Simple fish cake recipe | Jamie Oliver fish recipes (2024)

FAQs

What fish is good for fish cake jamie oliver? ›

Tips. – You can absolutely mix up the fish here – try regular haddock, cod, even a bit of crab. – If you don't have a blender, you can leave the sauce a bit rough and ready, just spend a bit more time chopping your onion and chives nice and finely.

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.

Poach the haddock with the bay leaf in the milk for 3 to 4 minutes, drain and cool. Keep the milk for the sauce. Mix the potato, haddock, egg, parsley and lemon gently and form into rounds. Dip in flour, egg and breadcrumbs and fry at 160c for 2 to 3 minutes.

It was also found that mixing of the ingredients at low speed (less than 100 rpm) in a dough mixer gave the best texture, higher speed and sharp blades leading to rubbery texture.

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.

Online research had recommended letting the fish soak submerged in milk for around 20 minutes, before rinsing and cooking in your preferred fashion.

Your recipe is out of balance. Too much sugar, fat or liquid or not enough flour. Or you could be opening your oven before the cake is set and the cake is falling at that point.

The fish cake mixture

While the fish is cooling in the pan, it's time to prepare the rest of the fish cake mix. The filling is essentially mashed potato with spring onion, lemon and parsley. You'll also need some tartare sauce as it helps to bind everything together.

Another tip: before you shape and refrigerate the cakes, fry off a small piece of the mixture. Taste it, season it to perfection and, if it is too sloppy, add a little bit of flour (you can use a gluten-free one if you prefer).

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.

How is Japanese fish cake made? ›

Kamaboko is made from white fish, which is filleted, pounded into paste, mixed with salt, sugar, egg whites, fish sauce and Japanese sake. You can enjoy the goodness of fish with a delicious flavor and a unique texture-smooth and chewy.

Fishcakes have also traditionally been made from salted fish (most commonly cod, haddock, or pollock). Fishcakes are also prepared without breadcrumbs or batter, and are made with a mixture of cooked fish, potatoes, and occasionally eggs formed into patties and then fried.

Put the oil into a frying pan on a medium heat. Quickly add the fish cakes and fry for about 5 minutes on each side to cook them through. You'll know when they're ready because they will smell gorgeous and they will be a lovely golden brown.

Fishcakes are quite delicate things so try not to handle them too much. Oil the tray so the fishcakes don't stick and there's no need to flip them partway through cooking as this risks them falling apart.

Why are my fishcakes mushy? Typically, if the fishcakes turn out mushy, there's too much moisture in the patties. You can remove excess moisture by pressing the patties with a paper towel. Avoid overdrying them out, or they'll fall apart while cooking.

Fishcakes have also traditionally been made from salted fish (most commonly cod, haddock, or pollock). Fishcakes are also prepared without breadcrumbs or batter, and are made with a mixture of cooked fish, potatoes, and occasionally eggs formed into patties and then fried.

Fish fillets: The best type of fish for baking are flaky white fish, such as tilapia, halibut, cod, bass, grouper, haddock, catfish or snapper. White fish doesn't always mean that the fish is literally white in color; it is a category of mild-flavored, quick-cooking fish.

Kamaboko is a Japanese fish cake with surimi paste (white fish). Surimi may contain a blend of cod, Golden threadfin bream, gnomefish, gruntfish, lizardfish, and Japanese bluefish. It comes in various shapes, forms, textures, and regional specialties.

"Halibut is one fish that roasts up really nicely," says chef Melissa Perello, who cooks the firm-fleshed fish on top of vegetables in a casserole. Because this dish is so simple and ingredient-driven, be sure to make it with the very best olive oil.