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adirondack-jim

Fish cakes

To change up the menu we’ve been experimenting a bit with fish cakes. We usually eat fish once or twice a week and this has been a nice change up so thought I’d share a few photos in case you want to give it a try. This batch was with perch but we’ve used bluegills, pickerel, etc. with good results.

The perch fillets were thawed and placed in water that had been brought to a boil and turned down. They’re in the water just long enough to turn white all the way through and then cooled immediately with cold water. Once they’re chilled flake with a couple of forks.

For this batch we added some diced celery, sweet pepper and green onion.



Add lemon juice, red pepper flakes and black pepper then mix well.



Add an egg, mayo and grated cheese and mix well again.



Add seasoned bread crumbs a bit at a time until you hit the right consistency where you can form the fish cakes without them falling apart. Letting this mixture set for a bit after the egg and bread crumbs are added seems to help with the consistency for forming the fish cakes.






Form into cakes and then lightly coat with bread crumbs or Panko.



It doesn’t take much oil to fry them in. Cast iron of course…



And homemade chips to go with them.



This is by far our favorite dressing for the fish cakes so far.

Captain_Dingbat

Nom nom nom....
12Bore

I made crab and spring onion crab cakes for Boxing Day starters (we had Christmas dinner on  Boxing Day 'cos The Lad was at hius girlfiriend's family on Christmas Day).
adirondack-jim

That sounds like a great treat. What did you add to the crab for the cakes?
12Bore

Breadcrumds, egg yolk, brown and white crab meat (obvs!), finely chopped chilli and spring onion, a little mayo and lemon juice.
adirondack-jim

Sounds good, what type of crab is that?
confused

going to have

12Bore wrote:
Breadcrumds, egg yolk, brown and white crab meat (obvs!), finely chopped chilli and spring onion, a little mayo and lemon juice.

Now that seems a nice wee change i'm going to have a go at that  
12Bore

adirondack-jim wrote:
Sounds good, what type of crab is that?

Tub of pasteurised crab meat from work  

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