Cooking & Recipes. Should I Put Vinegar On My Fish Cakes?

Cooking Recipes : Should I Put Vinegar On My Fish Cakes

And what should I have for afters? ~~~ Sean JTR ~~~

Best Answer To Cooking Recipes Question

Most certainly, yes! A fishcake is generally comprised of minced fish fried in breadcrumbs, with egg as a binding agent. Whilst often derided as junk food, the fishcake is actually very similar to the quenelle, an item that features strongly in the cookery of Escoffier (a world-renowned chef). The fishcake is a superb food if you are in the mood for a fishcake. White vinegar will draw out the taste of the fish, and will also partially break down the egg and breadcrumbs, hence releasing an appetising aroma. Malt vinegar will do the same, but will add a heavier overtone, especially at the side of the tongue. Sauce Tartare is wasted on fishcakes, and indeed on any breaded fish. I never use it myself, although I do prepare it for clients who like the you want a non-fishy taste to permeate your fish, it is much better to shallow fry the fish along with onions, shallots or leeks, or to apply a litle dijon mustard to the flesh of the pescatorial delight. Afters - for fishcakes, Id suggest a lightly smoked Gruyere cheese. Finally, fishcakes are easy to make yourself, but they can be a bit of a fart and somewhat wasteful if you are only making them for yourself. As a chef, I find Birds Eye to be quite acceptable when I need a quick meal that is light in texture and tasty in substance.

All Answer To Cooking Recipes Questions

Answer 1

if you must, but why not tartare sauce?

Answer 2

If you like vinegar on your fishcakes, shake away and treat yourself!!

Answer 3

Id stick with ketchup.

Answer 4

Yeah! Go for it - but dont splash any vinegar on your pearls! Choccy gateau - mmmm!

Answer 5

If you like vinegar on your fish cakes. Top it off with a bowl of pistachio almond ice cream! Ice cream and fish......yummmmoooo

Answer 6

Tartare sauce or lemon juice would be better. As for afters how about spotted dick with custard.

Answer 7

put the vinegar on, youll need as much as you can to make fish cakes taste nice. And for afters you cant beat abit of Spotty Dick and custard. Go and pig out. Or it will soon be bed time.

Answer 8

Ooh, yes, definitely - theyre so bland without it. Have bananas and custard afterwards - cant go wrong with that.

Answer 9

Vinegar? NO! Malt vinegar? YES!!!!!!!

Answer 10

Yes, just a little bit of vinegar. For afters either a tub of luxury ice cream or chocolate mousse.

Answer 11

if you want too. I put worcester sauce on mine. rhubarb and apple crumble with custards is a nice dessert to follow fishcake. well I think so.

Answer 12

do what you wont and have what you wont its your mouth you are putting it and it will end up in your tummy then it will come out of your bum so just do what u wont !

Answer 13

Yes they are great together. Jelly for afters refreshing and clears the palette.

Answer 14

Vinegar is great, dont hold back if you fancy it, I know I wouldnt... a good alternative is lemon juice though, so bear that in mind... for afters, something like ice cream or yoghurt, something to clear the mouth of the acidic flavour. Bon appetite!

Answer 15

Yea if thats what you like. I prefer tartar sauce though, seeing as its fish.

Answer 16

yes you totally must put vinergar on and how about chocolate pudding and custard for afters

Answer 17

Most certainly, yes! A fishcake is generally comprised of minced fish fried in breadcrumbs, with egg as a binding agent. Whilst often derided as junk food, the fishcake is actually very similar to the quenelle, an item that features strongly in the cookery of Escoffier (a world-renowned chef). The fishcake is a superb food if you are in the mood for a fishcake. White vinegar will draw out the taste of the fish, and will also partially break down the egg and breadcrumbs, hence releasing an appetising aroma. Malt vinegar will do the same, but will add a heavier overtone, especially at the side of the tongue. Sauce Tartare is wasted on fishcakes, and indeed on any breaded fish. I never use it myself, although I do prepare it for clients who like the you want a non-fishy taste to permeate your fish, it is much better to shallow fry the fish along with onions, shallots or leeks, or to apply a litle dijon mustard to the flesh of the pescatorial delight. Afters - for fishcakes, Id suggest a lightly smoked Gruyere cheese. Finally, fishcakes are easy to make yourself, but they can be a bit of a fart and somewhat wasteful if you are only making them for yourself. As a chef, I find Birds Eye to be quite acceptable when I need a quick meal that is light in texture and tasty in substance.

Answer 18

Or lemon juice. Mmmmmm

Answer 19

Yuk, But If you like it I suppose so. Id have birthday cake for afters or the kids may get it!