How To Cook The Perfect Fish Cakes

How To Cook The Perfect Fish Cakes

How to cook your favourite frozen cod or haddock fishcakes in the air fryer. This is then combined with cod, a little thai red curry paste, coriander and lemon grass.


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Air fryer frozen fish cakes.

How to cook the perfect fish cakes. Delicious fish cakes made with cod, potatoes, onion, butter, and parsley! You will love how crispy these frozen fishcakes are and how perfect they are for a quick lunch or dinner. We then shape the mixture by hand into little fish cakes.

You can substitute salmon for cod if you would rather make salmon cakes. 18 months frozen / 7 days refrigerated (remove from pack) how to prepare/cooking instructions: Use a fork to break apart the fish, until the ingredients are evenly combined.

Cook for about two minutes and as it cooks, you should see the flesh of the fish go from transparent to opaque. Fish (cod), milk, eggs, wheat, soy expiration: Let fish cakes chill & firm before you fry them.

Lay the fish in carefully, skin side down, and it should immediately sizzle. The sweet chilli sauce is prepared by hand in our kitchen from fresh red chillies, a little ginger and garlic, some authentic thai fish sauce, lime juice and a splash of white wine vinegar for some zing. You don’t want to cook the fish cakes on high heat.

To make these delicious fish cakes, start by placing all of the ingredients in a large mixing bowl and mix them together. Per kenji’s instructions, lower the heat slightly here. Place them in the refrigerator for at least 1 hour.

Form patties into 3” by 1” patties and lay in the hot pan. Shape the mixture into patties.


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