If you have ever used our fishcake mix, you will know how versatile and how quick it is to knock up a batch. It is not exaggerating to say that you can cheat and make any fishcake or croquette without too much time.
Preparation is vital; if you plan, it will take little to no time to get some tremendously profitable items for your menu.
We have put together so many recipes for you to use as a guide, but we thought we would give you some tips on scaling up your recipes.
As you know, it is essential to use the best fish you can get for any recipe, but we recommend you use trimmings where possible. It makes sense to get the perfect portion for your primary sale, and when cutting your fish, make sure to save all your trimmings.
Waste not want not, If you are cutting down frozen fish be sure not to let it thaw and pop trimmings back into the freezer until needed. If your sourcing fish for our recipe, ask your fishmonger for trimmings. It will help make your recipes more cost-effective and reduces the waste of perfectly good fish.
There is nothing more sustainable than using every bit of the fish you have bought, but where possible, we recommend you use MSC certified or ASC certified fish & seafood. If you are near the coast, why not use day boat fish that fishermen or merchants have trouble selling, these fish may need a little more work but could be very profitable, tasty and of course sustainable.
Microwave – if you are doing a small amount you can use the microwave, there is no negative side of doing this.
Hob – When poaching your fish, you can do it the trusted way on the hob in a saucepan, this is a very efficient way of controlling the temperature.
Combi oven – if you are doing a large amount you can fill up all your ingredients into a large oven tray, cover with foil and pop in the combi oven for 25 min at 170c.
With so many options to choose from we break down the best breadcrumb.
Stale Bread – This might sound hard, but there is nothing easier than getting stale bread from supermarkets, or stale buns or pitta bread that you already might have on-site. All you need to achieve this is a food processor and of course a supply of bread. Remember, all supermarkets have bread and stale loaves of bread in the reduced section, its cheap and good for the environment. Also, it gives you the flexibility to go for the coarseness you want, blitz until you get what you like.
Natural Breadcrumb – this is our 2nd choice if you don’t fancy using stale bread. A natural breadcrumb like this works well for fishcakes, and having no colour means you end with a lovely golden colour. These are usually a fine crumb; they won’t give you a very rustic finish.
Golden Breadcrumb – although readily available they are probably not the best breadcrumb, the colouring means they don’t look homemade, but they also don’t give you any tolerance in frying colour.
Panko – These are brilliant if you are doing 1-2oz croquettes. We don’t recommend using on anything above a 2oz as the panko breadcrumb will burn if the fishcake is too heavy or thick.
Gluten-Free – Bear in mind there are many excellent gluten-free options for breadcrumb now. You can source Gluten-Free Bread to make your gluten-free breadcrumb or find some dried gluten-free breadcrumb.
Using the fishcake mix gives you so many benefits without the downsides, we use three different types of British potato to get the perfect blend. Because it is a dry mix, you start from zero moisture, and you get to rehydrate with the liquid of choice which gives you the ability to increase flavours substantially.
Forget about boiling potatoes for ages, save time and energy.
This is an important and overlooked part of making fishcakes, for a light, crisp texture we recommend you use beaten eggs over a thin batter. Using eggs is easy as pie, all you do is get your eggs and give them a good whisk, a little tip is to season them and to pass them through a sieve.
You have several options:
Pane, Blanch, Chill – So you have made your fishcakes or croquettes, now you can pane them by flouring, dipping in egg and breadcrumbing. Blanching them will reduce the water content in the egg and coating, and it will make the breadcrumb stick to the fishcake. We recommend blanching a few at a time at 170c for 2 minutes; if you have a cooking rack or empty cool hot box to allow them to drain off and cool, then you can refrigerate.
Pane, Blanch, Freeze – So you have made your fishcakes or croquettes, now you can pane them by flouring, dipping in egg and breadcrumbing. Blanching them will reduce the water content in the egg and coating, and it will make the breadcrumb stick to the fishcake. We recommend blanching a few at a time at 170c for 2 minutes; if you have a cooking rack or empty cool hot box to allow them to drain off and cool, then you can freeze. Bear in mind if cooking from frozen if your cores are thick, they may need microwaving first to defrost the centre.
Pane & Fry – if you don’t fancy the above you can chill or freeze your fishcake or croquette cores, when ready to fry dip in the egg mix and breadcrumb and Fry.
Battered – this is the only situation we recommend where you can use batter, you can chill or freeze your fishcake or croquette cores and just batter them on demand. When dropping into the hot oil, give the fishcakes a little spin to provide them with some texture.
If you would like to do this differently, email us, and we will try to help you find a method that works for you.
The sky is the limit really when choosing cheese for croquettes, but don’t forget you can also use cheese spreads. When using grated cheese, we recommend freezing in most instances so that it only melts when you fry it for the customer. Remember now you have an abundance of Vegan’ cheeses’ you can choose from too, which gives you much more scope to serve people wanting less meat in their diet.
Depending on fishcake/croquette weight/thickness, we recommend frying at 165°C for 3-5 minutes, check core temperature is above 75°C.
Many of the recipes we suggest don’t have to be breaded or battered; you can chill the cores and pan fry and serve naked.
Making the best homemade fishcakes fast means you need to have all the utensils and cookware, with these utensils you will be able to make a substantial amount in no time.
You will need:
Heavy Based Saucepan, if using a hob a heavy pan will help you regulate temperature.
Scales, a must for any kitchen.
Measuring Jug, you will always need a few of these as they tend to go missing.
Spatula, these come in really handy to stir but to scrape out every last bit from the saucepan.
Blue Latex Gloves, you will need to get stuck in and mix with your hands. Gloves give you a little protection from the heat but helps keep food hygienic.
Mash Portioner, this little device will keep your portion weights consistent time after time without having to weigh each one.
Burger Press, if you don’t fancy pressing each one by hand then this can come in very handy giving you a consistent thickness each time.