Whiting Fishcakes??

[swelleyman]

Wondered if anyone had any new recipes?

Here, a link to a last-year's-thread about the idea:
http://www.worldseafishing.com/forum...ting+Fishcakes

Have taken a cottage at Penmon for Crimpers (300yds from sea!) so intend to eat something other than Leftoverturkey!

[mattman]

Hmmm strange guess what i had for tea last night

[paul shenton]

Wondered if anyone had any new recipes?

Here, a link to a last-year's-thread about the idea:
http://www.worldseafishing.com/forum...ting+Fishcakes

Have taken a cottage at Penmon for Crimpers (300yds from sea!) so intend to eat something other than Leftoverturkey!

You have to catch one first Glynn . See you saturday if alls well your end

[Superged]

always make them into thai fishcakes which are very nice, Rick Stien has a nice receipe for monks chowder with whiting.

[swelleyman]

Thanks for your response but can you let us have the actual recipe or a link to it somewhere else please! Cheers!

[sallysludgebucket]

Swelly, I am not a great one for recipie books, my mother did 3 years at college and is a trained cook, I dont like all the fuss LOL .

I throw a good dollop of garlic soft cheese in rough mash, with fine saluteed onions or shallots, whip the whitting in with the onions to barely cook, season and fold into mash. Form into yer fishcakes, i dip in egg and milk and roll in my homemade herby breadcrumbs, but you can fry them without. Works great with macky as well !

[swelleyman]

Thanks Joanna, i'm already salivating, ....... and the recipe is great as well! See you soon, bring your frying pan!

[caster]

1 lb (450 g) Cod Fillet, or any White Fish Available
1 Tablespoon Thai Red Curry Paste
1 Tablespoon Thai Fish Sauce (Nam Pla)
Zest of 1 Lime
1 Egg
1/2 Teaspoon of Salt
1/2 Teaspoon of Sugar (Palm Sugar is best if Available)
1 1/2 oz (40 g) Thinly sliced Green Beans
1 Tablespoons Fresh Coriander Chopped

PREPARATION

you could use any white fish fillets you like. Start by skinning the fish
and cut it into chunks.

Chop the coriander ( Leaves and stalks), grate the rind of a lime.
Put the fish, coriander, lime zest, fish sauce, red curry paste, sugar, Thai fish sauce, salt and the egg in a food processor and blend until smooth. The critical thing here is the amount of fish to egg. 1 Lb fish to 1 egg gives the best consistency. Do not be tempted to add the juice of the lime as well, as this will make your fishcake mixture too runny.
You could, of course, make your own Thai red curry paste, and we will at some stage include a recipe on this web site. However, it is readily available in jars these days, and it's perfectly ok to use.
Slice the green beans thinly and stir into the mixture. Do not blend them. we want the beans unblitzed.
Now for the only slightly tricky bit. You now have to form the mixture into rounds. Some people like to use their hands to do this, but we find this rather messy, and use two dessert spoons instead. However you do it, you need to make flattened round shapes, slightly bigger than, say, a golf ball. 1 Lb. of fish should make about 14 to 16 fishcakes.
Heat some groundnut oil in a frying pan, and fry on both sides until golden, about 2 to 3 minutes a side. Serve with a dipping sauce, which could be soy sauce, sweet chilli sauce etc.

Enjoy Glynne

[swelleyman]

Sounds 'grate' and will keep us occupied cooking all the fish we're going to catch (me and the singing lad) this Christmas at Penmon. Honey instead of Palm Sugar??? Thanks again!

[Trev-one]

I think honey would give the wrong flavour in this instance. Palm sugar is as unrefined as it gets - looks and tastes a bit like that crumbly fudge (called Tablet I think). Sainsburys definitely sells it in their 'Special Selection' but Far Eastern ingredients are becoming more common all over the place. Definitely worth hunting for before you go but if not then I'd plump for sugar instead of honey if this is the first time you're making it.