Whitefishshrimpcakes Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CLASSIC FISH CAKES



Classic Fish Cakes image

Pull up a chair and enjoy a serving of these wonderfully flavorful fish cakes with homemade tartar sauce!

Provided by Kimberly Killebrew

Categories     Appetizer     Main Course

Time 30m

Number Of Ingredients 14

2 large potatoes (about 2 cups mashed), diced, boiled and drained
1 pound white-fleshed fish, COOKED (cod, haddock, pollock, halibut, flounder)
1 large egg
3 tablespoons sour cream
2 tablespoons butter, softened
2 green onions, sliced
3 tablespoons chopped fresh parsley
1 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon dry ground mustard
panko breadcrumbs (, for coating)
(Gluten-free use GF panko breadcrumbs)
oil for frying
Homemade Tartar Sauce

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!

Nutrition Facts : ServingSize 2 fish cakes, Calories 283 kcal, Carbohydrate 17 g, Protein 27 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 121 mg, Sodium 741 mg, Fiber 5 g, Sugar 1 g

PROPER BRITISH FISH CAKES



Proper British Fish Cakes image

I've been streaming a lot of British cooking shows lately, which is what inspired this. Not only do these look and taste amazing, they are also very inexpensive to make. Serve with watercress and lemon wedges.

Provided by Chef John

Categories     Fish Cakes

Time 50m

Yield 4

Number Of Ingredients 21

½ cup mayonnaise
2 tablespoons capers, drained and chopped
1 tablespoon finely chopped shallot
1 tablespoon finely chopped Italian parsley
1 tablespoon finely chopped fresh tarragon
2 teaspoons prepared horseradish
1 teaspoon Dijon mustard
1 pinch cayenne pepper
½ cup milk
1 bay leaf
1 pound cod, cut into 1-inch pieces
salt and freshly ground black pepper to taste
12 ounces russet potato, peeled and quartered
1 pinch cayenne pepper
1 tablespoon finely chopped Italian parsley
1 tablespoon sliced fresh chives
1 teaspoon finely grated lemon zest
⅓ cup all-purpose flour
1 large egg, beaten
1 cup panko bread crumbs, or as needed
¼ cup vegetable oil, or as needed

Steps:

  • Mix mayonnaise, capers, shallot, parsley, tarragon, horseradish, mustard, and cayenne together in a bowl for tartar sauce and refrigerate until needed.
  • Add milk and bay leaf to a saucepan and place the pieces of fish over the top. Season with salt. Bring to a simmer over medium heat, and cook for about 1 minute, stirring occasionally. As soon as the fish firms up, but before it starts to flake apart, turn off the heat and cover. Let sit for 5 minutes before draining. Let cool, about 10 minutes. Refrigerate until needed.
  • Meanwhile, bring a pot of lightly salted water to a boil. Add russet potato and boil until tender but not falling apart.
  • Drain and mash potato in a bowl. Season with salt, black pepper, and cayenne. Add parsley, chives, and lemon zest; add 1 tablespoon tartar sauce mixture. Mix until combined. Flake chilled fish over the top. Mix until combined.
  • Scoop out ¼ of the mixture and form into a patty. Repeat with remaining mixture.
  • Dust cakes with flour on both sides. Brush both sides of cakes with beaten egg. Coat in bread crumbs.
  • Heat oil in a skillet over medium heat. Pan-fry patties in the hot oil until golden brown and heated through, 3 to 4 minutes per side. Drain on paper towels before serving with tartar sauce.

Nutrition Facts : Calories 623.1 calories, Carbohydrate 45.4 g, Cholesterol 108.2 mg, Fat 39.2 g, Fiber 2.6 g, Protein 29 g, SaturatedFat 6.6 g, Sodium 552.9 mg

WHITEFISH AND SHRIMP CAKES



Whitefish and Shrimp Cakes image

Dinner ready in 30 minutes! Enjoy these delicious fish and shrimp cakes served with tartar sauce - a tasty meal!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 12

3/4 pound whitefish, trout or catfish fillets, cut up
1/2 pound uncooked peeled deveined medium shrimp, thawed if frozen
4 medium green onions, chopped (1/4 cup)
2 tablespoons fat-free cholesterol-free egg product or 1 egg white
2 tablespoons chopped fresh parsley
1 tablespoon all-purpose flour
1 tablespoon reduced-fat mayonnaise or salad dressing
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon Worcestershire sauce
Reduced-fat tartar sauce or salsa, if desired

Steps:

  • Place all ingredients except tartar sauce in food processor. Cover and process, using quick on-and-off motions, until fish and shrimp are coarsely chopped.
  • Spray 12-inch nonstick skillet with cooking spray; heat over medium heat. Drop fish mixture by scant 1/3 cupfuls into skillet; flatten with spatula. Cook 4 minutes; turn. Cook about 4 minutes longer or until patties are firm. Serve with tartar sauce.

Nutrition Facts : Calories 125, Carbohydrate 2 g, Cholesterol 90 mg, Fiber 0 g, Protein 18 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 230 mg

More about "whitefishshrimpcakes recipes"

FISH AND SHRIMP CAKES - THE SPORTING CHEF
Apr 21, 2014 Instructions. Heat butter in a medium skillet over medium-high heat. Add onion and pepper and sauté for 4 – 5 minutes. Make sure that fish …
From sportingchef.com
  • Heat butter in a medium skillet over medium-high heat. Add onion and pepper and sauté for 4 – 5 minutes. Make sure that fish has been patted dry thoroughly with paper towels. In a large bowl, add cilantro, fish, pepper flakes, garlic and cooled onion/pepper from pan. Dust shrimp thoroughly with flour. Sprinkle remaining flour, breadcrumbs salt, pepper and Old Bay Seasoning over while tossing, making sure to coat fish evenly. Fold in mayonnaise and egg whites. Take some of the mixture and form into a ball, about 3 inches in diameter. If it holds together, you’re in business. If it’s too dry and flaky, add some more breadcrumbs. It should be moist, but not soggy. Form mixture into 8 equal sized patties. Hold shrimp flat and build the fish cake around the shrimp. The idea is to have a normal looking fish cake with a shrimp tail sticking out of the side.
  • Add enough oil to just cover the bottom of a large skillet and heat over medium heat. When oil is hot, add cakes and cook until medium brown on one side, about 5 - 6 minutes. Carefully flip over and brown other sides, about 5 minutes more. When cakes are just cooked, remove from pan and top with your favorite sauce.


6 INGREDIENT FISH CAKES RECIPE - SIMPLY WHISKED
Jul 26, 2018 Stir the ingredients together with a fork, breaking apart the fish, until evenly combined. Portion mixture into patties (about 2 tablespoons each). …
From simplywhisked.com
  • Place ingredients in a large mixing bowl. Stir the ingredients together with a fork, breaking apart the fish, until evenly combined.
  • Coat the bottom of a large skillet with cooking oil and heat to medium-high. Fry fish cakes in batches until golden brown, about 3 minutes per side.


FISH CAKES MADE WITH SACALAIT (CRAPPIE OR WHITE PERCH)
Mar 20, 2017 Make sure fish is as dry as possible by patting with paper towels before and after chopping. Mix together all ingredients except for the last 2 in a medium size bowl.
From louisianawomanblog.com


SMOKED WHITEFISH CAKES – EAT WISCONSIN FISH
Preheat oven to 350°F. To make the cakes, in a bowl, combine breadcrumbs, mayonnaise, cilantro, seafood seasoning and garlic. Then add all peppers. Mix well. Remove bones from …
From eatwisconsinfish.org


SOUTHWEST WHITE FISH CAKES
May 7, 2020 Instructions. Scrub potatoes, cut in large chunks, and put on to boil. Cook about 15 to 20 minutes until tender. Mash. Add to large prep bowl; While potatoes cook, chop scallions, chives, and cilantro.
From beyondmeresustenance.com


TERIYAKI FISH CAKES — COOK WITH LUKE
Nov 2, 2024 Place the pumpkin in the basket and cook for 8–10 minutes or until soft enough to pierce with a fork. Remove the pumpkin and set aside. Place the salmon in the steamer basket …
From cookwithluke.com


THAI SHRIMP CAKES (TOD MUN GOONG) - MARION'S KITCHEN
Place coriander roots, garlic, pepper and salt into the bowl of food processor and blend until finely chopped. Add the prawns and the baking powder and blend until a smooth paste is formed. Scrape down the sides of the food processor bowl. …
From marionskitchen.com


20-MINUTE SHRIMP CAKES RECIPE - AVERIE COOKS
Mar 8, 2024 Shrimp Cakes. To a large bowl, add the eggs, optional sriracha, and whisk to combine. Add the panko, green onions, salt, pepper, lemon zest, smoked paprika, and stir to combine. Add the shrimp and knead the mixture …
From averiecooks.com


WHITE FISH CAKES - NOCRUMBSLEFT
Jun 14, 2020 Preheat the oven to 425 F. Place the potatoes in a bowl with olive oil, salt, pepper, and cayenne and toss to coat each potato slice evenly. Place the potato slices evenly on a parchment paper-lined baking sheet. Place in the …
From nocrumbsleft.net


HOMEMADE FISH CAKES - THE FRUGAL GIRL
May 17, 2013 In a bowl, whisk together egg yolk, egg, seafood seasoning, mustard, parsley, and mayo until smooth. Stir in bread crumbs, then gently fold in fish. Shape fish mixture into patties and place on a baking sheet. Refrigerate …
From thefrugalgirl.com


RECIPE DETAIL PAGE - LCBO
Turn into a bowl lined with 2 paper towels to absorb any excess moisture. Toss ½ cup (125 mL) panko with cornstarch and salt. Remove paper towels from bowl; thoroughly stir panko mixture into seafood. 2 Stir ginger and hot sauce into …
From lcbo.com


THAI FISH CAKES - THRIVE CAROLINAS
Oct 22, 2024 Season with salt and pepper. Mix all the ingredients together with a fork until well combined. Scoop about ½ cup of the fish mixture and form it into a patty. Roll the patty in …
From thrivecarolinas.com


EASY SHRIMP CAKES - HERBS & FLOUR
Apr 6, 2021 In a large bowl, combine the shrimp with all of the remaining ingredients. Use a fork to combine everything. Form the shrimp cakes. Divide mixture into 6-8 portions (depending on how big you would like to make them) …
From herbsandflour.com


TIN-RAID FISHCAKES | JAMIE OLIVER RECIPES
Put a large non-stick frying pan on a medium heat and, once hot, add a thin layer of olive oil. In batches, fry the fishcakes for 7 minutes, or until golden and crispy, turning halfway, then drain on kitchen paper. Serve with a big seasonal salad …
From jamieoliver.com


HADDOCK & SHRIMP CAKES WITH BASIL MAYONNAISE RECIPE - FOOD
May 3, 2016 1/2 cup basil leaves. 1/2 cup mayonnaise. Kosher salt. Freshly ground black pepper. 3/4 pound skinless haddock or cod fillet, cut into 1/4-inch pieces
From foodandwine.com


THE BEST FISH CAKES RECIPE - SOUTHSIDE KITCHEN
May 16, 2021 Prepare a crumbing station using 3 bowls – one each for the flour, beaten egg and breadcrumbs. Divide the fish mixture into 8 portions and carefully shape into cakes about 3cm thick. One at a time, roll in the flour then dip into …
From southsidekitchen.com


OREGON BAY SHRIMP CAKES - HONEST COOKING
Aug 15, 2014 Instructions. 1. Prepare the Shrimp Mixture. Start by coarsely chopping the Oregon Bay Shrimp, ensuring the pieces are small enough to help the cakes bind together. In a large bowl, combine the chopped shrimp with the …
From honestcooking.com


WHAT TO SERVE WITH FRIED FISH - AMIRA'S PANTRY
2 days ago Italian Potato Salad is an easy way to get a side dish made in advance.And, the combination of potatoes and Italian dressing is a filling addition to any meal. Vinegar Coleslaw …
From amiraspantry.com


Related Search