A yummy twist on a classic favourite. A perfect Easter recipe!
Ready in 50 minutes.
Put the fish and milk in a shallow pan, bring just to the boil, then cover and simmer for 5 mins, until fish is just tender. Take fish out with a draining spoon and leave to cool for a few mins.
Make the hot milk up to 150ml (¼ pint) with more milk, if necessary. Pour into a small pan, adding the butter, bring to the boil, then whisk in the flour quickly to make a very thick, smooth paste. Cook for a min. Take it off the heat.
Skin and flake fish finely into the sauce, with seasoning and nutmeg. Spoon the mixture on to a plate and spread it out evenly. Chill until it’s firm.
Shell and halve the boiled eggs. Divide the fish mixture into 6 portions and place half an egg in the middle of each one. With floured hands, wrap fish mixture around egg to cover it completely, and then shape it into a round.
Brush fishcakes with beaten egg (half the egg should be plenty), then coat them in breadcrumbs. Deep-fry in hot oil until golden brown — about 4 mins. Drain on kitchen towel and serve warm (or leave to go cold) with salad.
Recipe: Womans Weekly