6 Ingredient 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.

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.

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.

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.

There's something special about the smooth springy texture of fish cakes, but you don't want them rubbery. Buying good quality fish will also help, don't use anything dry, go for softer or oily white fish fillets. Check all the bones are removed first.

Refrigerate The Mix, Use A Sheet Pan

Then you can scoop the cakes and put them on a sheet pan to cool down in the fridge once again. The cooler temperature of the mix will help everything stick together better when the patties are pan-fried, crisping them up nicely.

First, use the right “glue.” If you've got the time and patience, a traditional breading (flour, egg and breadcrumbs) will work, but a far less messy and time-consuming binder is mayonnaise. It brings a bit of richness to the fish and spreads onto the fillets with a spatula so you can keep your hands clean.

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.

These basic ingredients for baking a cake are; flour, eggs, fat (usually butter), sugar, salt, a form of liquid (usually milk), and leavening agents (such as baking soda).

What is pink and white fish cake made of? ›

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.

Japanese. Japanese fish cakes, kamaboko, come in a variety of shapes and sizes. 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.

The pink swirl is from food coloring. Making narutomaki involves removing the skin, bones, and fat from the fish flesh, seasoning it, and processing it into a fine paste, shaping it into a long cylindrical log. It's then colored with pink food coloring to create characteristic pink and white swirls.

What is the difference between fish cakes and fish fingers? My mother's fish cakes were a sort of rissole made with a small quantity of fish but with mostly potato. Fish fingers, on the other hand, appear to be fish scraps reconstituted into that unnatural rectangular shape with few additives.

The best side dishes to serve with fish cakes are tartar sauce, potato wedges, guacamole, coleslaw, green salad, roasted vegetables, mashed sweet potatoes, steamed vegetables, Spanish rice, corn on the cob, potato salad, garlic bread, grilled vegetables skewers, cucumber salad, garlic aioli, and cornbread.

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.

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.