NorEast Fishing Forum banner
1 - 8 of 8 Posts

· Registered
6,065 Posts
Discussion Starter · #1 ·

I was wondering if anyone would have a recipe for fishcakes? I had some of the best ling fishing I've ever had on the Bluefin yesterday. I have heard from numerous people that ling are a great fish to make fish cakes with, I have always just fried them, but since I have so much right now, would like to try something different.

Any recipes would be greatly appreciated! It would help if the directions are relatively simple, though, since I am pretty much, how can I say it, a cooking googin
! Thanks very much.

· Administrator
97,457 Posts
JC30967 wrote:
canyonfvr wrote:
give the recipe section a look you might find a good one in there

I did,but didn't find any. Some of the recipes there do sound delicious, though

Ditto i looked breifly for a fish cake recipie but i got too hungry and had to stop looking

· Registered
942 Posts
They are great I use striper mostly, but whatever you have will work.

Par boil the fish and flake.

Mix with chopped onion and red bell pepper or anything else you have.

Crush some corn flakes and add them.

Use a combination of egg and mustard to moisten the mix so you can form the cakes.

After the cakes are formed bread them on the outside in crushed corn flakes.

You can bake them but I usually pan fry them.

Make up a bunch and freeze the extra uncooked. Pull them out as you want them. Like stuffies.

The best is frying them on the beach and putting them on a bun. A few fish cakes, corn on the cob and potato salad all washed down with gin and tonics. Summer can't get here soon enough!

· Registered
41,287 Posts
From the Food network.

Just sub the ling for the cod

Mystic Fish Cakes

1/2 pound salt cod
1 small onion, thinly sliced
1 bay leaf
4 peppercorns
2 cups water
2 to 3 cups boiled potatoes
Seasonings (possible suggestions: onion, parsley, black pepper, or other)
2 eggs
Butter or bacon drippings
2 cups cornmeal

Soak the salt cod in cold water. Salt cod needs a long soaking to remove the preserving salt, so start at least 1 day in advance. First, wash off excess salt under cold, running water. Place fish in a bowl, or crock, of cold water and refrigerate, changing the water several times. Soak until the fish feels soft and almost fresh, this will take a good 24 hours.
Poach the salt cod. In a 2-quart pan, add onion, bay leaf, peppercorns, and water and bring to a simmer. After 5 minutes, add the drained soaked codfish and enough water to cover the fish. Bring to a simmer. When it comes to a simmer, cover immediately, and remove pan from heat (salt cod toughens if simmered more than a few seconds). Let stand for 10 minutes or until you are ready to use it.

Drain the fish and flake it into a bowl. In a separate bowl, mash the potatoes. Using your hands or a wooden fork, mix the mashed potatoes in with flaked cod. The portions are up to you, more potato than fish is usually the norm. Suggested seasonings to be added at this point are chopped onion, chopped parsley, pepper, etc. In a cup, beat eggs with a pinch of salt. Beat 3/4 of eggs into the fish and potato mixture. Add more egg by drops if mixture is very stiff. Add a little cornmeal if the mixture is too wet. Let cool 20 minutes for easy forming.

In a frying pan, heat about 1/2-inch of butter or bacon grease. Shape cod mixture into small patties, being sure to flatten out the centers. Just before placing in the frying pan, coat patties with cornmeal. Fry 2 to 3 minutes on each side until browned. Remove to a tray lined with paper towels. Keep warm in 200 degree F oven while frying the remaining.

· Registered
98 Posts
u can use any white fleshed fish. AWESOME!!!!

2 lbs striped bass
2 heaping tablespoons mayo
2 heaping tablespoons Dijon mustard
1 teaspoon old bay seasoning
2 eggs
1 cup chopped onion
1 cup chopped red pepper
1 cup chopped celery
2 tablespoons chopped parsley
2 cups Italian seasoned breadcrumbs
2 tablespoons hot red pepper flakes (more or less to taste)

Boil sriped bass in water for 10 minutes, drain and flake. Mix all ingredients in large bowl, form into patties. Deep fry in vegetable oil at 350 until golden brown. Serve with lemon and tartar/hot sauce ? ENJOY!

· Registered
6,065 Posts
Discussion Starter · #8 ·
Thanks to everyone!!

Thank you very much, guys, for the replies. All the recipes sound very good, I definately have enough ling right now to try them all out :)!

Canyonfvr, thanks for directing me to the recipe section, though. I hadn't looked there till now
1 - 8 of 8 Posts
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.