Panierte Fish Cakes

Ingredients

• 300 g firm potatoes
• Salt
• 3 baguette slices
• 1 tbsp butter
• 200 g cod fillet
• 1 Garlic clove
• 1 egg
• 75 g crème fraîche
• pepper (ground)
• 2 tbsp fresh chopped basil
• 100 g breadcrumbs
• vegetable oil (for frying)

Instructions

1. 1.

   Wash the potatoes and simmer in salted water for 25-30 minutes. Drain, let steam dry, then press through a potato masher.

2. 2.

   Sauté baguette slices in hot butter until crisp. Let drain on paper towels and roughly break into pieces. Rinse the cod fillet, pat dry, and cut into large chunks. Peel the garlic. Combine fish with potatoes, add garlic and bread, and pulse in a food processor without over‑mixing. Add egg, crème fraîche, salt, pepper, and basil; knead into a workable dough. Fold in additional breadcrumbs if needed. Shape moist hands into balls and roll them in breadcrumbs until coated.

3. 3.

   Heat oil in a deep fryer to about 175°C and fry the fish cakes until golden brown. Drain on paper towels and serve with lemon wedges and aioli.