Fish Shaped Cakes Recipes

CLASSIC FISH CAKES

Steps:

• Place all ingredients, except for the breadcrumbs, in a large bowl and mash until thoroughly combined.Form the mixture into 8 equal patties and roll them in the panko breadcrumbs. (You can make smaller patties if you prefer.) Refrigerate the patties for at least 30 minutes or until they've firmed up.
• Heat some oil in a non-stick pan and fry the patties on each side for 3-4 minutes until lightly browned, being careful not to overcrowd the pan.
• Serve immediately with our BEST homemade tartar sauce!

FISH-SHAPED CAKES

Steps:

• Prepare cake batter according package directions, replacing 1/2 cup water with milk. Add 1 teaspoon lemon zest and extract. Pour batter into two greased and floured 9-in. round baking pans. , Bake at 350° for 28-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., Prepare pudding according to package directions; add remaining lemon zest. Cut cakes into large and small fish. Cut each fish in half horizontally; spread pudding on bottom layers and replace tops., Place fish on a large platter or covered board (about 16x22-in.) Combine the whipped topping and confectioners' sugar; set 1 tablespoon aside. Use remaining frosting to frost top and sides of each fish., On each large fish, place three separate drops of red food coloring on the top third, three drops of yellow on the middle third and three drops of green on the bottom third. Starting from the top edge of fish, use the tip of a spoon to form scales and blend colors into frosting., For eyes, form a 1-in. oval on each large fish with reserved frosting. Place a jelly bean in the center of oval., For small fish, blend one color of food coloring into frosting to make solid-colored fish., Cut four lemon slices in half; place two halves in the center of each large fish for fins. Push rounded edges of one slice into the back of small fish for tails. Cut remaining slices into quarters; place one or two on the bottom of each large fish for fins and two slices on each side of small fish for fins., Place coconut in a plastic bag, sprinkle 3-4 drops blue food coloring into bag and shake until color is evenly distributed. Sprinkle coconut around fish to resemble water. Store in the refrigerator.

GOLDEN FISH CAKES

Steps:

• In a bowl, combine the first nine ingredients; mix well. Shape into 12 patties, adding additional water if needed; coat with the Italian bread crumbs. In a large skillet, heat oil over medium-high heat. Cook the patties until lightly browned, 4-5 minutes on each side. If desired, serve immediately with tartar sauce and lemon.

FISH BIRTHDAY CAKE

Steps:

• Place templates on sheet cakes, and cut out with a paring knife. Discard scraps. Halve smallest fin piece and round eyeball piece horizontally, discarding bottom halves.
• Arrange pieces into a fish shape.
• Starting with 6 cups buttercream, reserve 1/2 cup and tint the rest pale blue with food coloring. Use blue buttercream to attach fins, tail tip, and eyeballs to body. Coat eyeballs with untinted buttercream and the rest of cake with blue buttercream, rounding over the fin in the center of the body. Refrigerate until frosting is firm, about 30 minutes and up to overnight. Add a second smooth coat of untinted buttercream to eyes. Layer more blue buttercream on fins and tail, creating grooves with a small offset spatula. Add more food coloring to remaining buttercream to darken it. Place in a pastry bag fitted with a small curved petal tip (Ateco #61). Starting at the edge of tail, pipe scallops across the body, overlapping each scallop and each row.
• Use sunflower seeds as pupils and gummy candy as lips.

CAROLINA FISH CAKES

Steps:

• 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.

CLASSIC FAMILY FISH CAKES

Steps:

• Cook the potatoes in boiling, salted water and drain and mash well when tender.
• Meanwhile, place the fish in a saute or frying pan and cover with boiling water; Bring to the boil and simmer for 5 minutes until just cooked.
• Drain the fish and remove the skin; Flake the fish with a fork, discarding any bones.
• Mix together the potatoes, fish, boiled egg, chives and salt and pepper; Using your hands, shape the mixture into 4 or 8 even sized cakes.
• Dust the fish cakes with the seasoned flour, dip in the beaten egg, then coat in the breadcrumbs, making sure they are fully covered.
• Heat the oil in a frying pan and shallow-fry for 3-4 minutes on each side until crisp and golden.