RCI-SN.002.0142.001
Fish Cake
Fish Cake from the Recidemia collection
Prep15 min
Cook20 min
Total35 min
Servings4
Difficultyintermediate
Ingredients
- pack of fish cake (boned or with bones)12 oz
- full cooking onion1 unitdiced
- a big bunch of cleaned/washed thyme1 unit
- – 10 seasoning peppers (pimento not hot)5 unitdiced
- – 2 tablespoons west Indian hot sauce1 unit
- 2 unit
- – 1 cup of water½ unit
- 1 cup
Method
1
Remove bones from the fish cake if present, then place the fish cake in a bowl and break it into small flakes with a fork.
2
Combine the flaked fish cake, diced onion, diced pimento peppers, thyme, and West Indian hot sauce in a mixing bowl and stir until well blended.
3
Add the flour gradually to the fish mixture, stirring constantly until a stiff dough forms that holds together without being sticky.
4
Divide the dough into 12 equal portions and shape each into an oval or round cake about 3 inches long and ½ inch thick.
5 minutes
5
Heat the oil in a large skillet or frying pan over medium-high heat until it shimmers.
2 minutes
6
Working in batches to avoid crowding, carefully place the fish cakes into the hot oil and fry for 4–5 minutes on the first side until golden brown.
5 minutes
7
Flip each fish cake and fry the second side for another 3–4 minutes until golden brown and cooked through.
4 minutes
8
Transfer the cooked fish cakes to a paper towel-lined plate to drain excess oil.
9
Serve the fish cakes hot as an appetizer or light main course, optionally accompanied by hot sauce or a dipping sauce.