Fancy Fish Cakes Recipes

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.

Steps:

• Cook the potatoes in boiling, salted water and drain and mash well when tender.
• Meanwhile, place the fish in a saute or frying pan and cover with boiling water; Bring to the boil and simmer for 5 minutes until just cooked.
• Drain the fish and remove the skin; Flake the fish with a fork, discarding any bones.
• Mix together the potatoes, fish, boiled egg, chives and salt and pepper; Using your hands, shape the mixture into 4 or 8 even sized cakes.
• Dust the fish cakes with the seasoned flour, dip in the beaten egg, then coat in the breadcrumbs, making sure they are fully covered.
• Heat the oil in a frying pan and shallow-fry for 3-4 minutes on each side until crisp and golden.

Steps:

• Peel the potatoes and cut into 2 inch chunks. Boil for 15 minutes or until tender. Drain well. Cool a little then mash together with the butter, until no lumps remain. Then let the potatoes go cold.
• While the potatoes are cooking and cooling, fry the smoked haddock gently until just cooked. Remove from the pan, blot excess oil with kitchen paper. Let cool, then flake the flesh, picking over for any bones. Let it go cold.
• Chop the smoked salmon and the crayfish tails into very small pieces.
• Chop the spring onions finely.
• Add the haddock, salmon and crayfish to the potato along with the onion. There is no need to add salt as the fish & seafood will be salty enough. Mix well together.
• Using your hands, form the mash mixture into balls and then into 'patties' about 8.5cm across and just under 2cm thick.
• Dredge the patties in flour, dip in the beaten egg, then in the breadcrumbs.
• Shallow fry over a low-medium heat for about 10 minutes, turning once. Move them about a bit. A standard frying pan should take about 8 patties, (see photo) so you can do this in 2 batches.
• Serve with a generous salad.

Steps:

• Place the potatoes into a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes.
• Meanwhile, place the halibut and salmon into a skillet or large saucepan, and pour in the milk. Bring to a simmer, cover, and cook until fish flakes easily with a fork, about 5 minutes depending on the thickness of your fillets. Drain off milk, and set fish aside.
• When potatoes are done, drain, and place in a large bowl. Mash potatoes with one of the eggs and the butter until fairly smooth. Season with nutmeg, Worcestershire sauce, salt and pepper. Mix in the fish, taking care not to break into too small of pieces.
• Beat the remaining egg, and place on a plate. Place bread crumbs on a separate plate. Lightly flour your hands, and form the fish mixture into patties. Dip each patty into the egg, then coat with breadcrumbs. Place the fish cakes on a plate, and refrigerate for 30 minutes.
• Heat 1/4 inch of oil in a large heavy skillet over medium to medium-high heat. Fry the fish cakes for about 3 minutes per side, or until golden brown. Drain on paper towels, and serve fresh and hot.