The examples and perspective in this article may not represent a worldwide view of the subject. Please improve this article and discuss the issue on the talk page.(June 2012)
A fishcake served on salad
A fishcake (sometimes written as fish cake) is a food item similar to a croquette, consisting of a filleted fish and potato patty sometimes coated in breadcrumbs or batter, and fried. Fishcakes are often served in Britishfish and chip shops.
Commonly fishcakes used cod as a filling; however, as cod stocks have been depleted other varieties of white fish are used, such as haddock or whiting. Fishcakes may also use oily fish such as salmon for a markedly different flavour.
Fishcakes have also traditionally been made from salted fish (most commonly cod, haddock, or pollock). Fishcakes are also prepared without breadcrumbs or batter, and are made with a mixture of cooked fish, potatoes and occasionally eggs formed into patties and then fried.
As fish has traditionally been a major dietary component of people living near seas, rivers, and lakes; there have arisen many regional variations of the fish cake.
Variations can depend on what type of fish is used; how finely chopped the fish is; the use of milk or water; the use of flour or boiled potatoes; the use of eggs, egg whites, or no eggs; the cooking method (boiling, frying, or baking); and the inclusion of other ingredients (for example, shrimp, bacon, herbs, or spices).
In Yorkshire, England, The “Yorkshire fishcake” is a variation traditionally served in many fish and chip shops in South Yorkshire, parts of West Yorkshire and Humberside. It consists of two slices of potato (sometimes parboiled), with offcuts of fish in between, deep fried in batter. Yorkshire fishcakes can also be known as scallop fishcakes, or fish patties. TV chef Brian Turner has made the recipe available via his website. Another variation of the fishcake is the parsley cake which is sold in some fish and chip shops in and around Castleford, West Yorkshire, England. It consists of minced fish, mashed potato and fresh parsley, coated in breadcrumbs and deep fried.
In Vietnam, fishcakes are made of fresh slimmed fish meats, sometimes along with flour. The fishcakes can either be fried or steamed/boiled.
In Bermuda, fishcakes are known as Bermuda fishcakes and are made especially during Easter, but also throughout the year. In Bermuda, fishcakes are normally eaten between hot cross buns.
In Denmark, fiskefrikadeller are slightly elongated, pan-fried patties much like regular frikadeller. They are normally not coated in breadcrumbs. A similar dish which is boiled, rather than fried, is called fiskeboller and added to certain soups, though it may be closer to a fish version of a knödel. In Southern Jutland, fiskefrikadeller sometimes contain smoked pork fat.
In Sweden, canned fiskbullar are widely found; in contrast to fiskefrikadeller, they are not fried but boiled and as a result almost entirely white.
In Thai cuisine, the fish is first mashed and then mixed with chopped yardlong beans, fresh cilantro (including stalks), fish sauce, kaffir lime leaves, red curry paste, and an egg binding. It is deep fried and usually served with a sweet chilli dipping sauce. Thot man pla have become popular around the world.
In Newfoundland and Labrador, the fish is generally salted cod flakes and blended with mashed potatoes. Savory is used instead of parsley, along with minced sweated onions. The cakes are then formed into rounds and cooked in oil or pork back fat until golden brown.
In Indonesia, there are also varieties of fishcakes, or locally known in South Sumatra as pempek or empek-empek. The traditional South Sumatran pempek is served with kuah cuka. These fishcakes are usually round- or tube-shaped.
In West Bengal, several local fish species (mostly riverine) are prepared and eaten in deep-fried breadcrumb covered fishcakes, locally called maacher chop. The item is very popular as an appetizer during middle-class Bengali festivities.
In Barbados, fishcakes are made from a saltfish and flour batter. The batter is rolled into a ball and dropped in a deep frying pan of oil and the cakes are fried.
In St Helena fishcakes are made from tuna or wahoo scraped into mashed potato with herbs and spices, then moulded into cakes and fried in oil. Traditional Recipe