When the cakes are chilled, prepare a towel-lined platter and set it next to the stove. In a large skillet over high heat, heat 2 to 3 tablespoons of oil until shimmering. Add the fish cakes, but do not crowd them. (If cakes are too soft to lift from the sheet pan with your hands, use a thin metal spatula to gently transport them into the skillet.) Fry the cakes, undisturbed, until crisped and browned, about 4 minutes per side. If cakes lose a bit of shape when flipped, gently nudge them back together with your spatula. Transfer to the prepared plate and repeat with the remaining cakes, adding more oil as needed.
The Link LonkApril 29, 2021 at 01:00AM
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Crispy fish and mashed potato cakes are a fresh take on a thrifty throwback - The Washington Post
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Fish
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