MANUELA'S FISH CAKES
Salmon and halibut fish cakes, messy to make but worth it.
Provided by REBOLLODAVIES
Categories Appetizers and Snacks Seafood Fish Cake Recipes
Time 1h5m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 515.5 calories, Carbohydrate 46.4 g, Cholesterol 155.2 mg, Fat 24.4 g, Fiber 4 g, Protein 27.3 g, SaturatedFat 8.4 g, Sodium 700.6 mg, Sugar 8.6 g
FILIPINO STYLE FISH CAKES
Make and share this Filipino Style Fish Cakes recipe from Food.com.
Provided by windinmyhair
Categories Filipino
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- coarsley grate the potato and carrots
- Chop the onion coarsley.
- Mix together the fish with above ingredients.
- add enough eggs so mixture is coated well.
- then add some flour and mix so that mixture is quite sticky.
- add salt and pepper.
- make fish cakes not too big and flatten with hand and drop in shallow oil.
Nutrition Facts : Calories 217.9, Fat 6.8, SaturatedFat 1.9, Cholesterol 138.1, Sodium 82.7, Carbohydrate 13.7, Fiber 2, Sugar 2.5, Protein 24.4
FILIPINO FISH CAKES
Make and share this Filipino Fish Cakes recipe from Food.com.
Provided by PanNan
Categories Filipino
Time 30m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Slice the fish filets into thin strips. Season the strips with salt and pepper.
- Prepare the batter - add flour into a mixing bowl, then slowly add lime soda while stirring it constantly. Add enough liquid until you get a pancake batter consistency.
- Season the batter with salt, fish sauce, ground black pepper, paprika, and sriracha hot sauce. Mix all these ingredients until they're well incorporated.
- Add the fish meat into the batter along with the carrots and green onions. Mix all of them well until all are well coated.
- Add oil into a frying pan and heat until a drop of water sizzles in the oil. Spoon the fish cake mixture into half a cup measuring cup and then add to the frying pan and press down to form then into pancake shapes.
- Fry them over medium heat for 4 minutes on each side.
- Remove the fish cakes to a plate lined with paper towels to drain the excess oil.
- Serve with sriracha sauce and/or vinegar to dip them inches.
Nutrition Facts : Calories 425, Fat 2.2, SaturatedFat 0.4, Cholesterol 62.3, Sodium 2242.6, Carbohydrate 65.4, Fiber 7.3, Sugar 7.9, Protein 35.2
PROPER BRITISH FISH CAKES
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
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
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