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Making Fishcakes, cooking and seasoning question

Discussion in 'Food & Cooking' started by mustaroad, Dec 4, 2010.

  1. Dec 4, 2010 #1
    mustaroad

    mustaroad

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        I started making rice cakes a bit ago: Just lean dough balls rolled with par boiled rice & pan fried. I have some left over cod in the fridge and was wondering if I would need to precook it or just roll it in with the dough & pan fry?

                 Another question, how would you season fish cakes? Please no Tarragon.
     
  2. Dec 4, 2010 #2
    gunnar

    gunnar

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    nope, no need to cook the fish first. As far as seasoning goes, Old Bay Seasoning is the old standby but you could use just about anything really. Fish, breadcrumbs, egg, salt pepper, bit of' lemon juice, dry mustard, pinch of cumin, fresh parsley, mix, shape, pan fry and done. almost endless really.
     
  3. Dec 4, 2010 #3
    mustaroad

    mustaroad

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    old bay seasoning huh, sounds time tested. I think I'll try it. Gonna make some today befor work so I'm just gonna throw in what I have. Turmeric and S& P. Ehh. why not, I'll dash in some tarragon too.
     
    Last edited: Dec 4, 2010
  4. Dec 4, 2010 #4
    kyheirloomer

    kyheirloomer

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    Any crabcake recipe works equally well with cooked, flaked fish.
     
  5. Dec 5, 2010 #5
    mustaroad

    mustaroad

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    That makes fine sense.