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Making Fishcakes, cooking and seasoning question

post #1 of 5
Thread Starter 

    I started making rice cakes a bit ago: Just lean dough balls rolled with par boiled rice & pan fried. I have some left over cod in the fridge and was wondering if I would need to precook it or just roll it in with the dough & pan fry?

             Another question, how would you season fish cakes? Please no Tarragon.

California Cook

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California Cook

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post #2 of 5

nope, no need to cook the fish first. As far as seasoning goes, Old Bay Seasoning is the old standby but you could use just about anything really. Fish, breadcrumbs, egg, salt pepper, bit of' lemon juice, dry mustard, pinch of cumin, fresh parsley, mix, shape, pan fry and done. almost endless really.

"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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post #3 of 5
Thread Starter 

old bay seasoning huh, sounds time tested. I think I'll try it. Gonna make some today befor work so I'm just gonna throw in what I have. Turmeric and S& P. Ehh. why not, I'll dash in some tarragon too.


Edited by Mustaroad - 12/4/10 at 1:41pm

California Cook

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California Cook

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post #4 of 5

Any crabcake recipe works equally well with cooked, flaked fish.

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #5 of 5
Thread Starter 

That makes fine sense.

California Cook

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