Best School Of Fish Cake Pops Recipes

SCHOOL OF FISH CAKE POPS

Steps:

• Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool. Line 2 cookie sheets with waxed paper. Crumble cake into large bowl. Add frosting; mix well. Shape into 1 1/4-inch balls; place on 1 cookie sheet. Freeze until firm; keep refrigerated.
• In 3 separate bowls, stir each color melted candy and 1 tablespoon shortening until smooth. Spoon 1/4 cup of each color candy into separate resealable food-storage plastic bag; seal bag. Cut off small corner of bag; squeeze bag to pipe fish fins onto prepared cookie sheet. Refrigerate 5 minutes.
• Dip tip of 1 lollipop stick about 1/2 inch into melted candy and insert stick into 1 cake ball no more than halfway. Return to cookie sheet. Refrigerate 5 minutes. Remove from refrigerator 1 at a time. Dip cake ball into melted candy to cover; tap off excess. Coat with sanding sugar. Immediately attach candy fins, cereal for mouth and confetti for eyes. Poke opposite end of stick into foam block. Let stand until set.

PROPER BRITISH FISH CAKES

Steps:

• Mix mayonnaise, capers, shallot, parsley, tarragon, horseradish, mustard, and cayenne together in a bowl for tartar sauce and refrigerate until needed.
• Add milk and bay leaf to a saucepan and place the pieces of fish over the top. Season with salt. Bring to a simmer over medium heat, and cook for about 1 minute, stirring occasionally. As soon as the fish firms up, but before it starts to flake apart, turn off the heat and cover. Let sit for 5 minutes before draining. Let cool, about 10 minutes. Refrigerate until needed.
• Meanwhile, bring a pot of lightly salted water to a boil. Add russet potato and boil until tender but not falling apart.
• Drain and mash potato in a bowl. Season with salt, black pepper, and cayenne. Add parsley, chives, and lemon zest; add 1 tablespoon tartar sauce mixture. Mix until combined. Flake chilled fish over the top. Mix until combined.
• Scoop out ¼ of the mixture and form into a patty. Repeat with remaining mixture.
• Dust cakes with flour on both sides. Brush both sides of cakes with beaten egg. Coat in bread crumbs.
• Heat oil in a skillet over medium heat. Pan-fry patties in the hot oil until golden brown and heated through, 3 to 4 minutes per side. Drain on paper towels before serving with tartar sauce.