Spicy Fish Cakes Recipes

SPICY TUNA FISH CAKES

Steps:

• Place the potato into a small pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two, then mash the potato with a potato masher or fork in a large bowl.
• Mix the tuna, egg, onion, Dijon mustard, bread crumbs, garlic powder, Italian seasoning, cayenne pepper, salt, and pepper into the mashed potato until well-blended. Divide the tuna mixture into 8 equal portions and shape into patties.
• Heat the olive oil in a skillet over medium heat. Pan fry the tuna patties until browned and crisp, about 3 minutes on each side.

CAJUN CATFISH CAKES WITH REMOULADE

Steps:

• Preheat a grill pan over medium-high heat.
• Season the catfish on both sides with 1 tablespoon Cajun seasoning, salt, and pepper. Brush the grill pan with some of the canola oil and grill the catfish until cooked through, 4 to 5 minutes on each side. Remove to a plate and let cool.
• Into a large bowl, add the cracker crumbs, 2 tablespoons mayonnaise, mustard, and egg. Shred the fish with a fork and add to the bowl. Fold everything together. Form into 8 small cakes and set them aside.
• In a large skillet over medium heat, add the remaining canola oil. When it is hot, add the catfish cakes and cook until browned on each side, 4 to 5 minutes total. Drain on brown paper.
• While the cakes are cooking, make the remoulade: In a bowl, stir together the remaining 1 cup mayonnaise, 1 teaspoon Cajun seasoning, 1 teaspoon mustard, hot sauce, lemon juice, and garlic. (Reserve 1/2 cup remoulade for Round 2 Recipe Cajun Quesadillas.)
• Serve the catfish cakes with the remoulade.

SPICY FISH CAKES

Steps:

• Rinse fish fillets, pat dry, chop finely and place in a bowl. Let chill about 10 minutes in the freezer.
• Meanwhile, rinse tomatoes, wipe dry and cut out the stems. Finely chop tomatoes and place in another bowl.
• Use a sharp knife to remove peel and bitter white pith from the orange, following the curve of the fruit.
• Working over the bowl with diced tomatoes to catch the juice, cut orange between membranes to remove whole segments.
• Squeeze orange membranes to extract as much orange juice as possible into the bowl.
• Cut the orange segments into cubes and add to the tomatoes.
• Peel garlic and chop very fine. Squeeze out juice from half a lime into the tomatoes, then add half of the garlic along with 1 teaspoon olive oil. Season with salt, pepper and a pinch of red pepper flakes and mix well.
• Rinse basil, shake dry, pluck leaves and chop finely. Stir the remaining garlic and olive oil with the yogurt and season the dip with salt and pepper.
• Place the ice-cold fish cubes in a blender and chop briefly. Separate the egg and add the yolks to the blender (save the whites for another use).
• Season with salt and pepper, add the mustard and mix to combine. Shape mixture with moistened hands into small, flat patties.
• Heat the canola oil in a non-stick pan over medium heat. Add fish patties and fry until golden brown on all sides, turning gently, 3-5 minutes. Serve fish cakes immediately with the orange and tomato salsa and basil dip.

SPICY FISH & POTATO CAKES

Steps:

• 1. MAKING THE POTATOES
• 2. Chef's Note: Maris Piper (Solanum tuberosum "Maris Piper") is an Irish potato bred by Northern Ireland grower John Clarke. It is the most popular potato in the United Kingdom, but is seldom sold in the U.S. And that's sad because it's a great potato for this dish, plus they make excellent chips.
• 3. Add the potatoes to a pot of salted water, and boil with the skins on until tender.
• 4. Chef's Tip: To check for doneness, insert a paring knife, or fork into the potato; it should go in with little resistance.
• 5. Remove from the water, and allow the potatoes to cool, and remove the skins (they should just slide off). Place the skinned potatoes into a large bowl and mash.
• 6. Heat 2 tablespoons of the oil in a pan over medium heat. Add the onion, chili (if using), and ginger, and then cook for 3 minutes. Add the dijon mustard, and stir for an additional 2 minutes. The onions should be nice and softened by this time.
• 7. Add the onion mixture to the mashed potatoes, and then add the Old Bay, dill, lemon zest, salt and pepper, to taste, and mix together. Finally add in the egg, and thoroughly combine.
• 8. THE FISH
• 9. Place the fish in a large frying pan, and add the peppercorns and bay leaves.
• 10. Cover with the milk, and add additional water to cover the fish.
• 11. Bring up to a slow simmer, and allow the fish to simmer, covered for 3 or 4 minutes.
• 12. Take off the heat, and allow the pan to sit an additional 10 minutes, covered, to finish cooking the fish.
• 13. Remove out of the milk, and allow the fish to cool slightly. Then use your hands to break them into medium-sized flakes.
• 14. Add 2 or 3 tablespoons of the poaching liquid to the potato mixture, and combine.
• 15. Add the flaked fish to the potato mixture, and gently combine.
• 16. Chef's Note: It's okay, if the fish breaks up... I've actually mixed all the ingredients together using my food processor fitted with an S-blade.
• 17. Shape the mixture into patties about 3.5 inches wide by 1 inch tall.
• 18. Dust each of the fish cakes with flour, dip into the egg, and finally coat with the breadcrumbs.
• 19. Chef's Tip: The easiest way to make fresh bread crumbs is to take the bread, cut off the crusts, and give them a couple of pulses in a food processor, fitted with an S-blade.
• 20. Prep Tip: When I'm making these for a catering event, or for a gathering of friends and family, I usually make these in the morning, and let them sit in my prep fridge all day. That way, I'm ready to go at dinnertime.
• 21. COOKING THE FISH CAKES
• 22. Add the remaining oil to a frying pan, set over medium heat. Cook the fishcakes in batches until they are nice and brown, about 6 to 8 minutes per side.
• 23. Chef's Tip: If you are doing these in batches, set your oven to a low setting, and put the cooked ones in the oven on a paper towel lined sheet, to keep them warm while the others are cooking. And the paper towels will have the added effect of helping to drain off any additional oil from frying.
• 24. Serving Tip: Traditionally, fishcakes are served with mustard pickles, but in keeping with the spicy nature of these, may I suggest a mild horseradish like this one: https://www.justapinch.com/recipes/sauce-spread/dressing/a-kinder-gentler-horseradish-sauce.html?p=50 And perhaps some sautéed greens on the side.
• 25. Keep the faith, and keep cooking.

CRISPY POTATO FISH CAKES WITH COD

Steps:

• Heat 2 tbsp oil in a large skillet over medium heat. Add cod, season with salt and pepper; cook until just barely opaque and flakey - better to ever-so-slightly undercook the fish than overcook it at this stage, as you'll be cooking it again in the cakes.
• Transfer to a bowl and break into large flakes with your hands. Add mashed potato, egg, green onion and enough bread crumbs so that the mixture holds a patty shape (if using leftover mash with milk or other liquid added, you'll definitely need the whole cup of crumbs). Use your hands or a big spoon to work everything together until well-combined.
• Place flour on a shallow plate. Form potato mixture into 16 equal patties between the palms of your hands, dredging both sides in the flour and transferring to a baking sheet as you go. Refrigerate fish cakes 20 minutes to firm up.
• Wipe out the fish skillet and return to medium heat; add remaining oil. When shimmering hot, add several fish cakes - you'll need to cook them in a few batches to avoid over-crowding the pan. Serve with tartar sauce.

INDIAN-SPICED FISH CAKES

Steps:

• Boil the potatoes. Meanwhile, dry-fry the cumin seeds for a couple of secs in a large non-stick frying pan. When soft, drain the potatoes, return to the saucepan, add the cumin, onions, chilli and coriander with plenty of seasoning, then mash well. When cooled a little, beat in 2 tbsp of the egg, then carefully stir through the salmon. Shape into 4 rough cakes, then coat in flour. If freezing, freeze on a baking sheet until solid, then pack up.
• In the frying pan, melt the butter with the oil. Fry the cakes for about 2 mins each side until golden. Serve with the mayo, raita (recipe below) or mango chutney and some salad leaves.

SPICY THAI FISH CAKES

Steps:

• Cut the fish into chunks, put in your food processor with the rest of the ingredients, except the oil, and blend using the on/off technique until you have a minced texture but not a paste.
• Remove from the food-processor bowl to another dish.
• Take approx a dessert spoon full of the fish mix, with wet hands form into balls then flatten them with the palm of your hand into cakes.
• Leave them in the fridge, covered, to firm up for an hour or more.
• When ready to cook, heat up the oil and fry the little cakes about 1 minute on each side.
• Drain on paper kitchen towel.
• Serve with a Thai dipping sauce**There several recipes on the site.

SPICY FISH CAKES WITH MANGO DIPPING SAUCE

Steps:

• Put the potatoes in a large saucepan, cover with salted water, bring to the boil and cook until tender. Drain, leave to cool, then peel and mash.
• Heat 4 tbsp of the oil in a pan set over a medium heat. Add the mustard seeds, half the curry leaves, onions, red chillies and ginger, and fry for 5 mins until the onions have softened. Add onion mixture to the mashed potato with the lemon zest, mix well, then work in the eggs.
• Put the salmon and smoked haddock in a pan. Add the remaining curry leaves, then pour over the milk plus enough water to cover. Put on the lid and simmer for 3-4 mins, then turn off the heat and leave the fish in the pan for 10 mins to finish cooking. Take the fish out of the milk and leave to cool. Using your hands, break into big flakes, add to the potato mixture and mix gently to combine.
• Shape mixture into patties about 9cm diameter and 3cm thick. For the coating, dust each with flour, then dip into the egg and coat with breadcrumbs. Transfer to a tray lined with baking parchment and chill for 30 mins. The fish cakes can be frozen at this point. Put the tray in the freezer and when frozen, pop the fish cakes in bags and seal.
• Heat the remaining oil in a frying pan and cook the fish cakes, in batches, for 7-8 mins each side, until golden and crisp. Drain on kitchen paper. To cook fish cakes from frozen, see below.
• Combine all the dipping sauce ingredients and stir in 4-5 tbsp water to thin it down. Serve with the fish cakes.

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.

INDIAN INSPIRED FISH CAKES

Steps:

• Place the fish fillets in a pot with 2 cups of water and bring to a boil.Lower the heat and cook until the fish is cooked.Once done drain out the liquid and transfer into a bowl.Mash it with a fork.
• Boil the potatoes until cooked.Peel and mash the potatoes and mix it with the fish.
• In a pan heat 1 tbsp of oil and add the chopped onions.Saute for about a minute or two and add the ginger and garlic.Saute for a minute and add the spices along with salt.Cook for another 2 minutes.Turn off the heat and pour the mixture into the fish/potato mix.Mix well, check the seasonings and make round shaped patties.
• Dip the patties in the four batter and cover with panko. Heat 3 tbsp of oil and shallow fry the cakes until golden on both sides.