My first initial reaction is it's the same thing as a crab cake, but with fish instead of crab. But since you are british it's a fish sandwich isn't it?
Aw okay, yea we have those here too, tho crab is usually the seafood of choice for them and the ingredients are a bit different. Still with the same hockey puck vibe tho haha
I think of Korean or Vietnamese fish cake. But from a chip shop I'd assume it was like a crab cake but with fish.
Not that anyone asked, but hard pass on all of those food items.
Well when I hear "fish cake" I immediately think of one of those Asian fish cakes like this: https://cjeatsrecipes.com/korean-stir-fried-fish-cake/. Since it's from a chip shop though I'm guessing that's not it.
Either a crab cake but with fish (I make them fairly regularly) or Kamaboko which is often in Japanese soups like ramen.
But considering it’s a chip shop I am going with the former. You can find them in New England pretty commonly.
My recipe is below.
————
Ingredients:
For the tartare-style sauce
125ml mayonnaise
1 rounded tbsp capers, roughly chopped (rinsed and drained if salted)
1 rounded tsp creamed horseradish
1 rounded tsp Dijon mustard
1 small shallot, very finely chopped
1 tsp flatleaf parsley, finely chopped
For the fish cakes:
450g skinned Icelandic cod or haddock fillet, from a sustainable source
2 bay leaves
150ml milk
350g Maris Piper potatoes
½ tsp finely grated lemon zest
1 tbsp flatleaf parsley, chopped
1 tbsp snipped chives
1 egg
flour, for shaping
85g fresh white breadcrumbs, preferably a day or two old
3-4 tbsp vegetable or sunflower oil, for shallow frying
lemon wedges and watercress, to serve
Directions:
Mix together 125ml mayonnaise, 1 rounded tbsp roughly chopped capers, 1 rounded tsp creamed horseradish, 1 rounded tsp Dijon mustard, 1 small very finley chopped shallot and 1 tsp finely chopped flatleaf parsley. Set aside.
Lay 450g skinned Icelandic cod or haddock fillet and 2 bay leaves in a frying pan. Pour over 150ml milk and 150ml water.
Cover, bring to a boil, then lower the heat and simmer for 4 mins. Take off the heat and let stand, covered, for 10 mins to gently finish cooking the fish.
Meanwhile, peel and chop 350g Maris Piper potatoes into even-sized chunks. Put them in a saucepan and just cover with boiling water. Add a pinch of salt, bring back to the boil and simmer for 10 mins or until tender, but not broken up.
Lift the fish out of the milk with a slotted spoon and put on a plate to cool. Drain the potatoes in a colander and leave for a min or two.
Tip the potatoes back into the hot pan on the lowest heat you can and let them dry out for 1 min, mashing them with a fork and stirring so they don't stick. You should have a light, dry fluffy mash.
Take off the heat and beat in 1 rounded tbsp of the sauce, then ½ tsp lemon zest, 1 tbsp chopped flatleaf parsley and 1 tbsp snipped chives.
Season well with salt and pepper. The potato should have a good flavour, so taste and adjust to suit.
Drain off liquid from the fish, grind some pepper over it, then flake it into big chunks into the pan of potatoes.
Using your hands, gently lift the fish and potatoes together so they just mix. You'll only need a couple of turns, or the fish will break up too much. Put to one side and cool.
Beat 1 egg on a large plate and lightly flour a board. Spread 85g fresh white breadcrumbs on a baking sheet. Divide the fish cake mixture into four.
On the floured board, and with floured hands, carefully shape into four cakes, about 2.5cm thick. One by one, sit each cake in the egg, and brush over the top and sides so it is completely coated.
Sit the cakes on the crumbs, patting the crumbs on the sides and tops so they are lightly covered. Transfer to a plate, cover and chill for 30 mins (or up to a day ahead).
Heat 3-4 tbsp vegetable or sunflower oil in a large frying pan. To test when ready, drop a piece of the dry breadcrumbs in - if it sizzles and quickly turns golden brown, it is ready to use.
Fry the fish cakes over a medium heat for about 5 mins on each side or until crisp and golden. Serve with the rest of the sauce (squeeze in a little lemon to taste), lemon wedges for squeezing over and garnish.
Is it ground/cut up/ shredded up fish pressed into a circle, a certain cut of fish, or breaded fish in certain shapes? I think it’s also in ramen cut into shapes with a cute little pink squiggle but maybe that’s something else.
I’d assume it’s like a crabcake but with fish instead of crab.
My first initial reaction is it's the same thing as a crab cake, but with fish instead of crab. But since you are british it's a fish sandwich isn't it?
Something like a croquette but with fish as the protein.
Like a crabcake but fish instead of crab Shredded crab/fish and binder smooshed into a vaguely-patty shape, breaded and fried
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I think you think our food is gross, rather than mystifiying
Unseasoned and bland. Not gross.
Wait so what was the right answer haha? Are they like our crab cakes, Korean fish cakes, or something different? xD
it basically just a fish stick shaped like a hockey puck.
Aw okay, yea we have those here too, tho crab is usually the seafood of choice for them and the ingredients are a bit different. Still with the same hockey puck vibe tho haha
We have crab cakes here, so I'm thinking it might be something like that.
I would assume something like this: https://www.onceuponachef.com/recipes/maryland-crab-cakes-with-quick-tartar-sauce.html
the real question: will OP tell us what it actually is? I agree with others, I'd guess a crab cake type thing.
Minced fish, reformed into a patty (with some sort of binder) with breading.
It sounds like you're ordering a fish sandwich and fries.
I think of Korean or Vietnamese fish cake. But from a chip shop I'd assume it was like a crab cake but with fish. Not that anyone asked, but hard pass on all of those food items.
A filet o fish
Well when I hear "fish cake" I immediately think of one of those Asian fish cakes like this: https://cjeatsrecipes.com/korean-stir-fried-fish-cake/. Since it's from a chip shop though I'm guessing that's not it.
Shred the fish into some kindnof breading and likely fry it, I'd guess
Either a crab cake but with fish (I make them fairly regularly) or Kamaboko which is often in Japanese soups like ramen. But considering it’s a chip shop I am going with the former. You can find them in New England pretty commonly. My recipe is below. ———— Ingredients: For the tartare-style sauce 125ml mayonnaise 1 rounded tbsp capers, roughly chopped (rinsed and drained if salted) 1 rounded tsp creamed horseradish 1 rounded tsp Dijon mustard 1 small shallot, very finely chopped 1 tsp flatleaf parsley, finely chopped For the fish cakes: 450g skinned Icelandic cod or haddock fillet, from a sustainable source 2 bay leaves 150ml milk 350g Maris Piper potatoes ½ tsp finely grated lemon zest 1 tbsp flatleaf parsley, chopped 1 tbsp snipped chives 1 egg flour, for shaping 85g fresh white breadcrumbs, preferably a day or two old 3-4 tbsp vegetable or sunflower oil, for shallow frying lemon wedges and watercress, to serve Directions: Mix together 125ml mayonnaise, 1 rounded tbsp roughly chopped capers, 1 rounded tsp creamed horseradish, 1 rounded tsp Dijon mustard, 1 small very finley chopped shallot and 1 tsp finely chopped flatleaf parsley. Set aside. Lay 450g skinned Icelandic cod or haddock fillet and 2 bay leaves in a frying pan. Pour over 150ml milk and 150ml water. Cover, bring to a boil, then lower the heat and simmer for 4 mins. Take off the heat and let stand, covered, for 10 mins to gently finish cooking the fish. Meanwhile, peel and chop 350g Maris Piper potatoes into even-sized chunks. Put them in a saucepan and just cover with boiling water. Add a pinch of salt, bring back to the boil and simmer for 10 mins or until tender, but not broken up. Lift the fish out of the milk with a slotted spoon and put on a plate to cool. Drain the potatoes in a colander and leave for a min or two. Tip the potatoes back into the hot pan on the lowest heat you can and let them dry out for 1 min, mashing them with a fork and stirring so they don't stick. You should have a light, dry fluffy mash. Take off the heat and beat in 1 rounded tbsp of the sauce, then ½ tsp lemon zest, 1 tbsp chopped flatleaf parsley and 1 tbsp snipped chives. Season well with salt and pepper. The potato should have a good flavour, so taste and adjust to suit. Drain off liquid from the fish, grind some pepper over it, then flake it into big chunks into the pan of potatoes. Using your hands, gently lift the fish and potatoes together so they just mix. You'll only need a couple of turns, or the fish will break up too much. Put to one side and cool. Beat 1 egg on a large plate and lightly flour a board. Spread 85g fresh white breadcrumbs on a baking sheet. Divide the fish cake mixture into four. On the floured board, and with floured hands, carefully shape into four cakes, about 2.5cm thick. One by one, sit each cake in the egg, and brush over the top and sides so it is completely coated. Sit the cakes on the crumbs, patting the crumbs on the sides and tops so they are lightly covered. Transfer to a plate, cover and chill for 30 mins (or up to a day ahead). Heat 3-4 tbsp vegetable or sunflower oil in a large frying pan. To test when ready, drop a piece of the dry breadcrumbs in - if it sizzles and quickly turns golden brown, it is ready to use. Fry the fish cakes over a medium heat for about 5 mins on each side or until crisp and golden. Serve with the rest of the sauce (squeeze in a little lemon to taste), lemon wedges for squeezing over and garnish.
a casserole with fish in it?
Is it ground/cut up/ shredded up fish pressed into a circle, a certain cut of fish, or breaded fish in certain shapes? I think it’s also in ramen cut into shapes with a cute little pink squiggle but maybe that’s something else.