Fish Cakes Or Pudding
Delicious fish cakes with tender, flaky fish and aromatic spices, perfect for a quick appetizer or main course, appealing to seafood lovers and those seeking flavorful comfort food.
Ingredients
Instructions
- Remove all bones and skin from the fish.
- Cut the fish into small chunks and mince in a food processor or blender.
- While blending, add flour and salt, then gradually add cream and milk until the dough is light and fluffy.
- Add nutmeg and pepper to the mixture.
- Form the mixture into small flat cakes.
- Brown the cakes in a greased pan until golden on both sides.
Tips & Substitutions
For a lighter texture, ensure the fish is minced finely and that the cream and milk are added gradually to create a fluffy mixture. If you don’t have haddock or cod, any firm white fish works well. You can also substitute half of the cream with sour cream for a tangy flavor. Feel free to experiment with spices like dill or parsley for a fresh twist.
Serving Suggestions
Serve the fish cakes with a squeeze of lemon and a dollop of tartar sauce for added flavor. They pair beautifully with a fresh salad or steamed vegetables. For a heartier meal, consider serving alongside mashed potatoes or crusty bread. These cakes also make a great appetizer when served with a dipping sauce.
Storage & Reheating
Store leftover fish cakes in an airtight container in the refrigerator for up to three days. To reheat, place them in a skillet over medium heat for about 4-5 minutes per side or until heated through and crispy. Alternatively, you can bake them in the oven at 350°F for 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Fish Cakes Or Pudding contains roughly 78 calories, with 3g protein, 9g carbohydrates, and 4g fat. It is an excellent source of vitamin C (105% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 1779mg per serving (77% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen fish for this recipe?
Yes, you can use frozen fish; just make sure to thaw it completely and drain any excess moisture before mincing. This ensures the cakes don’t become too watery, which is crucial for achieving the right texture.
What can I do if the mixture is too wet?
If the mixture feels too wet, you can add a little more flour, a tablespoon at a time, until you reach a workable consistency. Another option is to let the mixture sit for a few minutes to allow any excess moisture to evaporate.
Can I bake the fish cakes instead of frying them?
Yes, you can bake the fish cakes for a healthier option. Preheat the oven to 375°F, place the cakes on a greased baking sheet, and bake for about 20-25 minutes, flipping halfway through, until golden brown. This method will yield a slightly different texture but is still delicious.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).