![]() ** For the complete list of ingredients and instructions for making these crispy fish cakes, see the printable recipe card at the end of this post.** I have one similar to this one, and I also love the fact that it has two handles which makes it easy to move around when it’s full of food. One thing I always insist on when buying cookware is that the handles are not made of metal. Main equipment – large frying pan with lid.So let’s get on to the real recipe! Recipe notes If you can’t get hold of these through, you could just toast your own breadcrumbs lightly in the oven before using them. You get this by using panko breadcrumbs, which for those of you who don’t know, are special dried Japanese breadcrumbs, which have a much crispier texture than normal breadcrumbs. ![]() The big secret to the perfect fish cake is the crispy coating. ![]() Ī good fish cake has to contain large pieces of flaked fish. Luckily, times have changed since then, and I think you’ll find that my recipe for homemade fish cakes is a whole lot easier to make □. Serve hot, and garnish with slices of lemon and parsley. Pick the meat from the bones of the fish, which latter put, with the head and fins, into a stewpan with the water add pepper and salt, the onion and herbs, and stew slowly for gravy about 2 hours chop the fish fine, and mix it well with bread crumbs and cold potatoes, adding the parsley and seasoning make the whole into a cake with the white of an egg, brush it over with egg, cover with bread crumbs, and fry of a light brown strain the gravy, pour it over, and stew gently for 1/4 hour, stirring it carefully once or twice. INGREDIENTS.-The remains of any cold fish, 1 onion, 1 faggot of sweet herbs salt and pepper to taste, 1 pint of water, equal quantities of bread crumbs and cold potatoes, 1/2 teaspoonful of parsley, 1 egg, bread crumbs. Beeton in her Book of Household Management in 1861. This recipe for fish cakes was first published by Mrs. ![]()
0 Comments
Leave a Reply. |