Po' Boy Fishcakes

Po' Boy Fishcakes


1 person made this

About this recipe: A recipe inspired by the taste of a New Orleans Catfish Po’ Boy sandwich in the form of a fish cake. Catfish is hard to come by in the UK (although I have found it in Brick Lane London where it is sold under the name “Ayer”) but Pollock is a cheap bottom-feeding fish with a similar mild, slightly sweet flavour and works well.

GB London, England, UK

Makes: 5 cakes

  • 3 to 4 medium potatoes
  • 2 pollock fillets (or catfish)
  • 1 or 2 spring onions, finely chopped
  • 1 small stick of celery, finely sliced
  • 2 teaspoons chopped capers, or 1 inch of chopped gherkin
  • 2 teaspoons cayenne pepper
  • 4 tablespoons corn meal (polenta)
  • 1/2 teaspoon ground black pepper
  • 1 pinch salt

Prep:30min  ›  Cook:20min  ›  Ready in:50min 

  1. Boil and mash the potato and allow to cool.
  2. Poach the pollack fillets in the oven for about 12 minutes.
  3. Remove the flesh of the fish from the skin and break roughly into a bowl. Drain any excess water.
  4. Mix the spring onion, celery and capers with the potato, then add the fish to the potato mix and combine.
  5. Mix the cayenne and corn meal on a dry plate with about 1/2 a teaspoon of ground black pepper and pinch of salt.
  6. Form the potato/fish mix into patties and coat with the spice and corn meal mixture. Shallow fry in olive oil for about 10 minutes each side.

Serving suggestion

Goes well with chips and/or salad.

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Reviews (1)


We really liked the polenta and cayenne coating as it made an ordinary fishcake a bit different. I'll do these again. - 05 Dec 2013

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