Best Fish Patties Recipes

TUNA FISH PATTIES

Steps:

• Soak bread in water in a large shallow dish until softened completely; remove from dish and squeeze as much water from bread as possible.
• Heat 1 tablespoon olive oil in a non-stick skillet over medium heat; cook and stir onion, spinach, and garlic in the hot oil until the onion softens, about 5 minutes.
• Mix the onion mixture with softened bread, tuna, mushrooms, zucchini, celery, eggs, dill, salt, pepper, basil, and oregano in a large bowl until combined. Form the mixture into about 24 thin, palm-size patties.
• Heat 1 tablespoon olive oil in a large skillet over medium heat; cook the patties in the skillet until cooked through, 2 to 3 minutes per side.

FISH PATTIES

Steps:

• In a large bowl,mix all ingredients except oil.
• In a large frying pan heat oil on medium heat.
• Shape the mixture into patties.
• Fry patties until lightly brown on both sides.

HAMBURGER PATTIES WITH ASIAN FISH SAUCE AND SAMBAL OELEK

Steps:

• IN LARGE MIXING BOWL THOROUGHLY MIX TOGETHER ALL INGREDIENTS EXCEPT MEAT.
• ADD MEAT AND AND MIX WITH HANDS, KNEADING AND TURNING LIKE BREAD DOUGH UNTIL THE SEASONING MIX IS THOROUGHLY DISTRIBUTED. DO NOT OVERMIX MEAT OR IT WILL EMULSIFY.
• COVER AND CHILL FOR AT LEAST AN HOUR OR EVEN BETTER OVERNIGHT TO ALLOW THE SEASONINGS TO BLEND AND THE MEAT TO FIRM UP.
• MAKE INTO DESIRED SIZE PATTIES AND DUST WITH YOUR FAVORITE CREOLE OR CAJUN SEASONING.
• 5. GRILL OVER DIRECT HEAT OR COOK IN HOT CAST IRON SKILLET WITH OLIVE OIL OR BUTTER UNTIL DONE. COOKING TIME WILL VARY DEPENDING UPON SIZE OF PATTY, HEAT, ETC. TURN OFTEN WHILE COOKING. THE GOAL IS TO SEAR THE MEAT WELL BUT TURN OFTEN ENOUGH SO YOU DON'T BURN IT.
• SERVING SUGGESTION: TRY MY "Hamburger Buns, Hotdog Buns, or Dinner Rolls" recipe also on this site.

STOVE TOP SALMON PATTIES (FISH CAKES)

Steps:

• Mix stuffing mix, water, mayo, salmon, cheese and onions.
• Heat large nonstick skillet sprayed with cooking spray on medium heat. Shape 1/3 cupfuls of the stuffing mixture into patties; add to skillet in batches.
• cook 3 minutes on each side or until golden brown on both sides, turning over carefully.

TUNA FISH-CHEESE PATTIES

Steps:

• Into a small bowl, tear-up the bread and soak in 2 tbsp milk for a couple minutes. Set aside.
• In a mixing bowl, thoroughly mix all ingredients together (except oil and Panko).
• If the mixture feels too wet, add Panko a tbsp at a time, until you can form soft balls.
• Heat 2 tbsp olive oil in a frying pan.
• Form tuna mixture into patties and fry for 5 minutes until golden brown.
• Carefully flip the patties. Add more oil if necessary and brown the other side for 5 minutes.
• Drain on paper towels and serve after a 4 or 5 minute rest.

EMPANADA-STYLE SRI LANKAN FISH PATTIES WITH CURRY AïOLI

Steps:

• For the pastry, mix the flour and salt together in a large mixing bowl. Add the butter and rub into the flour until it's the texture of breadcrumbs. Mix the beaten egg yolk into the dough. Slowly pour in the coconut milk, kneading the dough until it just comes together. Add a little flour or water if needed. Wrap and chill for an hour.¼½
• Meanwhile, make the filling. Put a pan of water on to boil. Peel the potato and chop into 1cm cubes, then add to the pan and simmer over a medium heat for 10-12 mins until cooked through. Drain and leave to cool.
• Heat the 1 tbsp oil in a saucepan and cook the onion, garlic and ginger for 8 mins until golden. Add the spices and black pepper, stir and cook for 1 min, then add the fish and dill, and cook for another 2-3 mins. Add the potato and salt, and mix well, cooking for 2 mins. Take the pan off the heat, add the lime juice and leave to cool.
• Break the pastry in half and roll out each half, in turn, on a floured surface to a depth of 3mm. If you have one, use a 7cm pastry cutter to cut out eight circles from each sheet of pastry, re-rolling the pastry and cutting circles until it's all used up. There will be about 26-28 in total.
• Spoon 1 tsp of the fish mixture onto each of the pastry circles. Using a small pastry brush, brush some egg white along the edges of each of the pastry circles. Fold each one to make an empanada shape. Using a fork, press along the sides to ensure they are fully sealed.
• Pour 500ml oil into a saucepan making sure it's no more than two-thirds full, and heat to 180C, or until a little piece of pastry starts to sizzle. Carefully deep-fry the patties in small batches for 2-4 mins, turning halfway through until golden. Remove with a slotted spoon and place on kitchen paper to absorb excess oil.
• Put all the ingredients for the aïoli in a mixing bowl, stir together and serve with the empanadas.

WHITE FISH PATTIES AND HOMEMADE TARTAR SAUCE

Steps:

• 1 There are various ways to start a fish poaching liquid. I save shrimp shells from other projects and freeze them. Then bring the shrimp shells, lemon rind and 3 cups water to a boil. Simmer for 10 minutes and strain out the solids. Bring the liquid back up to a simmer. If you have fish stock, vegetable stock or clam juice on hand, they will enhance the flavor. After poaching the fish, strain out any remaining solids, cool the liquid and freeze in a container for future recipes. The liquid will get more intense in flavor with each use. Be sure to freeze the liquid between uses and bring to a full boil before reducing to a simmer to eliminate the possibility of bacteria. 2 Bring the prepared poaching liquid to a simmer. Poach the fish until cooked through. Remove the fish from the liquid and squeeze out excess liquid. Break apart the fish with your fingers until it is in flakes. 3 Dice the red bell pepper and put it in a large, microwaveable mixing bowl. Microwave for 2 minutes or until softened. Add the flaked fish, scallions, capers, eggs, and parsley to the bowl. Mix together and add just enough bread crumbs to hold the mixture together, so you can form a patty. Season with lemon juice, paprika, salt and pepper. 4 Pour enough vegetable oil into a large frying pan for a quarter inch of depth. Heat the vegetable oil until it shimmers. Form the fish mixture into patties that are about 3 inches in diameter. Fry in the hot oil until the bottom side is golden brown. Carefully flip each patty over and fry until the other side is also golden. 5 To make the tartar sauce, mix all the ingredients together in a small bowl. Season with lemon juice, paprika, salt and pepper.

CAJUN FISH PATTIES

Steps:

• In a food processor, combine fish fillets, green shallots, garlic, fish sauce, coriander, lemon juice and cajun spice.
• Process until smooth.
• Form into 8 patties. Toss lightly in flour.
• Heat a non-stick frypan to medium heat and spray with cooking oil. Fry patties for 3-4 mins each side, in batches, till golden and cooked through.
• Enjoy.

FISH PATTIES WITH TWO DIPPING SAUCES

Steps:

• Blend or process carrot, zucchini, onion, garlic, chili, ginger, coriander and rind until finely chopped.
• Add fish, sauces and turmeric blend or process until well combined. Shape into patties and for ease of handling refrigerate about 20 min's before using.
• Heat the oil in a pan or on a grill, press panko flakes onto each side of patties and cook over a medium heat, until browned on both sides and cooked through. Serve with dipping sauces.
• Sweet Chili-Coriander Sauce.
• Combine the first three ingredients and stir until sugar dissolves (I usually just zap it in the microwave for about 30 seconds, to heat enough, to dissolve sugar.).
• Stir in herbs and serve.
• Coriander Chili Yogurt.
• Combine all the ingredients in a small bowl and serve.
• To Serve: Arrange patties on a platter plate and serve dipping sauces along side.

SCRUMPTIOUS KERALA FISH PATTIES

Steps:

• Drain and flake the tuna.
• Mix together the ground cumin, coriander, turmeric and chile powder.
• Heat a tablespoon of oil in a skillet and fry the fish for about 5 minutes, along with one teaspoon of the blended spices, until no liquid remains.
• Remove fish and place in a medium sized bowl.
• Add a little more oil to the skillet and then saute the onions till golden brown.
• Add the ginger and garlic and saute a couple of minutes more.
• Add the rest of the spice mix and saute a little longer, then add the tomato paste, cilantro, green chiles and garam masala and heat through.
• Add this spicy onion mixture, along with the mashed potatoes and cooked green peas, to the fish in the bowl, and mix well.
• Do not add too much potato, just enough to bind the fish.
• Shape into patties, then dip into the beaten eggs, then in the bread crumbs placed in a shallow bowl, into the egg once again, followed again by the bread crumbs.
• You can do the egg-bread crumbling procedure just once, but doing it twice makes for crunchier patties.
• Saute patties in hot coconut oil until brown on all sides.
• Drain on paper towels and serve.

FISH PATTIES

Steps:

• Clean, skin and fillet fish. Those with "Y" bones run through medium coarse food grinder twice.
• Add ingredients. Make into patties and fry crisp. Can also be placed in a loaf pan, covered with tomato sauce and baked at 350 F until done.
• Tips: Sucker fish flesh has a tendency to become more solid than canned fish when formed into patties. To solve this problem, add a tablespoon or two of solid vegetable shortening(at room temperature, and a 1/4 cup cream style corn to each poubnd of fish hamburger. The corn should be ground with the fillets, and the shortening added to the fish after it is ground. The corn gives the patties a taste not unlike fried oysters.
• You will find sucker (or mullet) flesh to be white, sweet, and very tasty as well as inexpensive compared to ocean fish.