13 Pan Fried Fish Cakes Recipes

CLASSIC FISH CAKES

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!

PAN-FRIED FISHCAKES

Steps:

• Heat a skillet to high and add 1/4 cup cooking oil, then the onion, carrot, celery, and 1/2 teaspoon salt. Stir until it gets going, then turn to medium and cook, stirring occasionally, until the vegetables are soft and browned very lightly, if at all, about 20 minutes. Use a lid or a splash of water if it's coloring too much before getting soft. Turn the mirepoix out onto a plate and set it aside to cool completely. Grate 1/2 teaspoon zest from the lime and set it aside.
• Chop the cod into 1/4-inch dice, place it in a medium bowl, and season it with 3/4 teaspoon salt and some grindings of black pepper. In the bowl of a food processor, combine a quarter of the fish with the cream and pulse until smooth, scraping down the sides as needed. Add the fish purée back to the bowl of chopped fish along with the cooled vegetable mixture, cilantro, jalapeño, lime zest, 1 1/2 cups bread crumbs, and 2 of the eggs. Stir with your hands and squeeze through your fingers to mix everything really well, then heat a skillet to medium, add a teaspoon of oil and fry a little piece for tasting. Adjust as needed and when you have the seasoning right, begin breading: Beat the remaining 2 eggs in a wide, shallow bowl, put the flour in another bowl, and the remaining 2 cups bread crumbs in a third. Have a baking sheet ready to receive the breaded cakes. Pat the fish mixture down in the bowl, smooth the top, divide it in half, then separate each half into 3 parts to make sixths. Scoop up half of one of the sixths, form it into a ball with your hands, flatten it into a patty, and place it in the flour. Turn the patty to coat, shake off the excess, and then place it in the eggs. Turn it to coat completely, let excess egg drip off, and then place it in the crumbs. Coat it completely with crumbs, set it on the baking sheet, and repeat with the remaining mixture until you have 12 fishcakes. Refrigerate them for 20 minutes to 6 hours before cooking.
• When you're ready, heat a skillet to medium-high and heat the oven to warm for holding one batch of fishcakes as you fry the rest. Add 1/4 inch of oil to the skillet and then as many fishcakes as will fit in a single layer. 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. Right before serving, squeeze lime juice over the fishcakes.

13 PAN FRIED FISH CAKES

Steps:

• Buy the fresh fish paste from the market, take a bowl and thaw fish paste. Mix the flour with salt and add the water three times.
• Add all ingredients together, stir together white pepper, minced garlic, chicken Knorr, wine, sugar, salt, seasoning and then add a large chopped green onion.
• In a bowl, stir together the fish paste in one direction continuously. Continue beating into a paste, put in the refrigerator.
• Damp hands so the fish paste will not stick. Roll the fish paste into large meatballs.
• In a pan, heat some oil. Add fish balls with spatula and then press down to form a pancake shape. Fry till golden brown.
• Serve with fish sauce and cucumber. Enjoy!

PROPER BRITISH FISH CAKES

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.

FISH CAKES WITH HERBS AND CHILES

Steps:

• In a large skillet over medium heat, heat olive oil. Add garlic and cook until golden brown at the edges, about 2 minutes.
• Season fish with 1 teaspoon salt and the pepper, add to pan and let cook for 1 minute. Add vermouth and 2 tablespoons water. Turn heat to low, cover and cook until fish is just barely cooked through, 8 to 10 minutes. Move fish to a plate, keeping any liquid and garlic in skillet.
• In the same skillet over high heat, add potatoes, remaining 1/2 teaspoon salt and water to just cover. Bring to a boil, reduce to simmer, cover and cook until tender, about 15 minutes.
• Flake fish. Drain potatoes and garlic, and place in a large bowl. Roughly mash potatoes and garlic, then add flaked fish, eggs, cilantro, basil, scallion, chile, cayenne, lime zest and panko, and combine. Season with salt if needed. Cover and chill for at least 3 hours.
• Place flour on a plate. Form generous 1/4 cup fish patties about 1/2 inch thick. Dip patties into flour to lightly coat each side.
• In a large, preferably nonstick skillet, heat 1/8 inch of olive oil over medium heat. Cook fish cakes until golden brown, about 5 to 8 minutes each side, adding more oil as needed. Move to a paper-towel-lined plate.
• If using lime pickle or preserved lemon, stir into mayonnaise. Serve fish cakes with the mayonnaise (with or without pickles) and lime wedges.

PAN-FRIED SALMON CAKES

Steps:

• Stir egg, Dijon mustard, mayonnaise, Worcestershire sauce, salt, and pepper together in a large bowl. Add red bell pepper, onion, and parsley; mix well. Gently stir in salmon and 1/2 cup crushed crackers.
• Form the mixture into 8 cakes; lightly coat each side with additional 1/4 cup crushed crackers.
• Heat olive oil and butter over medium heat in a 12-inch skillet. Fry salmon cakes until golden brown, about 4 minutes per side. Transfer cakes to a plate lined with a paper towel to drain. Serve immediately.