- Fish2 PiecesI used two whole medium sized Croaker fish, cut as usual. Since fish cakes are usually made with skinless white fish fillets, I removed the skin off the croaker. You can use any meaty white fish fillet you want; salmon, hake, mackerel, haddock, cod...e.t.c. You can find fish fillets at any decent supermarket and you can do a combination of different fish.
- Potato10 PiecesI used Irish Potatoes, regular sized potatoes. Ratio of fish to potatoes can be equal or you can do more fish to potatoes or more potatoes to fish. Personally I prefer to use double the amount of fish to potatoes. After doing all the prep work, I had 3 1/2 cups of flaked fish to 2 cups of mashed potatoes
- Crushed Cornflakes1 1/2 CupsI wanted mine to have some crunch to it so I used cornflakes to coat. You can use breadcrumbs, flour or just fry them without coating
- Onion1 PiecesFinely chopped onion. I used half of a medium sized onion but actual quantity depends on you. If you don't care for onion, you can skip but they really do add extra delicious flavours to the fish cakes.
- SaltTo TasteI didn't use any form of bouillon/seasoning cube. I only used salt and it was enough
- Ground Chilli PowderTo TasteGround Pepper
- Butter1 to 2 Tablespoons
- Egg1 Pieces
- Vegetable OilFor Frying
I had some left over croaker fish and didn’t want to do the usual grilling or baking again so I decided to use them for fish cakes. I was a bit apprehensive about how they would turn out but turns out croaker fish really make delicious fish cakes.
Even though I seasoned with only salt and pepper, it was more than enough. The fish cakes came out really flavourful and delicious(the onions also added it’s own flavours). I would advise to not go overboard with the spice and seasoning if you love your spices. These cakes need only a minimal amount of spices/seasoning or the taste might turn out overwhelming.
This recipe makes about 8 to 9 large fish cakes. Enjoy.
Step 1. Rinse the potatoes, put it in a pot, add water and cook the potatoes until done. You will know it is done when a knife easily goes through.
Step 2. When the potatoes is cooked, peel the skin off the potatoes and mash the potatoes. Set the mashed potatoes aside.
Step 3. While the potatoes is cooking, wash and clean the fish, put it in a pot, add water and boil the fish until cooked.
Step 4. When the fish is cooked, completely remove the skin off the fish. Remove all the bones as well.
***You need to do a very thorough and careful job of removing the skin and bones off the fish, making sure to get it all out. If you don’t, it will affect the final outcome of your fish cakes and it won’t turn out well.
Step 5. Once that is done, flake the fish. You can use you a fork to take the fish apart or use your hands.
Step 6. Mix the mashed potatoes and flaked fish together. Season with salt and pepper, add the chopped onions, mix it in then add the butter and mix everything together.
***If your butter is straight from the fridge, leave it out to soften at room temperature before adding it to your fish mixture.
Step 7. Put the crushed cornflakes or flour or breadcrumbs into a bowl, break and beat one egg and put in another bowl.
Step 8. Take 1/4 cup or whatever quantity of the potatoes and fish mixture into your hands, mould into a ball then flatten into the shape of a patty.
***You can skip the next steps and proceed to frying it straight away if you want.
Step 9. Dip the fish patty into the egg, then coat it entirely with the cornflakes. See 3rd picture above for what mine looked like.
Repeat until you have made all your patties.
Step 10. Add oil to a nonstick frying pan or skillet, heat up then add as many fish cakes as your pan can comfortably handle.
Step 11. Fry on medium to low heat until both sides have browned. Place on a paper towel to drain off any excess oil.
Be sure to put the already fried fish cakes in a warm area while you fry the remaining.
Done. Your Fish Cake is ready. Serve immediately with some fresh lemon slices and any dip of choice. Preferably something with mayonnaise in it 😉