Hairy Bikers Fish Cakes

Hairy Bikers Fish Cakes

Hairy Bikers Fish Cakes are made of white fish, panko bread crumbs, eggs, green onions, celery, mayonnaise, parsley, lemon juice, Old Bay Seasoning, salt, pepper, and oil. This recipe yields about 10 delicious and crispy fish cakes.

More Hairy Bikers Recipe:

ūüß° Why You’ll Love This Fish Cakes Recipe:

  • Delicious Flavor: The combination of fresh fish, herbs, and Old Bay Seasoning creates a savory and delightful taste that’s sure to please.
  • Crispy Texture: The panko bread crumbs ensure a crispy exterior while maintaining a tender and moist interior.
  • Nutritious: White fish is a great source of lean protein and is low in fat, making these fish cakes a healthier choice.
  • Easy to Make: Despite their impressive flavor, these fish cakes are surprisingly easy to prepare, making them perfect for both weeknight dinners and special occasions.
  • Family-Friendly: Their appealing taste and texture make them a hit with both adults and children.
  • Perfect for Entertaining: These fish cakes are ideal for serving at gatherings, as they can be made in advance and cooked just before serving.

‚Ěď What Is Hairy Bikers Fish Cakes Recipe?

Hairy Bikers Fish Cakes recipe features white fish, panko breadcrumbs, eggs, green onions, celery, mayonnaise, parsley, lemon juice, Old Bay Seasoning, salt, and pepper. These ingredients create flavorful, crispy cakes, typically served with lemon and tartar sauce.

Hairy Bikers Fish Cakes
Hairy Bikers Fish Cakes

ūü•ö Hairy Bikers Fish Cakes Ingredients

  • 1¬†pound¬†white fish¬†
  • 1¬†cup¬†panko bread crumbs
  • 2¬†eggs
  • ¬ľ¬†cup¬†green onions¬†
  • ¬ľ¬†cup¬†celery¬†
  • 2¬†tablespoons¬†mayonnaise
  • 1¬†tablespoon¬†parsley¬†
  • 1¬†tablespoon¬†lemon juice
  • 2¬†teaspoons¬†Old Bay Seasoning
  • ¬Ĺ¬†teaspoon¬†salt
  • ¬ľ¬†teaspoon¬†pepper
  • 1-2¬†tablespoons¬†oil¬†

ūüßÜ How To Make Hairy Bikers Fish Cakes

  1. To cook the fish, put about 2 inches of water in a saucepan and heat it until it starts to boil. After you add the fish, cook for about two minutes or until it’s done. Put the fish through a sieve and run cold water over it to cool it down.
  2. Put the celery, green onions, eggs, mayo, parsley, lemon juice, and salt into a bowl. Add the fish.
  3. Mix everything together with a spoon. Mix it some more until the fish is broken up and everything is well mixed.
  4. Place fish on a baking sheet lined with parchment paper. Press down on each scoop with your hands or the base of a glass.
  5. Set a big frying pan on medium heat. Just enough oil to cover the bottom of the pan, about 1 tablespoon.
  6. Slowly put each patty in the pan with a fish spatula. At this point, the patties will be very crumbly, so be careful when you touch them. Do not put too much in the pan. It’s possible that you will need to cook twice.
  7. Wait two to three minutes, and then slowly flip it over. When the burger is being flipped, I put my fingers on top of it to help keep it together.
  8. Keep cooking for two to three minutes more, until the food turns golden brown. Take them out of the pan and serve them hot with lemon wedges and tartar sauce. Add green onions as a garnish.

ūüí≠ Recipe Tips:

  • Cooking Fish: Avoid overcooking the fish. It should be just cooked through for the best texture.
  • Cooling Fish: Let the fish cool completely before mixing with other ingredients to prevent the eggs from scrambling.
  • Mixing Ingredients: Gently mix the ingredients to avoid turning the fish into a paste. Keeping some texture is key.
  • Forming Patties: Wet your hands before forming patties to prevent sticking. Ensure they’re even in size for consistent cooking.
  • Chilling Patties: If time allows, chill the patties for 30 minutes before frying. This helps them hold together better.
  • Frying Technique: Heat the oil properly before adding the cakes. Don’t overcrowd the pan, and handle the cakes gently to prevent breaking.
Hairy Bikers Fish Cakes
Hairy Bikers Fish Cakes

ūü•ó What To Serve Fish Cakes?

Fish cakes pair well with tartar sauce, lemon wedges, and fresh salads they’re also great with creamy coleslaw, steamed vegetables, sweet potato fries, or as a sandwich filling for a heartier meal, serve alongside mashed potatoes or rice.

ūüéö How To Store Leftovers Fish Cakes?

  • Refrigerate: Place leftover fish cakes in an airtight container and store them in the refrigerator they will keep well for up to 3 days.
  • Freeze: Wrap each fish cake individually and store them in a freezer-safe bag or container they can be frozen for up to 3 months. Thaw in the refrigerator before reheating.

ūü•Ķ How To Reheat Leftovers Fish Cakes?

  • In the Oven: Preheat your oven to 350¬įF (175¬įC) place the fish cakes on a baking sheet and heat for about 10-15 minutes until they’re warmed through and crispy.
  • In a Skillet: Heat a skillet over medium heat with a little oil place the fish cakes in the skillet and cook for 5 minutes on each side until they’re heated through and the exterior is crispy.

FAQ’S

Can I use canned fish for these fish cakes?

Yes, you can use canned fish like salmon or tuna drain it well and remove any bones or skin. Canned fish can be a convenient and budget-friendly option.

How do I know when the fish cakes are cooked through?

Fish cakes are done when they are golden brown on both sides and firm to the touch. The internal temperature should reach 145¬įF (63¬įC) for safety.

Can I bake these fish cakes instead of frying?

Yes, you can bake them at 400¬įF (200¬įC) for about 15-20 minutes, flipping halfway through. Baking is a healthier option, though they might not be as crispy as fried ones.

What type of fish is best for making fish cakes?

Mild white fish like cod, haddock, or tilapia are great choices they have a delicate flavor and flaky texture that works well in fish cakes.

How can I prevent the fish cakes from falling apart when cooking?

Ensure the mixture isn’t too wet, and don’t flip them too early in the cooking process. Letting them chill in the refrigerator before cooking can also help them hold together better.

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Hairy Bikers Fish Cakes Nutrition Fact

Serving Size: 1 cake

  • Calories: 473
  • Total Fat: 39 g
  • Saturated Fat: 11 g
  • Carbohydrates: 16 g
  • Dietary Fiber: 2 g
  • Sugar: 3 g
  • Protein: 15 g
  • Cholesterol: 142 mg
  • Sodium: 530 mg

Hairy Bikers Fish Cakes

Difficulty:BeginnerPrep time: 15 minutesCook time: 10 minutesRest time: 5 minutesTotal time: 30 minutesServings:10 servingsCalories:473 kcal Best Season:Suitable throughout the year

Description

Hairy Bikers Fish Cakes are made of white fish, panko bread crumbs, eggs, green onions, celery, mayonnaise, parsley, lemon juice, Old Bay Seasoning, salt, pepper, and oil. This recipe yields about 10 delicious and crispy fish cakes.

Ingredients

Instructions

  1. To cook the fish, put about 2 inches of water in a saucepan and heat it until it starts to boil. After you add the fish, cook for about two minutes or until it’s done. Put the fish through a sieve and run cold water over it to cool it down.
  2. Put the celery, green onions, eggs, mayo, parsley, lemon juice, and salt into a bowl. Add the fish.
  3. Mix everything together with a spoon. Mix it some more until the fish is broken up and everything is well mixed.
  4. Place fish on a baking sheet lined with parchment paper. Press down on each scoop with your hands or the base of a glass.
  5. Set a big frying pan on medium heat. Just enough oil to cover the bottom of the pan, about 1 tablespoon.
  6. Slowly put each patty in the pan with a fish spatula. At this point, the patties will be very crumbly, so be careful when you touch them. Do not put too much in the pan. It’s possible that you will need to cook twice.
  7. Wait two to three minutes, and then slowly flip it over. When the burger is being flipped, I put my fingers on top of it to help keep it together.
  8. Keep cooking for two to three minutes more, until the food turns golden brown. Take them out of the pan and serve them hot with lemon wedges and tartar sauce. Add green onions as a garnish.

Notes

  • Cooking Fish: Avoid overcooking the fish. It should be just cooked through for the best texture.
  • Cooling Fish: Let the fish cool completely before mixing with other ingredients to prevent the eggs from scrambling.
  • Mixing Ingredients: Gently mix the ingredients to avoid turning the fish into a paste. Keeping some texture is key.
  • Forming Patties: Wet your hands before forming patties to prevent sticking. Ensure they’re even in size for consistent cooking.
  • Chilling Patties: If time allows, chill the patties for 30 minutes before frying. This helps them hold together better.
  • Frying Technique: Heat the oil properly before adding the cakes. Don’t overcrowd the pan, and handle the cakes gently to prevent breaking.

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