![]() ![]() They can also be microwaved but they’ll be soggier that way. They’re crispiest when they’re straight out of the frying pan but if you have leftover cooked fish cakes you can reheat them in the oven. You’ll have an easy dinner in a hurry! These will keep for up to 3 months in the freezer. To cook them, simply thaw and cook and instructed. ![]() Once frozen you can put them in a freezer container with greaseproof paper between each layer. Yes, they’re perfect for freezing! Fully assemble the fish cakes, place them in a single layer on a lined baking sheet and freeze them. Today we’re making some good old-fashioned, classic fish cakes that will have you coming back for seconds, especially when you serve them with our BEST Homemade Tartar Sauce! The other ingredients help camouflage the flavor, especially if you’re using a mild white fish like cod or haddock, and even the pickiest of eaters may surprise you when you serve these. These patties are a great way to enjoy fish if you’re generally not crazy about it. Since those times fish cakes have risen to new horizons, even being served in upscale restaurants with modern twists and gourmet ingredients like smoked salmon and truffles. Beeton’s 19th century recipe calls for “leftover fish” and “cold potatoes,” a great example of repurposing food. Through the years they also became a convenient way to use up leftovers. Every country has its own variation but the classic Western ones consists of fish, potatoes, eggs, onions, seasoning, herbs and often breadcrumbs. Delightfully crispy on the outside, tender, moist and flaky on the inside, this fish cakes recipe is the perfect way to enjoy fish even for those who are picky about eating seafood!įish cakes in various forms are eaten throughout the world and have a long history, dating back to ancient China nearly 4000 years ago. ![]()
0 Comments
Leave a Reply. |