WebJan 12, 2024 · In a bowl, combine 1 1/2 cups of flaked, cooked fish, 2 tablespoons of minced onion, 2 tablespoons of minced green bell pepper, 1/4 cup of cornmeal, 2 tablespoons of milk, 1 egg, beaten, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Mix well. Shape mixture into eight cakes. Coat cakes with additional cornmeal. WebMay 17, 2013 · Shape fish mixture into patties and place on a baking sheet. Refrigerate for 10-15 minutes. Heat a 12-inch skillet over medium heat and add two tablespoons butter. Gently place fish cakes in pan and cook for 5-7 minutes, or until golden brown on bottom. Carefully flip cakes and cook for another 3-5 minutes, or until golden brown on both sides.
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WebJul 27, 2016 · Fish cakes are very ordinary in Asian cuisine. They are made from a blend of fish, flour, seasoning and sometimes, other seafood, like shrimp and squid. Chop everything finely and knead the mixture … WebRemove lids and place pans on baking sheets. Open lemon butter sauce and pour evenly over each pan and cover each pan with foil. Bake 40-45 minutes or until internal temperature reaches 165°F. WebDec 7, 2010 · chirp. I searched this topic (korean webpages) and found out that. some manufacturer claim that frozen fishcakes can last for 9 months. & Refrigerated ones (those that you get from your local store) lasts for 9 days. Viewing 1 reply thread. You must be logged in to reply to this topic. chips away newark