Erne Pike Fish Cakes
Flavourful freshwater pike gently poached and bound with fluffy mashed potatoes, fresh herbs, and scallions, then pan-fried to a crisp golden crust.
- Prep
- 25 min
- Cook
- 35 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 380 kcal
Equipment
- •Large saucepan
- •Frying pan
- •Potato masher
- •Slotted spoon
- •Mixing bowl
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 16 g
- carbs
- 32 g
- fibre
- 3 g
- protein
- 26 g
- calories
- 380 kcal
Instructions
- 1
Place the cubed potatoes into a pot of salted cold water and bring to the boil.
- 2
Simmer the potatoes for 15 minutes until tender, then drain and mash thoroughly until dry and smooth.
- 3
Put the pike fillets into a wide pan with milk, bay leaf, and crushed peppercorns.
- 4
Bring to a gentle simmer over low heat and poach the fish for 6 to 8 minutes.
- 5
Lift the pike onto a plate with a slotted spoon and discard the poaching liquid.
- 6
Flake the fish carefully with a fork, checking thoroughly to remove any remaining fine Y-bones.
- 7
Add the flaked pike, butter, scallions, parsley, lemon zest, salt, and pepper to the warm mashed potato.
- 8
Mix gently to combine, then shape the mixture into eight evenly sized round patties.
- 9
Dust each fish cake lightly with plain flour on all sides.
- 10
Heat the rapeseed oil in a large frying pan over medium heat.
- 11
Fry the fish cakes for 4 to 5 minutes on each side until crisp and golden brown.
- 12
Drain briefly on kitchen paper and serve warm with fresh lemon wedges.
Chef's tips
Freshwater pike has distinctive Y-shaped bones, so take extra care when flaking the poached flesh. Ensure the mashed potato is well drained and dry before mixing so the cakes hold their shape firmly in the pan.
Ingredient substitutions
- pike fillets → pollock, haddock, or river trout fillets
- rapeseed oil → sunflower oil or vegetable oil
Storage
Store cooled fish cakes in an airtight container in the fridge for up to two days.
Reheating
Reheat gently in a preheated oven at 180C (160C fan) for 10 to 12 minutes until piping hot throughout.
Common mistakes to avoid
- •Rushing the deboning process and leaving sharp Y-bones inside the fish cakes.
- •Using wet or under-mashed potatoes, which makes the cakes fall apart during frying.
- •Frying in a pan that is not hot enough, resulting in soggy, greasy cakes.
Serving suggestions
Cooked Erne Pike Fish Cakes?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from County Fermanagh and the Lakelands
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
