Remember those crispy, golden-brown fish cakes from your childhood, the ones that tasted of pure comfort and happy memories? This recipe brings back that nostalgic flavour, offering a simple yet satisfying take on a classic. We're ditching any fancy ingredients or complicated techniques; this is old-school fried fish cake perfection, relying on fresh, quality ingredients and a few simple steps to achieve maximum deliciousness. Forget overly processed versions; this recipe uses flaky, succulent fish, creating a texture that's both light and satisfying.
Prepare yourself for a taste of culinary nostalgia, as we delve into the simple yet effective methods that guarantee a flawlessly crispy exterior and a wonderfully moist interior. Ready to recapture those cherished flavours? Let's dive into the step-by-step instructions to create these irresistible old-school fried fish cakes.
Tools Needed
- Baking pan
- Mixing bowl
- Oven
- Skillet
- Ice cream scoop
Ingredients
- Tilapia fillets
- Olive oil
- Uncle Steve's Soul Food Shake
- White onions
- Green onions
- Mustard
- Panko breadcrumbs
- Eggs
- Lemon juice
- Mayonnaise
- Salt
- Pepper
- Flour
- Japanese breadcrumbs
Step-by-Step Instructions
Step 1. Prepare the Fish
- Preheat oven to 350 degrees. Place tilapia fillets on a baking pan sprayed with cooking spray, season with Uncle Steve's Soul Food Shake, and bake for 15-20 minutes until cooked through.
- Let the cooked tilapia cool slightly in a bowl (about 30 minutes).
- Once cooled, flake the tilapia. Do not over-mush.
- Add chopped onions (white and green), mayonnaise, Dijon mustard, lemon juice, eggs, and breadcrumbs to the flaked fish. Gently mix, adding more breadcrumbs if needed to bind the mixture.
- Season with salt, pepper, and additional Uncle Steve's Soul Food Shake to taste. Let the mixture sit for 10 minutes.
Step 2. Shape and Bread the Cakes
- Using an ice cream scoop or spoon, form the fish mixture into patties.
- flour, egg wash, Japanese breadcrumbs.
Step 3. Fry the Fish Cakes
- Carefully place breaded patties into a hot skillet with oil, ensuring not to overcrowd. Fry until golden brown on each side. You may need to finish cooking in the oven if the skillet cooks too quickly.
Read more: Chikuwa Isobeage Recipe: Crispy Fish Cake Tempura
Tips
- Use any type of white fish, but thinner fillets work best. Avoid thick fish like snapper or halibut.
- The onions add a nice crunch, and using a mix of colors adds visual appeal.
- The amount of breadcrumbs needed will vary depending on how moist the fish is. Add until the mixture is well-bound, but avoid over-adding.
- You can make the fish cakes ahead of time and refrigerate them. Fry just before serving.
Nutrition
- N/A
FAQs
1. Can I use frozen fish for this recipe?
Yes, but make sure to thaw it completely and pat it dry before using. Frozen fish can release extra moisture, potentially making the fish cakes soggy.
2. What kind of fish is best for fish cakes?
Cod, haddock, or pollock are excellent choices. Choose a firm, flaky white fish for the best results.
3. How do I keep the fish cakes crispy?
Don't overcrowd the pan when frying. Make sure the oil is hot enough before adding the fish cakes, and don't disturb them too much while they're cooking.
So there you have it – a recipe that's as simple as it is satisfying. These old-school fried fish cakes are a guaranteed crowd-pleaser, perfect for a casual weeknight dinner or a special occasion. Now get cooking and enjoy the delicious results!