365 degrees
Carefully place fish cakes into the oil.
2 minutes
on each side.
4 A
fun spin on the traditional crab cake recipe, using fish instead of lump crab.
5 fish
filets weighing 5-7 oz each (any type of flakey fish will do. I have used tilapia, cod, mahi-mahi, and trout.) 1/2 cup bread crumbs 1/4 cup mayonnaise 1/4 cup grated parmesan cheese 1/2 cup chopped shallot or red onion 2 T Old bay seasoning Juice from 2 large lemons, A handful of chopped fresh parsley and basil Salt and Pepper Oil for coating fish and frying fish cake patties.
8 equal
parts and form them into patties about
¾ inch
thick
365 degrees
Carefully place fish cakes into the oil
Edwardian FishCakes with Wild and Smoked Haddock. Luxury Seafood Pancakes au Gratin. most of the recipes I am sharing in this fabulousfishy post are quick and easy to make and will be perfect as a change from all the rich food that we will be eating over the festive period
How to make Thai FishCakes. Get your fish intake the easy way with this adaptable recipe. Any type of fish can be used for these whether it’s fresh fish, tinned tuna or frozen prawns
A family favourite, these fishcakes are an easy win to please everyone round the table. The mixture might be a bit sticky so a sprinkling of gluten free flour will help stop the cakes sticking to your hands too much
Now, I DO have several fish pie recipes on the blog, such as - Old-Fashioned Fish Pie with Cheesy Mash and Yorkshire Fish Pie with a Rosti Potato Topping, but I am working on some new family friendly fishrecipes with John (Delish Fish) at the moment, so I have been in my “development kitchen” lately, and today’s recipe, Family Friendly FabulousFish Pie, is my latest offering
These Hatch salmon cakes aren’t the first time I’ve paired up fish with the chile pepper – my Hatch Green Chile Trout is a personal favorite for quick-to-fix, one skillet meals (I keep a stash of roasted chiles in the freezer at all times)
We have finally eaten all the Christmas biscuits and the cake tin was looking rather bare, so I had a flip through one of my recipe clipping folders and came across Mary's teatime cake, a recipe from the very talented and delightful Mary Berry and published in BBC Good Food magazine
Do you remember when there was a walnut at the bottom of Walnut Whips (as well as the top), when cars had leather upholstery as standard, a holiday was a day trip to the beach, crisps had a little blue packet of salt in them, lemonade (and beer) came in refundable bottles with glass stoppers, a take away was only fish and chips, school trips were nature walks and chocolate cakes were simple and yet so light and moist
This is one of my new favourite Slimming World recipes though, it tastes a lot like a chocolate orange and is definitely worth the 2. This recipe uses chocolate Philadelphia but you can also use chocolate spread (50g will make them 2 syns each), it's just as tasty
Christmas arrived early the other day, a fabulous box of fresh fish arrived, as you may remember from last week’s Fish on Friday post - Easy Peasy Fish on Friday Recipe
The great thing about this Luscious Lemon Drizzle Cake Recipe is how easy it is to make and how little ingredients you need, all you will need is butter, sugar, flour, eggs and lemon
(Makes 8 mini loaves/muffins, recipe adapted from Whitworths). “Stir up, we beseech thee, O Lord…”. This Sunday will mark the last Sunday before Advent, and it is therefore dubbed Stir-up Sunday
Also, this recipe does not make enough mixture to fill all the tin. For one half of the cake using one large hemisphere cake pan ( you will have to double the recipe to make two parts of the cake like me)
So why not try this simple to follow recipe which provides a delicious and moist cake which can be eaten as is, covered with ganache or iced and turned into a birthday cake
But I still pull it out of its safe little spot in the back of my favourite recipe book every year…I always use this recipe for my fruit wedding cakes too
When your cakes are completely cold, use a carving knife to level them. com and I loved seeing the Christmas recipes that bloggers have been sharing with us here each week
Some time ago I reviewed Susan Jane White’s latest recipe book The Virtuous Tart. My favourite recipe by far that I’ve tried is the lemon shizzle cake, it is delicious and very easy to make
These cakes can be eaten hot or cold and served alongside cream, custard or ice-cream. The rhubarb used in this recipe is fresh from my Dad’s garden and I know it is bursting with flavour
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