Go to the Recipe: McSalmon Fishwich Deluxe
Is there a substitution for the Wondra flour? We don't have Wondra up here in the great white north
What about other fish varieties?
Right - I know I’ll be trying this with fresh Lake Superior whitefish in about a month - SUMMERTIME BABY
Hey Armen. We have Robinhood easy blend flour. Same thing apparently (according to the Modernist Cuisine at Home).
Would love a recipe for breakfast sausage patties to go along with that English muffin recipe.
That was the first thing I thought, too! That will be a killer whitefish sandwich.
Is there a substitute for gelatin that would work for this?
If you are prepping a large batch, can some be frozen at Step 4 for later use, or would that cause issue with the binder?
Best to freeze after it has been cooked, or even after it has been breaded.
You can leave it out completely, it is more for a juicy mouthfeel, it won't hurt the binding process.
Can you use fish gelatin ?
What are the advantages for using gelatin as opposed to STP? I loved this with Salmon but am shooting for a bougie filet o'fish sort of thing. Would it make more sense to just use the fish stick recipe? I will be using Halibut trim if that makes a difference either way. Great stuff as always ChefSteps!
Thanks!
Possible to use canned salmon? Lol
Could I keep these breaded and put them in the oven? How long/ what temperature?
That would work after they have been fried, if you bake them before they have been fried you will end up with a soggy side.
You could substitute canned salmon for 50% of the mass. But would still need to have the 50% raw blended fish as a binder.
I would say either recipe is interchangeable for this one, any fish you like as well. The added gelatin and Wondra was more for a juicy mouthfeel.
Yes you can.
Just dropped by to see what I had missed. I shouldn't have.
This was a fun recipe to try out. After the frying step the patties swell from 10mm thickness to about 20mm. One note: I find it a tad salty. I used a scale when weighing the salt. If I knock the salt amount back by 1/4 do you think that would cause textural issues next time I try the recipe?
Hello Shawn, Dial back the salt to your taste. Texture will be around the same as the texture is enhanced by the flour and the gelatin. Omitting the salt will change the texture but dialing it back by even half will give you similar results.
Great! Thank you.
Are the measurements correct? 100 mm seams small
Seeems
Thanks for the catch Karen, looks like we didn't scale the measurements up with the recipe size. This size batch should yield 2 bags of those measurements or, you double the width. Im updating the activity now.
Could you use this recipe with haddock or cod?
Hello Betty, Should be great, just not as rich and fatty. The recipe was based off of our fish stick recipe here, https://www.chefsteps.com/activities/world-s-best-fish-sticks.
I don't quite understand the frying instructions.
2–3 minutes on each side at 375ºF... I may not have much experience in the kitchen, but I would think 6 minutes for these patties would be enough to cook them completely through without ever firing up the Joule.
Seems as though a few seconds in 375º oil would be enough to brown the panko and egg coating.
This stems from a larger issue I seem to be facing as I am trying to learn sous vide via the recipes here on chefsteps. Using the Joule always seems to require a second session of heating to achieve browning or maillard or whatever - and I often find the results of these recipes dry, tough, and overcooked - which is really discouraging, and makes me less likely to continue my efforts trying sous vide. I was under the impression the whole purpose of sous vide was perfectly cooked results and I'm finding my experiences with it to be quite underwhelming.
I'm beginning to wonder if ChefSteps is consistently the culprit in this overcooked second stage.
This recipe is a fine example. The first time I made it I followed the directions carefully, and was really unhappy with the results - dry, dense, and boring patties. This last weekend I was determined to try again as it seems to have so much promise. This time, I only let them float in the hot oil for around 10 seconds or so, flipping and moving quickly as soon as the color looked interesting. They turned out fantastic. I was thrilled.
10–15 seconds is a far cry from 2–3 minutes.
So I'm puzzled over what is happening here.
Are these mistakes? Or is there something I am consistently missing in the second cook process of sous vide?
Hello Scott, Sous vide is all about precision and consistency. It's not the sous vide producing dry results it is the finishing steps that are in question here. If you go over the sous vide temperature when finishing you are defeating the point of sous vide in the first place. It is key to cool the product down after cooking sous vide, in my experience when applying a final sear or finishing cook.
The sous vide step here firms up the patty mixture. Are you starting from a cold patty? Because 15-20 second in the fryer can in no way get you to internal temp of hot a steamy.
weird question: could this be made with chicken instead and still workout???
I'm confused as to what this response was meant to achieve...
I know it's the finishing step. I was specifically asking about the frying step.
With 6 minutes in 375º oil, how does one avoid going over the sous vide temperature?
Nowhere in the recipe does it say "15–20 seconds in the fryer."
The recipe says: "Fry each patty for two to three minutes until golden brown. Flip and fry for an additional two to three minutes until all sides are golden."
That's 4–6 minutes in 375º oil.
When you say: "Are you starting from a cold patty?" do you mean frozen?
Seriously. 6 minutes.
This is what I'm asking about. At least read that part.
I want to make this with whitefish into fish sticks as I have wondra and gelatin and not
Sodium tripolyphosphate. Should I use this recipe or substitute the wondra and gelatin for the
Sodium tripolyphosphate in the fish stick recipe?
