fishcakes with a pinch of sea salt and fresh lemon and lime zest.
  3. Serve with a beautiful green salad and freshly made tartar sauce.