Food - Drink
The Best Type Of Fish To Use For Fish Cakes
By ALEX SCHAUER
With a crispy outside and a buttery, tender inside, fish cakes are a delicious treat that can be made using any type of seafood. Though crab cakes are the most popular variation, there are plenty of other options to use when making fish cakes at home, but some types of fish definitely stay intact better than others.
When making fish cakes, the consistency of the fish itself is paramount, and you should use sturdy fish that flake into chunks when cooked. Any type of firm white fish — like cod, tilapia, haddock, Alaskan pollock, or catfish — is a good choice, while fatty fish will be too soft and can make your cakes crumble while cooking.
Additionally, avoid strongly-flavored fish like sardines or mackerel, since their flavors will dominate the whole fish cake. Fresh salmon is also a great option for fish cakes, and if you want to save a little money, canned tuna or salmon can do the trick if you buy the drier kind packed in brine or water, rather than oil.