Fried Fish Cream Sauce Recipe - Fish & Potato Cakes - Potato cakes - Cod Recipes - Easy Fish Recipes

Ingredients

• 2 pieces Cod Fillets (about 150‑180 g each, skin on)
• ½ cup Plain Flour (seasoned with salt, pepper and dried sage)
• 1 tsp Salt (for flour seasoning and potato water)
• ½ tsp Black Pepper (freshly ground)
• 1 tsp Dried Sage (divided: half for flour, half for sauce)
• 1 large Egg (beaten)
• 1 cup Fine Breadcrumbs (plain, for coating fish and potato cakes)
• ¼ cup Olive Oil (for pan‑frying, can use any neutral oil)
• 2 large Potatoes (Yukon Gold or Russet, peeled and cubed)
• 1 Tbsp English Mustard (strong, e.g., Colman's)
• 2 Tbsp Fresh Horseradish (freshly grated, strong flavor)
• 2 Tbsp Fresh Parsley (chopped, divided)
• 1 Tbsp Fresh Chives (chopped)
• 1 Tbsp Unsalted Butter (cut into small pieces)
• 1 clove Garlic (minced)
• 100 g Thick Cooking Cream (can use single or double cream)

Instructions

1. Prepare the Potatoes

   Peel the potatoes, cut them into even chunks and place them in a large pot of cold water. Add a pinch of salt and bring to a boil. Cook until fork‑tender, about 15 minutes.

   Time: PT15M

   Temperature: 212°F

2. Season the Flour

   In a shallow bowl combine the plain flour with ½ tsp salt, ½ tsp black pepper and ½ tsp dried sage. Mix well.

   Time: PT2M

3. Prepare the Egg Wash

   Beat the egg in a separate shallow bowl until smooth.

   Time: PT1M

4. Coat the Cod

   Pat the cod fillets dry. Dredge each piece in the seasoned flour, shaking off excess, then dip into the beaten egg, and finally press into the fine breadcrumbs until fully coated.

   Time: PT5M

5. Fry the Cod

   Heat 2‑3 tbsp olive oil in a large skillet over medium‑high heat until shimmering. Add the coated fillets skin‑side down and fry 2‑3 minutes per side, turning once, until golden and cooked through.

   Time: PT6M

   Temperature: 350°F

6. Mash the Potatoes

   Drain the boiled potatoes and return them to the pot. Mash until smooth—no butter or milk added at this stage.

   Time: PT3M

7. Flavor the Potato Mash

   Stir in 1 Tbsp English mustard, 2 Tbsp freshly grated horseradish, 2 Tbsp chopped parsley and 1 Tbsp chopped chives. Mix until evenly combined; the mixture will be slightly dry.

   Time: PT5M

8. Form and Coat Potato Cakes

   Shape the seasoned mash into two hamburger‑size patties. Lightly dust each side with a little flour, dip in the remaining beaten egg, then roll in breadcrumbs.

   Time: PT5M

9. Fry the Potato Cakes

   In the same skillet (add a little more oil if needed) over medium heat, fry the cakes 2‑3 minutes per side until golden and crisp. Do not flip repeatedly; let a crust form.

   Time: PT6M

   Temperature: 350°F

10. Make the Sage‑Garlic Cream Sauce

    In a saucepan melt 1 Tbsp unsalted butter over low heat. Add the minced garlic and a pinch of dried sage; sauté 1 minute until fragrant (do not brown). Stir in 100 g thick cooking cream, whisk gently, and simmer 2‑3 minutes until smooth. Season with a pinch of salt and optional black pepper.

    Time: PT5M

    Temperature: low

11. Assemble and Finish in the Oven

    Preheat the oven to the highest setting (about 475°F). On a baking tray, place one potato cake, top with a fried cod fillet, and spoon a generous amount of the sage‑garlic cream sauce over the fish. Bake for 3‑4 minutes just to meld flavors and re‑heat the sauce.

    Time: PT4M

    Temperature: 475°F

Nutrition Facts

Calories

550

Protein

35 g

Carbohydrates

45 g

Fat

25 g

Fiber

5 g