thai fish cakes

[Jonny250]

I cooked some pollack fish cakes, Thai style last night, from this recipe:
BBC - Food - Get Cooking - Thai-style fishcakes

very tasty!

only problem was that they didnt fry up too well, some went a bit soft in the oil rather than crisping up - any ideas?

 

[foxfish]

Overcrowding the pan or moving them around in the pan.
If you are frying anything you want to go crispy just push the food down once and dont move it around.
Thick based pans work best because once hot they retain the heat when you put the cold food in.

 

[Jonny250]

thanks Mart, will bear that in mind next time...

 

[devondave]

Jonnny shame about your fish cakes, maybe a couple of things you could try:-
Only use a thin layer of oil, groundnut or sunflower are best, the pressed oils can burn before reaching the desired temp'.
Fishcakes need about 3-4min's each side over a gentle-medium heat, cook untill golden brown.
Mart is quite right about using a heavy-based, non-stick, large pan.
A good frying pan is not something to skimp on, I use SKK's compatible with induction hobs, at over £100 each not cheap, but well worth it, completely non-stick even if you burn the crap out of something, very little temp' drop when adding food, detachable handle for oven use, 5 year guaranty for the coating, life-time guaranty for the pan itself.
Musn't go on but I do love them.
Good luck next time Jonny, often with cooking it's just trial and error, hardly anything works first time around.

Regards,
Dave.

 

[agbiv]

Right on with the pan info.--I use a very, very vintage fryer from an old restaurant. As for oil, since it's Thai, try peanut oil with a splash of sesame oil in it. Both have very high smoke/flash points and fry very well. For a laugh look up turkey frying accidents on youtube.

 

[devondave]

Totally agree chef Al, the best pan I ever saw belonged to a friends great grandmother and was over a hundred years old. It weighed a ton and over the years had become completely non-stick. Those old biddies must have been tough to use such heavy kit.
You can still buy similar pans today but they are very, very expensive.

Regards,
Dave.

 

[Jonny250]

Thanks chaps, i do have a good heavy pan, although the enamel is starting to crack. I used peanut oil too, but will try a tad of sesame, thanks.
I have some more to try this evening as i have some fresh pollacks...

 

[scottwilson]

I cooked some pollack fish cakes, Thai style last night, from this recipe:
BBC - Food - Get Cooking - Thai-style fishcakes

very tasty!

only problem was that they didnt fry up too well, some went a bit soft in the oil rather than crisping up - any ideas?

Nice one Jonny !!!!! fish cakes are fantastic eating and that reciepe sounds great will give that a go the next time I get some pollack. Will also go nicely with crab. Might try a cake with half crab and half pollack

Cheers