If you make fishcakes from scratch..

[purplepeony]

do you bother to breadcrumb them or use flour to coat?
Have made some and can't decide if BC (home made of course) are worth the extra effort.

Flour but the main thing is to chill them in the fridge for as long as you can so they don't break up when you fry them.

they're in there now! we eat them about once a fortnight and I dither between flour and B crumbs.

anyone else got a strong preference?

I always breadcrumb them, but not for any particular reason. Flour would be fine I suppose.

I use crushed cornflakes, they make a lovely crispy coating.

We do the flour, egg, breadcrumb - but mainly because that is the bit that DD (aged 3) loves doing best!
Then put oil on baking tray to heat up whilst fishcakes chill in fridge - lovely! Did them on Wednesday this week.

so you don't fry them- you cook in oven?

I just use seasoned flour and fry in a frying pan.
I have never used egg, breadcrumbs or cornflakes.

Actually crushed cornflakes or even crushed crisps would work well.

Matzo meal is easiest (though not cheapest). Crushed cornflakes are easier than breadcrumbs, but a bit salty.

TBH all my fishcakes stick like hell and fall to pieces in the frying pan no matter what I do, so I put them in the oven.

like Mrsjohndorie I just use seasoned flour.

Eggs are too expensive to waste on coating fishcakes (I am tight)

I just chop and change though, if I happen to have breadcrumbs I will use them. Semolina is also nice.

I just use egg and flour. Thanks for the fridge tip!