PAN-FRIED FISHCAKES
Fishcakes, like cakes of beef, would be nice served with a salad of beets and some horseradish or herb crème fraîche. Or with slaw and a spoonful of aïoli or other mayonnaise. Green beans and tomato vinaigrette?
Provided by Cal Peternell
Categories HarperCollins Dinner Fish Jalapeño Lime Cod Celery Breadcrumbs
Yield Makes 12 fishcakes
Number Of Ingredients 14
Steps:
- Heat a skillet to high and add 1/4 cup cooking oil, then the onion, carrot, celery, and 1/2 teaspoon salt. Stir until it gets going, then turn to medium and cook, stirring occasionally, until the vegetables are soft and browned very lightly, if at all, about 20 minutes. Use a lid or a splash of water if it's coloring too much before getting soft. Turn the mirepoix out onto a plate and set it aside to cool completely. Grate 1/2 teaspoon zest from the lime and set it aside.
- Chop the cod into 1/4-inch dice, place it in a medium bowl, and season it with 3/4 teaspoon salt and some grindings of black pepper. In the bowl of a food processor, combine a quarter of the fish with the cream and pulse until smooth, scraping down the sides as needed. Add the fish purée back to the bowl of chopped fish along with the cooled vegetable mixture, cilantro, jalapeño, lime zest, 1 1/2 cups bread crumbs, and 2 of the eggs. Stir with your hands and squeeze through your fingers to mix everything really well, then heat a skillet to medium, add a teaspoon of oil and fry a little piece for tasting. Adjust as needed and when you have the seasoning right, begin breading: Beat the remaining 2 eggs in a wide, shallow bowl, put the flour in another bowl, and the remaining 2 cups bread crumbs in a third. Have a baking sheet ready to receive the breaded cakes. Pat the fish mixture down in the bowl, smooth the top, divide it in half, then separate each half into 3 parts to make sixths. Scoop up half of one of the sixths, form it into a ball with your hands, flatten it into a patty, and place it in the flour. Turn the patty to coat, shake off the excess, and then place it in the eggs. Turn it to coat completely, let excess egg drip off, and then place it in the crumbs. Coat it completely with crumbs, set it on the baking sheet, and repeat with the remaining mixture until you have 12 fishcakes. Refrigerate them for 20 minutes to 6 hours before cooking.
- When you're ready, heat a skillet to medium-high and heat the oven to warm for holding one batch of fishcakes as you fry the rest. Add 1/4 inch of oil to the skillet and then as many fishcakes as will fit in a single layer. Fry, adjusting the heat as needed, until one side of the cakes is golden brown, about 4 minutes. Turn and brown the other side. Peek into one of the cakes to be sure it's cooked through and then keep the batch warm in the oven while you fry the rest. Right before serving, squeeze lime juice over the fishcakes.
ULTIMATE FISH CAKES
Angela Nilsen went in search of perfection in her quest to pack flavour and texture into fish cakes.
Provided by Angela Nilsen
Categories Dinner
Time 55m
Number Of Ingredients 18
Steps:
- Mix together 125ml mayonnaise, 1 rounded tbsp roughly chopped capers, 1 rounded tsp creamed horseradish, 1 rounded tsp Dijon mustard, 1 small very finley chopped shallot and 1 tsp finely chopped flatleaf parsley. Set aside.
- Lay 450g skinned Icelandic cod or haddock fillet and 2 bay leaves in a frying pan. Pour over 150ml milk and 150ml water.
- Cover, bring to a boil, then lower the heat and simmer for 4 mins. Take off the heat and let stand, covered, for 10 mins to gently finish cooking the fish.
- Meanwhile, peel and chop 350g Maris Piper potatoes into even-sized chunks. Put them in a saucepan and just cover with boiling water. Add a pinch of salt, bring back to the boil and simmer for 10 mins or until tender, but not broken up.
- Lift the fish out of the milk with a slotted spoon and put on a plate to cool. Drain the potatoes in a colander and leave for a min or two.
- Tip the potatoes back into the hot pan on the lowest heat you can and let them dry out for 1 min, mashing them with a fork and stirring so they don't stick. You should have a light, dry fluffy mash.
- Take off the heat and beat in 1 rounded tbsp of the sauce, then ½ tsp lemon zest, 1 tbsp chopped flatleaf parsley and 1 tbsp snipped chives.
- Season well with salt and pepper. The potato should have a good flavour, so taste and adjust to suit.
- Drain off liquid from the fish, grind some pepper over it, then flake it into big chunks into the pan of potatoes.
- Using your hands, gently lift the fish and potatoes together so they just mix. You'll only need a couple of turns, or the fish will break up too much. Put to one side and cool.
- Beat 1 egg on a large plate and lightly flour a board. Spread 85g fresh white breadcrumbs on a baking sheet. Divide the fish cake mixture into four.
- On the floured board, and with floured hands, carefully shape into four cakes, about 2.5cm thick. One by one, sit each cake in the egg, and brush over the top and sides so it is completely coated.
- Sit the cakes on the crumbs, patting the crumbs on the sides and tops so they are lightly covered. Transfer to a plate, cover and chill for 30 mins (or up to a day ahead).
- Heat 3-4 tbsp vegetable or sunflower oil in a large frying pan. To test when ready, drop a piece of the dry breadcrumbs in - if it sizzles and quickly turns golden brown, it is ready to use.
- Fry the fish cakes over a medium heat for about 5 mins on each side or until crisp and golden. Serve with the rest of the sauce (squeeze in a little lemon to taste), lemon wedges for squeezing over and watercress.
Nutrition Facts : Calories 359 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 29 grams protein, Sodium 0.7 milligram of sodium
FISH CAKES FAST AND SIMPLE
I'm a simple man therefore I like simple things and this little recipe is very simple and quick to make. Great for a camping trip where you'll cook your catch the same night. I've done it many times. You can use any type of fish making this. Serve with a Tarter or Hollandaise sauce and enjoy.
Provided by Chuck in Killbuck
Categories Lunch/Snacks
Time 40m
Yield 2-3 serving(s)
Number Of Ingredients 6
Steps:
- Peel and cut up potatoes.
- Place in pot with fillets and cover with cold water.
- Boil until the potatoes are"fork done".
- Drain off the water.
- Mash the potatoes and fish together.
- Mix chopped onion, eggs, and 1 tablespoon water.
- Add this to the fish and potatoes and mix well.
- Form the mixture into hamburger size patties.
- Season with salt and pepper and fry in well greased skillet until golden brown on both sides.
PAN-FRIED FRESH SALMON CAKES
From Cook's Illustrated. Great salmon cakes using fresh salmon. Mix in 2 Tbsp of freshly grated parmesan, if desired. The panko coating keeps the salmon cakes crispy! Add a salad and soup to round out a great meal.
Provided by dmcpherr
Categories < 60 Mins
Time 36m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- 1. Locate and remove any pin bones from salmon flesh, (see related Quick Tip). Using sharp knife, cut flesh off skin, then discard skin. Chop salmon flesh into 1/4- to 1/3-inch pieces and mix with chopped bread, mayonnaise, onion, parsley, salt, and lemon juice in medium bowl. Scoop a generous 1/4-cup portion salmon mixture from bowl and use hands to form into a patty measuring roughly 2 1/2-inches in diameter and 3/4-inch thick; place on parchment-lined baking sheet and repeat with remaining salmon mixture until you have 8 patties. Place patties in freezer until surface moisture has evaporated, about 15 minutes.
- 2. Meanwhile, spread flour in pie plate or shallow baking dish. Beat eggs with 1 1/2 teaspoons vegetable oil and 1 1/2 teaspoons water in second pie plate or shallow baking dish, and spread bread crumbs in a third. Dip chilled salmon patties in flour to cover; shake off excess. Transfer to beaten egg and, using slotted spatula, turn to coat; let excess drip off. Transfer to bread crumbs; shake pan to coat patties completely. Return now-breaded patties to baking sheet.
- 3. Heat remaining 1/2 cup vegetable oil in large, heavy-bottomed skillet over medium-high heat until shimmering but not smoking, about 3 minutes; add salmon patties and cook until medium golden brown, about 2 minutes. Flip cakes over and continue cooking until medium golden brown on second side, about 2 minutes longer. Transfer cakes to plate lined with paper towels to absorb excess oil on surface, if desired, about 30 seconds, and then serve immediately, with one of the sauces that follow, if you like.
More about "13 pan fried fish cakes recipes"
FISH CAKES | RECIPETIN EATS
From recipetineats.com
5/5 (35)Category MainCuisine WesternCalories 173 per serving
FISH CAKE RECIPES | ALLRECIPES
From allrecipes.com
30+ PAN-FRIED FISH RECIPES | ALLRECIPES
From allrecipes.com
FRIED SALMON CAKE RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
THE TRICK TO MAKING PERFECT MASH AND FISHCAKES - THE GUARDIAN
From theguardian.com
FISH CAKES WITH HOMEMADE TARTAR SAUCE - NEW ENGLAND TODAY
From newengland.com
DELICIOUS PAN FRIED FISH CAKES FROM ST. VINCENT AND THE GRENADINES
THAI FISH CAKES - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
SOUTHERN FRIED FLOUNDER RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
HOW TO MAKE THAI FRIED FISH CAKES, OR TOD MUN PLA, WITH A ‘BOUNCY ...
From scmp.com
CLASSIC FISH CAKES - THE DARING GOURMET
From daringgourmet.com
TRADITIONAL NEWFOUNDLAND FISH CAKES - BONITA'S KITCHEN
From bonitaskitchen.com
FISH CAKES MADE FROM ROCKFISH AND HOMEMADE FRIED PICKLES
From fishermansbelly.com
25 OF THE MOST AMAZING FRIED POLENTA RECIPES
From eatwineblog.com
CRISPY PAN FRIED FISH | RECIPETIN EATS
From recipetineats.com
OLD FASHIONED COD FISH CAKES RECIPE - RECIPELAND.COM
From recipeland.com
NEWFOUNDLAND SALT COD FISH CAKES (MOM-IN-LAW’S RECIPE)
From girlheartfood.com
FRIED MASHED POTATO CAKES RECIPE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
FORMATION OF AGES IN FISH CAKES DURING AIR FRYING AND OTHER …
From sciencedirect.com
PAN FRIED MACKEREL RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
FISH CAKES | RECIPE WITH A HISTORY - NEW ENGLAND TODAY
From newengland.com
EOMUK BOKKEUM (STIR-FRIED FISH CAKE) - KOREAN BAPSANG
From koreanbapsang.com
FISH CAKES | FOODTALK
From foodtalkdaily.com
CLASSIC FISH CAKES - WELL SEASONED STUDIO
From wellseasonedstudio.com
PAN-FRIED FISH BALLS RECIPE | MYRECIPES
From myrecipes.com
THAI FISH CAKES 泰式鱼饼 - EAT WHAT TONIGHT
From eatwhattonight.com
6 INGREDIENT FISH CAKES RECIPE - SIMPLY WHISKED
From simplywhisked.com
TOD MUN PLA (THAI FRIED FISH CAKES) - RECIPE | SCMP COOKING
From scmp.com
AIR FRYER FISH CAKES RECIPE | HOMEMADE & YUMMY
From homemadeandyummy.com
BOK CHOY AND FISH CAKE STIR FRY | CHRISTINE'S RECIPES: EASY CHINESE ...
From en.christinesrecipes.com
CRISP MASHED POTATO FISH CAKES - KITCHEN BELLEICIOUS
From kitchenbelleicious.com
FRIED FISH CAKE RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
OVEN FRIED FISH FILLET RECIPE - THERESCIPES.INFO
From therecipes.info
FISH CAKES WITH DIPPING SAUCE - SON SHINE KITCHEN
From sonshinekitchen.com
PAN FRIED SALMON RICE CAKES - ROTI N RICE
From rotinrice.com
JAPANESE FRIED FISH CAKES (SATSUMA AGE) - RECIPETIN JAPAN
From japan.recipetineats.com
TRADITIONAL NEWFOUNDLAND CORNED BEEF CAKES - BONITA'S KITCHEN
From bonitaskitchen.com
EASY, STEP BY STEP POTATO AND SALMON FISH CAKES (SALMON PATTIES)
From christinascucina.com
TUNA FISH CAKES (USING CANNED TUNA) - ALICA'S PEPPERPOT
From alicaspepperpot.com
27 BEST SIDE DISHES FOR FRIED FISH (EASY & DELICIOUS)
From allnutritious.com
PAN-FRIED FISH FILLETS - WITH A LIGHT BATTER - FOODLE CLUB
From foodleclub.com
HOMEMADE CRISPY SALMON FISH CAKES - TASTEFOOD
From tastefoodblog.com
CRAPPIE CAKE RECIPE: CRAPPIE CAKES ARE ONE OF THESE RECIPES! FISH …
From pinterest.com
ALL-AMERICAN FISH CAKES | MRFOOD.COM
From mrfood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love