We love a fish cake in this house. Who doesn’t? It’s deep-fried goodness. We’ve tried countless, but I can never remember which one I like best. Maybe because the recipes are all pretty similar.
This one is different, though, because it uses lobster (and cod). Yes, lobster. When I went to the fishmonger to see if I could get a cheap cooked lobster, they laughed at me. They laughed not because I wanted lobster, but because I wanted one cheap (Um.. No.. Not really possible) and also because I told them I planned to use them in fish cakes.
“Fish cakes? Really?” they asked, incredulously. “Why in the world would you put lobster in fish cakes? It’s so good on its own.”
I agreed, but told them the idea of the blog was to test these recipes as they were written, so I went away, dejected, thinking I’d never know if lobster really would make fish cakes better. But then I checked Ocado, and found a semi-budget solution: a full frozen pre-cooked lobster!
So I now can tell you definitely that there’s absolutely no point in putting lobster in fish cakes. Lobster is so good all on its own. While I could taste it in these, it was a waste.
The fish cakes were delicious, though. I most definitely would make these again (Andrew, 17, absolutely hoovered his down and then asked for more). I’d just make them with all cod the next time. Not lobster.
I’ll eat lobster as God intended next time: Straight out of the shell.