Herring Fishcake Recipe | My Harry Potter Kitchen II (Recipe 27)
Hello Magical Bakers!
Welcome back to My Harry Potter Kitchen - the Harry Potter inspired YouTube series where I'm baking my way through the Harry Potter books creating magical Harry Potter recipes for every item of food and drink we find! Last week we took on an epic 100 layer sandwich for McGonagall's never-ending plate!
If you're a Harry Potter fan looking for some new magical recipes to try then you've come to the right place! Head on over to Youtube and subscribe to Bradley Bakes, click on the notification bell and you get an alert every Magic Monday when there's a brand new episode to tuck into!
This week we're diving in to a fresh fish recipe!
This week we're moving on to Chapter Six - 'Gilderoy Lockhart'
"The four long house tables were laden with tureens of porridge, plates of kippers"
Our first first recipe of the series! Let's see what magic we can come up with!
Kippers are the informal name for whole herring, which is a small silvery fish very popular in the north of Europe. I know fresh fish isn't everyone's favourite so this week I'm transforming them into fishcakes that will impress even the fussiest of eaters.
These homemade herring fishcakes and packed full of fresh flaked herring, light and fluffy potato and some zesty seasonings! If you're using fresh fish I'll walk you through how to prepare fresh herring, how to poach fish for maximum flavour before shaping into your magical fishcakes.
If you've been looking for a fresh herring recipe follow this simple step-by-step recipe to create your own homemade fishcakes!
Herring Fishcake Ingredients
(makes 5-6 fish cakes)
For the poaching liquid recipe
1/2 tsp salt
1/2 tsp pepper
1 bay leaf
1/4 tsp ground nutmeg
2 garlic gloves
For the herring fishcakes
300g whole herring
1 tbsp flat leaf parsley (chopped)
salt and pepper (to taste)
30g panko breadcrumbs
1/2 lemon juice
2 tbsp poaching liquid
50g panko breadcrumbs (coating)
4 tbsp oil (for frying)
100 Layer Sandwich Method:
To begin you want to prepare your fresh herring by washing the fish in cold water and patting it dry. Remove the head, tail and fins with some kitchen scissors, before pulling any guts out from the inside.
If you have small herring you can cook them whole and remove the bones later. For larger herring you can fillet the flesh from either side of the skeleton using a knife (Wizard Tip! Check out the video for tips on how to do this and remove large bones).
To create your poaching liquid for the fish, place a saucepan on a medium heat and add in your milk, water, salt, pepper, bayleaf, nutmeg and garlic. Stir through and bring to the boil. Reduce to a low simmer and then add in your fish. Cover with a lid and allow to cook for 10 minutes. Use a fish slice to remove from the liquid and allow to cool. (Wizard Tip! We'll use the poaching liquid to flavour our fishcakes so don't throw it away!)
Create an easy mashed potato by peeling your potatoes and chopping into rough small chunks. Boil in a pan of water for 10-15 minutes until soft. Strain off the water and then mash with a fork, masher or ricer.
Once the fish has cooled you should be able to easily pull the remaining bones from the centre of the fish and then flake it with a fork keeping an eye out for any large bones that still may be there.
To make the fish cakes place the fish and the mashed potato into a bowl. Remove the stems from your parsley and chop before adding into the mixture with your salt, pepper, breadcrumbs, eggs, lemon and 2 tbsp of the poaching liquid. Mix through until evenly combined.
Traditionally fishcakes are shaped into circles but you can use this mixture to create and shapes you like. For lightning bolts, place cling film onto your surface and sprinkle over some breadcrumbs to prevent sticking. Place the mixture on top and shape into a rough rectangle about 1 inch thick. Use a stencil to cut out your lightning bolt shapes and then mix any scraps together, reform your rectangle and repeat.
Coat the fishcakes in some more panko breadcrumbs for an extra crispy coating and place to one side while you heat up your oil on a medium-high heat. Once the pan is hot fry the fish cakes for 3-5 minutes each side until golden brown. (Wizard Tip! You can cool and freeze the fish cakes at this point)
To finish, bake the fish cakes in the oven at 180c (350F) for 10 minutes to get a crisp outside and a light, fluffy inside!
You know I can't resist anything with the word cake in the title - but these savoury fish cakes were gone in a flash! If you like the look of these herring fish cakes and you want to recreate them - I'd love to see what you come up with! Send in your pictures on Instagram using the hashtag #MyHarryPotterKitchen and follow @BradBakes - don't forget to tag me too!
I hope you enjoyed this week's recipe from the Chamber of Secrets! Be sure to Subscribe to Bradley Bakes on YouTube and click on the notification bell to be the first to see the latest recipes every Magic Monday!