Fish Cakes – Immaculate Bites

What is fish cake?

Every country with easy access to fresh fish has its own version, so it’s a great way to prepare an international dish. We’re not talking about the frozen fish sticks you get at the grocery store. These guys are perfectly seasoned chunks of fish and mashed potatoes coated in a delicate golden crust.

recipe ingredients

1. fish – Any hard, white fish such as cod, catfish, flounder, tilapia, grouper will do.
2. potato – I like russet potatoes, which are great for mashing. But waxy potatoes are fine if they’re starchy.
3. seasoning – Spice up the fish with salt, black pepper and Creole seasoning. in the meantime creole seasoning Optionally improve spiciness. Onions, garlic, leeks, celery and parsley then add flavor and aroma. Hmmm!
4. bread crumbs – You can make crispy bread with flour, eggs and bread crumbs.Flour helps eggs stick together and eggs make crumbs crumb sticks. Regular bread crumbs are fine, but bread crumbs are famous for their delicate texture, which makes them perfect for kamaboko.

How to make satsumaage

Preparing fish and potatoes

• Preparing potatoes – Peel the potatoes and cut them into evenly sized large bite-sized pieces. Wash them and place them in a large pot with about a teaspoon of salt and enough water to cover them. (Photos 1-3)
• cooking – Boil until the forks are tender. Drain and heat potatoes for about 1 minute to remove excess moisture.
• mash – Roughly mash with a fork and set aside. (Photo 4)
• season – Sprinkle the fish with salt, pepper and creole seasoning. (Photos 5-6)
• cook fish – Add oil and butter to a frying pan and cook the fish for about 4 minutes. Be careful not to overcook it. set aside. (Photo 7)
• sautéed vegetables – Add onion and celery and sauté for about 2 minutes. Then add the garlic, green onions and parsley and sauté for a further 2 minutes. (Photos 8-10)

make satsumaage

• mix – Pour the vegetable mix into the mashed potatoes. Then mix the fish gently, being careful not to overmash the fish or potatoes. (Photos 11-12)
• shape the patty – Scoop out ¼ cup of the mixture and form into a firm 2-inch patty. Place it on a tray and repeat until the fish cake mixture is used up. (Photo 13)
• Chill – Refrigerate a tray of patties for 1 hour.
• bread crumb preparation – Place the flour, beaten egg and bread crumbs on separate plates.
• Dredge – First, dust the patties with flour, gently shake off excess flour, and dip into the egg. Then sprinkle with bread crumbs. (Photos 14-15)
• fry – Heat the oil in a frying pan over medium heat and fry the kamaboko for 2 minutes on each side until golden brown. (Photos 16-17)
• drain – Transfer to a paper towel lined plate until all fish cakes are done. (Photo 18)
• serve Enjoy with tartar sauce or remoulade sauce.

recipe variations

1. dip – Any sauce is fine, tartar sauce Traditional kamaboko sauce. again, Remoulade That’s excellent. ❤️
2. bread exchange – try twisting and breading. Your favorite corn chips, potato chips, pretzels, salty crackers, and more. The garlic flavored one is my favourite.
3. spicy and cheesy – Sprinkle chili pepper flakes or grated parmesan cheese after frying for extra flavor. Or, even better, add both. Hmmm!
4. more vegetables – You can also add more color, texture and flavor by adding chopped red peppers and carrots to the vegetable mixture.

tips and tricks

1. Be careful with your choice of fish type. Oily fish will have a strong flavor, and delicate or dry fish will fall apart easily. Frozen white fish fillets also work well.
2. Coarsely mash the potatoes to add texture rather than a mushy center. Mashing instead of dicing creates a good binder so the fish cakes stay together.

advance instructions

These guys make great appetizers.you can Assemble the day before and refrigerate. Then take it out of the fridge and fry it right away.

or you can freezing Leftover satsuma-age Three monthsQuick freeze on a platter or plate lined with parchment paper, then place in freezer bags and freeze until cooked.

How to eat and store

This deliciousness is freshly baked on the table. They disappear like hot cakes, but if you have leftover fish cakes, you can save them. refrigerator for two days again freezer for Three months (Properly stored in an airtight container).

To reheat, thaw the kamaboko in the refrigerator overnight, Bake at 350°F/177°C for 10-15 minutes. Or until warm and crisp. Or reheat in the oven to crisp it up again. Air fryer 320°F/160°C for 5-7 minutes.

FAQ

What to add to satsumaage

These easy satsuma-age are coleslaw, sweet potato friesand homemade Southern buttermilk biscuits. a key lime pie If you prefer tropical over white wine, pina colada🥂

Drool-worthy fish recipes to try

Conclusion

Delicate, flaky herbie fish cakes make a super easy appetizer or main course. Want to keep up with the latest and greatest recipes?then follow me Facebook and Instagram.👌

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