Fish cakes, hot from the skillet, are crisp and tender at the same time. The outer coating seals the moisture inside the cake so that the high heat of the oil does not overcook the fish inside. Knowing how to coat the fish cakes is important so that it does not fall off or make the fish cake too heavy. Use light breadcrumbs so the flavouring of the coating doesn't overwhelm the delicate flavour of the fish.
Wet your clean hands with cold water and form the fish cake batter into balls. Rinse your hands between every couple of fish cakes if you are making several cakes. Set the balls on a plate or platter.
Sprinkle the balls lightly with the flour so that they are just lightly covered. Set them back on the plate.
Beat the egg slightly so that the white and yolk are combined. Pour it into a shallow bowl. Place the breadcrumbs in another shallow bowl next to the egg bowl.
Roll a ball of the fish cake batter in the beaten egg. Lift it out and set it into the bowl of breadcrumbs. Use your other hand to roll it around in the crumbs until it is well coated. Place it on a clean plate. Repeat for each fish cake, keeping one hand for the egg plate and one hand for the dry breadcrumb plate.
Refrigerate the breaded fish cake balls for at least 30 minutes. Doing so will allow the breading to adhere better to the inside batter of the fish cake. Cover lightly with plastic film.
Heat 1 inch of oil in a heavy skillet until it reaches 177 degrees Celsius. Flatten each fish ball slightly and set it in the hot oil. Repeat for all the breaded fish balls.
Cook the fish cakes for 2 or 3 minutes on each side until they take on a golden colour. Remove from the hot oil with a slotted spatula and serve immediately.