Okay so the title is a little bit bold but, you know what? There is no reason not to be proud of this fishcake.
Salmon is really popular amongst consumers and although it is freely available these days, consumers do see it as a premium offering. Cod is pretty abundant within your business, but if you don’t have access to it, we recommend haddock.
Today’s customers want a great homemade product from a takeaway, there’s no reason why you have to stick to opening a product that’s been in the freezer for ages. Break out the quality and watch customers love you for it.
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Poaching – This is important, a gentle poach while you are pottering about and setting up. Poaching also keeps the fish nice and moist. Sometimes going slow is going fast, especially as this allows you to do other jobs.
Fishcake Mix – Consistency and speed, by utilising this cheat you are speeding up the process by 80% and boosting flavour by an immeasurable amount. Time after time, you will make consistent fishcakes to keep people coming back.
|Ingredients||Weight / Volume|
|Water or Milk||1 Litre|
➡️ Add the fish and milk to a heavy based saucepan. Poach gently until cooked and set aside until cool to touch.
➡️ Add Ceres Fishcake Mix and fold through ensuring all the liquid is absorbed.
➡️ Portion up and press or shape by hand using rice cones. Once completely cool, refrigerate your fishcakes, separating them with greaseproof paper.
➡️ To cook, dip in beaten egg, drain well then breadcrumb and fry.
✅ Tip: Use a table-top fryer to keep the oil in your main frying range in better condition.
💡 If you can use milk to poach your fish, it will make for a nicer poached and whiter fish.
💡 💡 Want some more tips and tricks? Read our guide on making homemade fishcakes.
Don’t be shy about marketing this fishcake, it’s tasty, it’s fresh, it’s something that your customers are probably not expecting. Why shouldn’t you be proud about putting this on the menu?