February 9, 2021 September 19, 2021 by Naz
Fish cakes recipe; Simple and tasty codfish-Fish cakes With a quick lemon tartare-Sauce. They are easy to prepare and are great for lunch or dinner.
How to prevent fish cakes from falling apart?
Make sure they are good and cold. This will also prevent them from collapsing. 8 Heat butter and oil in a large shallow pan for frying – a mixture of butter and oil will prevent the butter from burning. Carefully place each cake in the pan and fry over medium heat for 3 minutes on each side.
How to make fish cakes from scratch?
Boil diced potatoes in water for 15 to 20 minutes. ..
In the meantime, cook the fish in the court broth for ten minutes. ..
Finely chop the onion. ..
Add mashed potatoes, egg, parsley, chives, flour, salt and pepper. ..
Heat oil in a pan. ..
Form fairly thick meatballs by pressing firmly with your hands.
Why are my fish cakes falling apart?
If chopped too coarsely, they can burn when cooking the fish cakes. The onions can also act as breaking points in the cakes, causing blemishes over which the cakes can fall apart during cooking. … Always make sure the pan and oil are very hot before adding the fish cakes.
Can I freeze homemade fish cakes??
To freeze cooked fish cakes, allow them to cool completely to room temperature. Place on a parchment lined baking sheet and freeze until firm, about 2 hours. Place the fish cakes in a freezer-safe, airtight container. They can be kept for up to 3 months.
What to serve with fish cakes?
Peas, or mushy peas. Bread and butter. Sweet potato or celeriac puree. Mixed green vegetables, broccoli, romaine cauliflower.
Can you freeze cooked fish and reheat it again?
You can freeze cooked meat and fish once as long as they have been cooled before putting them in the freezer. If in doubt, don’t refreeze them. Frozen raw food can be thawed once and stored in the refrigerator for up to 24 hours before it needs to be cooked or thrown away.
For the fish cakes
400 g of floury potatoes peeled and cut into quarters
250 g cod fillet without skin
1 bay leaf
50 g plain flour (all-purpose flour)
1 large beaten egg
100 g fresh breadcrumbs
1 teaspoon paprika
1 tablespoon of capers drained and finely chopped
2 tablespoons finely chopped flat leaf parsley
3 tablespoons finely chopped chives
1 tablespoon of butter
1 tablespoon of olive oil
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
For the quick lemon tartar sauce
4 heaped tablespoons of good quality mayonnaise
4 cornichons, finely chopped
1 Tbsp. capers drained and rinsed, then finely chopped
1 teaspoon chopped flat-leaf parsley
1 heaped teaspoon of chopped chives
The zest and juice of half a small lemon
To prepare the fish cakes
Put the potatoes in a pot, cover with water and bring to a boil.
Reduce the heat to a brief simmer and cook until the potatoes are tender.
Drain the potatoes and return them to the pot to dry.
Mash the potatoes with a fork until you have a coarse mash with large and small pieces.
Place the cod and bay leaf in a large saute pan with a lid and cover with water. Bring to a boil briefly, then put on the lid. Cook for about 5 – 10 minutes, depending on how thick your cod fillets are. The fish should be just flaky.
Remove and discard the skin, if any.
Drain the fish well, put it in a bowl and mash it with a fork.
Place the potatoes and fish in a large mixing bowl. Add the herbs, capers, salt and pepper and 2 tablespoons of the beaten egg.
Using a spoon, mix all the ingredients together.
Form the fish cake mixture into 6 cakes.
Have 3 bowls ready, flour in one, the beaten egg in another and the breadcrumbs in the last bowl.
Dip each fish cake in the flour, then in the egg and then in the breadcrumbs. Make sure the fish cakes are completely covered.
Place the fish cakes on a plate and refrigerate for 30 minutes to firm up.
Heat the butter and oil in a skillet over medium heat. Fry the fish cakes for about 3 to 4 minutes per side or until golden brown and hot in the center.
Depending on the size of the pan and the size of the fish cakes, you should prepare them in several portions.
Serve the fish cakes immediately with a green salad, lemon wedges and tartar sauce.
To prepare the tartar sauce
Place the mayonnaise in a small serving bowl, stir in the remaining ingredients and refrigerate until ready to serve.
Floury potatoes work best for these fish cakes, I used Maris Piper. Try to keep the potatoes the same size while cooking so they all cook at the same time.
I used cod, but any firm white fish will work as well as a mixture of fish.
I used cod fillet without skin. If your fish has a skin, simply remove it once it is cooked.
For the breadcrumbs, I used day-old sourdough bread. Grind the bread in a food processor until you have a very fine crumb.
The paprika powder adds color to the breadcrumbs, turmeric would do the same thing.
The calories listed are for two fish cakes per serving and are approximate.
There is plenty of tartar sauce, but divided into three servings, the calorie count is 120, again an approximation.