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Simple fish cakes recipe

Simple fish cakes recipe


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  • Seafood starters
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These easy fish cakes are simply delicious and call for crushed crackers, lending fabulous texture and flavour. Seafood or tartare sauce works a treat.

262 people made this

IngredientsServes: 8

  • 450g fish fillets (cod, tilapia, haddock, pollock)
  • 1 medium onion, chopped
  • 1 teaspoon prepared mustard
  • 1 tablespoon mayonnaise
  • 1/2 teaspoon fish seasoning, or to taste
  • 550g coarsely crushed buttery round crackers
  • 1 egg
  • 250ml vegetable oil (for frying)

MethodPrep:30min ›Cook:15min ›Ready in:45min

  1. Place fish in a saucepan with enough water to cover. Bring to the boil, and cook until fish flakes easily with a fork. Drain off water, and mash up the fish. Stir in the onion, mustard, mayo, seasoning, cracker crumbs and egg. Mix until evenly blended.
  2. Heat oil in a large heavy frying pan over medium-high heat. Form the fish mixture into cakes, and fry in the hot oil. Drain on kitchen paper, and serve hot.

Alternatives to cod:

Try this recipe with inexpensive fresh coley or pouting. They both belong to the cod family but are much cheaper and available in larger supermarkets or fishmongers.

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Reviews & ratingsAverage global rating:(238)

Reviews in English (185)

DELICIOUS!!! Amazing flavor and perfectly moist. I halved the recipe because it was only for my fiance and I and it made 5 puck sized patties. I served it on a bed of mixed baby greens and made a lemon honey vinaigrette with it. It was a perfect pairing!-03 Oct 2013

These are delicious and a huge favourite with the children. I use smoked haddock and it works really well-02 Feb 2014

by missmixologist

I read so many reiews about these cakes I just had to try it. I prepared with 1 1/2 lbs. of catfish fillets and baked them in the oven 1st. Added my own special seasonings as if I were going to eat them that way. I cannot imagine boiling the fish with absolutely no seasonings-- it would have tasted bland for my taste. I used only half of a medium sized onion. I flaked most of the fish instead of mashing. I used 2 tbsp. of Hellmann's mayo which is my preference and lastly I used 1 1/2 cups of Keeblers crackers. This recipe is a keeper-- Absolutely delicious!!! The taste truly isn't that different from crab cakes.-14 Jan 2008


Simple fish cakes

Our famous fish cakes are one of your favourite ever olive recipes - and now the recipe is here, online! Use any white fish or salmon, but not oily fish or the texture will be heavy. We'd recommend serving them up for friends, or even at a dinner party if you add a posh salad and a little dressing on the side.

Published: March 11, 2015 at 11:40 am

Make these simple fish cakes, then check out our healthy fish cakes and smoked haddock fish cakes.

Ingredients

  • small onion 1, finely chopped
  • fish fillets 500g, skinned
  • white wine or fish stock 350ml
  • mashed potato 500g
  • parsley or tarragon or dill 1 or a mix, chopped to make 1–2 tbsp
  • flour for dusting
  • egg 1, beaten
  • breadcrumbs fresh or dried, to coat
  • oil for frying

Method

Put the onion in a large frying pan, sit the fish on top and pour the wine or stock over. Bring to a gentle simmer, cover and cook the fish for 6–8 minutes or until cooked through. Remove and cool. Strain out the onion (keep the wine or stock if you are making the sauce, right) and mix into the mashed potato with the herbs. Flake in the fish in decent-sized chunks and season. Gently mix everything and, using floured hands, shape into 8 cakes. Lightly dust with flour, dip in egg and then in breadcrumbs. Chill for at least 30 minutes (important or they will come apart in the pan).


Put the onion in a large frying pan, sit the fish on top and pour the wine or stock over. Bring to a gentle simmer, cover and cook the fish for 6-8 minutes or until cooked through. Remove and cool. Strain out the onion and mix into the mashed potato with the herbs.

Flake in the fish in decent-sized chunks and season. Gently mix everything and, using floured hands, shape into 8 cakes. Lightly dust with flour, dip in egg and then in breadcrumbs. Chill for at least 30 minutes (important or they will come apart in the pan).

Heat 1cm oil in a large frying pan. Fry the fish cakes in batches for 3-4 minutes each side or until they are golden, crisp and heated through. Drain on kitchen paper.


Easy Thai fish cakes recipe

If you have a jar of red or green curry paste in the fridge and you are not sure what to do with the last little bit, you can always add it to this fish mix to give it another flavour boost.

Ingredients

  • 700 g white fish, skinned and cut into 2cm (3𔊬in) chunks
  • 1 x 6cm/2.5in piece fresh root ginger, grated
  • 2 garlic cloves, grated
  • 1 red chilli, finely chopped
  • 1 egg
  • 3 spring onions (scallions), finely chopped
  • 2 tbsp finely chopped coriander (cilantro)
  • 1 tsp light brown sugar or palm sugar
  • 1 tsp fish sauce
  • 1 lime
  • 40 g flour
  • 3 tbsp vegetable oil
  • 24.7 oz white fish, skinned and cut into 2cm (3𔊬in) chunks
  • 1 x 6cm/2.5in piece fresh root ginger, grated
  • 2 garlic cloves, grated
  • 1 red chilli, finely chopped
  • 1 egg
  • 3 spring onions (scallions), finely chopped
  • 2 tbsp finely chopped coriander (cilantro)
  • 1 tsp light brown sugar or palm sugar
  • 1 tsp fish sauce
  • 1 lime
  • 1.4 oz flour
  • 3 tbsp vegetable oil
  • 24.7 oz white fish, skinned and cut into 2cm (3𔊬in) chunks
  • 1 x 6cm/2.5in piece fresh root ginger, grated
  • 2 garlic cloves, grated
  • 1 red chilli, finely chopped
  • 1 egg
  • 3 spring onions (scallions), finely chopped
  • 2 tbsp finely chopped coriander (cilantro)
  • 1 tsp light brown sugar or palm sugar
  • 1 tsp fish sauce
  • 1 lime
  • 1.4 oz flour
  • 3 tbsp vegetable oil

Details

  • Cuisine: Thai
  • Recipe Type: Fish
  • Difficulty: Easy
  • Preparation Time: 25 mins
  • Cooking Time: 12 mins
  • Serves: 4

Step-by-step

  1. Place the fish, grated ginger, garlic, chilli, egg, spring onions, coriander, sugar and fish sauce in a food processor. Grate in the zest of the lime and squeeze in half the juice. Pulse until you have a paste.
  2. With slightly damp hands take a spoonful of the mixture, about the size of a golf ball and flatten to form a neat pattie. Lightly dust with flour.
  3. Heat the oil in a pan and fry the fish cakes for 2 minutes on each side until golden brown. You may need to do this in batches.
  4. When cooked, drain on some kitchen paper then serve.

This recipe is from Fakeaway: Healthy Home-cooked Takeaway Meals by Chris Bavin. Published by DK on 23 January 2020, £14.99. DK.com.

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How to Make Sardine Fish Cakes

First of all, for this delicious canned sardine recipe you need two cans of chili oil-infused sardines. Remove the sardines from the cans, reserving the oil and discarding the chili peppers.

Add the sardines to a mixing bowl, along with two tablespoons of the reserved oil. Add the Old Bay seasoning, along with rest of the fish cake ingredients, and gently mix everything together with a fork.

Next, scoop out small balls of the batter. (I tried this with two different small scoops– one 1 tablespoon scoop and also a 1 ½ tablespoon scoop– both worked, they just gave me slightly different size patties.)

Press the cakes into disks about two inches across, and chill them for a half hour. While the cakes chill, mix together the ingredients for the sauce, and set the sauce in the fridge to chill.

Next, broil the cakes for about five minutes per side. Make sure to use an oven-safe container with raised edges– a baking sheet, a cast iron skillet, a casserole dish– any of those will work.

As you broil the cakes, oil from within the cakes will drain out, and the fish cakes will fry in the pan.

Note: I tried this recipe with less added oil, and the cakes tasted dry inside. Make sure to add the full two tablespoons.

Once the cakes finish cooking, remove them from the pan, and serve them while they’re still warm along with the spicy yogurt sauce.

Enjoy these along with other small plates (like loaded crab fries, mini shrimp tacos, and of course– a cocktail or two), or serve them at your next dinner party for a tiny, but flavorful, appetizer!


Fish Cakes FAQ

Are Fish Cakes Gluten-Free?

They absolutely can be! The fish patties are dipped in all purpose white flour and then pan fried. Simply use gluten-free flour and they are ready to go.

Can I Use Panko Bread Crumbs?

My Nova Scotia fish cakes recipe uses flour and then pan fried in butter. That’s how I ate it growing up and continue to prefer it.

You can easily do a simple batter with the fish cakes the same way you would pan fry fish:

Dip one fish patty at a time. First in flour, then in a beaten egg. Allow the excess egg drip off before coating fish cakes in the bread crumb.

Can I Freeze Fish Cakes?

You can keep uncooked fish cakes in the fridge for a day or two. You can also keep fish cakes in the freezer for up to three months.

I prefer to cook them then freeze, and then just defrost and warm in the oven.

But you can also defrost the fish cakes and then finish them by pan frying.


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Chilli and ginger crab cakes

Homemade Thai crab cakes are quick and easy to make for a speedy midweek meal. Packed with crab, ginger, chilli and coriander, then served with watercress. Perfect for an easy meal for lunch, or for a weekday family dinner.

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Other Recipes You Might Like

I love Thai fish cakes. I always order it whenever we dine out at Thai restaurants. I just love the deep-fried goodness and the appetizing Thai cucumber salad that goes with it.

Thai fish cakes are so good I always feel like I need two orders of them to satisfy my cravings.

Not anymore. My Thai fish cakes recipe is so good and authentic the fish cakes taste exactly like what you get at Thai restaurants, if not better.

I can make a big batch and fry them up and enjoy them the whole day. The good news is even my little picky eater little G enjoys them.

Called Tod Mun Pla in Thai, Thai fish cakes is made with fresh fish paste, long beans, red curry paste and kaffir lime leaves.

Each bite of the fish cakes is bursting with briny flavors of the fish, the fragrance and nuance from the red curry paste, and the crunchiness of the long beans. They are absolutely delightful.


10. Cucumber Salad

Fish cakes pair perfectly with a refreshing cucumber salad. Be sure to cut your cucumbers thinly. Mix in some red wine vinegar, sugar, and kosher salt and you&rsquove got a delightful side salad.

This crisp, refreshing side is a delightful combo with the savory fish cakes. Creating a beautiful harmony of textures and contrasting flavors.

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INSANELYGOOD

Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)



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