Easy Fish Cakes Recipe (2024)

FAQs

How do you get fish cakes to stick together? ›

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.

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.

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.

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.

Panko breadcrumbs: This ingredient acts as a filler that absorbs the juices that release during the cooking process, trapping them inside and keeping the fish cakes from getting dry. Regular panko or whole wheat panko will work here.

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.

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.

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).

Add more oil to the pan as needed; you really don't want these to stick. When the bottom surfaces of the fish cakes turn a beautiful golden brown and releases from the pan (about 5 minutes for us), flip them over. Once you've flipped all the fish cakes over, turn the heat to medium.

Fish cakes can become rubbery if overprocessed or overcooked, as this causes the proteins in the fish to tighten and squeeze out moisture. Do you put egg in fish cakes? Yes, eggs are commonly used in fish cakes as a binding agent to hold the ingredients together and provide moisture.

What is the pink in fish cake? ›

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.

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.

If you feel that your recipe needs more of a binder, Melanie Cooks suggests adding a bit of flour into the mix to help hold the ingredients together more. Most crab or tuna cakes don't include flour because it's finicky. Too much flour can make them tough, but if you add just a sprinkle in, it will do wonders.

TIP: Make sure your mixture is not to wet, you will need to form patties from it. If it is too wet, add a little flour. Dust your hands with flour to prevent excess sticking. Scoop up a portion of the mixture and shape into a ball.

MUSTARD is the best binder🍤 I use it on shrimp, fish, and when making fried chicken. Forget the egg and buttermilk🚮. I'm taking it back to the basics.

Before You Start Filling & Stacking

Then, place a small dab of buttercream onto the cake circle before adding the first cake layer on top. The little swipe of buttercream acts as “glue” to keep the bottom layer in place.