This Easy Fish cake recipe is truly delightfully tasty. It is one of those recipes that pop into your head and you believe it will work so you give it a shot and it tastes absolutely delectable. I love fish and will keep finding delicious ways to cook it. This recipe is partly inspired by the Caribbean fish cake (fritter).
They are tender and loved by both adults and kids. You can serve your Fish cakes with a delicious mocktail e.g Virgin Pina Colada, Nigerian Chapman or Ginger tea, Beetroot juice.
Most types of fish can be used, but I prefer cod since the taste is not overpowering. I will advise against using any type of bony fish. In preparing the fish, be careful to remove every single piece of bone from the fish. Pick through the flaked fish thoroughly. Also, chop your vegetables finely so that there won’t be pieces of vegetables sticking out of your fish cakes.
To make Easy Fish cakes
250g fish (Cod fish) 2 tablespoons sugar 2 spring onions 1 scotch bonnet (fresh pepper) 1 small onion 1 teaspoon black pepper 2 cups flour 1 cup warm water 1 teaspoon salt 1 teaspoon yeast 1 teaspoon baking powder vegetable oil for deep frying
Wash fish, season with salt and fry in moderately hot oil.
Drain from oil onto paper towels and set aside.
When cool enough to touch, break the flesh into flakes and discard their bones.
In a bowl, add sugar, black pepper, flour, yeast, baking powder and salt, stir to mix properly.
Blend together onions, fresh pepper and spring onions with half the water.
Pour blended onions and fish flakes into the flour and mix.
Keep adding the rest of the warm water as you mix until you get a thick batter.
Beat well, cover and set aside for 15 to 20 minutes.
Heat up oil in a frying pan, when hot, scoop a tablespoon of batter into the oil, (You can use an ice-cream scoop). Do not overcrowd the oil.
Fry until browned then flip and fry the other side.
Drain on paper towels.
Serve with drinks, as an excellent breakfast with pap (akamu, ogi, cornstarch gruel) or a side dish for dinner.
Easy Fish cake recipe
Ingredients
- 250 g fish Cod fish
- 2 tablespoons sugar
- 2 spring onions
- 1 scotch bonnet (fresh pepper)
- 1 small onion
- 1 teaspoon black pepper
- 2 cups flour
- 1 cup warm water
- 1 teaspoon salt
- 1 teaspoon yeast
- 1 teaspoon baking powder
- vegetable oil for deep frying
Instructions
- Wash fish, season with salt and fry in moderately hot oil.
- Drain from oil onto paper towels and set aside.
- When cool enough to touch, break the flesh into flakes and discard their bones.
- In a bowl, add sugar, black pepper, flour, yeast, baking powder and salt, stir to mix properly.
- Blend together onions, fresh pepper and spring onions with half the water.
- Pour blended onions and fish flakes into the flour and mix.
- Keep adding the rest of the warm water as you mix until you get a thick batter.
- Beat well, cover and set aside for 15 to 20 minutes.
- Heat up oil in a frying pan, when hot, scoop a tablespoon of batter into the oil, (You can use an ice-cream scoop). Do not overcrowd the oil.
- Fry until browned then flip and fry the other side.
- Drain on paper towels.
Notes
- Serve with drinks, as an excellent breakfast with pap (akamu, ogi, cornstarch gruel) or a side dish for dinner.
If you enjoyed my Easy fish cake, you will also enjoy my Nigerian Fish roll, Coxinha, Brazilian chicken fritters, Meat and Rice filled Buns, Sweet Potato Tuna Patties and Hush Puppies.
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I am Ganiru, a wife, a mother, a food blogger, a chef, an author and an accountant. I love to cook and write about food, especially Nigerian and afro-centric food...
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