Best 2 Fancy Fish Cakes Recipes

Indulge in a culinary journey with our exquisite fish cake recipes, where flavors dance on your palate. Discover a symphony of textures and tastes as you explore a variety of preparations, each offering a unique twist on this classic dish. From the crispy golden crust of pan-fried fish cakes to the tender and succulent baked version, every bite promises a burst of umami-rich goodness. Elevate your taste buds with our tantalizing smoked salmon fish cakes, brimming with the essence of the deep blue sea. For a touch of luxury, our lobster fish cakes offer an extravagant seafood experience, while our Thai-inspired fish cakes add a vibrant kick to your meal. Don't miss out on our secret ingredient fish cakes, where unexpected flavors blend harmoniously to create a culinary masterpiece. No matter your preference, our fish cake recipes are sure to delight and impress, leaving you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

FANCY FISH CAKES

Fancy Fish Cakes image

Make and share this Fancy Fish Cakes recipe from Food.com.

Provided by MsKittyKat

Categories Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 lb russet potato, peeled,cut into 1/2 inch pieces
6 ounces orange roughy fillets
1/4 lb bay shrimp, chopped
3 ounces smoked salmon, chopped
1/2 cup chopped green onion
1/4 cup chopped fresh dill
2 teaspoons grated lemons, rind of
2 cups fresh breadcrumbs (from French bread)
5 tablespoons vegetable oil
lemon wedge, for garnish

Steps:

Steam potatoes until tender, about 10 minutes.
Transfer potatoes to large bowl and mash.
Steam fish until cooked through, about 10 minutes.
Transfer fish to plate; cool 5 minutes.
Flake fish and add to potatoes.
Mix in shrimp, smoked salmon, green onions, dill and lemon peel.
Season to taste with salt and pepper.
Using about 1/3 cupful at a time, shape fish mixture into 12 balls; flatten into 1/2-inch-thick cakes.
Coat each cake with breadcrumbs, pressing to adhere.
Heat 3 tablespoons oil in heavy large skillet over medium heat.
Working in batches, sauté fish cakes until brown and heated through, adding more oil as needed, about 3 minutes per side.

PROPER BRITISH FISH CAKES

Proper British Fish Cakes image

I've been streaming a lot of British cooking shows lately, which is what inspired this. Not only do these look and taste amazing, they are also very inexpensive to make. Serve with watercress and lemon wedges.

Provided by Chef John

Categories Fish Cakes

Time 50m

Yield 4

Number Of Ingredients 21

Ingredients

½ cup mayonnaise
2 tablespoons capers, drained and chopped
1 tablespoon finely chopped shallot
1 tablespoon finely chopped Italian parsley
1 tablespoon finely chopped fresh tarragon
2 teaspoons prepared horseradish
1 teaspoon Dijon mustard
1 pinch cayenne pepper
½ cup milk
1 bay leaf
1 pound cod, cut into 1-inch pieces
salt and freshly ground black pepper to taste
12 ounces russet potato, peeled and quartered
1 pinch cayenne pepper
1 tablespoon finely chopped Italian parsley
1 tablespoon sliced fresh chives
1 teaspoon finely grated lemon zest
⅓ cup all-purpose flour
1 large egg, beaten
1 cup panko bread crumbs, or as needed
¼ cup vegetable oil, or as needed

Steps:

Mix mayonnaise, capers, shallot, parsley, tarragon, horseradish, mustard, and cayenne together in a bowl for tartar sauce and refrigerate until needed.
Add milk and bay leaf to a saucepan and place the pieces of fish over the top. Season with salt. Bring to a simmer over medium heat, and cook for about 1 minute, stirring occasionally. As soon as the fish firms up, but before it starts to flake apart, turn off the heat and cover. Let sit for 5 minutes before draining. Let cool, about 10 minutes. Refrigerate until needed.
Meanwhile, bring a pot of lightly salted water to a boil. Add russet potato and boil until tender but not falling apart.
Drain and mash potato in a bowl. Season with salt, black pepper, and cayenne. Add parsley, chives, and lemon zest; add 1 tablespoon tartar sauce mixture. Mix until combined. Flake chilled fish over the top. Mix until combined.
Scoop out ¼ of the mixture and form into a patty. Repeat with remaining mixture.
Dust cakes with flour on both sides. Brush both sides of cakes with beaten egg. Coat in bread crumbs.
Heat oil in a skillet over medium heat. Pan-fry patties in the hot oil until golden brown and heated through, 3 to 4 minutes per side. Drain on paper towels before serving with tartar sauce.

Nutrition Facts : Calories 623.1 calories, Carbohydrate 45.4 g, Cholesterol 108.2 mg, Fat 39.2 g, Fiber 2.6 g, Protein 29 g, SaturatedFat 6.6 g, Sodium 552.9 mg

Tips:

Choose high-quality fish: Fresh, flaky fish like cod, haddock, or salmon will yield the best results.
Don't overcook the fish: Overcooked fish will be dry and tough. Cook the fish until it is just opaque in the center.
Use a light touch when mixing the ingredients: Overmixing will make the fish cakes tough.
Let the fish cakes rest before frying: This will help them hold their shape.
Use a hot skillet and plenty of oil when frying the fish cakes: This will help them get crispy on the outside and cooked through on the inside.
Serve the fish cakes with your favorite dipping sauce: Tartar sauce, remoulade, or a simple mayonnaise-based sauce are all good options.

Conclusion:

Fish cakes are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are also a great way to use up leftover fish. With a few simple ingredients and a little bit of time, you can make delicious fish cakes that your whole family will love.

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