Fish cakes are basically small fish that have been cooked and cooled, then ground into a small cake. They’re often served alongside gin and tonics, fish and chips, and fried eggs, and are the perfect party food for the fish-eating community. But just how long should you boil them for? Follow our guide to learn how to make the perfect boiled fish cake every time.
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Know Your Fish
Before you start boiling, you need to know what kind of fish you have. Most fish cakes are made with white fish, such as halibut or cod, and are then seasoned with salt and pepper. But if you’re looking for something a little more unique, you could try making your own version with redfish, snapper, or haddock. Always take fish oil supplements before you eat any kind of fatty fish, as this will help prevent heart disease and other illnesses. In fact, according to the American Heart Association, fatty fish like salmon, trout, and halibut are among the heart-healthy foods you should eat regularly.
Measure It Right
The next step is to measure your fish. You need to use a digital kitchen scale, as this will help you keep track of what you’re using while cooking. It’s also important to note that the weight of the fish will affect the amount of time it takes to cook it. At least 10-15 minutes should be added to the total cooking time for every 1 pound of fish. This is to ensure that the flesh is completely cooked through, and that no blood remains in the water.
Choose A Sauce
What kind of sauce should you use for the fish cakes? Most people like to use tartar sauce or cocktail sauce as a base, but you can use anything you like. Just make sure that it’s a thick, chunky sauce that you can easily apply with a spoon.
Season It
You should season your fish cakes with a little bit of salt and pepper, but you can’t go wrong with extra-crusty brown bread or freshly ground black pepper either. Be careful not to add too much salt, otherwise the fish will become really dry, and hard to chew through. After you season your cakes, let them rest for a while before serving, so the flavors can settle and mesh properly. You can also cover them and refrigerate them for up to 3 days, to make them taste that little bit better each time you eat them.
How To Make The Perfect Boiled Fish Cake
Now that you know how long to boil fish cakes, you need to know how to make the perfect version every time. Follow our guide below to ensure each bite is bursting with flavor:
Start With Cold Fish
When you’re baking, you need to use the correct temperature setting on your oven. To prevent your fish cakes from getting dry and tough, you should always start with cold fish. You can either mix the raw fish with some of the seasoned flour, or you can use the flour to coat the raw fish pieces before putting them in the fridge. It’s up to you. Just make sure that the fish is completely cold before you start mixing or baking.
Use A Good Oven
An oven that heats evenly is the key to perfectly cooked fish cakes. Make sure that the oven temperature is set properly before you start and that it doesn’t go up or down during the cooking process. This might cause some of the fish to become overcooked or undercooked, which can result in serious health issues for you and your family.
Add More Flour
When you add more flour to the fish mixture, it will become thicker and stickier. This will help it form a more solid crust while cooking, so make sure you have extra flour when you need it. If the mixture gets too dry, add some of the cooking liquid from the fish.
Boil It
Once the fish is fully mixed and coated in flour, you should put it in the fridge for about 10 minutes to allow the flour to set and give you a thick fish cake. Then remove the fish from the fridge, and pour about 1/2 cup of extra-virgin olive oil over it. This will help release all the juices, making the fish moist and flavorful. You should definitely use fresh oil each time you make the cakes, as stale oil will impart an unpleasant taste to your food.
Use A Light Hand
When you’re applying oil to the fish, you should use a light hand. You don’t want to beat or stir it, as this will result in breaking down the proteins in the fish and rendering them inedible. Simply pick up the fish with a fork and turn it over in the oil until it’s coated on all sides. You should do this for about 5 minutes before serving.
Be Careful With The Garnish
Fish are meant to be eaten raw, so make sure you don’t garnish your plate before serving. This is especially important on boats, where the captain might decide that your edible decorations are a bit too eye-catching. Just place the garnish on the table alongside your plate, and let your guests get on with their eating.
This method of cooking ensures that all the nutrients are retained, and it also imparts a texture that’s reminiscent of the original, such as the smoothness of the fish and the creaminess of the flour – which some people find appealing. If you don’t like the texture of baked fish, you should try this method instead – it’s easier to overcook baked fish, which can result in dry, tough flesh after all.