Easy Fish Cakes Recipe (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? You need to work the mixture more. Kneading or mixing the mixture changes the protein and makes it sticky. That help the cakes stay together.

Egg – Next, dip the fish cake into the beaten eggs and let the excess drip off. Panko breadcrumbs – And finally, place it in a bowl of panko breadcrumbs. Spoon some breadcrumbs over then use your hands to pat it on to adhere as best you can.

A fishcake (sometimes written as fish cake) is a culinary dish consisting of filleted fish or other seafood minced or ground, mixed with a starchy ingredient, and fried until golden. Asian-style fishcakes usually contain fish with salt, water, starch, and egg. They can include a combination of fish paste and surimi.

Eggs and cracker crumbs will help bind everything together below a drift of spice. Make sure to leave some time to chill the resulting patties in the refrigerator – the cold will help them set up so they don't fall apart in the sauté pan.

Pick Your Binders

One thing you'll always need for fish cakes is an egg. The proteins in the egg will help bind together your fish cake mix as it cooks. Think of it as your glue: Without it, your fish cakes are going to fall apart.

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.

Make sure that the mashed potatoes are dry and fluffy (preferably without any added milk or butter), as if the mash is too wet then the fishcakes can be difficult to handle and may become too soft when they are defrosted.

When the oil is hot, carefully lower the fish cakes into the pan. Cook for 5 - 7 minutes or until golden brown underneath and then carefully flip them over. Fry for another 5 - 7 minutes or until golden on the bottom and heated all the way through.

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.

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.

What is the pink in fish cake? ›

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.

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.

Fish cakes are just minced or ground fish, seasonings, and something to bind them together. The binder is often egg white, but not always. If you're making fish cakes to cook like burgers in a pan, you can probably skip the binder.

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.

My go-to method is a simple, light smear of yellow mustard and hot sauce, which acts as a binder, then go straight into a "breading" of cornflour, cornmeal, and seasoning. I really like this method unless I'm frying soft shell crabs, then I prefer AP flour.

1) Do not bring the fish to room temperature and keep it cold until ready for sautéing. 2) Do not marinate or bread them, however dip them in white flour to coat and shake the excess. Make sure the oil in the pan is hot, then place the fish. This provides a little protection.

Fish proteins break apart pretty easily at warmer temperatures, so keep it refrigerated until ready to use. Dry off the fillets/nuggets/tenders before battering to ensure better adhesion, which helps support the fish such that it falls apart less easily. Cook at the right temperature for the right amount of time.

Get an oven thermometer and make sure your temperature falls within the right range. You under-mixed the batter. Leaving pockets of dry ingredients that aren't mixed into the batter well enough can cause weak points inside your cake. Make sure to mix your batter thoroughly and that there are no dry spots.