These quick and easy fish cakes are fun appetizer or main course made with cod, or you favorite white fish. Pair them with homemade tartar sauce to really take this recipe to a new level.Makes 16 fish cakes.
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Why I love this easy fish cake recipe
I’m a huge fan of all things seafood, and these fish cakes are no exception. I first made them two years ago for New Year’s Eve, and they were a hit, and this year I plan to make them for Christmas (along with my Canadian meat pie) I’ve tweaked the recipe a little since, though.
I’ve simplified it, and limited the ingredients to make these cod cakes a more realistic option for weeknight dinners and last minute get-togethers. Fish cakes a great alternative to crab cakes – especially if you’re on a budget.
They’d also be a great way to use up leftover fish, if you have it. I’ve laced them with my favorite seafood seasoning, and I paired them with my favorite homemade tartar sauce. You could also serve your fish cakes with your favorite remoulade (think like a crab cake here!) or co*cktail sauce for something a little lighter.
Here’s what you’ll need to make these cod fish cakes
Ingredients
Baked cod (or other flaky white fish, such as pollack or haddock)
Panko breadcrumbs (make sure you check the ingredients for dairy free)
Start by cooking your cod. You can prepare it anyway you want, as long as it’s cooked through. If you have enough leftovers from another meal, that’s even better.
I usually chose to bake mine because I think it’s the easiest option. To bake your cod, put it on a baking sheet lined with parchment paper. Season it liberally with salt & pepper, and bake for 20 – 25 minutes at 350˚F.
How to make 6 ingredient fish cakes
Place all of the ingredients in a large mixing bowl and stir together with a fork, flaking the fish as you go. The texture may seem a bit dry, but I promise they won’t be once they’re cooked. When the ingredients are evenly mixed, it’s time to portion them out.
You can make your cakes any size you want, but I prefer mine a bit smaller. I used a two tablespoon scoop to measure them evenly, and then pressed them flat into the shape I wanted. The larger your cakes are, the longer they will take to cook.
Once your cakes are all measured out, heat a large skillet to medium-high and add your cooking oil of choice.You can really use any type of oil here since your pan won’t be getting super hot. I’ve used both olive oil and canola oil. Just use whatever you have on hand.
Fry your fish cakes in two batches so you have enough room for flipping. I used my regular plastic spatula, but if you have a fish spatula, this would be a really great time to use it (the extra length helps you be maneuver a little better).
Let your fish cakes fry on the first side for about 3 minutes before flipping them. They should release on their own without much effort.
If they seem stuck, don’t force it. Wait a little longer and they will release on their own.
This will help prevent your fish cakes from breaking and ensure you get that nice golden-brown color. If you’re worried about them getting cold, keep your first batch warm in the warm oven while you fry the next batch.
This fish cakes recipe would pair really well with:
Broccoli salad (perfect for summer)
Kale and brussel sprouts salad (great for the colder months)
Caesar co*cktail
Brandy old fashioned
Blue moon ice cream
More great appetizer recipes:
Shrimp toast
BBQ pulled pork nachos
Thai tuna cakes
Spicy chicken sliders
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6 Ingredient Fish Cakes
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These quick and easy fish cakes are fun appetizer or main course made with cod, or you favorite white fish. Pair them with homemade tartar sauce to really take this recipe to a new level.Makes 16 fish cakes.
A fishcake (sometimes written as fish cake) is a culinary dish consisting of filleted fish or other seafood minced or ground, mixed with a starchy ingredient, and fried until golden. Asian-style fishcakes usually contain fish with salt, water, starch, and egg. They can include a combination of fish paste and surimi.
Fish cakes are made from ground fish and flour or starch that is formed into small loafs and then steamed or fried. Fish cakes are used in a variety of Japanese dishes such as soups and stews, appetizers and boxed lunches. In the olden days, this fish cake was formed around bamboo (chiku) skewers and cooked.
Your recipe is out of balance. Too much sugar, fat or liquid or not enough flour. Or you could be opening your oven before the cake is set and the cake is falling at that point.
These basic ingredients for baking a cake are; flour, eggs, fat (usually butter), sugar, salt, a form of liquid (usually milk), and leavening agents (such as baking soda).
Narutomaki is made from surimi (white fish paste) that's been molded into a log and steamed. The pink spiral comes from dying half of the surimi with red food coloring and then rolling it into a cylinder.
I like to serve them with a simple green salad, a side of lemon wedges and some extra Tartare Sauce. If you made a batch of my sauce, you will have plenty left over to serve alongside the meal. These fish cakes also go well with vegetables like mushy peas or a side of roast potatoes.
This processed roll is primarily made of frozen surimi (processed, pureed whitefish), while the pink swirl comes from food coloring. Invented in the 1800s and prepared by slicing and steaming, narutomaki has a history of gracing traditional noodle soups, such as ramen and soba.
When does Fish Cakes expire? Store-bought, unopened fish cakes typically last for about a week past the printed date on the package. Once opened, they should be consumed within 2 to 3 days. If frozen, they will last for about 6 months.
Then you can scoop the cakes and put them on a sheet pan to cool down in the fridge once again. The cooler temperature of the mix will help everything stick together better when the patties are pan-fried, crisping them up nicely.
The proteins in the egg will help bind together your fish cake mix as it cooks. Think of it as your glue: Without it, your fish cakes are going to fall apart. At minimum, you'll want to use one egg for every pound or so of fish so that you have enough “glue.” More is fine, though.
How do I keep my salmon patties from falling apart? Our panko breadcrumbs added with the egg works as a binder for the patties, helping them to form into nicely rounded shapes.
Fry, adjusting the heat as needed, until one side of the cakes is golden brown, about 4 minutes. Turn and brown the other side. Peek into one of the cakes to be sure it's cooked through and then keep the batch warm in the oven while you fry the rest.
Add some breadcrumbs if you have them, stir a few handfuls into the mixture before you coat them. Don't add flour, it'll not cook and you will taste it. And when the burgers have been made into the right shape I stick them in the fridge for at least half an hour, which solidifies them a bit more.
You can safely reheat seafood for up to 4 days after it has been cooked. Seafood dishes with garlic or onions can taste even better the second time around. The only challenge to reheating seafood is that it can dry out or get a fishy smell.
For those who love seafood, Fish Cakes are an ultimate late-evening snack. Light on the stomach and easy to digest, Fish Cakes are also a healthy addition to your diet as they are rich in Omega-3 fatty acids.
The four major constituents in the edible portion of fish are water, protein, lipid (fat or oil) and ash (minerals). The analysis of these four basic constituents of fish muscle is often referred to as 'proximate analysis'.
What is a Korean Fish Cake? A Korean Fish Cake is a combination of minced fish fillets mixed with vegetables and seasonings. It is a quick snack and also a side dish in authentic Korean cuisine.
Generally, commercially made fish cakes are deep-fried and, hence, can be higher in fat. One piece of fish cake (30g) gives us approximately 28kcal, 4g of protein and 1g of fats.
Introduction: My name is Dan Stracke, I am a homely, gleaming, glamorous, inquisitive, homely, gorgeous, light person who loves writing and wants to share my knowledge and understanding with you.
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