I like most kinds of fish but I don't want to have to gut/fillet anything myself!
Thanks in advance xAny good fish cake recipes?
Here's a simple recipe, from :
http://www.therecipebox.com/members/box/鈥?/a>
Best of luck.Any good fish cake recipes?
Baked Fish Cake
Ingredients :
1 1/2 pounds potatoes -- peeled
1 pound white fish fillet
salt -- (to taste)
white or black pepper -- freshly ground
2 tablespoons butter
4 tablespoons milk
grated peel of 1/2 lemon
2 tablespoons parsley -- fresh chopped
1 teaspoon anchovy extract -- (optional)
3 tablespoons all-purpose flour
2 tablespoons oil
Cut the potatoes into chunks and place then in a saucepan with enough water to cover, adding a little salt if liked. Heat until just about to boil. Meanwhile, lay the fish on a plate or dish to cover the saucepan and cover it with a second plate, lid or foil.
Put the fish on the pan when the water is boiling, then reduce the heat so water does not froth over. Cook the potatoes until tender-10-15 minutes if the chucks are fairly small. Set the aside, without uncovering it. Drain and mash the potatoes, beating the well until smooth. Mix in the butter, milk, lemon peel, parsley and anchovy extract, is used Preheat oven to 400F.
Grease a quickie dish or baking pan. Pour any cooking juices from the fish into the potato mixture. Flake the flash off the skin, discarded any bones, and at it to the potatoes. Mix well, adding seasoning to taste.
Use a large spoon to place the fish mixture in a mound on the prepared dish or pan but do not flatten it until it is all in mounded up. Flatten the top of the mixture slightly, then sprinkle it with a little of the flour.
Use a spatula and slice to flatten the mixture into a little neat circle, about 7'; across. Pat the sides with the knife and the top with slice to that the mixture is even and neatly shaped, keep sprinkling with the flour to coat the outside evenly. Trickle the oil over the fish cake and bake it for about 30 minutes, until well browned.
Cut into wedges to serve.
I use this recipe at least once a month - they're really good! You can serve them with eggs or with nothing but a salad.
Salmon Patties
1/2 pound salmon
1 red potato, peeled and chopped
1 shallot, minced
1 egg, beaten
1/4 cup Italian seasoned bread crumbs
1 teaspoon dried Italian seasoning
salt and pepper to taste
1/2 cup cornflake crumbs
2 tablespoons olive oil
Preheat oven to 350 degrees F (175 degrees C) and lightly grease a small baking dish.
Place salmon in the prepared baking dish, cover, and bake 20 minutes, or until easily flaked with a fork.
Place potato in a small saucepan with enough water to cover, and bring to a boil. Cook 15 minutes, or until tender. Drain and mash.
In a medium bowl, mix salmon, potato, shallot, egg, and bread crumbs. Season with Italian seasoning, salt, and pepper. Place the cornflake crumbs in a small bowl. Form the salmon mixture into 1 inch balls, and roll in the cornflakes to coat.
Heat olive oil in a medium saucepan over medium heat. Press the balls into patties, and fry 3 to 5 minutes per side, or until golden brown.
6 large potatoes cut into quarters
Salt and freshly ground black pepper
1 stick butter, divided
1 pound salmon
1 pound cod
3 tablespoons olive oil, for dipping fish
1 tablespoon balsamic vinegar, for dipping fish
2 shallots, finely chopped
4 scallions, finely chopped
Handful chives, parsley, fennel and dill, finely chopped
3 garlic cloves, finely chopped
1 red chile, seeded and finely chopped
Flour
3 tablespoons sunflower oil, for frying
Parsley sprigs and lemon slices, for garnish
Serving suggestion: green salad
Special equipment: fish kettle or baking sheet
Bring the potatoes to the boil, adding a pinch of salt. Turn down heat and cook for 20 minutes. Drain and mash thoroughly to get rid of lumps. Add 4 tablespoons butter, salt and freshly ground pepper.
Combine the oil, vinegar, salt and pepper in a small bowl to make a marinade. Dip the fish in it and wrap each piece in foil, with a sprig of parsley. Put parcels in fish kettle or on baking sheet. Add boiling water and steam for 10 to 12 minutes until the juices flow. Remove from silver foil and check for bones. Flake it into big chunks and combine with the mashed potatoes in a big bowl.
*Cook's note: Ratio of potato to fish should be 50:50.
In a frying pan, saute the chopped shallot, scallions, chives, parsley, fennel, dill, garlic and chile in 4 tablespoons butter and olive oil until soft. Combine with potatoes and fish. Cover with cling-film and leave to chill in refrigerator for 30 minutes, see Cook's Note*.
Remove and form the fishcakes using a dessertspoon and pat them into shape. Dust with flour. Heat sunflower oil in frying pan until very hot and fry the cakes for 3 or 4 minutes on each side until golden brown. Dry them on paper towels.
Garnish with parsley and slices of lemon.
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1 1/2 pounds dried salt cod, rinsed
10 parsley sprigs
2 sprigs thyme
1 small bay leaf
1 small onion, halved
4 cups whole milk
2 tablespoons extra-virgin olive oil, plus extra for shallow frying
1/2 cup minced shallot
2 large garlic cloves, minced
1 tablespoon finely sliced chives
3 tablespoons minced flat-leaf parsley
1 tablespoon minced tarragon
1/3 cup heavy cream
1 3/4 cups fresh bread crumbs
1 large egg, lightly beaten
Kosher salt and freshly ground black pepper
1 lemon, cut into 4 wedges
Tartar Sauce, recipe follows
Soak the salt cod in enough cold water to cover, for 48 hours in the refrigerator. Change the water everyday. Drain and cut into large pieces.
Tie the parsley, thyme, and bay together with kitchen twine. Put the bundle in a soup pot along with the onion and milk. Bring to a slow simmer over medium heat; add the cod and poach for 15 minutes or until the fish just flakes. Drain and cool. Discard the milk, herb bundle, and onion.
Heat the olive oil in a medium skillet, and saute the shallots over medium-low heat, until golden, about 10 minutes. Add the garlic and cook 1 minute more. Set aside to cool slightly. Flake the cod into a medium bowl with your fingers, discarding any bones or skin. Mix the fish with the shallot mixture, the chives, parsley, tarragon, cream, 3/4 cup of the breadcrumbs, egg and salt and pepper to taste. Transfer the mixture to a food processor and pulse several times, until the mixture is combined but not pureed. Form the mixture into 8 disks, and refrigerate for at least 4 hours.
When ready to serve dredge the cakes in the remaining crumbs. Heat a large skillet filled about a 1/4 inch deep with oil medium heat. Saute the cakes until golden for about 3 to 4 minutes per side. Serve with lemon wedges and tartar sauce.
TARTAR SAUCE
1 cup prepared mayonnaise
1 tablespoon finely chopped cornichons
1 tablespoon finely chopped flat-leaf parsley leaves
1/4 teaspoon finely chopped fresh tarragon
1 1/2 tablespoons chopped capers
1 small scallion, white and green, minced
1/4 teaspoon finely grated lemon zest
1/2 teaspoon freshly squeezed lemon juice
2 to 3 drops hot sauce (optional)
In a small mixing bowl, stir together the mayonnaise, cornichons, parsley, tarragon, capers, scallion, lemon zest, juice, and the hot sauce, if using. Refrigerate for 30 minutes for the flavors to come together. Serve.
Yield: about 1 1/4 cups
----------Thai Authentic Fish Cake
1 lb minced catfish meat
1 cup chopped string beans
2 tablespoons tapioca flour or cornflour
3 tablespoons thai red chili paste
1 tablespoon sugar
1 teaspoon salt
2 leaves kaffir lime leaves
1 cup thai sweet chili sauce
1/2 cup chopped cucumbers
1. Mix cat fish with flour and chopped string bean.
2. Add chilli paste, sugar, salt.
3. cut lime leaves into small stripes and add into the mixture.
4. Heat oil into the pan with low heat.
5. make a dollar coin size of mixture and fry them in hot oil.
6. once the fish cakes turn darker, take them out of the pan and remove excess oil.
7. serve them with thai sweet chilli sauce and cucumber.
8. tips you can stuff it with a fish ball or a quail egg. it is fun and cute.
----------------Baked Fish Cake
1 1/2 pounds potatoes -- peeled
1 pound white fish fillet
salt -- (to taste)
white or black pepper -- freshly ground
2 tablespoons butter
4 tablespoons milk
grated peel of 1/2 lemon
2 tablespoons parsley -- fresh chopped
1 teaspoon anchovy extract -- (optional)
3 tablespoons all-purpose flour
2 tablespoons oil
Cut the potatoes into chunks and place then in a saucepan with enough water to cover, adding a little salt if liked. Heat until just about to boil. Meanwhile, lay the fish on a plate or dish to cover the saucepan and cover it with a second plate, lid or foil. Put the fish on the pan when the water is boiling, then reduce the heat so water does not froth over. Cook the potatoes until tender-10-15 minutes if the chucks are fairly small. Set the aside, without uncovering it. Drain and mash the potatoes, beating the well until smooth. Mix in the butter, milk, lemon peel, parsley and anchovy extract, is used Preheat oven to 400F
Grease a quickie dish or baking pan. Pour any cooking juices from the fish into the potato mixture. Flake the flash off the skin, discarded any bones, and at it to the potatoes. Mix well, adding seasoning to taste. Use a large spoon to place the fish mixture in a mound on the prepared dish or pan but do not flatten it until it is all in mounded up. Flatten the top of the mixture slightly, then sprinkle it with a little of the flour.
Use a spatula and slice to flatten the mixture into a little neat circle, about 7'; across. Pat the sides with the knife and the top with slice to that the mixture is even and neatly shaped, keep sprinkling with the flour to coat the outside evenly. Trickle the oil over the fish cake and bake it for about 30 minutes, until well browned. Cut into wedges to serve.
fish cake ok gross
Thai Fish Cakes
INGREDIENTS
1 pound boneless fish fillets, cubed
1/2 cup all-purpose flour
2 tablespoons oyster sauce
2 tablespoons sweet chili sauce
1 teaspoon fish sauce
1 teaspoon brown sugar
1/4 cup chopped fresh cilantro
4 green onions, sliced
1 egg
all-purpose flour
oil for frying
DIRECTIONS
Combine fish, 1/2 cup flour, oyster sauce, sweet chili sauce, fish sauce, brown sugar, cilantro, green onions, and egg in a food processor. Process until well combined. Refrigerate for 30 minutes.
Shape mixture into patties, and dust with flour.
Pour enough oil into a heavy skillet to fill the pan with 1/2 inch of oil. Heat over medium-high heat until hot. Fry fish cakes for 8 minutes, turning once, or until golden brown.
Cod Fish Cakes
INGREDIENTS
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
DIRECTIONS
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.
Carolina Fish Cakes
INGREDIENTS
3 cups water
2 potatoes, peeled
1/3 cup minced onion
1/3 cup chopped green bell pepper
1/3 cup red bell pepper, chopped
1/3 cup chopped celery
2 tablespoons butter
3 1/2 cups cooked cod, boned and flaked
4 tablespoons all-purpose flour
2 tablespoons grated Parmesan cheese
1 teaspoon Old Bay Seasoning TM
1/4 teaspoon mustard powder
1/2 teaspoon salt
ground black pepper to taste
1/2 cup milk
1/2 cup dry bread crumbs
DIRECTIONS
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.
Salmon Patties
INGREDIENTS
1/2 pound salmon
1 red potato, peeled and chopped
1 shallot, minced
1 egg, beaten
1/4 cup Italian seasoned bread crumbs
1 teaspoon dried Italian seasoning
salt and pepper to taste
1/2 cup cornflake crumbs
2 tablespoons olive oil
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C) and lightly grease a small baking dish.
Place salmon in the prepared baking dish, cover, and bake 20 minutes, or until easily flaked with a fork.
Place potato in a small saucepan with enough water to cover, and bring to a boil. Cook 15 minutes, or until tender. Drain and mash.
In a medium bowl, mix salmon, potato, shallot, egg, and bread crumbs. Season with Italian seasoning, salt, and pepper. Place the cornflake crumbs in a small bowl. Form the salmon mixture into 1 inch balls, and roll in the cornflakes to coat.
Heat olive oil in a medium saucepan over medium heat. Press the balls into patties, and fry 3 to 5 minutes per side, or until golden brown.
This is a great recipe for the PERFECT fish cake:
http://www.gourmet-food-revolution.com/f鈥?/a>
THAI FISH CAKES (TOD MAN PLAA)
1kg redfish fillets (processed to a paste)
4tbsp red curry paste
1/2cup finely chopped cilantro (roots, stems %26amp; leaves)
4 kaffir lime leaves (sliced finely)
150g snake beans (sliced thinly into rounds)
1 egg (beaten)
2tbsp sugar
1tbsp salt
Combine all ingredients and mix well. Shallow fry in hot oil until a golden brown colour (about 1-2 minutes on each side).
It鈥檚 really up to you how salty or sweet you want the fish cakes to be. What I normally do is fry a couple, taste them and if more salt or sugar is needed, I just add it to the remaining mixture.
Serve with sweet chilli sauce.
SOUTHERN STYLE FISH CAKES
2 can tuna, 6 1/2 oz.
8 1/2 oz. corn meal
2 eggs
1/8 tsp. pepper
1/2 tsp. salt
1/4 tbsp. garlic powder
1 c. 1/2% milk
Mash tuna well or fine. Mix eggs, salt, pepper, garlic powder and milk. Add to tuna, mix well. Add corn meal, mix well. Let stand 10 minutes. Fry, cook medium low. Brown both sides. Makes 20 fish cakes.
FISKEKAKER (Fish Cakes)
2 lb. fish, cleaned, skinned %26amp; boned
1/2 lb. boiled potatoes
4 tsp. salt
1 tsp. nutmeg
6 tbsp. butter
1 tsp. pepper
1/2 c. milk
Suet
Mash the potatoes and put through the grinder twice with the suet and fish. Add the fish, spice and seasoning. Work in the milk by pounding with a wooden potato masher until stiff enough to form cakes. Make patties. Brown in melted butter.
I love fish cakes but dont use a recipe as such. Just use equal parts fish (fresh, cooked and flaked or canned) and mashed potatoes. Bind with some egg. Add your flavourings some thai curry paste, coriander/cilantro and lime if your going for thai style or lemon, onion and parsley if you want to be a little old fashioned. Add salt and pepper to taste. You can crumb them with flour, egg and breadcrumbs if you like or just flour them then fry them in oil.
If you really want a recipe to follow these ones are good too:
http://www.notebookmagazine.com/food/art鈥?/a>
2 different types here;
spicy thai fishcakes
Ingredients
3 dried chillies
1 tbsp sliced shallots
1 tbsp shredded coriander roots
1 tbsp finely chopped lemon grass
1/2 tbsp grated lime zest
1/2 tbsp finely chopped galangal
2 tsp salt and fresh ground black pepper
400g cod fillet, skin removed and minced
200g green string beans, finely chopped
5 lime leaves, de-veined and finely shredded
Fish Sauce
vegetable oil, for deep-frying
To garnish:
Sliced cucumber
Sliced pineapple
sliced tomatoes
For the Dipping sauce:
sweet chilli sauce
Thinly sliced cucumber wedges
Crushed roasted peanuts
Method
1. In a large pestle and mortar pound together the chillies, shallot, coriander roots, lemon grass, lime zest, galangal, salt and ground pepper into a paste.
2. Add the cod and pound until sticky. Transfer the pounded mixture to a large bowl and mix in the green beans, lime leaves and fish sauce, kneading together well.
3. Using wetted hands shape the mixture into balls, then flatten out each ball into a disc about 1 cm thick.
4. Heat the vegetable oil in a wok or deep fat-fryer. Once hot add the fishcakes and deep-fry in batches over a moderate heat until golden on both sides. Remove using a slotted spoon and drain on kitchen paper.
5. Transfer to a serving plate, garnishing with the sliced cucumber, pineapple and tomatoes.
6. Mix together the sweet chilli sauce, thinly sliced cucumber wedges and crushed peanuts and serve as a dipping sauce.
or proper chip shop fishcakes with chips;
Ingredients
For the salt and vinegar batter
175g plain flour
2 tbsp Salt
125ml water
150ml Malt vinegar
For the fish cakes
16 slices potato, each 3mm thick
450g fish fillets, (cod or haddock)
1 dash of plain flour, for dusting
1 bottle vegetable oil, for deep frying
For the big chips
4 Potatoes, (King Edward or Cara)
For the minted mashed peas
350g frozen peas
50g butter
1 shallot, chopped
1 bunch Mint, chopped
1 pinch salt and fresh ground black pepper
1 splash Malt vinegar
Method
1. To make the batter, put the flour and salt in a bowl, and make a well in the centre. Add the water and vinegar and whisk until smooth. Leave to rest.
2. Using a 6cm cutter, cut the potato slices into rounds. Cut the fish into 8 thin pieces of a similar size.
3. Dust the fish pieces lightly with flour and shake off the excess. Sandwich the pieces of fish between two pieces of potato. Dip the cakes into flour and shake off the excess, then dip into the batter to cover well.
4. Heat the oil in a deep fat fryer to 190C. Carefully drop a fishcake into the hot fat and let it settle to the bottom. Add another couple of fishcakes if there is room. They will rise to the top when hot enough; this should take about 5 minutes.
5. Turn them over, then leave to cook for another 5 minutes until brown. Remove from the fryer and drain well on kitchen paper.
6. In the meantime, make the chips. Peel and rinse the potatoes. Cut them into chunky chips, about 7.5cm long. Dry the chips with some kitchen paper and then cook in a fryer at 150C until cooked through but still pale.
7. Remove the chips from the fryer and increase the oil temperature to 200C. Place the chips back in the fryer (as you do this the temperature will automatically drop, so cook until slightly brown and then remove).
8. Let the oil return to 200C again and cook the chips for one last time until golden brown.
9. Drain the chips on some kitchen paper and then sprinkle with salt.
10. For the peas, melt the butter in a frying pan, add the shallots and cook gently without letting them colour.
11. Add the mint and cook for 30 seconds. Add the peas and cook for three minutes. Season with salt and pepper and then add the vinegar. Cook for 1 minute and then crush using a potato masher or fork.
12. Serve the hot fishcakes, chips and minted peas together and eat immediately!
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