CAROLINA FISH CAKES
These fish cakes are great with tartar or cocktail sauce or a simple squeeze of fresh lemon or lime. For a change of pace add a bit of chili powder, cilantro and jalapeno or a teaspoon of Cajun spice. Nice served with boiled red potatoes and a spinach salad. This recipe has two cooking options: you can fry the cakes or bake them -- it's up to you!
Provided by Becky Wergers
Categories Appetizers and Snacks Seafood
Time 1h
Yield 6
Number Of Ingredients 16
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.
Nutrition Facts : Calories 250.7 calories, Carbohydrate 26.4 g, Cholesterol 48.9 mg, Fat 6.1 g, Fiber 2.4 g, Protein 21.8 g, SaturatedFat 3.2 g, Sodium 560.7 mg, Sugar 3.1 g
CLASSIC CHUNKY FISH CAKES
Fish cakes are a great freezer staple as they are ready portioned so you can defrost as many as you need
Provided by Good Food team
Categories Dinner, Main course
Time 1h20m
Yield Makes 12
Number Of Ingredients 9
Steps:
- Cover the potatoes in cold, salted water and bring to the boil. Turn down to a simmer and cook for 10-12 mins until tender. Drain and steam dry for a few mins, then mash and set aside to cool a little. Meanwhile, cook the fish. Cover in cold water and the lemon juice, bring to a gentle simmer, then poach for 5 mins (depending on the thickness of the fish) until just cooked through. Remove from the water, get rid of the skin and flake into large chunks.
- Put the lemon zest, herbs, spring onions, tartar sauce and some seasoning into a large bowl with the fish and the potatoes. Combine all the ingredients, then divide into 12 and shape into cakes.
- Put the eggs, flour and breadcrumbs on three plates. Dip each of the fish cakes in flour, pat off any excess, then dip in the egg. Finally, coat in the breadcrumbs and transfer to a clean plate or baking tray lined with parchment paper. Repeat with the remaining fish cakes. You can freeze the fish cakes now for up to three months, or chill for 1-2 days.
- To cook, heat the grill to medium. Brush the fish cakes with the oil and grill for 4-5 mins each side until golden and hot through. Serve with extra tartar sauce and salad or green veg. Defrost frozen fish cakes overnight in fridge and cook as above. Alternatively, to cook straight from frozen, heat grill to medium, oil fish cakes as per recipe then grill 12-15 mins one side to brown, before flipping and grilling the other side for 5 mins more.
Nutrition Facts : Calories 330 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 23 grams protein, Sodium 0.71 milligram of sodium
NOVA SCOTIA FISH CAKES
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
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
COD FISH CAKES
Provided by Food Network
Categories main-dish
Time 1h24m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Soak the salt cod in cold water. Salt cod needs a long soaking to remove the preserving salt, so start at least 1 day in advance. First, wash off excess salt under cold, running water. Place fish in a bowl, or crock, of cold water and refrigerate, changing the water several times. Soak until the fish feels soft and almost fresh, this will take a good 24 hours.
- Poach the salt cod. In a 2-quart pan, add onion, bay leaf, peppercorns, and water and bring to a simmer. After 5 minutes, add the drained soaked codfish and enough water to cover the fish. Bring to a simmer. When it comes to a simmer, cover immediately, and remove pan from heat (salt cod toughens if simmered more than a few seconds). Let stand for 10 minutes or until you are ready to use it.
- Drain the fish and flake it into a bowl. In a separate bowl, mash the potatoes. Using your hands or a wooden fork, mix the mashed potatoes in with flaked cod. The portions are up to you, more potato than fish is usually the norm. Suggested seasonings to be added at this point are chopped onion, chopped parsley, pepper, etc. In a cup, beat eggs with a pinch of salt. Beat 3/4 of eggs into the fish and potato mixture. Add more egg by drops if mixture is very stiff. Add a little cornmeal if the mixture is too wet. Let cool 20 minutes for easy forming.
- In a frying pan, heat about 1/2-inch of butter or bacon grease. Shape cod mixture into small patties, being sure to flatten out the centers. Just before placing in the frying pan, coat patties with cornmeal. Fry 2 to 3 minutes on each side until browned. Remove to a tray lined with paper towels. Keep warm in 200 degree F oven while frying the remaining.
THE BEST FISHCAKES
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
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.
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