Fish Cakes
Lucy Lou
Posts: 8,574 Forum Member
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Has anyone got a simple beloved fish cake recipe to share?
I've had a look online but I would prefer a tried and tested recipe from a fellow FM
I made some last week and they were so disappointing.
Ideally oven cooked or grilled if possible.....thank you.
I've had a look online but I would prefer a tried and tested recipe from a fellow FM
I made some last week and they were so disappointing.
Ideally oven cooked or grilled if possible.....thank you.
0
Comments
I use leftover boiled/mashed potatoes, whatever cooked leftover or tinned fish you've got, some frozen peas and a little bit of tartare sauce and mash that all together. The amounts depend on what you've got to hand, which I know is not everyone's idea of a recipe.
But what makes them immense is that you shape the cakes into whatever size you want, eggwash them and roll them about in semolina then fry them.
The semolina means they are lovely and crusty and crispy on the outside.
So, I suppose if you want a proper recipe with exact quantities for everything, you could follow the recipe you have already used, but do the eggwash/semolina/fry method. Because I've made these in a huge variety of combinations and they are always excellent.
Baking or grilling a fishcake is never a good idea. At least to me.
I use leftover boiled/mashed potatoes, whatever cooked leftover or tinned fish you've got, some frozen peas and a little bit of tartare sauce and mash that all together. The amounts depend on what you've got to hand, which I know is not everyone's idea of a recipe.
But what makes them immense is that you shape the cakes into whatever size you want, eggwash them and roll them about in semolina then fry them.
The semolina means they are lovely and crusty and crispy on the outside.
So, I suppose if you want a proper recipe with exact quantities for everything, you could follow the recipe you have already used, but do the eggwash/semolina/fry method. Because I've made these in a huge variety of combinations and they are always excellent.
Baking or grilling a fishcake is never a good idea. At least to me.[/QUOTE]
Thanks for that you've made them sound easy to make
BIB: That could be were I went wrong as my fishcakes turned out flabby with a dull texture - frying would make them crispier I suppose.
Mashed potatoes
Tin of pilchards
Squeeze of ketchup
Dash of Worcester sauce
Chopped parsley.
Then flour, egg and day glow bread crumbed and popped in the fridge to firm up. Fried for a couple of minutes on both sides to colour then popped in the oven for ten minutes to warm through.
Best fish cakes I've had.
me too
If I feel in need of some extra "fishiness" I add a tin of anchovies to the mix.
Whatever goes in the mix, I find it works best if I mix in the morning and pan fry or bake thirty minutes or so before serving.
It's easy to underestimate the amount of seasoning needed. I usually add a couple of handfuls of finely chopped capers, or gherkins if I have no capers. Lots of white pepper too and whatever fresh herbs I have - parsley or coriander.
If cooking from frozen, I fry till golden then pop them in the oven for 10 mins or so.
Thanks to Roni and your precious mum's recipe
If you want to be authentic you need to spend an hour removing every bit of skin and bone from the pilchards. She was very fussy my Mum when it came to preparing fish and meat.