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Tasty and Quick Fish Cake Recipe
I’ve made fish cakes from many species of fish. I like to change it up from eating fish and chips style fried fish or baked fish. Sometimes, I make fish curry or tandoori style fish. But, one of my favorites is fish cakes.
I often use smaller species for fish cakes. This last time I used Redfin Perch, which is an invasive species. There’s no size or bag limit in New South Wales. I took along a filet knife and filleted as I caught them. Smaller fish I simply filet off the frame, flip the filet, and cut the skin off against the cutting mat. Any rib meat can be sliced off against the bones. The results are nice clean white fish. I mince it with a knife on a cutting board into flake size mince and season it.
I like to season the fish and let it sit for an hour or two in the fridge. I’ll add the ingredients and put the mix into a sealed container. Afterwards, I make either croquettes or hamburger size patties. I like them on a good bun as a burger.
Once the patties are made drop them in hot olive or vegetable oil for a few minutes until golden brown. Flip and cook until golden brown. Plate them up on a serving dish and make the tartar sauce or, if you prefer, Mary Rose sauce.
I like this recipe because it can make use of underutilized fish species. Fish like the redfin Perch have huge numbers and getting a feed of them is easy. In addition, anglers are doing something good for the ecosystem by removing Redfin Perch so native species have a better chance.
FOR THE FISH CAKES
2 large eggs
2-1/2 tablespoons mayonnaise
1-1/2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
Teaspoon garlic powder
Teaspoon onion powder
1 teaspoon paprika
Pinch of celery salt
¼ teaspoon salt
¼ teaspoon black pepper
2 tablespoons finely diced celery stalk
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh chive
500 grams rough chopped white fish meat
1/2 cup panko or breadcrumb
Vegetable or canola oil, for cooking
FOR THE QUICK TARTAR SAUCE
1 cup mayonnaise
1-1/2 tablespoons sweet pickle relish
1 teaspoon Dijon mustard
1 tablespoon fine diced red onion (optional)
1-2 tablespoons lemon juice to taste
Salt and freshly ground black pepper, to taste
I often use smaller species for fish cakes. This last time I used Redfin Perch, which is an invasive species. There’s no size or bag limit in New South Wales. I took along a filet knife and filleted as I caught them. Smaller fish I simply filet off the frame, flip the filet, and cut the skin off against the cutting mat. Any rib meat can be sliced off against the bones. The results are nice clean white fish. I mince it with a knife on a cutting board into flake size mince and season it.I like to season the fish and let it sit for an hour or two in the fridge. I’ll add the ingredients and put the mix into a sealed container. Afterwards, I make either croquettes or hamburger size patties. I like them on a good bun as a burger.
Once the patties are made drop them in hot olive or vegetable oil for a few minutes until golden brown. Flip and cook until golden brown. Plate them up on a serving dish and make the tartar sauce or, if you prefer, Mary Rose sauce.
I like this recipe because it can make use of underutilized fish species. Fish like the redfin Perch have huge numbers and getting a feed of them is easy. In addition, anglers are doing something good for the ecosystem by removing Redfin Perch so native species have a better chance.
FOR THE FISH CAKES
2 large eggs
2-1/2 tablespoons mayonnaise
1-1/2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
Teaspoon garlic powder
Teaspoon onion powder
1 teaspoon paprika
Pinch of celery salt
¼ teaspoon salt
¼ teaspoon black pepper
2 tablespoons finely diced celery stalk
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh chive
500 grams rough chopped white fish meat
1/2 cup panko or breadcrumb
Vegetable or canola oil, for cooking
FOR THE QUICK TARTAR SAUCE
1 cup mayonnaise
1-1/2 tablespoons sweet pickle relish
1 teaspoon Dijon mustard
1 tablespoon fine diced red onion (optional)
1-2 tablespoons lemon juice to taste
Salt and freshly ground black pepper, to taste
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