Manuelas Fish Cakes Food

MANUELA'S FISH CAKES

Manuela's Fish Cakes image

Salmon and halibut fish cakes, messy to make but worth it.

Provided by REBOLLODAVIES

Categories Appetizers and Snacks Seafood Fish Cake Recipes

Time 1h5m

Yield 4

Number Of Ingredients 11

Ingredients

1 pound small potatoes, scrubbed
½ (3 ounce) fillet skinless, boneless halibut fillets
½ pound skinless, boneless salmon fillets
2 cups milk
2 eggs, divided
2 tablespoons butter
1 pinch ground nutmeg
1 dash Worcestershire sauce
salt and pepper to taste
1 cup dried bread crumbs, seasoned
1 cup oil for frying

Steps:

Place the potatoes into a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes.
Meanwhile, place the halibut and salmon into a skillet or large saucepan, and pour in the milk. Bring to a simmer, cover, and cook until fish flakes easily with a fork, about 5 minutes depending on the thickness of your fillets. Drain off milk, and set fish aside.
When potatoes are done, drain, and place in a large bowl. Mash potatoes with one of the eggs and the butter until fairly smooth. Season with nutmeg, Worcestershire sauce, salt and pepper. Mix in the fish, taking care not to break into too small of pieces.
Beat the remaining egg, and place on a plate. Place bread crumbs on a separate plate. Lightly flour your hands, and form the fish mixture into patties. Dip each patty into the egg, then coat with breadcrumbs. Place the fish cakes on a plate, and refrigerate for 30 minutes.
Heat 1/4 inch of oil in a large heavy skillet over medium to medium-high heat. Fry the fish cakes for about 3 minutes per side, or until golden brown. Drain on paper towels, and serve fresh and hot.

Nutrition Facts : Calories 515.5 calories, Carbohydrate 46.4 g, Cholesterol 155.2 mg, Fat 24.4 g, Fiber 4 g, Protein 27.3 g, SaturatedFat 8.4 g, Sodium 700.6 mg, Sugar 8.6 g

MANUELA'S FISH CAKES

MANUELA'S FISH CAKES image

Categories Fish Potato

Number Of Ingredients 11

Ingredients

1 pound small potatoes, scrubbed
1 1/2 ounces (1/2 fillet) skinless, boneless halibut
1/2 pound skinless, boneless salmon fillets
1/2 cup milk
2 eggs
2 tablespoons butter
1 pinch ground nutmeg
1 dash Worcestershire sauce
1 recipe (to taste) salt and pepper
1 cup dried bread crumbs, seasoned
1 cup (for frying) oil

Steps:

Place the potatoes into a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes.
Meanwhile, place the halibut and salmon into a skillet or large saucepan, and pour in the milk. Bring to a simmer, cover, and cook until fish flakes easily with a fork, about 5 minutes depending on the thickness of your fillets. Drain off milk, and set fish aside.
When potatoes are done, drain, and place in a large bowl. Mash potatoes with one of the eggs and the butter until fairly smooth. Season with nutmeg, Worcestershire sauce, salt and pepper. Mix in the fish, taking care not to break into too small of pieces.
Beat the remaining egg, and place on a plate. Place bread crumbs on a separate plate. Lightly flour your hands, and form the fish mixture into patties. Dip each patty into the egg, then coat with breadcrumbs. Place the fish cakes on a plate, and refrigerate for 30 minutes.
Heat 1/4 inch of oil in a large heavy skillet over medium to medium-high heat. Fry the fish cakes for about 3 minutes per side, or until golden brown. Drain on paper towels.
Serve fresh and hot.

NOVA SCOTIA FISH CAKES

Nova Scotia Fish Cakes image

Make and share this Nova Scotia Fish Cakes recipe from Food.com.

Provided by Queen Dana

Categories Halibut

Time 10m

Yield 12 fish cakes

Number Of Ingredients 8

Ingredients

2 cups flaked flaked fished such as salmon, halibut or 2 cups cod
2 cups cooked mashed potatoes
1 onion, minced
3/4 cup all-purpose flour
2 large eggs
2 tablespoons fresh parsley, minced
salt & freshly ground black pepper
vegetable oil (for frying)

Steps:

In a large bowl mix together flaked fish, mashed potatoes, onion, 1/4 cup flour, eggs and parsley. Season to taste with salt and pepper. Form the mixture into 12 small patties.
Place the remaining 1/2 cup flour in a shallow dish and season with salt and pepper. Stir to mix well.
Heat about a 1/4-inch of vegetable oil in a heavy-bottomed skillet over moderately high heat. Dredge the fish patties in the seasoned flour, shaking off any excess and add them to the hot oil. Cook untill browned on both sides; about 8 minutes total, turning once. As the patties are cooked, transfer them to paper towels to drain. Serve hot.

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