Any suggestions for a good fishcake recipe?

[Swill]

Hello all...I was looking over the past recipes...ummm good
Does anyone have a good fishcake recipe? I would love to make some good fishcakes sandwiches with lettuce, tomatoes, and of couse mircle whip but other then guessing I really don't have a good receipe. Any ideas?
Thanks

[Guest]

Once again, tarter sauce good plain, but also good when dressed up a little with herbs and spices like dill, garlic, hot pepper, etc.

Here's how I do it, I like it chunky...

1/2 cup mayo
1 tablespoon pickle relish
1 tablespoon chopped onion
1 or 2 dill pickles coursely chopped
1/2 teaspoon pepper
dash of salt

combine all ingredients in a small bowl and refridgerate before serving

[Guest]

We had a good thread going not to long ago regarding fishcakes. Fishcakes are one of my favorites, they are excellent as a basic recipe with a side of mashed potatoes and peas, and can be jazzed up to be served at the fanciest of occasions.

Basic fish cake recipe

2 lb poached fish fillets
1 medium onion minced
1/2 - 1 cup bread crumbs
2 tbsp mayonaise
1-2 eggs beaten

Briefly poach fish filets in lightly salted simmering water just until flesh turns opaque. flake fish into a medium bowl and add the remaining ingredients, and some salt and pepper.

Fishcakes are great, because of the potential they have at this point, you can either just form them into small patties or you can add additional ingredients (like chopped red or green pepper, mushrooms, olives, capers, crabmeat, etc. and/or additional seasonings) for the flavor and presentation you would like to achieve.

genty press 1/3 - 1/2 cupfulls of the mixture into small patties, place on waxed paper and refridgerate for a half an hour or so. Then panfry over medium high heat in vegetable oil until golden brown or, dip in a beaten egg and coat with breadcrumbs, corn meal or crushed cornflakes, and then panfry.

I like my everyday fishcakes with just tarter sauce on the side, but the sky is the limit as far as sauces that go well with fishcakes...

[Swill]

Coldone...I was hoping you woud reply. I checked out some of the other topics and you have great advise
Hey you mentioned tarter sauce...you don't happen to have a recipe for that too?
Just wondering....Thanks for the fishcake recipe!!!

[Guest]

If you are looking for something for a nice dinner, you may like to try this recipe.

Fish cakes, Great with red horse or other fish
2 quarts court boullion
1-2 lb. briefly poached filets(in court boullion)-flaked
1/4 cup finely chopped red bell pepper
1 med onion or 1 bunch scallions (minced)
bread crumbs
flour
olive oil for frying
3 eggs

The great things about fish cakes is how highly adaptable the recipe is. Feel free to add your favorite veggies and seasonings. Also, fish cakes taste great with all kinds of different sauces accompianing them, and the can run the gamut from casual snack with the boys during the game, served on buns with tartar sauce and chips. to a fancy entree break out the good silver, linen table cloth and napkins and fine china, when you serve them on a bed of angel hair pasta, stacked amoung breaded eggplant slices, topped with crawfish, shrimp, or lump crab meat and some gourmet sauce. Fish cakes are great. I like to use pike or panfish for fishcakes. They are so easy and quick to prepare.

Make a court boullion by adding sliced carrots, celery, and onion to a quart or two of water, simmer for 20 minutes, until the veggetables are tender, strain out vegetables and season with salt. Return to a simmer and add fish, simmer for just a few minutes, until fish just becomes opaque(fish will continue cooking later so you don't have to cook it all the way here.)

Remove fish to a large bowl, add the minced onion or scallions, or even shallots, a little garlic is good too. Add chopped red bell pepper or other veggies, add 1-2 beaten eggs, and enough breadcrumbs until mixture starts to come together, mix just enough to combine. form into patties of desired size with hands, dust patties with a little flour, dip in beaten egg, then dredge in breadcrumbs. preheat a skillet, a 1 Tbsp on olive oil, and add breaded patties to hot oil, fry until golden brown turn and brown other side, keep warm in oven, and serve immediatly with a sauce of some type. (tarter, vegetable puree, cream sauces are good too).