Kippers | Herring FISHCAKE Recipe | My Harry Potter Kitchen | Chamber of Secrets (Ep. 27)

herring fillets

🥗Healthier: mackerel

💰Cheaper: canned tuna

Mackerel is a healthier fatty fish alternative.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: instant potato flakes

Sweet potatoes offer more nutrients.

breadcrumbs

🥗Healthier: ground oats

💰Cheaper: crushed crackers

Ground oats are a healthier option.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat.

Wash the herring in cold water and pat it dry.

Use a knife to descale the herring by rubbing it back and forth along the skin.

Cut off the tail and fins of the herring using kitchen scissors.

Make an incision below the gill and remove the guts from the inside.

Remove the head and pull out as many bones as possible from the herring.

For larger herring, work the knife down one side to remove the flesh from the skeleton, then repeat on the other side.

To prepare the poaching broth, pour milk and water into a pan on medium heat, season with salt, pepper, bay leaf, nutmeg, and garlic, and bring to a boil.

Once boiling, reduce heat to a simmer, add the herring, cover with a lid, and poach for 10 minutes.

Remove the herring from the broth and set aside to cool, keeping the broth for later use.

Peel and wash the potatoes, chop them into small chunks, and place them in a saucepan with salted water.

Bring the potatoes to a boil and cook for 10 to 15 minutes until soft.

Strain the potatoes through a colander, return them to the pan, and mash them using a masher, ricer, or fork.

Flake the cooled herring with a fork, ensuring to remove any remaining bones.

Roughly chop the flat leaf parsley and add it to a bowl with the mashed potatoes, flaked herring, and season with salt and pepper.

Add panko breadcrumbs, an egg, half a lemon's juice, and two tablespoons of the poaching liquid to the mixture and mix well until combined.

Place cling film over a board, sprinkle with additional panko breadcrumbs, and press the fish cake mixture into a rough rectangle.

Use a stencil and a sharp knife to cut out lightning bolt shapes from the mixture.

Coat each lightning bolt in more panko breadcrumbs.

Heat oil in a saucepan over medium heat until hot.

Fry the fish cakes for 3 to 5 minutes on each side until golden brown.

Transfer the fish cakes to the oven at 180 degrees Celsius for additional crispiness.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens