CLASSIC FISH CAKES
Pull up a chair and enjoy a serving of these wonderfully flavorful fish cakes with homemade tartar sauce!
Provided by Kimberly Killebrew
Categories Appetizer Main Course
Time 30m
Number Of Ingredients 14
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!
Nutrition Facts : ServingSize 2 fish cakes, Calories 283 kcal, Carbohydrate 17 g, Protein 27 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 121 mg, Sodium 741 mg, Fiber 5 g, Sugar 1 g
VICTORIAN ERA FISH CAKES
I absolutely hated fish cakes as a kid, probably because my mother bought cheap cod...They always tasted, I dunno, chalky? But thanks to this recipe that I found in The Great Victorian Cookbook by John Midgley, published in 1995, I may yet change my mind about fish cakes! Tweaked from the original recipe and placed here for future use and safekeeping!
Provided by CookinwithGas
Categories European
Time 35m
Yield 4 fish cakes, 4 serving(s)
Number Of Ingredients 18
Steps:
- Poach the fish fillets with the carrot, onion, celery, bay leaf, leeks and the parsley sprigs in enough water to cover the fish, by bringing to a boil and then reducing to low and simmering for approximately 15 minutes.
- Remove the fish and mash with a fork; then mix in the mashed potato, ONE of the beaten eggs and the remaining ingredients EXCEPT for the breadcrumbs, the oil and the remaining beaten egg.
- With floured hands, form mixture into 4 cakes; dip each cake into the remaining beaten egg and then coat with the breadcrumbs.
- Heat about an inch of olive oil in a non-stick skillet and just before the oil starts to smoke, carefully add the fish cakes over medium heat until golden on both sides.
- It has been said that Victorian cooks served the fish cakes over a sorrel or spinach based sauce.
- Cooktime includes both the poaching time for the fish and frytime for the formed fish cakes.
Nutrition Facts : Calories 247.3, Fat 10.3, SaturatedFat 3.4, Cholesterol 113.8, Sodium 169.5, Carbohydrate 31.9, Fiber 4, Sugar 5.8, Protein 8
COD FISH CAKES
Make and share this Cod Fish Cakes recipe from Food.com.
Provided by Derf2440
Categories Canadian
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Whisk together eggs, mustard, pepper and Cajun seasoning.
- Add chopped cod, onion and relish, mix well and add breadcrumbs.
- Spray non stick frypan well with veggie spray, heat to a sizzle. Divide cod mixture into 4 patties, brown well , approximately 5 minutes; turn and brown other side for another 5 minutes. turn onto a hot platter and garnish with ketchup or chili sauce.
Nutrition Facts : Calories 152.7, Fat 3.8, SaturatedFat 1, Cholesterol 130.1, Sodium 288.9, Carbohydrate 13.8, Fiber 1.1, Sugar 1.5, Protein 15.3
COD FISH CAKES
These delectable little babies are easy to put together using a food processor. They are delicious served with a horseradish tartar sauce (posted seperately) and salad.
Provided by MarieRynr
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 200*F. Heat 1 TBS olive oil in a skillet over medium heat. Add onion, 1/2 tsp salt, and 1/8 tsp pepper. Cook until the onions are translucent, about 5 minutes. Set aside.
- Cut fish into large chunks; pulse in a food processor to coarsely chop. Transfer to a medium bowl. Add onion, tarragon, egg and Tabasco, combining well. Add remaining salt and pepper. Form 8 3-inch patties; dredge them in bread crumbs, shaking off excess.
- Heat 1 TBS oil in a large skillet, over medium low heat. Cook 4 patties until browned, about 4 to 5 minutes on each side. Remove to a baking sheet, cover with aluminium foil, and keep warm in oven while you cook the other 4. Wipe out skillet, return to heat and add remaining oil. Cook remaining patties and serve immediately with tartar sauce.
Nutrition Facts : Calories 275.7, Fat 12.8, SaturatedFat 2.1, Cholesterol 113.8, Sodium 1034.6, Carbohydrate 10.4, Fiber 1, Sugar 2.3, Protein 28.4
More about "victorian era fish cakes recipes"
NOVA SCOTIA FISH CAKES RECIPE - BACON IS MAGIC
From baconismagic.ca
4.5/5 (38)Category CanadaServings 4Total Time 30 mins
- Over medium-low heat add vegetable oil to a heated sauce pan. Saute onion and celery until translucent, about 3-5 minutes. Set aside to cool.
- Cut potatoes into quarters and boil until cooked and drain. Return to pot. Add butter, garlic salt, sea salt, black pepper, sauteed onion and celery, and summer savoury (optional). Mash together to create mashed potatoes. Let cool in fridge
- Add fish and beaten egg and loosely combine. Form into patties and place on large plate or tray. Put in fridge for one hour to allow patties to cool.
- To cook heat sauce pan over medium heat. Add 1 tablespoon of oil or butter. Lightly flour patties and pan fry until golden, 2-3 minutes a side.
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