Kicked Up Fish Cakes Recipes

ULTIMATE FISH CAKES

Steps:

• Mix together 125ml mayonnaise, 1 rounded tbsp roughly chopped capers, 1 rounded tsp creamed horseradish, 1 rounded tsp Dijon mustard, 1 small very finley chopped shallot and 1 tsp finely chopped flatleaf parsley. Set aside.
• Lay 450g skinned Icelandic cod or haddock fillet and 2 bay leaves in a frying pan. Pour over 150ml milk and 150ml water.
• Cover, bring to a boil, then lower the heat and simmer for 4 mins. Take off the heat and let stand, covered, for 10 mins to gently finish cooking the fish.
• Meanwhile, peel and chop 350g Maris Piper potatoes into even-sized chunks. Put them in a saucepan and just cover with boiling water. Add a pinch of salt, bring back to the boil and simmer for 10 mins or until tender, but not broken up.
• Lift the fish out of the milk with a slotted spoon and put on a plate to cool. Drain the potatoes in a colander and leave for a min or two.
• Tip the potatoes back into the hot pan on the lowest heat you can and let them dry out for 1 min, mashing them with a fork and stirring so they don't stick. You should have a light, dry fluffy mash.
• Take off the heat and beat in 1 rounded tbsp of the sauce, then ½ tsp lemon zest, 1 tbsp chopped flatleaf parsley and 1 tbsp snipped chives.
• Season well with salt and pepper. The potato should have a good flavour, so taste and adjust to suit.
• Drain off liquid from the fish, grind some pepper over it, then flake it into big chunks into the pan of potatoes.
• Using your hands, gently lift the fish and potatoes together so they just mix. You'll only need a couple of turns, or the fish will break up too much. Put to one side and cool.
• Beat 1 egg on a large plate and lightly flour a board. Spread 85g fresh white breadcrumbs on a baking sheet. Divide the fish cake mixture into four.
• On the floured board, and with floured hands, carefully shape into four cakes, about 2.5cm thick. One by one, sit each cake in the egg, and brush over the top and sides so it is completely coated.
• Sit the cakes on the crumbs, patting the crumbs on the sides and tops so they are lightly covered. Transfer to a plate, cover and chill for 30 mins (or up to a day ahead).
• Heat 3-4 tbsp vegetable or sunflower oil in a large frying pan. To test when ready, drop a piece of the dry breadcrumbs in - if it sizzles and quickly turns golden brown, it is ready to use.
• Fry the fish cakes over a medium heat for about 5 mins on each side or until crisp and golden. Serve with the rest of the sauce (squeeze in a little lemon to taste), lemon wedges for squeezing over and watercress.

NOVA SCOTIA FISH CAKES

Steps:

• Put the fish and milk in a medium saucepan. Refrigerate at least an hour.
• Peel the potatoes and put in a saucepan with water to cover. Bring to a boil, then simmer for 20 to 30 minutes, until the potatoes are soft. Drain thoroughly, mash and season well with salt and pepper.
• In a small skillet, melt butter, add scallions and cook until soft, 1 to 2 minutes.
• Remove the fish from the refrigerator and place over medium-low heat. Bring the milk to a simmer and cook the fish until flaky, 5 to 7 minutes; do not overcook. Remove from heat, drain off the milk and allow to cool. Using a fork, break the fish into large flakes.
• Lightly beat one of the eggs and stir into the cooled potato mixture with the scallions and Worcestershire sauce. Add the flaked fish and 1 tablespoon of the parsley and gently fold into the mixture. Refrigerate for about 30 minutes.
• Taste for seasoning and adjust if needed. Form patties about 3 1/2 inches in diameter and 1 inch thick for entree portions, or 2 inches in diameter for appetizer portions.
• Beat the remaining 2 eggs in a small bowl and put the bread crumbs in another. Dip the patties first in the beaten egg and then the bread crumbs. Heat about 1/8 of an inch of oil in a frying pan, adding more as needed. Fry the patties for just a few minutes on each side until golden. Drain on paper towels and sprinkle with the remaining parsley. Serve warm with lemon, tartar sauce, chutney or chowchow.

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.

KICKED UP FISH CAKES

Steps:

• Peel and cut up potatoes and fillets.
• Place in large sauce pan with enough water to cover.
• Boil until potatoes are tender, about 15-20 minutes. Drain and cool.
• Chop onion in food processor; add cooled potatoes and fish.
• Pulse a couple of times to chop and blend. Pour into bowl and add egg, water, ¼ cup cracker crumbs and spices.
• Form into patties.
• Place remaining cracker crumbs in shallow dish and add parsley and Parmesan Cheese; blend.
• Dredge patties in crumbs, covering both sides well.
• Refrigerate on baking sheet for at least 30 minutes to set coating.
• Heat 2 tablespoons oil in skillet to MED-HI and fry patties (do not crowd) until golden brown on both sides, about 2 minutes each.
• Remove to paper toweling and drain.
• Keep warm.
• Repeat if needed with remaining patties. Serve with chili sauce.
• Will freeze.

FISH CAKES

Steps:

• Preheat the oven to 300 degrees. Sprinkle the base of a baking pan with a thin film of olive oil. Lay the fish skin (or skinned) side down. Sprinkle with about a tablespoon of olive oil and season with salt. Bake until the fish is just cooked through, 20 to 30 minutes.
• Lift the cooled fish from its skin, leaving behind any bones or brown parts, and break it into small pieces as you drop it into a mixing bowl. Add the parsley and fresh bread crumbs. Whisk together the egg, mayonnaise and mustard and pour it over the fish. Use a fork to lift and fold the fish. Don't overmix. Pour the dry bread crumbs into a bowl. Pat the fish into 8 3-inch cakes and coat with the bread crumbs. The fish cakes may be covered and chilled for up to a day.
• Place a large sauté pan over medium heat. If the fish cakes have been chilled, also preheat the oven to 350 degrees. When the sautépan is hot, add the butter. As soon as it stops foaming, lay the fish cakes in the pan. Let them be until they are browned on the bottom, 2 to 3 minutes. Turn and cook for another 2 minutes. If the fish cakes were chilled or are not thoroughly hot in the center, place the pan in the oven and bake until heated through, about 4 more minutes. Serve with a wedge of lemon and tartar sauce.

MANUELA'S FISH CAKES

Steps:

• Place the potatoes into a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes.
• Meanwhile, place the halibut and salmon into a skillet or large saucepan, and pour in the milk. Bring to a simmer, cover, and cook until fish flakes easily with a fork, about 5 minutes depending on the thickness of your fillets. Drain off milk, and set fish aside.
• When potatoes are done, drain, and place in a large bowl. Mash potatoes with one of the eggs and the butter until fairly smooth. Season with nutmeg, Worcestershire sauce, salt and pepper. Mix in the fish, taking care not to break into too small of pieces.
• Beat the remaining egg, and place on a plate. Place bread crumbs on a separate plate. Lightly flour your hands, and form the fish mixture into patties. Dip each patty into the egg, then coat with breadcrumbs. Place the fish cakes on a plate, and refrigerate for 30 minutes.
• Heat 1/4 inch of oil in a large heavy skillet over medium to medium-high heat. Fry the fish cakes for about 3 minutes per side, or until golden brown. Drain on paper towels, and serve fresh and hot.

SPICY FISH CAKES

Steps:

• Slice onions finely.
• Chop the flesh of the capsicum finely.
• Cut the potatoes into 1cm cubes.
• Place all into a bowl with the Creole seasoning.
• Cut the fish into small pieces and mix through the potato mixture with the eggs, flour, salt and parsley.
• Heat frypan and add oil and butter.
• Cook 1 Tbs of the mixture, turning to brown both sides.
• Place fritters on absorbent paper.
• Serve with Corn Salsa, relish or a fruit chutney.
• Cheers, Doreen Doreen Randal, Wanganui.
• New Zealand.