Fish Fillet Recipes
Fisherman’s Hash
We really love this as a brunch dish, but it’s also a great weekend lunch or light dinner. The mix will easily keep for a day or two in the fridge, if you want to prep in advance. Makes approximately 10 cakes.
Use: any white fish fillet you like really. Elephant, Ling, Warehou, Gurnard or Red Cod would all be great.
ingredients
For the Avocado Smash
- 2 Ripe Avocados
- ½ Lemon
- Flaky Sea Salt
- Black Pepper (fresh ground)
For the Fish Hash
- 300g White Fish (I used elephant fish)
- 3 medium Potatoes
- 3 Spring Onions (finely chopped)
- 50g Chorizo (finely chopped)
- 2 Tbsp Rice Flour
- Flaky Sea Salt
- Black Pepper (fresh ground)
- 2 Eggs (beaten)
- 3 Tbsp oil
Method
- Open the avocados, remove the stones and scoop out the flesh into a bowl.
- Mash the avocado to a smooth consistency. Add the juice of 1/2 a lemon and season well with salt and pepper. Mix well and set aside. (The lemon adds flavour and prevents the avocado from turning black.)
- Finely dice the fish into small pieces and place in a large mixing bowl.
- Grate the potatoes with a cheese grater. Squeeze out all the excess water from the potatoes once grated (use a clean tea towel to do this if you need to). Add to the fish, along with the chorizo, spring onion and rice flour. Season with salt & pepper.
- Add the 2 beaten eggs to the fish mix and fold through, making sure all ingredients are well combined.
- Place a large heavy-based frying pan on a medium high heat. Add approx. 3 tablespoons of oil. When the pan has reached temperature, add small handfuls of fish hash mix to the pan. Flatten the cakes in the pan using the back of a spoon / spatula.
- Fry hash cakes 2-3 minutes each side until golden brown. Be careful when turning and remember, the bigger the hash the longer it will take to cook.
- Remove from the pan when done and place on a paper towel to absorb excess oil. Set aside in a warm oven, until needed, if you’re frying in batches.
- Assemble the hash cakes 2-3 cakes per person adding a dollop of avocado smash on top. A poached egg on top is a nice touch, if you feel like it. Enjoy!
