Ingredients with Measurements:
- 1 lb. white fish fillets, such as cod or haddock
- 1/2 cup panko breadcrumbs
- 1/4 cup all-purpose flour
- 1/4 cup mayonnaise
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped scallions
- 1 egg
- 1 tsp. Dijon mustard
- 1 tsp. Worcestershire sauce
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 2 tbsp. vegetable oil
Special equipment needed:
- Large mixing bowl
- Non-stick skillet
- Spatula
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cut the fish fillets into small pieces and place them in a large mixing bowl.
3. Add the panko breadcrumbs, flour, mayonnaise, parsley, scallions, egg, Dijon mustard, Worcestershire sauce, salt, and black pepper to the bowl.
4. Mix all the ingredients together until well combined.
5. Divide the mixture into 8 equal portions and shape each portion into a patty.
6. Heat the vegetable oil in a non-stick skillet over medium-high heat.
7. Add the fishcakes to the skillet and cook for 2-3 minutes on each side until golden brown.
8. Transfer the fishcakes to a baking sheet and bake in the preheated oven for 10-12 minutes until cooked through.
9. Serve hot with your favorite sauce or garnish.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
5. Temperature:
Oven temperature: 375°F
Serving size:
This recipe makes 8 fishcakes, serving size is 2 fishcakes per person.
Nutritional information:
Calories: 220
Fat: 12g
Saturated Fat: 2g
Cholesterol: 65mg
Sodium: 400mg
Carbohydrates: 11g
Fiber: 1g
Sugar: 1g
Protein: 17g
Substitutions for ingredients:
- Instead of white fish fillets, you can use salmon or tuna.
- Instead of panko breadcrumbs, you can use regular breadcrumbs or crushed crackers.
- Instead of mayonnaise, you can use Greek yogurt or sour cream.
- Instead of parsley, you can use cilantro or dill.
- Instead of scallions, you can use chopped onions or shallots.
- Instead of vegetable oil, you can use canola oil or olive oil.
Variations:
- Add chopped jalapenos or red pepper flakes for a spicy kick.
- Use different types of fish or seafood, such as shrimp or crab.
- Add grated Parmesan cheese to the mixture for extra flavor.
- Serve with a side of coleslaw or potato salad.
Tips and tricks:
- Make sure to pat the fish fillets dry with paper towels before cutting them into small pieces.
- Don't overmix the ingredients, as this can make the fishcakes tough.
- If the mixture is too wet, add more breadcrumbs or flour.
- If the mixture is too dry, add more mayonnaise or egg.
Storage instructions:
- Store leftover fishcakes in an airtight container in the refrigerator for up to 3 days.
- To freeze, place the cooked fishcakes in a single layer on a baking sheet and freeze until solid. Then, transfer to a freezer-safe container and store for up to 3 months.
Reheating instructions:
- To reheat, place the fishcakes on a baking sheet and bake in a preheated oven at 350°F for 10-12 minutes until heated through.
Presentation ideas:
- Serve the fishcakes on a bed of lettuce or with a side of roasted vegetables.
- Garnish with lemon wedges or chopped fresh herbs.
Garnishes:
- Lemon wedges
- Chopped fresh herbs, such as parsley or cilantro
- Tartar sauce
- Remoulade sauce
Pairings:
- White wine, such as Sauvignon Blanc or Pinot Grigio
- Beer, such as a light lager or pilsner
Suggested side dishes:
- Coleslaw
- Potato salad
- Roasted vegetables
- Rice pilaf
Troubleshooting advice:
- If the fishcakes are falling apart in the skillet, the mixture may be too wet. Add more breadcrumbs or flour to thicken it up.
- If the fishcakes are too dry, the mixture may be too dry. Add more mayonnaise or egg to moisten it up.
Food safety advice:
- Make sure to cook the fishcakes to an internal temperature of 145°F to ensure they are safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Fishcakes are a popular dish in many cultures, including British, Scandinavian, and Japanese cuisine.
Flavor profiles:
- The fishcakes are savory and slightly tangy, with a crispy panko crust and tender fish filling.
Serving suggestions:
- Serve the fishcakes as a main dish for lunch or dinner, or as an appetizer for a party or gathering.
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Region: Japanese