You’ll find plenty of fish cake recipes floating around. But some fish cakes are better than others. The key is to keep the potato chunky and the fish in big flakes instead of making the whole thing mushy. Meanwhile, adding garlic, chilli, green onion and thyme to the mix keeps these full of flavour!.
Fish cakes are a nice change from the usual way I cook fish, which is pan-seared.
Because the fish is mixed with potato starch, less fish can go a long way. The 500g (1lb) of fish used in these fish patties is enough to feed four adults, if not five. A normal serving size for fish is 180g (6oz) per person.
Plus, let’s be clear: anything that is crumbed and fried in a pan until golden and crunchy is a winner, right? Especially when there is buttery, slightly chunky mashed potato and juicy fish inside that crunchy shell!
Fish cakes are a tasty and versatile ingredient that can be used in many dishes. Whether pan-fried, baked, or added to soups and stews, fish cakes add a wonderful flavor and texture. The great thing about fish cakes is that they are easy to make at home With just a few simple ingredients and steps, you can have delicious homemade fish cakes ready in no time
What are Fish Cakes?
Fish cakes, also sometimes called fish patties or fish croquettes, are minced fish mixed with other ingredients like potatoes or breadcrumbs and then shaped into patties or balls. The fish is first poached or fried and then mashed along with the other ingredients to form the cakes The most common types of white fish used are cod, haddock, pollock or hake, but salmon and tuna also work well
Traditional fish cakes have a smooth, paste-like texture on the inside encased in a crisp outer coating. However, some recipes intentionally keep the mixture chunkier with flakes of fish visible. The flavor and additional ingredients added to the fish cakes are versatile, making them a very customizable food. Herbs, spices, vegetables and more can be mixed into the cakes to create a range of tastes and textures.
Benefits of Fish Cakes
Fish cakes are a healthy choice as they provide lean protein from the fish along with vitamins and minerals. Fish is an excellent source of omega-3 fatty acids which are important for heart and brain health. The potato or breadcrumbs add some carbohydrates for energy. Fish cakes can also be a good way to get picky eaters to eat more fish by presenting it in an approachable kid-friendly way.
Making your own fish cakes at home means you control exactly what goes into them. You can adjust flavors and textures to suit your tastes and dietary needs. Homemade is often cheaper than buying ready-made fish cakes too. Overall fish cakes are a versatile, budget-friendly meal option that come with nutritional benefits.
Tips for Making Fish Cakes
Follow these tips for making perfect fish cakes at home:
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Choose an appropriate white fish – Cod, haddock, pollock and hake work best. Avoid oily or delicate fish.
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Keep the fish chilled while handling to retain texture.
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Cut the raw fish into chunks before poaching for even cooking.
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Poach the fish gently in milk, stock or water rather than boiling to prevent overcooking.
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For chunkier cakes, mash the potatoes and fish together rather than blending smooth.
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Add flavorings like herbs, garlic, chili or lemon.
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Chill the mixture before shaping for firmer, neater cakes.
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Dust hands with flour when shaping patties if the mix is sticky.
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Coat with flour, egg and breadcrumbs for a crisp crust when frying.
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Pan fry, bake or poach the cakes – don’t overcook.
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Adjust seasoning once cooked for best flavor.
Easy Fish Cake Recipe
This simple fish cake recipe makes delicious patties with a nice chunky texture. Feel free to adjust the flavorings to your taste.
Ingredients:
- 500g white fish fillets (cod, haddock etc), cut into chunks
- 800g potatoes, baked whole with skin on
- 2 cloves garlic, minced
- 1⁄2 cup green onion, sliced
- 2 red chilies, deseeded and chopped (optional)
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh parsley, chopped
- 3⁄4 tsp salt
- 1 cup flour
- 2 eggs, lightly beaten
- 1 1⁄4 cups panko breadcrumbs
- Vegetable oil for frying
Instructions:
- Preheat oven to 200°C/400°F. Place whole potatoes directly on oven rack and bake for 75 minutes until tender when pierced.
- Meanwhile, poach the white fish in gently simmering milk for 4-5 minutes until cooked through but not falling apart. Drain and set aside to cool.
- Scoop out the baked potato flesh into a bowl. Do not mash smoothly – leave some chunks.
- In the same pan, sauté the garlic, chilies, onion and thyme in the remaining milk for 1 minute. Pour this over the potatoes.
- Add the parsley, salt and flaked fish to the potatoes. Gently stir to combine, being careful not to break up the fish too much.
- Scoop tablespoon amounts of the mixture and shape into patties using floured hands.
- Coat patties in flour, then egg, then panko crumbs.
- In a skillet, heat 1⁄4 inch oil over medium-high heat. Pan fry patties for 1-2 minutes per side until golden.
- Transfer to a baking tray and finish cooking in the oven for 10 minutes.
- Season with extra salt and pepper if desired. Serve hot with lemon wedges and tartar sauce.
Follow the tips above for best results with your homemade fish cakes. Experiment with different flavor combinations until you find a favorite. Fish cakes make a quick, healthy and satisfying meal any night of the week.
Fun Variations for Fish Cakes
The basic fish cake recipe above is very versatile. You can take it in many flavor directions by switching up the seasoning and extras mixed into the cakes. Get creative with these fun variations:
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Mexican – add chopped jalapenos, cumin, cilantro and lime juice. Top with avocado.
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Asian – use ginger, sesame oil, green onion and soy sauce. Serve with a dipping sauce.
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Italian – add chopped olives, sun-dried tomatoes, basil and parmesan.
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Indian – stir in curry powder, garam masala and cilantro.
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Casserole – make larger fish cakes and bake with tomato sauce and cheese on top.
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Salmon – use chunks of cooked salmon instead of white fish. Dill and lemon work well here.
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Crab – substitute lump crab meat for a luxurious seafood cake.
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Vegetarian – swap lentils, chopped mushrooms or chickpeas for the fish.
Get the whole family involved in coming up with fun new flavors and vote on favorites. The basic method remains the same – simply switch up the extras you mix in. Serve fish cakes as the main dish or shape into bite-sized portions for party finger foods. Either way, you can enjoy this budget-friendly staple in endless tasty ways.
Cooking Methods for Fish Cakes
Fish cakes are very versatile when it comes to cooking methods. Here are some options:
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Pan-frying – The most common method. Provides a crispy, golden crust. Fry in batches over medium-high heat for 1-2 minutes per side.
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Baking – Arrange shaped patties on a greased baking sheet. Bake at 375°F for 12-15 minutes until browned and cooked through.
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Grilling – Great for summer. Oil the fish cakes and grill 2-3 minutes per side. Gets nice char marks.
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Air frying – Quick and easy. Most models take 10-12 minutes at 360°F, flipping halfway.
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Poaching – Gently cook patties submerged in simmering broth, milk or water for 4-5 minutes.
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Steaming – Place fish cakes in a steamer basket over boiling water. Cover and steam 8-10 minutes.
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Microwaving – Not ideal texture-wise but very fast. Microwave individual patties for 50-70 seconds on each side. Check often to prevent overcooking.
The cooking method you choose will impact the texture and flavor, so consider what best suits your meal. Pan-frying or baking give the best crust, while poaching or steaming maintain a softer finish.
Serving Suggestions for Fish Cakes
Fish cakes pair well with many flavors and make a great meal either on their own or incorporated into other dishes. Here are some tasty serving suggestions:
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Fish tacos – Top warmed corn tortillas with fish cakes, cabbage slaw and salsa.
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Fish cake sandwich – Tuck fish cakes with tartar sauce in a hoagie roll or bun.
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Fish cake salad – Serve over mixed greens, tomatoes and lemon vinaigrette.
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Fish cake skewers – Thread chunks of fish cake and veggies onto skewers for grilling.
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Potato skins – Top crispy potato skins with crumbled fish cakes and cheddar cheese.
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Breakfast – Enjoy fish cakes with eggs any style and breakfast potatoes.
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Stew – Simmer bite-sized fish cakes in beef or chicken stew.
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Soup – Add halved fish cakes to chowders and vegetable soups.
So simple, yet so versatile! Fish cakes truly shine when served in creative ways.
Storing and Freezing Fish Cakes
Properly stored, fish cakes will keep 3-4 days refrigerated. Freeze for longer storage:
- Shape uncooke
Ingredients for the Fish Cakes
- Potato: This is what holds the fish cakes together and gives them shape. Any starchy or all-rounder potatoes will work fine here. Even waxy potatoes will work fine. It’s best to stay away from them if you can.
- This is what the fish cakes taste like: garlic, chili, green onion, parsley, and thyme. This might not sound very tasty, but when you sauté it in the butter that you have left over from searing the fish in a pan, all that bubbly goodness mixes with the potato and very good things happen!
- Egg, flour, and panko breadcrumbs: this is what gives the fish cakes that golden, crunchy top you’ve been eyeing!
Best fish for these fish cakes
Any firm white fish fillets suitable for pan frying will work here. Even salmon will work! Here are some common fish in the countries where most of my readers live that are great for these fish cakes:
- Australia: Barramundi, Jewfish (Mulloway), Flathead, Ling, Ocean Perch, Salmon, Snapper (large 1 lb.), Trevalla (Blue eye cod), Hapuka 2kg/2. 5lb+), Ocean trout (not river trout).
- US: Tilapia, Cod, Alaskan pollock, Catfish.
- UK: Cod, Pollack, Hake, Sea Bass, Haddock, Salmon.
Canned tuna and salmon will also work here. Keep them in nice big chunks. Also, there’s no need to cook them.
- Fish that gets dry quickly, like king fish, tuna, sword fish, and mahi mahi
- Salmon, mackerel, and river trout are all oily fish that tend to taste a lot like fish.
- Fish that’s too small or delicate for this recipe. This includes: Flounder, Sole, Turbot, Halibut, Bream, Whiting, John Dory, Orange roughy (deep sea perch), Flounder, Monkfish (well, it works, but it’s a premium fish, so I wouldn’t waste it on fish cakes! This Monkfish recipe is better!)
Really good Fish Cakes
How do you cook a fish cake?
Bring a medium pot of water to a boil and turn the heat off. Plunge the fish cake for 30 seconds. Drain and cool. This step removes excess oil and softens the fish cake, but you can skip it if you want. Cut the fish cake into bite size pieces. Thinly slice the vegetables. Heat a non-stick pan with 2 tablespoons of oil over medium high heat.
How can I prepare fish for kids?
This is really dependent on the personal preference of your children. Some children will eat fish the same way adults do for others you may need to make this more interesting by creating things like homemade fishcakes, fish burger patties, fish balls or by adding this to toast or even pasta. Involving your children in the preparation and cooking process can also encourage them to consume the fish.
What is fish cake?
Fish cake is an ingredient used when creating the iconic Korean banchan (side dish), eomuk bokkeum or odeng stir fry. While many in Japan know this ingredient as odeng, it is common to hear Koreans refer to fish cakes as “eomuk.” With eomuk you can find all sorts of recipes with fish cakes.
How to cook frozen fish cakes?
To prepare frozen fish cakes, simply soak them in hot water for about 30 seconds to soften, pat them dry, and slice them into small pieces. Cooking oil: for the stir fry. Onion, garlic, green onion: for the aromatics. Please feel free to add any other vegetables to the stir fry such as carrot, bell pepper, or zucchini.