Inferno Fish Cakes

Lunch | February 16, 2015 | By

My Dad is always reminiscing about the fishcakes he eats every time he and my mum visit Barbados. They’re hot and packed full of fresh fish. It inspired me to make my own fishcakes with a hot sauce I had recently purchased (Mic’s Inferno original chilli). In the first attempt I added 2 tablespoons and it was WAY too hot. Second attempt was a much better success.
Once you try homemade fishcakes you’ll never want to eat shop bought ones again. This recipe makes enough for four fish cakes. Enjoy!


mic's inferno chilli sauce
mic's inferno original chilli sauce
mic's inferno original chilli sauce


Inferno Fish Cakes
Yields 4
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  1. 450g potatoes, cooked and mashed.
  2. 350g cod, cooked and flaked
  3. 2 tbsp parsley, chopped
  4. 1 tbsp hot sauce
  5. 1/2  lemon
  6. 1 egg, beaten to bind
  7. 1 egg,  beaten to coat
  8. 175g breadcrumbs (or crushed crisps)
  9. salt and pepper
  10. some plain flour for your work surface
  1. Mash the potatoes and then flake in the cod removing any bones you find. Mix in the parsley, hot sauce and seasoning. Squeeze in the juice from 1/2 lemon and give it another mix. Bind with one egg.
  2. Arrange your coating ingredients into separate bowls.
  3. Flour your hands and work surface.
  4. Shape the mixture into 4 cakes. Coat by dipping each cake into the beaten egg, followed by the breadcrumbs.
  5. Heat oil in a frying pan and fry the fish cakes for roughly 3 minutes on each side or until brown and crisp.
  6. You can then transfer them to a low heat oven to keep them warm or serve straight away.
  1. I used 1 tbsp of hot sauce as it was very hot but if you have a mild sauce you might want to add two. Or alternatively you could use tomato ketchup, about 4 tbsp.
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  1. Leave a Reply

    February 24, 2015

    I’ve never thought to add hot sauce in my fishcakes! I am so going to try this!

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