Tropical - Fish - Pictures .com

This is a tropical fish site for all tropical fish enthusiasts from beginner to expert. It has some nice tropical fish pictures and will hopefully have something of interest for all freshwater and marine fish keepers. These tropical fish pages provide some information about some of my favourite fish, along with tropical fish pictures of them. I have kept fish for many years now, ranging from community to marine. Over this period I have been drawn towards catfish, and the cichlids, which I must confess, through there antics have become my favourites. I now keep African and American cichlids, along with some catfish and plecs.

 
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Fish Recipes


Delicious Fishcakes with Tartar Sauce

Serves 4

Preparation time 30 mins to 1 hour

Cooking time approx 10 to 30 mins

Ingredients


For the tartar sauce:
200g/7oz jar mayonnaise
1 tsp horseradish sauce
tsp dry or made mustard
2 small gherkins, chopped
2 tbsp capers, chopped roughly
1 small shallot, chopped very finely
2 tbsp fresh parsley, finely chopped

For the coating:
100g/4oz white breadcrumbs
1 egg

For the fishcakes:
1 hard-boiled egg, chopped
1 lemon, zest only
450g/1lb potatoes
45og/1lb smoked haddock
2 tbsp fresh parsley, chopped
tsp salt
pepper
3 tbsp vegetable oil, for frying

Method

1. Mix all the ingredients for the tartar sauce together and chill (any sauce left will keep for 3-4 days in a covered container in the fridge).
2. Preheat the oven to 150C/300F/Gas 2. Spread the crumbs over a baking sheet and dry in the oven for 10-15 minutes until pale and golden, stirring halfway.
3. Peel and cut the potatoes in chunks. Cook in boiling salted water for 10-15 minutes until tender. Drain well and mash with a fork.
4. Meanwhile, put the fish in a frying pan with just enough water to cover. Bring to the boil, reduce the heat, cover and simmer for 5 minutes until just cooked. Remove the fish with a palette knife and put on a plate. When it is cool enough to handle, remove the skin and any bones. Flake the fish.
5. Carefully mix the potato, fish, hard-boiled egg, lemon, parsley, salt and a good grinding of black pepper. Shape into four round cakes using floured hands.
6. Beat the egg in a shallow bowl. Coat each cake in the egg, then the breadcrumbs. Reshape as required. At this stage they can be chilled for 24 hours.
7. Heat the oil in a frying pan and fry the cakes over a medium heat for 5 minutes on each side, turning once, until golden on both sides. Serve with the tartar sauce.


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