![]() But I promise the (small!) extra effort is worth it – and I explain why! 1. You’ll find recipes online that are simpler with fewer steps. This might sound modest on the flavour scale, but when you sauté it in the leftover butter after pan-searing the fish, all that bubbly goodness gets mashed with the potato and very good things happen indeed!Įgg, flour and panko breadcrumbs – This is for that golden crunchy coating you’ve been eyeing on the fish cakes! Garlic, chilli, green onion, parsley and thyme – These are the flavourings for the fish cakes. It’s better to avoid waxy potatoes if you can but to be honest, even waxy potatoes will work ok. ![]() Any starchy or all-rounder potatoes will work fine here. Potato – This is used to bind and fill out the fish cakes. This includes: Bream, Whiting, John Dory, Orange roughy (deep sea perch), Flounder, Sole, Turbot, Halibut, Monkfish / Stargazer (well, it works, but it’s a premium fish so I wouldn’t waste it on fish cakes! This Monkfish recipe is more worthy!) Oily fish that also tends to have quite a “fish” flavour, as sardines, mackerel and river trout.įish that’s too small or delicate for this recipe. Fish to avoidįish that dries out easily – this includes king fish, tuna, sword fish, mahi mahi. UK: Cod, Pollack, Hake, Sea Bass, Haddock, Salmon.Ĭanned tuna and salmon will also work here. US: Tilapia, Cod, Alaskan pollock, Catfish. Even salmon will work great! Here’s are suggestions for common fish in my primary readership countries that is ideal for these fish cakes:Īustralia: Trevalla/Blue eye cod, Hapuka, Barramundi, Jewfish/Mulloway, Flathead, Ling, Ocean Perch, Salmon, Snapper (large 1.2kg/2.5lb+), Ocean trout (not river trout). Nothing more needed because we’re mixing flavours right into the fish cakes, see below!Īny firm white fish fillets suitable for pan frying will work here. Plus, let’s just state the obvious: Anything crumbed and pan fried until crunchy and golden is always a winner, right? Especially when the underneath that crunchy exterior is buttery, slightly chunky mashed potato and juicy chunks of fish! Ingredients in Fish Cakesīutter, salt and pepper – For pan frying. 500g / 1lb fish used in these fish patties will comfortably feed 4 adults, if not 5, compared to a standard serving size for a piece of fish is 180g / 6oz per person. It’s also a good way to make less fish go further because the fish is mixed with some kind of padding starch – potato in this case. Meanwhile, adding garlic, chilli, green onion and thyme to the mix keeps these full of flavour! Fish cakesįish cakes make a refreshing change from the usual pan-seared methods that I typically default to when it comes to fish recipes. But there are good fish cakes and then there are great fish cakes! The trick is to keep the potato chunky and the fish in big flakes rather than letting it all turn into a mush. You’ll find plenty of fish cake recipes floating around.
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