6 Ingredient Fish Cakes Recipe (2024)

FAQs

What is the best binder for fish cakes? ›

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.

Place the finished fishcakes on a tray and refrigerate until needed. Make sure they are good and cold. This will also stop them collapsing. 8 To cook heat up the butter and oil in a large shallow frying pan – having a mix of butter and oil will stop the butter burning.

Adding egg gives the Thai fish cakes a rubbery texture which some people like. I recommend trying these fish cakes without the egg binder though. The fish patties stay together anyway so no binder is needed.

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. At minimum, you'll want to use one egg for every pound or so of fish so that you have enough “glue.” More is fine, though.

Add more oil to the pan as needed; you really don't want these to stick. When the bottom surfaces of the fish cakes turn a beautiful golden brown and releases from the pan (about 5 minutes for us), flip them over.

TIP: Make sure your mixture is not to wet, you will need to form patties from it. If it is too wet, add a little flour.

Use a potato that is floury, starchy. Breadcrumbs will also work. Up the egg content if using. Especially if you are using pre cooked fish, all the sticky stuff that is contained within fish will have gone, so you need to replace this with a starch or some sort.

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.

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.

It contains plenty of omega-3 and counts towards your two recommended portions of oily fish per week.

What are chip shop fish cakes made from? ›

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: ...

This processed roll is primarily made of frozen surimi (processed, pureed whitefish), while the pink swirl comes from food coloring.

Coat the cakes with cooking spray; place in the prepared basket. Cook at 400 degrees F until the cakes are browned and their internal temperature reaches 140 degrees F, 9 to 10 minutes.

I find the buttery mash makes the finished fishcakes too soft – even after chilling, it's difficult to get them into the pan in one piece, something which also applies to Trish's use of melted butter rather than beaten egg as a binding.

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.

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