Definitions
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- noun Plural form of
fishcake .
Etymologies
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Examples
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I use it in particular for frying breadcrumbed items such as fishcakes or Russian-type chopped-meat “cutlets,” where the crumbs are inevitably going to absorb some fat and where you therefore want the fat to be delicious — but not as assertive as other delicious fats such as olive oil or duck fat.
The Beauty of Clarified Butter - Bitten Blog - NYTimes.com 2008
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I use it in particular for frying breadcrumbed items such as fishcakes or Russian-type chopped-meat “cutlets,” where the crumbs are inevitably going to absorb some fat and where you therefore want the fat to be delicious — but not as assertive as other delicious fats such as olive oil or duck fat.
The Beauty of Clarified Butter - Bitten Blog - NYTimes.com 2008
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Add the fishcakes, in batches if necessary, cook for 5 minutes on a medium-high heat until golden and well crusted, then turn them carefully over and repeat on the other side.
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The plain mash, dried out in a hot pan before use, is easier to handle, but the chunks in Simon and Lindsay's roughly crushed potatoes mean their fishcakes have by far the most interesting texture.
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As every canny cook knows, perfectly good fishcakes can be made from leftover mash, but Hugh and Nick make some specifically for the purpose, adding 50g butter to the pan.
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In theory, your choice of fish with such a dish is entirely dependent on your leftovers – fishcakes are, as we will see, very flexible things well, until you try to keep them together in the pan, that is.
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What's the secret of your fishcakes, and does anyone have any top tips for keeping them together in the pan?
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I find the buttery mash makes the finished fishcakes too soft – even after chilling, it's difficult to get them into the pan in one piece, something which also applies to Trish's use of melted butter rather than beaten egg as a binding.
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Simon and Lindsay coat their fishcakes in flour, rather than the more traditional egg and breadcrumbs, while Nigella uses matzo meal.
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Savoury, crisp and starchy, fishcakes are not a particularly sophisticated pleasure, wherever you eat them, so keep things simple with plain potato, a mix of fish, and a couple of zesty flavourings.
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