Which Fishcakes Recipes

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CLASSIC FISH CAKES



Classic Fish Cakes image

Pull up a chair and enjoy a serving of these wonderfully flavorful fish cakes with homemade tartar sauce!

Provided by Kimberly Killebrew

Categories     Appetizer     Main Course

Time 30m

Number Of Ingredients 14

2 large potatoes (about 2 cups mashed), diced, boiled and drained
1 pound white-fleshed fish, COOKED (cod, haddock, pollock, halibut, flounder)
1 large egg
3 tablespoons sour cream
2 tablespoons butter, softened
2 green onions, sliced
3 tablespoons chopped fresh parsley
1 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon dry ground mustard
panko breadcrumbs (, for coating)
(Gluten-free use GF panko breadcrumbs)
oil for frying
Homemade Tartar Sauce

Steps:

  • Place all ingredients, except for the breadcrumbs, in a large bowl and mash until thoroughly combined.Form the mixture into 8 equal patties and roll them in the panko breadcrumbs. (You can make smaller patties if you prefer.) Refrigerate the patties for at least 30 minutes or until they've firmed up.
  • Heat some oil in a non-stick pan and fry the patties on each side for 3-4 minutes until lightly browned, being careful not to overcrowd the pan.
  • Serve immediately with our BEST homemade tartar sauce!

Nutrition Facts : ServingSize 2 fish cakes, Calories 283 kcal, Carbohydrate 17 g, Protein 27 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 121 mg, Sodium 741 mg, Fiber 5 g, Sugar 1 g

WHICH FISHCAKES



Which Fishcakes image

Make and share this Which Fishcakes recipe from Food.com.

Provided by DaMama_rules

Categories     < 30 Mins

Time 26m

Yield 4-6 serving(s)

Number Of Ingredients 7

16 ounces canned salmon (or jack mackerel) or 16 ounces canned tuna (or jack mackerel)
1 (6 ounce) box cornbread stuffing mix
1/3 cup mayonnaise (I use light)
3/4 cup water
1 egg, beaten
1 onion, finely chopped
1/2 cup shredded cheddar cheese or 1/2 cup mozzarella cheese

Steps:

  • Drain the fish; break up fine.
  • Mix all ingredients.
  • Cover and refrigerate for at least 10 minutes.
  • Form 1/3 to 1/2 cup of mixture into patties.
  • Heat a large skillet and spray with Pam.
  • Cook on each side 4 minutes or until golden brown.

COD FISH CAKES



Cod Fish Cakes image

Delicious fish cakes made with cod, potatoes, onion, butter, and parsley! You can substitute salmon for cod if you would rather make salmon cakes.

Provided by DRAGON11

Categories     Appetizers and Snacks     Seafood

Time 45m

Yield 4

Number Of Ingredients 7

2 large potatoes, peeled and halved
1 pound cod fillets, cubed
1 tablespoon butter
1 tablespoon grated onion
1 tablespoon chopped fresh parsley
1 egg
3 tablespoons oil for frying

Steps:

  • Place the potatoes in a large pot of water, bring the water to a boil. Let the potatoes cook until they are almost tender.
  • Add the fish to the pot and let the fish and potatoes cook until they are both soft. Drain well and transfer the potatoes and fish to a large mixing bowl.
  • Add butter, onion, parsley, and egg to the bowl; mash the mixture together. Mold the mixture into patties.
  • Heat oil in a large skillet over a medium-high heat. Fry the patties on both sides until golden brown. Drain on paper towels before serving.

Nutrition Facts : Calories 350.7 calories, Carbohydrate 38.8 g, Cholesterol 98.4 mg, Fat 12.5 g, Fiber 4.3 g, Protein 21 g, SaturatedFat 3.8 g, Sodium 131.1 mg, Sugar 2.3 g

THE BEST FISHCAKES



The Best Fishcakes image

Well at this stage I don't know if they are or aren't but a delicious looking recipe from our state/local paper and their feature of 7 recipes in 7 days. Times are estimated.

Provided by ImPat

Categories     Weeknight

Time 50m

Yield 4 serving(s)

Number Of Ingredients 20

4 potatoes (medium)
400 g fish (fresh processed to a coarse mix)
1/2 cup spring onion (chopped)
4 anchovy fillets (chopped optional)
1/2 cup capers (roughly chopped)
1/3 cup pickle (sour roughly chopped)
1/2 cup flat leaf parsley (roughly chopped)
1 lemon (rind and juice of)
1 egg
salt (freshly ground to taste)
pepper (freshly ground to taste)
flour
2 eggs (lightly beaten)
2 cups panko breadcrumbs (or other breadcrumbs)
olive oil (for frying)
1 cup mayonnaise
1/4 cup parsley (flat leaf)
2 tablespoons lemon juice
1/4 cup pickle (sour chopped)
2 tablespoons capers

Steps:

  • Cook ther potatoes in salted water until they are very tender and then drain them and mash them finely.
  • Combine with the fish and other ingredients down to and including the seasonsings and then using wet hands shape them into eight patties.
  • Dust them with flour and then dip them into the egg and finallyu coat with the crumbs.
  • Heat oil to moderate and cook them until they are golden browqn on both sides.
  • FOR THE SAUCE simply combine the ingredients and mix well together and serve over patties and a sharp green salad.

GOLDEN FISH CAKES



Golden Fish Cakes image

Our family loves seafood, so I've tried many fish cake recipes. I came up with this combination and it's been a hit at our house. It's outstanding served with corn bread.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 12

1 pound flaked cooked whitefish, cod or haddock
1-1/2 cups soft bread crumbs
3 large eggs, beaten
2 to 4 tablespoons water
1 medium onion, chopped
2 tablespoons mayonnaise
1-1/2 teaspoons ground mustard
1 teaspoon dried parsley flakes
3/4 teaspoon salt
1-1/2 cups Italian-seasoned bread crumbs
2 tablespoons vegetable oil
Tartar sauce and lemon wedges, optional

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.

Nutrition Facts :

NOVA SCOTIA FISH CAKES



Nova Scotia Fish Cakes image

Flaky white fish and potatoes come together with a crisp bread-crumb coating in this recipe, adapted from Judith Sanders and brought to The Times by Joan Nathan after a 2012 trip to Nova Scotia. You'll want to serve these warm, with tartar sauce, chutney, chowchow - or a tart splash of lemon.

Provided by Joan Nathan

Categories     dinner, main course

Time 1h

Yield 6 to 8 main-course servings (about 30 patties)

Number Of Ingredients 13

1 pound haddock, cod, halibut or any other flaky white fish
1 cup milk
1 pound (about 2 medium) russet potatoes, peeled
Salt and pepper to taste
2 tablespoons butter
4 scallions, thinly sliced
3 large eggs
1 teaspoon Worcestershire sauce
2 tablespoons chopped parsley
2 cups bread crumbs for dredging
Corn oil, for frying
Tartar sauce, chutney or chowchow, for serving
Juice of 1 lemon, as needed, optional

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.

Nutrition Facts : @context http, Calories 316, UnsaturatedFat 16 grams, Carbohydrate 19 grams, Fat 22 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 4 grams, Sodium 310 milligrams, Sugar 2 grams, TransFat 0 grams

ULTIMATE FISH CAKES



Ultimate fish cakes image

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

125ml mayonnaise
1 rounded tbsp capers, roughly chopped (rinsed and drained if salted)
1 rounded tsp creamed horseradish
1 rounded tsp Dijon mustard
1 small shallot, very finely chopped
1 tsp flatleaf parsley, finely chopped
450g skinned Icelandic cod or haddock fillet, from a sustainable source
2 bay leaves
150ml milk
350g Maris Piper potatoes
½ tsp finely grated lemon zest
1 tbsp flatleaf parsley, chopped
1 tbsp snipped chives
1 egg
flour, for shaping
85g fresh white breadcrumbs, preferably a day or two old
3-4 tbsp vegetable or sunflower oil, for shallow frying
lemon wedges and watercress, to serve

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

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