Bernaies Tilapia Fishcakes Recipes

EASY BAKED TILAPIA

Steps:

• Preheat the oven to 375 degrees F (190 degrees F). Grease a 9x13 inch baking dish.
• Place the tilapia fillets in the bottom of the baking dish and dot with butter. Season with Old Bay seasoning and garlic salt. Top each one with a slice or two of lemon. Arrange the frozen mixed vegetables around the fish, and season lightly with salt and pepper.
• Cover the dish and bake for 25 to 30 minutes in the preheated oven, until vegetables are tender and fish flakes easily with a fork.

EASY TILAPIA

Steps:

• Heat a large non-stick skillet over medium heat. Drizzle fillets with olive oil and season with salt and pepper. Place fillets in skillet and sprinkle with half of the lemon over. Cook for 3 minutes per side, or until fish flakes easily with a fork. Transfer fillets to a plate, and keep warm.
• Add wine, remaining 1/2 lemon, tomatoes, capers, and salt and pepper to the skillet. Increase heat to medium high and boil for 2 minutes to burn off alcohol. Reduce heat to low and return fillets to the pan along with the asparagus. Cover and simmer 2 minutes more, then transfer fish and asparagus to a serving dish and keep warm.
• Again, increase heat to medium high and whisk in butter, and boil to desired consistency. Spoon sauce over fish, and serve.

HEALTHIER EASY BAKED TILAPIA

Steps:

• Preheat the oven to 375 degrees F (190 degrees F). Lightly grease a 9x13-inch baking dish.
• Place tilapia fillets in the bottom of the baking dish and season with seafood seasoning. Melt butter with garlic in a small bowl in the microwave, about 30 seconds on medium; pour over fish. Top each fillet with a slice or two of lemon. Arrange the frozen mixed vegetables around the fish, and season lightly with salt and pepper. Cover the dish with aluminum foil.
• Bake in the preheated oven until vegetables are tender and fish flakes easily with a fork, 25 to 30 minutes.

TILAPIA FISHCAKES

Steps:

• Place all the ingredients, apart from the polenta and oil, into a large bowl and mix thoroughly.
• Shape into palm sized patties and coat each side with polenta.
• Heat the oil in a frying pan over a medium heat and fry the fish cakes, a few at a time, for 3-4 minutes on each side, until golden brown. Drain on kitchen paper and serve immediately.

CURRIED FISHCAKES

Steps:

• Put the potatoes in a large saucepan, cover with cold water and bring to the boil. Reduce the heat to a simmer and cook for 8-10 mins until tender. Drain and leave to steam-dry for 5 mins. Lightly crush the potatoes with a potato masher until slightly chunky.
• Heat 1 tbsp of the oil in a frying pan over a medium heat. Fry the garlic, ginger, mustard seeds and curry powder for 1 min. Stir the spices through the potatoes, season with salt and set aside.
• Put the cod in a large saucepan over a medium heat, pour over the milk and bring to a simmer. Immediately remove from the heat, cover and set aside for 10 mins to poach. Lift the fish out with a slotted spoon, then remove and discard the skin. Flake the flesh into the potato mixture in large pieces, then fold in with the lemon zest and juice. Shape the mixture into eight fishcakes using your hands.
• Put the flour, eggs and breadcrumbs in three separate shallow bowls. Dip each fishcake in the flour, then the eggs, then the breadcrumbs. Set aside on a baking sheet. To freeze, cover and freeze on the sheet until solid, then transfer to freezerproof containers.
• Heat the remaining oil in a large non-stick frying pan over a medium heat and heat the oven to low. Fry the fishcakes in batches for 5-6 mins on each side until golden and crisp. Keep warm in the oven as you cook them. Serve with the salad leaves and slaw on the side.

TILAPIA CAKES

Steps:

• Preheat oven to 375.
• Shred tilipia into small chunks.
• In a large bowl combine all ingredients thoroughly.
• Form mixture into four patties or 'cakes'and place on greased tin foil. Place the foil with cakes on them in oven for 10 minutes.
• Turn broiler on after the ten minutes and cook for another 5 minutes (total cook time is 15 minutes) Tops should begin to look brown and toasted.

SPICY TILAPIA AND FETA CAKES

Steps:

• Heat a large skillet over medium-high heat. Add 1 tablespoon oil. Add tilapia fillets, salt, and pepper and cook until easily flaked with a fork, about 2 minutes on each side. Turn off the heat and shred the fish with 2 forks. Transfer to a bowl.
• Toss the fish with bread crumbs, green onions, egg, lemon juice, feta cheese, garlic powder, dill, and hot sauce.
• Form patties with your hand and refrigerate for at least 1 hour.
• Set a skillet over medium-high heat. Add remaining oil. Cook patties in the hot oil until golden brown, 1 to 2 minutes on each side.

BERNAIE'S TILAPIA FISHCAKES

Steps:

• 1. Boil the Tilapia until it flakes easily with a fork. Drain and set aside to cool. 2. Peel & boil the potatoes until fully cooked. Drain and set aside to cool. 3. In a large bowl, mix the bread crumb to the pepper and wait until the first two ingredients are cool to the touch. 4. Mash the potatoes, crumble the fish, and add them into the bowl. 5. Lastly, break the 2 eggs into the bowl and mix everything thoroughly with your hands. 6. Form into 10 patties (about 70 to 75 grams each), press each pattie into some extra Panko flakes in a bowl, then fry them in a bit of butter or oil. * If you are not going to eat them right away, fry them, cool them on a cookie rack, then freeze them in an airtight container. They reheat in the oven very nicely.