Hi guys I was sat reading the forum the other day and noticed one of the admins (Glenn) I think asking for articles to post on the forum. After some thought I decided to try to start an eat what you catch article. Here’s my 1st attempt, I know many of you complain when you can’t get through the whiting to catch the elusive cod but to me fishing is all about……. well fishing and I’m just as happy pulling slugs in as I am a cod or recently a thornie. So rather than throw your whiting back in, grab a few that are over a pound and follow my simple recipe.

By Forum Member Big Bad Col

OK here’s what you need, For 9 fishcakes I use.

  • 2 Whiting over a lb each
  • 1 onion chopped
  • 3 medium potatoes chopped into inch cubes or there about.
  • Bunch of fresh parsley (you can use dried but fresh will knock spots off dried in terms of flavour).
  • Knob of butter
  • 2 Egg beaten
  • Optional Bread crumbs again you can make your own or buy these.
  • Olive oil to cook in you can use any cooking oil really but I’m thinking again of taste oh and of course your hearts.


Once you’ve got your bits together, First thing to do is stick the potatoes on to boil with a little salt until they are soft enough to mash. While they are cooking put your chopped onion in a frying pan and fry until transparent. Once the onions are cooked remove them from the heat and set to one side.

Now to the fish, I hope you’ve gutted and cleaned them on the beach or you’ll have to do that now.Once the fish are cleaned I then chop the head and tail off and cut down either side of the spine.

Now put some water in a pan, add some salt and a good pinch of parsley and boil. Once the water is boiling add your 2 whiting, once the water comes to the boil again turn it down and simmer for 10-15 mins until fish is cooked it can even be slightly under. Remove the fish and put to one side.

You can throw the water away if you want but I normally put the heads and tails in along with carrot onion and celery to make a nice fish stock for other recipes, as once done it can be bottled and frozen down.

Ok so all we have to do now is put the fishcakes together. First of all roughly mash the potatoes and leave them in their pan, add the onions and rest of your parsley. Now comes the only difficult bit, I say difficult it’s just fiddly. Peel the skin from the fish and gently pull the flesh off the bones. You can put the flesh straight into the potatoes or into a separate bowl and check for any missed bones but normally the flesh comes off easy.

Now all you have to do is add the 1 beaten egg and gently fold the mixture together. If you do not want to cover the fishcakes in bread crumbs all you do now is grab some of the mixture and form into even sized fishcakes.

However if you do want to cover in bread crumbs follow this simple method. Get out 2 bowls in one put the other beaten egg and in the other put your bread crumbs. Make your fishcakes as above then dip them in the egg to cover the whole of the fishcake then roll in the bread crumbs. Shake off any excess and you’re done.

To cook all you need to do is gently fry them in olive oil until golden on both sides or you can grill them or even oven cook them.
If you like this recipe but like a little spice in your life, I will turn these fishcakes into Thai fishcakes with a sweet chilli dip. I like to think that cooking is not a chore and should be enjoyed by everyone.

This recipe has been brought to you by BigBadCol in association with the Ex Gunner society enjoy.