Simple fish cake recipe | Jamie Oliver fish recipes (2024)

FAQs

How do you keep homemade fish cakes from falling apart? ›

>>> What can I do to stop my Thai fish cakes falling apart in the frying pan? add the white of an egg, to serve as a binder.

Poach the haddock with the bay leaf in the milk for 3 to 4 minutes, drain and cool. Keep the milk for the sauce. Mix the potato, haddock, egg, parsley and lemon gently and form into rounds. Dip in flour, egg and breadcrumbs and fry at 160c for 2 to 3 minutes.

If you add too much egg, for instance, or the canned fish isn't properly drained, the mixture will be too wet and the cakes will fall apart. Too many breadcrumbs, on the other hand, will make your cakes dry and crumbly.

In addition to the egg, you'll want to add another binding ingredient to help give the fish cake form. A classic choice is breadcrumbs, but you could integrate crushed up crackers, almond flour, or even mashed (or smashed) potatoes into your fish cake mix.

How to make fish cakes stick together - Quora. Pulse the raw fish in your food processor until it is chopped. Pour it into a bowl and add an egg, a little panko and seasonings, Mix it all together, dust it with flour, dip into egg and dredge heavily in seasoned panko.

Most version include egg which is used as a binder. In this recipe, you have that option but personally I prefer the texture without the egg. Adding egg gives the Thai fish cakes a rubbery texture which some people like.

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.

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.

You don't really need egg to bind. Chia seed and chick pea flour can be used to make an egg substitute if you happen to have either to hand. If your potato / fish mix seems a bit wet add a few breadcrumbs and if dry, a splash of milk.

Put the oil into a frying pan on a medium heat. Quickly add the fish cakes and fry for about 5 minutes on each side to cook them through. You'll know when they're ready because they will smell gorgeous and they will be a lovely golden brown.

Why are my fishcakes mushy? ›

Why are my fishcakes mushy? Typically, if the fishcakes turn out mushy, there's too much moisture in the patties. You can remove excess moisture by pressing the patties with a paper towel. Avoid overdrying them out, or they'll fall apart while cooking.

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. Here we share a Fish Cake recipe that is flavourful and easy to make. You can also make this recipe as a snack for a birthday party or a kitty party.

Minced White Fish (33% (Fish), Partially Reconstituted Potato, Wheat Flour [Wheat Flour, Calcium Carbonate, Iron, Niacin (B3), Thiamin (B1)], Sunflower Oil, Rapeseed Oil, Water, Palm Oil, Potato Fibre, Seasoning [Salt, Parsley, Black Pepper Extract], Stabiliser: Methylcellulose; Salt, Yeast, Turmeric, Colours: ...

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.

Refrigerate The Mix, Use A Sheet Pan

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.

Pat dry with paper towels whether you rinse or not. Preheat the oven to 450°F for fillets and steaks or 350°F for dressed fish. Even thickness: Place the fish in a single layer in a greased shallow baking pan (like a baking sheet). For fillets, tuck under any thin edges so they don't cook faster than thicker areas.

Another tip: before you shape and refrigerate the cakes, fry off a small piece of the mixture. Taste it, season it to perfection and, if it is too sloppy, add a little bit of flour (you can use a gluten-free one if you prefer).