Fish Cupcakes Recipes

GO FISH CUPCAKES

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
• Make cake mix as directed on box, using water, oil and eggs. Divide batter evenly among muffin cups. Bake and cool as directed for cupcakes.
• Reserve 1/2 cup frosting in small bowl. Stir food color into remaining frosting. Place cupcakes on serving plate, fitting snugly together and forming fishbowl shape. Frost top row of cupcakes with reserved white frosting. Frost remaining cupcakes with blue frosting. Place gummy candies on frosting. Sprinkle candies at bottom of "fishbowl" for "gravel." Cut and shape fruit snacks to look like seaweed or water plants; place on cupcakes.

SCHOOL-OF-FISH CUPCAKE CAKE

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with blue paper liners. Butter and flour an 8-inch round cake pan and line the bottom with a round of parchment.
• Whisk together the flour, baking powder and salt in a bowl. Beat the butter in a separate bowl with a electric mixer on medium-high speed until smooth, 1 minute. Add the granulated sugar and beat until light and creamy, about 3 minutes. Beat in the eggs, 1 at a time, then beat in the vanilla.
• Beat in the flour mixture in 3 batches on low speed, alternating with the milk in 2 additions, then beat on medium-high speed until just combined.
• Spread half of the batter in the cake pan and divide the remaining half among the paper liners. Bake until the tops spring back and a tester inserted in the centers comes out clean, 20 to 25 minutes for the cupcakes and 30 to 35 minutes for the cake layer. Let cool 5 minutes in the pans, then remove to a baking rack to cool completely.
• For the buttercream: Beat the butter in a bowl with an electric mixer on medium-high until light, about 1 minute. Add the confectioners' sugar, vanilla and salt and beat on low to combine, then increase the speed to medium-high and beat until light and creamy, about 3 minutes. Beat in the milk, a tablespoon at a time, to make a spreadable frosting. Add the food coloring, a drop at a time, to make a medium blue color.
• Frost the cupcakes with about half of the buttercream. Halve the cake layer crosswise. Cut a small "V" from the middle of the flat side of one piece to make a fish tail. Frost both layers with the remaining buttercream.
• For the decoration: Shingle the M&Ms on one half of each cupcake to make the fish scales (you will have enough for 2 cupcakes per color, with some of each leftover for the tail). Add a candy eyeball to each. Insert 2 red cinnamon candies on the opposite side from the scales to make fish lips. Halve 6 of the white gumdrops crosswise, then halve those pieces lengthwise to make half-moons. Stick 2 pieces of white gumdrop at the top and bottom of each cupcake for the fins.
• Stick a white gumdrop near the top of the cake fish head. Top with a black M&M, using a little frosting to make it adhere.
• Halve the red gumdrop crosswise. Halve one piece lengthwise to make half-moons and stick to the rounded side of the cake fish head for lips. Set the head at the left side of your serving tray. Follow the head with the cupcakes to make the fish body. Fit the tail on the tray at the end. Shingle the remaining M&Ms on the tail in stripes to make fish scales.

FISH CAKES FAST AND SIMPLE

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.

NOVA SCOTIA FISH CAKES

Steps:

• Put the fish and milk in a medium saucepan. Refrigerate at least an hour.
• Peel the potatoes and put in a saucepan with water to cover. Bring to a boil, then simmer for 20 to 30 minutes, until the potatoes are soft. Drain thoroughly, mash and season well with salt and pepper.
• In a small skillet, melt butter, add scallions and cook until soft, 1 to 2 minutes.
• Remove the fish from the refrigerator and place over medium-low heat. Bring the milk to a simmer and cook the fish until flaky, 5 to 7 minutes; do not overcook. Remove from heat, drain off the milk and allow to cool. Using a fork, break the fish into large flakes.
• Lightly beat one of the eggs and stir into the cooled potato mixture with the scallions and Worcestershire sauce. Add the flaked fish and 1 tablespoon of the parsley and gently fold into the mixture. Refrigerate for about 30 minutes.
• Taste for seasoning and adjust if needed. Form patties about 3 1/2 inches in diameter and 1 inch thick for entree portions, or 2 inches in diameter for appetizer portions.
• Beat the remaining 2 eggs in a small bowl and put the bread crumbs in another. Dip the patties first in the beaten egg and then the bread crumbs. Heat about 1/8 of an inch of oil in a frying pan, adding more as needed. Fry the patties for just a few minutes on each side until golden. Drain on paper towels and sprinkle with the remaining parsley. Serve warm with lemon, tartar sauce, chutney or chowchow.

GOLDEN FISH CAKES

Steps:

• In a bowl, combine the first nine ingredients; mix well. Shape into 12 patties, adding additional water if needed; coat with the Italian bread crumbs. In a large skillet, heat oil over medium-high heat. Cook the patties until lightly browned, 4-5 minutes on each side. If desired, serve immediately with tartar sauce and lemon.

CAROLINA FISH CAKES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease two baking sheets. Bring 3 cups of water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Reserve 1 cup mashed potatoes; discard remainder.
• In a large saucepan, saute onion, green and red bell pepper and celery in butter over medium high heat until tender. Turn heat to low and fold in flaked fish. Slowly mix in flour, cheese, Old Bay seasoning, dry mustard, salt, pepper, mashed potatoes and milk. Mix gently but thoroughly. Remove pan from heat.
• With floured hands shape batter into cakes 1/2 inch by 3 inches. Coat with breadcrumbs.
• If you are baking the fish cakes bake them for 10 minutes, flip the cakes and bake another 15 minutes until golden brown.

GOIN' FISHIN' CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Make and cool cake as directed on box for 24 cupcakes.
• Stir together frosting and 2 or 3 drops food color. Frost cupcakes with blue frosting; pull up on frosting, using metal spatula, so frosting looks like waves.
• To make fishing poles, cut each straw to make one 3-inch piece. Cut dental floss into 3 1/2-inch lengths. Attach piece of dental floss to end of each straw, using needle, to look like fish line. Attach 1 fruit snack to end of each piece of dental floss. Decorate each cupcake with a fishing pole. Store loosely covered.

ULTIMATE FISH CAKES

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.

FISH CAKES

Steps:

• Preheat the oven to 300 degrees. Sprinkle the base of a baking pan with a thin film of olive oil. Lay the fish skin (or skinned) side down. Sprinkle with about a tablespoon of olive oil and season with salt. Bake until the fish is just cooked through, 20 to 30 minutes.
• Lift the cooled fish from its skin, leaving behind any bones or brown parts, and break it into small pieces as you drop it into a mixing bowl. Add the parsley and fresh bread crumbs. Whisk together the egg, mayonnaise and mustard and pour it over the fish. Use a fork to lift and fold the fish. Don't overmix. Pour the dry bread crumbs into a bowl. Pat the fish into 8 3-inch cakes and coat with the bread crumbs. The fish cakes may be covered and chilled for up to a day.
• Place a large sauté pan over medium heat. If the fish cakes have been chilled, also preheat the oven to 350 degrees. When the sautépan is hot, add the butter. As soon as it stops foaming, lay the fish cakes in the pan. Let them be until they are browned on the bottom, 2 to 3 minutes. Turn and cook for another 2 minutes. If the fish cakes were chilled or are not thoroughly hot in the center, place the pan in the oven and bake until heated through, about 4 more minutes. Serve with a wedge of lemon and tartar sauce.

FISH CAKES

Steps:

• thaw fish, if frozen, rinse fish, pat dry with paper towels.
• Cut fish into 1/2 inch pieces.
• Set aside.
• In a medium bowl, combine egg, bread crumbs, onion, mayonnaise or dressing, mustard, parsley, lime zest and salt.
• Add fish, mix well.
• Shape into 1/2 inch thick patties.
• Coat both sides of the fish patties with cornmeal.
• In a large nonstick frypan or on a nonstick griddle heat oil over medium heat.
• Add half the fish cakes.
• Cook for 4 to 6 minutes or until fish flakes easily when tested with a fork, gently turning once.
• Remove from frypan.
• Repeat with remaining cakes.
• Serve with Green Goddess Sauce.
• If desired garnish with fresh chives.