Golden perch (yellowbelly) is excellent eating but the fillets are small compared to cod. Fish cakes are the preparation that turns a modest catch into a proper meal.
The Fish
Golden perch (Macquaria ambigua) — known as yellowbelly in most of its range and callop in South Australia — is one of the finest eating fish in the Murray-Darling system. The flesh is white, firm, and delicate with a clean sweetness that does not need masking. The problem for the cook is the fillet size: a legal-size golden perch (30cm in most states) produces fillets of around 150–200g each — enough for a light meal but not a satisfying plate on its own.
Fish cakes solve this problem by combining the fillets with potato and flavourings into a substantial patty that works as a main course.
Ingredients (serves 4, requires 600g fish fillet)
- 600g golden perch fillet, skin removed
- 400g floury potato (Sebago or similar), boiled and mashed
- 1 egg, lightly beaten
- 2 spring onions, finely sliced
- 1 tablespoon fresh dill or parsley, chopped
- Zest of 1 lemon
- Salt, white pepper
- Breadcrumbs for coating, oil for frying
Method
- Poach the fish fillets in barely simmering salted water for 4 minutes. Remove and flake roughly — some texture is desirable. Cool.
- Combine flaked fish with mashed potato, egg, spring onion, herbs, lemon zest, salt, and pepper. Mix until just combined — overworking creates a dense cake.
- Shape into patties approximately 2cm thick and 8cm across. Refrigerate for 30 minutes — this firms them for frying.
- Coat in breadcrumbs. Fry in 1cm of oil over medium-high heat for 3–4 minutes per side until golden and crisp.
Serve with tartare sauce or a simple lemon aioli, a green salad, and a cold beer. Pairs excellently with a day on the Murray.
