Jamie's Salmon Fishcakes recipe (2024)

FAQs

How do you make fish cakes not fall apart? ›

Some chill time and alone time

According to Every Last Bite, once you've whipped up your tuna cake mixture and formed 'em into patties, instead of heading to the stovetop, chill them in the fridge for about 20 minutes, or in the freezer for 5 minutes if you're in a pinch.

Put the oil into a frying pan on a medium heat. Quickly add the fish cakes and fry for about 5 minutes on each side to cook them through. You'll know when they're ready because they will smell gorgeous and they will be a lovely golden brown.

You need to work the mixture more. Kneading or mixing the mixture changes the protein and makes it sticky. That help the cakes stay together.

Why are my fishcakes mushy? Typically, if the fishcakes turn out mushy, there's too much moisture in the patties. You can remove excess moisture by pressing the patties with a paper towel. Avoid overdrying them out, or they'll fall apart while cooking.

Eggs and cracker crumbs will help bind everything together below a drift of spice.

If you add too much egg, for instance, or the canned fish isn't properly drained, the mixture will be too wet and the cakes will fall apart. Too many breadcrumbs, on the other hand, will make your cakes dry and crumbly.

So, you can cook whole fish to preference or pink in the middle, as long as the outside is fully cooked. Products made from minced fish, such as fish cakes, must be cooked thoroughly to make them safe to eat. This is because they can contain harmful bacteria throughout.

We don't want very smooth mashed potato here because then the inside of the fish cake becomes quite soft and baby-food-like. We want some lumps for texture which creates a nice contrast to the soft flakes of fish.

The FDA recommends an internal temperature of 145°F for cooked fish.

You can make the salmon mixture up to a day in advance and store them in the refrigerator. This will actually help the salmon cakes not to fall apart and stay together really well after they have chilled, so the salmon mixture is even BETTER if made in advance, although you can prepare them right away too.

What can you use instead of breadcrumbs in fish cakes? ›

A classic choice is breadcrumbs, but you could integrate crushed up crackers, almond flour, or even mashed (or smashed) potatoes into your fish cake mix. Not only will these ingredients help to hold your fish cake together; they'll help to keep your cakes from becoming dense pucks of protein.

This processed roll is primarily made of frozen surimi (processed, pureed whitefish), while the pink swirl comes from food coloring. Invented in the 1800s and prepared by slicing and steaming, narutomaki has a history of gracing traditional noodle soups, such as ramen and soba.

Cooked fish and other seafood can be safely stored in the refrigerator 3 to 4 days. Refrigeration slows but does not prevent bacterial growth. Therefore, it's important to use food within recommended time before it spoils or becomes dangerous.

Overcooked fish loses its natural moisture, which can result in a dry and chewy texture. The proteins in the fish also begin to tighten, which can make the fish tough and rubbery. In addition, overcooked fish can have a severe lack of flavor, as the heat causes the natural oils in the fish to evaporate.

Cake batter should be whisked by hand, not by machine, and only enough to thoroughly mix. Air is your enemy as it'll rise in the oven's heat, taking the cake with it, but then the cake will crack or deflate when removed from the oven. The more you mix he batter, the more air you're adding.