How to Coat Fish Cakes with Breadcrumbs

Coating fish cakes with bread crumbs is crucial if you want the cakes to retain their shape and keep from falling apart. It also coats the fish with a crisp layer, while keeping the insides flaky and moist. Use light breadcrumbs for the best result and to ensure your cakes are not too heavy.

You need

• All purpose flour


• Egg, lightly beaten


• Salt to taste


• Panko bread crumbs or substitute


• Plates


• Plastic wrap


• Whisk


• Slotted Spatula

1. Clean your hands with soap and water, and form the fish cake batter into balls. If you are making several, rinse your hands after every few fish cakes. Set them onto a platter.


2. Lightly sprinkle with flour.


3. Beat an egg slightly and pour into a shallow bowl.


4. Place the bread crumbs in a shallow bowl, right next to the bowl with the eggs. 


5. Roll one fish cake ball in the egg mixture until coated. Gently lift and move over to the bowl of bread crumbs.


6. Use your other hand to roll the fish cake in the breadcrumbs until it is well coated.


7. Put on a clean plate and repeat the same procedure with the remaining fish balls.  Try to keep one hand for the wet egg plate and one hand for the dry bread crumb plate to reduce mess.


8. Refrigerate the coated fish balls for at least 30 minutes. This allows the coating to adhere a bit better to the fish cakes. Cover with plastic wrap.


9. Heat 1 inch of oil to 350 degrees Fahrenheit.  Use a heavy skillet suitable for frying at high temperatures. Flatten each fish cake slightly as you set it in the hot oil. Repeat with the remaining fish balls.


10. Cook the fish cakes 2 to 3 minutes on each side until they are golden brown and crisp. Remove from the hot oil.