Cody Casey
Fish cakes are a versatile dish that can be made with a variety of ingredients and are simple to cook. They can be pan-fried, baked, or broiled, depending on the desired level of crispness and golden color. The key to a successful fish cake is in the preparation of the fish and potato mixture, which should be well-seasoned and bound together with eggs, flour, and breadcrumbs to create a cohesive patty. When it comes to pan-frying, the technique involves heating oil in a skillet or frying pan and cooking the fish cakes until golden brown and cooked through, typically achieving a crisp exterior and a fluffy interior.
| Characteristics | Values |
|---|---|
| Pan-frying oil | Cooking oil, butter |
| Pan-frying temperature | Medium-high, medium |
| Pan-frying time | 3-4 minutes per side, 4 minutes per side, 1 1/2 minutes per side |
| Fish | Cod, canned tuna, salmon, tilapia, Alaskan pollock, catfish, pollack, hake, sea bass, haddock, snapper, ocean trout, trevalla/blue eye cod, hapuka, barramundi, jewfish/mulloway, flathead, ling, ocean perch, salmon, ocean trout, tuna, swordfish, mahi mahi, sardines, mackerel, river trout |
| Other ingredients | Potatoes, breadcrumbs, flour, eggs, lime juice, cilantro, jalapeño, lime zest, horseradish, herb crème fraîche, slaw, aïoli, mayonnaise, green beans, tomato vinaigrette, onion, carrot, celery, salt, black pepper, cream, capers, anchovies, mustard, dill, egg whites, garlic, chilli, green onion, thyme, honey mustard vinaigrette, spring onions, milk, butter, parsley, lemon zest, sweet potatoes, prawns, peas, tuna |
| Recipe | RecipeTin Eats, Epicurious, BBC Good Food, Jamie Oliver, The Guardian |
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What You'll Learn
Fish cake ingredients
Fish cakes are a versatile dish that can be made with a variety of ingredients, but there are some key components that form the basis of most recipes. Firstly, the fish itself: any firm white fish fillets suitable for pan-frying will work, including cod, haddock, salmon, pollock, and hake. Canned tuna and salmon can also be used, but fish that dries out easily, such as kingfish, tuna, and swordfish, are less suitable. Oily fish like sardines, mackerel, and river trout have a strong "fishy" flavour that may not be to everyone's taste.
The next essential ingredient is potatoes. Waxy potatoes are not recommended as they are too dense to hold the cakes together; instead, fluffy, starchy potatoes that can be mashed or crushed are ideal. Russet, Yukon Gold, and Sebago potatoes are all good choices. The potatoes should be baked or boiled until tender and then mashed or crushed with a fork. Some recipes include butter, milk, or beaten egg in the mashed potato mixture to add flavour and help bind the cakes.
Seasonings and flavourings are also important ingredients in fish cakes. Common additions include garlic, chilli, green onion, thyme, capers, anchovies, chives, lemon zest, and black pepper. These ingredients not only enhance the flavour of the fish but also add colour and texture to the cakes. Some recipes also call for a tartar sauce or mayonnaise-based dressing to be served alongside the fish cakes, adding a creamy, tangy element to the dish.
Finally, breadcrumbs are often used to coat the fish cakes before frying. Panko breadcrumbs are a popular choice as they create a golden, crunchy exterior. Eggs are also used to bind the breadcrumbs to the cakes and help create an even coating. By following these ingredient guidelines and adding your own creative twists, you can make delicious, crispy fish cakes that are sure to impress.
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$32.7
Preparation methods
Fish cakes are a versatile dish that can be made with various types of fish and potatoes. Here are some detailed preparation methods for making delicious fish cakes:
Choosing the Right Fish and Potatoes:
- For pan-frying, select any firm white fish fillets, such as cod, salmon, or pollock. You can also use canned tuna or salmon.
- If you prefer a potato-less version, mix salmon with dill, flour, mustard, and egg whites to create light and crispy cakes.
- For a traditional option, choose potatoes like Sebago, Russet, or Maris Piper. Peel and cut them into chunks before boiling or baking.
Preparing the Fish and Potatoes:
- Boil or bake the potatoes until tender, then drain and return them to the pan to evaporate excess liquid. Mash the potatoes with butter, allowing them to cool before mixing with the fish.
- For the fish, bring a pan of water to a simmer and gently cook the fish fillets for 3-5 minutes, depending on their size. Drain, remove the skin, and set aside to cool before flaking into large pieces.
Mixing the Ingredients:
- In a bowl, combine the flaked fish with mashed potatoes, adding in your choice of herbs and seasonings. Some popular options include chives, capers, and anchovies, parsley, and lemon zest.
- You can also add beaten egg to the mixture to help bind the cakes together. However, avoid making the mixture too sloppy.
- Form the mixture into patties or cakes. For a crunchy coating, dip each cake into flour, then egg, and finally, breadcrumbs.
Pan-Frying the Fish Cakes:
- Heat a skillet or frying pan to medium-high heat and add a thin layer of oil. You can use butter or a neutral cooking oil.
- Place the fish cakes in the pan, making sure they are in a single layer. Fry until golden brown on one side, which should take around 3-4 minutes.
- Turn the cakes over and fry the other side until equally browned. You can also stand the cakes on their edges and roll them slowly in the oil to colour the sides.
- Transfer the cooked fish cakes to a paper towel-lined tray to absorb excess oil, and continue frying the remaining cakes.
Serving Suggestions:
- Fish cakes can be served with a variety of sides, such as salad, vegetables, or rice.
- Squeeze some lime juice over the fish cakes just before serving for added flavour.
- You can also serve them with sauces like Romesco, tartare, or herb crème fraîche.
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Cooking techniques
Fish cakes are a great way to make a small amount of fish go a long way. They are also a very flexible dish, as you can use a variety of different types of fish and experiment with different flavour combinations.
To make fish cakes, you will first need to prepare the fish and potato mixture. This typically involves poaching or pan-searing the fish, and mashing or crushing potatoes. You can also add other ingredients to the mixture, such as garlic, chilli, green onion, and thyme, chives, capers, and anchovies, and various seasonings.
Once you have your fish and potato mixture, it's time to form it into cakes. Use your hands to shape the mixture into small patties, then dip each cake into flour, beaten egg, and finally, breadcrumbs. This final step will give your fish cakes a golden, crunchy coating when fried.
When you're ready to cook your fish cakes, heat a skillet to medium-high and add about 1/4 inch of oil to the pan. Place as many fish cakes in the pan as will fit in a single layer, and fry for about 4 minutes on each side, or until golden brown. You may need to adjust the heat as needed to ensure even cooking.
Once the fish cakes are golden and crispy, transfer them to a paper towel-lined tray to absorb any excess oil. Keep the cooked fish cakes warm in the oven while you fry the remaining batch.
Fish cakes can be served with a variety of sides, such as salad, slaw, mayonnaise, or aïoli. They can also be served with rice or noodles.
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Serving suggestions
Fish cakes are a versatile dish that can be served in a variety of ways. Here are some serving suggestions to accompany your pan-fried fish cakes:
Salads and Vegetables
A fresh and crunchy salad can complement the heartiness of the fish cakes. Consider a beet salad with horseradish or herb crème fraîche, or a slaw with a spoonful of aioli or mayonnaise. Green beans with tomato vinaigrette or a simple salad with lettuce from your garden are also great options. If you're looking for something heartier, roasted vegetables or steamed green beans and parsley can be a delicious side.
Sauces
A variety of sauces can elevate the flavour of your fish cakes. Try serving them with a piquant sorrel sauce, homemade tartare sauce, or Romesco sauce, a Catalan sauce made with roasted or sun-dried tomatoes. A squeeze of lime juice or lemon wedges on the side can also add a bright, acidic touch.
Starches
Fish cakes go well with a variety of starches. You can serve them with rice or noodles to make a more substantial meal. For a more western take, consider serving them with mashed potatoes, baked potatoes, or fries.
Eggs
Fish cakes can be a hearty breakfast option when served with eggs. Try sautéing crumbled fish cakes with caramelized onions and topping them with crispy sunny-side-up eggs fried in olive oil.
Drinks
If you're serving fish cakes for a dinner party, consider pairing them with an Italian red wine from Tuscany or Liguria. Look for a fresh wine with only a hint of oak to complement the flavours of the dish.
With these serving suggestions, you can create a delicious and well-rounded meal centred around pan-fried fish cakes.
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Storing and reheating
Firstly, allow the cooked fish cakes to cool to room temperature. Do not place hot food items into cold storage immediately. Once cooled, place them in an airtight container and refrigerate. Cooked fish cakes can be stored in the fridge for up to 3 days.
If you want to store them for longer, freezing is an excellent option. To freeze, lay the fish cakes on a baking tray in a single layer and freeze for 2-3 hours. Once frozen solid, transfer them to a freezer-safe bag or airtight container. Label the container with the date, and store them in the freezer for up to 3 months.
When you're ready to enjoy your fish cakes, there are a few reheating options. The best approach is to use the oven. Preheat your oven to 180°C (350°F) and place the fish cakes on a baking tray lined with tin foil or greaseproof paper. Cover them loosely with foil and bake for 10-20 minutes, or until they are heated through and crispy on the outside.
If you're short on time, you can also use a microwave. Place the fish cakes on a microwave-safe plate and wrap them with cling film. Microwave for around 3 minutes, but be aware that this can affect the texture, making the cakes soggy.
It's important to note that you should only reheat fish cakes once. Seafood that has been reheated multiple times is not safe to eat.
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Frequently asked questions
A thin layer of cooking oil should be heated in a skillet or frying pan over medium-high heat.
Any firm white fish fillets suitable for pan-frying will work. Even salmon will work great!
Fry the fishcakes for 3-4 minutes on each side, or until crisp and golden.
Fish cakes go well with a salad of beets and horseradish, herb crème fraîche, slaw and a spoonful of aïoli or mayonnaise.
