Introduction

Crispy noodle fishcakes are a delightful culinary creation that combines the delicate flavors of fish with the satisfying crunch of crispy noodles. This recipe by Jamie Oliver showcases a simple yet effective way to make fishcakes that are not only delicious but also visually appealing. Perfect as a snack, appetizer, or main dish, these fishcakes can be served with a variety of dips or sides, making them a versatile choice for any meal.

Detailed Ingredients with measures

– 400g skinless fish fillets (such as cod or haddock)
– 200g cooked noodles
– 2 spring onions, finely chopped
– 1 red chili, finely chopped
– 1 garlic clove, minced
– 1 egg
– 1 tablespoon fish sauce
– Zest of 1 lime
– Salt and pepper to taste
– Breadcrumbs for coating
– Vegetable oil for frying

Prep Time

15 minutes

Cook Time, Total Time, Yield

Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 4 servings

Detailed Directions and Instructions

Prepare the Fish

Start by removing any skin and bones from the fish fillets. Cut the fillets into small chunks or strips, ensuring they are bite-sized for easy mixing.

Cook the Fish

Place the fish in a saucepan with a pinch of salt and enough water to cover it. Bring it to a gentle simmer, cooking for around 8-10 minutes, or until the fish is cooked through and flakes easily. Drain and set aside to cool.

Make the Mixture

In a large mixing bowl, add the cooled fish. Incorporate finely chopped herbs, such as parsley or coriander, for flavor. Add a splash of fish sauce for umami and mix together thoroughly.

Add the Noodles

Prepare the noodles according to package instructions. Once cooked, drain and rinse them under cold water to stop the cooking process. Chop the noodles into smaller pieces and add them to the fish mixture.

Bind the Mixture

To bind everything together, add a beaten egg to the bowl. Mix well, ensuring that all components are evenly combined. If the mixture is too wet, you can add a small handful of breadcrumbs.

Shape the Fishcakes

Take portions of the fish mixture and shape them into small patties or cakes using your hands. Aim for uniform sizes for even cooking.

Coat the Fishcakes

Spread some flour on a plate, and in another bowl, beat an egg. In a third bowl, place the breadcrumbs. First, dredge each fishcake in flour, then dip in the beaten egg, and finally coat in breadcrumbs, ensuring they are fully covered.

Cook the Fishcakes

Heat a generous amount of oil in a large frying pan over medium-high heat. Once hot, add the fishcakes in batches, making sure not to overcrowd the pan. Cook for 3-4 minutes on each side or until golden and crispy.

Drain and Serve

Remove the fishcakes from the pan and place them on a plate lined with kitchen paper to absorb excess oil. Serve warm with your choice of dipping sauce.

Notes

Fish Variety

Feel free to use any white fish like cod, haddock, or tilapia based on your preference.

Vegetarian Option

For a vegetarian version, substitute fish with mashed beans or tofu, and ensure you adjust the seasoning accordingly.

Storage Tips

Uncooked fishcakes can be stored in the refrigerator for up to a day or frozen for later use. If freezing, place a layer of parchment paper between the cakes to prevent sticking.

Serving Suggestions

These fishcakes pair well with a fresh salad or served in a bun as a fish burger, complete with your favorite toppings.

Cooking Method Variations

Instead of frying, you can bake the fishcakes at 200°C (400°F) for about 20-25 minutes, turning halfway through for even browning.

Cook techniques

Preparing the Fish

Utilize fresh fish for the best flavor. Ensure it’s deboned and skinless for a smooth texture in your fishcakes.

Making the Mixture

Combine the fish with other ingredients in a mixing bowl. Use a fork or your hands to mix until everything is well incorporated but not overworked.

Forming the Fishcakes

Shape the mixture into your desired size of patties. Aim for uniformity to ensure even cooking.

Coating the Fishcakes

After forming the patties, coat them with crispy noodles. This adds texture and enhances the flavor profile.

Cooking Techniques

Pan-fry the fishcakes in a hot skillet with oil until golden brown. Ensure they are cooked through, flipping carefully to maintain their shape.

FAQ

Can I use frozen fish for this recipe?

Yes, frozen fish can be used, but ensure it is fully thawed and drained before preparation.

What type of fish is best for fishcakes?

White fish like cod, haddock, or pollock works well, but you can also use salmon or other types based on your preference.

How do I keep the fishcakes from falling apart?

Make sure to mix your ingredients well and allow them to chill in the fridge for a while before frying to help them hold their shape.

Can I bake the fishcakes instead of frying?

Yes, you can bake them in the oven at a high temperature, but they may not be as crispy as when fried.

How long can I store leftovers?

Leftover fishcakes can be stored in an airtight container in the refrigerator for up to 2 days. Reheat thoroughly before serving.

Conclusion

These crispy noodle fishcakes are a wonderful way to enjoy the flavors of fish in a creative and textured form. They are perfect for a varied meal, offering a delightful crunch and rich taste that can be a highlight in any dining experience. Whether served as a snack or a main course, these fishcakes bring a unique twist to traditional seafood dishes.

More recipes suggestions and combination

Spicy Tuna Cakes

Combine canned tuna with sautéed onions, garlic, and a kick of chili flakes for a spicy twist, then fry until crispy.

Salmon and Dill Fritters

Mix flaked salmon with fresh dill, lemon zest, and breadcrumbs for a refreshing flavor that pairs well with a yogurt sauce.

Vegetable and Quinoa Patties

Create a vegetarian option by using cooked quinoa, finely chopped vegetables, and herbs, pan-fried to achieve a golden crust.

Thai Fish Cakes

Incorporate Thai spices such as red curry paste and fresh cilantro into fish mixtures for a fragrant and exotic flavor profile.

Sweet Potato and Fish Cakes

Pair mashed sweet potatoes with white fish for a sweet and savory taste, coated in crispy breadcrumbs before frying.

Herbed Crab Cakes

Combine crab meat with fresh herbs like parsley and chives, adding a hint of lemon juice, and serve with a spicy remoulade.

Coconut Shrimp Fritters

Blend shredded coconut into shrimp cakes for a tropical flavor, served with a zesty lime dipping sauce.