We catch up with Josh Eggleton who, despite recently launching the fabulous Chicken Shed at Wapping Wharf, revitalising local watering hole The Kenny and creating a new festive taster menu for The Pony & Trap, spared a moment to share some of his Great British Menu recipes…

Hake fish cakes (makes 10; takes 45 mins)

“This dish was from the Great British Menu fish course, for which I presented a number of elements on a plate designed to celebrate the RNLI. It looked like a lifebuoy and was made with the same people who do our plates at Eat Drink Bristol Fashion. You can’t beat a good fish cake. You can make them any size you want and add mashed potato if that’s how you like them. I like to leave my fish raw rather than cooking it first, so that when I fry them, the fish is just cooked perfectly.”

Ingredients

  • 500g fresh hake, skin removed
  • 1 tsp Maldon salt
  • 2 egg whites
  • Zest and juice of 1 lemon
  • 1 small banana shallot, minced
  • 15g mini capers
  • 10g flat-leaf parsley, finely chopped
  • 10g dill, finely chopped
  • 200g plain flour
  • 200g panko bread crumbs
  • 2 whole eggs, whisked

Method

  1. Put the hake in the freezer for 15 minutes to firm up – this will make it easier to cut accurately.
  2. Cut 200g of the hake into 8mm cubes and place in a colander, mix the salt into the cubes and set aside in a sink or bowl for 5 minutes.
  3. Put the remaining hake in a food processor and blend until smooth. Add the egg whites and blend again. Pass the fish paste through a sieve into a bowl.
  4. Rinse the hake cubes and pat dry with a paper towel; then add them to the bowl with the fish paste. Fold in the lemon juice and zest, capers, shallot, and parsley and check the seasoning.
  5. Divide the mix into 10 equal sized balls or patties and place on a tray in the refrigerator to firm up.
  6. Meanwhile, put the flour, bread crumbs and eggs each in a separate bowl. Dust the fish cakes in the flour, then coat in the whisked egg and, finally, coat in the bread crumbs.
  7. Fry in a deep fat fryer at 180°C for 5 minutes and/or until golden

Follow Josh’s latest ventures at @josh_eggleton, or to book a table at his restaurant visit theponyandtrap.co.uk

Still hungry? Take a look at Josh’s recipe for Oxtail Ragout

Josh Eggleton