Introduction To Fish Cake
A fish cake is like a fish croquette consisting of fish fillet or other sea food and covered with bread crumbs.
History Of Fish Cake
Fish cake have a 4000 years history according to Chinese folk tales.In ancient times an Emperor whose name was shun traveled to southern China where his wives were tired because of the long journey and had bad appetites.Shun became worried because of his wives bad appetite and he began to find a solution for his wives bad appetite, then at that time a fishermen Bo came and introduced to Shun the fish cakes which Shun gave to his wives and his wives enjoyed eating the fish cakes and their appetite returned to normal.Shun bacame very happy for what Bo have done and asked Bo to teach other peoples how to make the fish cakes and people who Bo teach how to make fish cakes enjoyed fish cakes even at the times when they had bad appetites and it was from that time the fish cakes became popular in China.
Recipe
YIELD : 50 5 OZ CAKES OR 100 2½ oz cakes
Each portion: 15 oz or 2 ½ oz cakes
Step One To Prepare Cod fish Cake
Ingredients
(1) Codfish shredded 3½ lb
Method
(1) Add water to cod to cover .Soak cod 20 to 30 minutes to freshen.
(2) Press or wring out in towel.Cod must be as dry as possible
Step Two To Prepare Cod fish Cake
Ingredients
(1)Potatoes fresh boiled riced 12 lb
(2) White pepper 1 tsp
(3) Egg yolks 10
(4) Cornstarch 6 oz
(5) Breading for cakes
(6) Egg wash for breading
Method
(3) Combine with potatoes and pepper and mix well,but do not over handle.
(4) Add egg yolks and mix lightly.
(5) Add cornstarch and mix thoroughly.
(6) Cod does not usually require salt ,but test for seasoning.If not dry enough a small amount of dehydrated potatoes may be added to bind.
(7) If time permits, place in refrigerator to firm.
Step Three To Prepare Cod fish Cake
Method
(8) Using no 12 or no 8 ice cream scoop and portion scale make 100 2½ oz cakes or 50 5 oz cakes .
(9) Form in uniform flat round cakes
(10) Bread using standard procedure (procedure is given below).Do not let stand in wash.
(11) If holding for service after breading ,sprinkle breadcrumbs on tray and place fish cake on top of crumbs.Sprinkle additional crumbs on top of fish cakes and refrigerate.
(12) When serving , fry in deep fat at 350 ° to 375° F depending on volume until well browned and heated through.Drain well and serve.
Breading Procedures
(1)Place product or products in flour ,coating well.
(2) Remove and shake off excess flour.
(3) Immerse in wash wetting well so that no dry or floured areas are visible.
(4) Remove from wash with as little handling as possible.Heavy or excessive handling may remove part of the paste coating made of the flour and liquid and breading agent will not adhere .
(5) Drain or gently shake off excess wash.
(6) Place in crumbs or breading agent.Cover well before handling Press breading gently but firmly to product for strong adhesion.Cover again with crumbs.
(7) Remove from crumbs;shake off excess breading.The product is now ready for frying.It may however be refrigerated for future use.
When breading in quantity for future service, completed products should be covered lightly with crumbs before refrigerating to reduce sweating or drying out.(Procedure will depend on whether original state of product is moist or dry.)
The same basic steps are taken in breading of nearly all foods.Items such as veal cutlets and chicken breasts may be done singly without loss of time ,provided an adequate breading setup is arranged.
Scallops and other small items may be done in larger quantities, but in small enough volume to ensure complete coating with all breading products.Best results are obtained when a few products are processed at one time.Scallops are handled in a slightly different manner by tossing loosely when in flour and in crumbs in order to coat them evenly.
Flour and crumbs should be sifted when lumpy to prevent lumps from adhering the product to be fried.The egg wash should be strained periodically to remove flour and bread crumbs.
Small quantities of breaded food should be taken from the refrigerator at one time .This reduces the possibility of spoilage in extremely warm weather and keeps most foods firm enough to handle without difficulty.
Foods should not be breaded too far in advance.Moist products tends to sweat.Dry foods tend to become dryer.It often becomes necessary to re bread them ; this may result in excessive breading which detracts from the product.Darker finished products may also result.
