Put the cod in a steamer or heatproof colander ... mixture – it will make approximately 12 fishcakes. Chill the fish cakes in the fridge for 10–15 minutes to firm up. In a non-stick frying ...

Add 2 tablespoons of the fish cooking juice, then add the flaked cod and stir in the crabmeat. Add the parsley and hot pepper sauce and stir until combined. Season to taste. Shape the mixture into ...

Place fish cakes onto a parchment paper lined sheet pan and place in the freezer for 5 minutes. Pre-heat a pot of canola oil to 350 degrees. In a bowl mix potato starch, egg yolks, and almond milk ...

Mild cod is a go-to for those who don't love a stronger fish flavour. In this recipe, cod is combined with herbs and a punchy ...

The feel of the fish cakes should be slightly rubbery ... 10 mins 10 mins 4 -6 Blend 100g skinless salmon, 100 skinless cod ...

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Costco has some great options for lots of food items, but there are some items in the seafood department that you should ...

This basic fish cake recipe is child-friendly. I like my fish cakes with a high proportion of fish in them, but use less salmon here if you prefer.

Delightfully crispy on the outside, tender, moist and flaky on the inside, this fish cakes recipe is the perfect way to enjoy fish even for those who are picky about eating seafood!

Is it technique, tools, sourcing or seasoning blends that make restaurant fish taste better? We asked the pros.

Yotam Ottolenghi is internationally renowned for simple, flavor-packed recipes that lean into his Middle Eastern heritage, ...

and the vast majority of today’s fish fingers use white fish such as cod, basa or haddock. According to the UN and WHO’s International Food Standard “Codex Alimentarius”, each one ...