Ultimate Fish Cake Recipe

Introduction

These ultimate fish cakes are a delicious blend of flaky cod, fluffy mashed potatoes, and fresh herbs, all encased in a crispy golden crust. Perfect for a comforting meal any day of the week, they pair beautifully with a tangy homemade sauce and fresh lemon wedges.

Ingredients

• 125ml mayonnaise
• 1 rounded tbsp capers, roughly chopped (rinsed and drained if salted)
• 1 rounded tsp creamed horseradish
• 1 rounded tsp Dijon mustard
• 1 small shallot, very finely chopped
• 1 tsp flatleaf parsley, finely chopped
• 450g skinned Icelandic cod or haddock fillet, from a sustainable source
• 2 bay leaves
• 150ml milk
• 350g Maris Piper potatoes
• ½ tsp finely grated lemon zest
• 1 tbsp fresh white flatleaf parsley, chopped
• 1 tbsp snipped chives
• 1 egg
• flour, for shaping
• 85g fresh white breadcrumbs, preferably a day or two old
• 3-4 tbsp vegetable or sunflower oil, for shallow frying
• lemon wedges and watercress, to serve

Instructions

1. Step 1: Mix the mayonnaise, chopped capers, creamed horseradish, Dijon mustard, finely chopped shallot, and flatleaf parsley together in a bowl. Set this sauce aside.
2. Step 2: Place the fish fillet and bay leaves in a frying pan. Pour over the milk and 150ml water. Cover, bring to a boil, then reduce heat and simmer for 4 minutes. Remove from heat and let stand, covered, for 10 minutes to finish cooking gently.
3. Step 3: Peel and chop the potatoes into even chunks. Cover with boiling water in a saucepan, add a pinch of salt, bring back to a boil, and simmer for about 10 minutes or until tender but not falling apart.
4. Step 4: Use a slotted spoon to remove the fish from the milk, set aside to cool. Drain the potatoes and let them sit for 1-2 minutes. Return to the pan on low heat to dry out for a minute, mashing with a fork and stirring to prevent sticking.
5. Step 5: Remove from heat and beat in 1 rounded tablespoon of the sauce, lemon zest, chopped parsley, and chives into the mashed potatoes. Season with salt and pepper, tasting to adjust flavor.
6. Step 6: Drain any liquid from the fish and season with pepper. Flake the fish into large chunks and gently fold into the potato mixture, careful not to break it up too much. Set aside to cool.
7. Step 7: Beat the egg on a large plate and lightly flour a board. Spread the breadcrumbs on a separate baking sheet.
8. Step 8: Divide the fish mixture into four portions. With floured hands, shape each portion into a cake about 2.5cm thick on the floured board. Dip each cake into the beaten egg, coating top and sides, then press onto the breadcrumbs to cover lightly. Transfer to a plate, cover, and chill for at least 30 minutes or up to a day ahead.
9. Step 9: Heat the oil in a large frying pan over medium heat. Test readiness by dropping in a piece of breadcrumb—it should sizzle and turn golden quickly. Fry the fish cakes for about 5 minutes per side until crisp and golden.
10. Step 10: Serve the fish cakes with the reserved sauce, lemon wedges for squeezing, and fresh watercress.

Tips & Variations

• For a lighter version, try baking the fish cakes at 200°C (400°F) for 15-20 minutes instead of frying.
• Substitute cod or haddock with other firm white fish like pollock or hake, ensuring it is fresh and sustainable.
• Add a pinch of smoked paprika or cayenne to the potato mixture for a subtle kick.
• Use fresh breadcrumbs made from day-old bread for the crispiest coating.

Storage

Store cooked fish cakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a frying pan over low heat or in a preheated oven at 180°C (350°F) until warmed through to maintain their crispiness. Avoid microwaving as it can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen fish for this recipe?

Yes, you can use frozen fillets, but make sure to thaw them completely, drain any excess water, and pat dry before cooking to avoid watery fish cakes.

What can I serve with these fish cakes?

They pair wonderfully with a fresh green salad, steamed vegetables, or classic tartare sauce. Lemon wedges and watercress add a bright, fresh element to the dish.

Ultimate Fish Cake Recipe

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★★★★★

4.7 from 78 reviews

• Author: Ben
• Total Time: 45 minutes
• Yield: 4 fish cakes 1x
• Diet: Halal

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Description

This Ultimate Fish Cakes recipe features tender Icelandic cod or haddock, combined with creamy mashed Maris Piper potatoes, fresh herbs, and a tangy homemade sauce. The fish is gently poached then mixed with mashed potatoes and seasoned with lemon zest, parsley, and chives before being shaped into cakes coated in breadcrumbs and shallow-fried to golden perfection. Served with a zesty mayonnaise-based sauce, lemon wedges, and watercress, these fish cakes make for a delicious and comforting meal with a perfect balance of flavors and textures.

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Ingredients

Scale 1x2x3x

Sauce Ingredients

• 125ml mayonnaise
• 1 rounded tbsp capers, roughly chopped (rinsed and drained if salted)
• 1 rounded tsp creamed horseradish
• 1 rounded tsp Dijon mustard
• 1 small shallot, very finely chopped
• 1 tsp flatleaf parsley, finely chopped

Fish and Poaching

• 450g skinned Icelandic cod or haddock fillet, from a sustainable source
• 2 bay leaves
• 150ml milk
• 150ml water

Potato Mash and Mixture

• 350g Maris Piper potatoes
• ½ tsp finely grated lemon zest
• 1 tbsp fresh white flatleaf parsley, chopped
• 1 tbsp snipped chives
• 1 rounded tbsp sauce (from above)
• Salt and freshly ground black pepper, to taste

For Shaping and Coating

• 1 egg
• flour, for shaping
• 85g fresh white breadcrumbs, preferably a day or two old

For Frying and Serving

• 3–4 tbsp vegetable or sunflower oil, for shallow frying
• Lemon wedges, to serve
• Watercress, to serve

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Instructions

1. Prepare the sauce: In a bowl, mix together mayonnaise, chopped capers, creamed horseradish, Dijon mustard, finely chopped shallot, and flatleaf parsley. Set aside to develop flavors while you prepare the fish and potatoes.
2. Poach the fish: Place the skinned fish fillet and bay leaves in a frying pan. Pour over the milk and 150ml water. Cover the pan, bring the liquid to a boil, then reduce heat and simmer for 4 minutes. Remove from heat and leave covered for 10 minutes to gently finish cooking the fish.
3. Cook the potatoes: Peel and chop the potatoes into even chunks. Place in a saucepan and cover with boiling water. Add a pinch of salt, bring to a boil again, then simmer for about 10 minutes or until tender but still holding their shape.
4. Drain and mash potatoes: Drain the cooked potatoes in a colander and let sit for a minute or two. Return them to the pan on the lowest heat to dry out for 1 minute, mashing gently with a fork and stirring to prevent sticking. The result should be a light, fluffy, and dry mash.
5. Flavour the mash: Remove the pan from heat. Beat in 1 rounded tablespoon of the prepared sauce, then add lemon zest, chopped flatleaf parsley, and snipped chives. Season well with salt and freshly ground black pepper. Taste and adjust seasoning according to preference.
6. Flake the fish: Remove the fish from the poaching liquid with a slotted spoon. Drain off excess liquid and remove bay leaves. Season the fish with freshly ground black pepper, then flake into large chunks and gently fold into the mashed potato mixture. Mix carefully to avoid breaking up the fish too much. Set aside to cool.
7. Shape the fish cakes: Beat the egg on a large plate and lightly flour a work surface. Spread the breadcrumbs on a baking sheet. Divide the cooled fish and potato mixture into four equal portions. Using floured hands, shape each portion into a cake about 2.5cm thick.
8. Coat the cakes: Dip each fish cake into the beaten egg, ensuring the top and sides are completely coated. Then place the cake onto the breadcrumbs, gently pressing the crumbs onto the sides and top to coat evenly. Transfer the coated cakes to a plate, cover, and chill for 30 minutes or up to one day ahead.
9. Fry the fish cakes: Heat the vegetable or sunflower oil in a large frying pan over medium heat. Test readiness by dropping a piece of breadcrumb into the oil; it should sizzle and turn golden brown quickly. Fry the fish cakes for approximately 5 minutes on each side until crisp and golden brown.
10. Serve: Serve the fish cakes hot with the reserved sauce, adding a little extra lemon zest to taste. Accompany with lemon wedges for squeezing over and fresh watercress for garnish and freshness.

Notes

• Use day-old breadcrumbs to ensure a crisp, golden coating on the fish cakes.
• Gently folding the fish into the mashed potatoes prevents the mixture from becoming mushy.
• The poaching method ensures the fish remains moist and tender.
• Chilling the shaped and coated cakes before frying helps them hold their shape while cooking.
• Maris Piper potatoes are ideal for mashing; if unavailable, use another waxy potato variety.
• For a healthier option, the fish cakes could be baked instead of fried, though they won’t be as crispy.

• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Frying
• Cuisine: British

Keywords: fish cakes, cod fish cakes, haddock fish cakes, homemade fish cakes, shallow fried fish cakes, British fish recipe, seafood cakes, fish and potato cakes