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 delicious way to enjoy fish in a different form. The combination of flaky fish potatoes, and herbs makes these patties an appealing meal or snack. But how exactly are fish cakes made? The process is relatively simple and worth the effort for this tasty dish.
Overview of Fish Cakes
Fish cakes, also known as fish patties, are made of fish, mashed potatoes, eggs, herbs, and other flavorings formed into patties or croquettes. They can be pan-fried, baked, or deep-fried. The fish works as the main protein while the potatoes bind the cakes together. Popular additions include onions, parsley, lemon juice, Worcestershire sauce, mustard, and chili sauce. The cakes are usually coated in breadcrumbs, flour, or beaten eggs before cooking to help hold their shape and add crunch.
Fish cakes likely originated in Europe in the 18th century as a way to stretch expensive fish by combining it with cheap, starchy potatoes. They became popular in the UK as an inexpensive way to feed families. Traditional British fish cakes are made with cod or haddock, but many cultures have their own versions featuring local fish. Canned fish like tuna or salmon also works well. The versatile patties can be served as an appetizer, entree, or snack. They pair nicely with any tartar sauce, ketchup, or yogurt dip.
Ingredients Needed
- Fish fillets – cod, haddock, pollock, salmon, tuna, etc.
- Potatoes – starchy or all-purpose
- Onion – yellow or white, minced
- Eggs
- Fresh parsley and other herbs
- Lemon juice
- Worcestershire sauce
- Dijon or whole-grain mustard
- Hot sauce or chili paste (optional)
- Salt and pepper
- Flour
- Breadcrumbs – panko or regular
- Oil – for frying
Step-by-Step Instructions
Follow these simple steps for making perfect fish cakes at home
Prepare the Potatoes
- Peel and cut the potatoes into 1-inch cubes. Place them in a pot, cover with water, and bring to a boil over high heat.
- Cook until the potatoes are fork-tender, about 15 minutes. Drain and transfer to a large bowl.
- Mash the potatoes well with a potato masher or fork. Some small lumps are fine.
Prepare the Fish
- Pat the fish fillets dry and cut into 1-inch chunks.
- Heat a skillet over medium heat and add a small amount of oil or butter. When hot, add the fish chunks in a single layer. Cook for 2-3 minutes per side until opaque and cooked through. The fish should flake easily with a fork.
- Transfer the cooked fish to a plate, reserving any cooking juices and oil in the pan.
Make the Mix
- To the bowl of mashed potatoes, add the cooked fish chunks along with any accumulated cooking juices.
- Next add the minced onion, parsley, lemon juice, Worcestershire sauce, mustard, hot sauce (if using), and salt and pepper to taste.
- Lightly beat 1-2 eggs and add to the mixture. The eggs help bind the cakes.
- Gently fold everything together until thoroughly combined. Be careful not to break up the fish too much.
Form the Patties
- Form the fish mixture into balls or patties using about 1/4 cup per cake.
- Place on a parchment lined plate or baking sheet while you prepare the coatings.
Bread the Fish Cakes
- Place some flour in a shallow dish. Season with a pinch of salt and pepper.
- In another dish, beat 1-2 eggs.
- Pour panko crumbs or regular breadcrumbs into a third dish.
- Dredge each cake first in flour, tapping off excess. Dip in egg, allowing excess to drip off. Finally press into the breadcrumbs on both sides.
- Place the breaded cakes back on the lined plate or baking sheet. Freeze for at least 30 minutes to help them hold their shape.
Cook the Fish Cakes
Cooking options:
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Pan fry: Heat about 1/4 inch oil in a skillet over medium heat. Cook cakes for 2-3 minutes per side until golden brown and cooked through. Drain on a paper towel lined plate.
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Bake: Arrange breaded cakes on a parchment lined baking sheet. Bake at 400°F for 12-15 minutes until crispy and browned.
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Air fry: Air fry at 400°F for 10-12 minutes, flipping halfway through, until browned and crispy.
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Deep fry: Heat oil to 350°F in a deep pot or fryer. Fry cakes for 2-3 minutes until golden brown. Drain on a paper towel lined plate.
Serving Suggestions
Fish cakes pair wonderfully with tartar sauce, ketchup, yogurt dips, or lemon wedges. Try serving them:
- As an appetizer for parties
- On a bun for sandwiches
- With fries or salad for lunch
- For a fish twist on a classic burger night
- Topped with a fried egg for breakfast or brunch
Leftover cooked fish cakes can be refrigerated for 3-4 days or frozen for up to 3 months. Reheat in the oven or microwave until warmed through. Adjust cook times as needed.
With this easy process, you can enjoy delicious homemade fish cakes any night of the week. The potato filling stretches the fish into a hearty, budget-friendly meal while the crunchy exterior keeps them interesting. Experiment with different seasonings or mix-ins like corn, bell peppers, cheese, or herbs. Let your imagination run wild! Fish cakes are sure to become a new family favorite.
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!
Forming fish cakes, crumbing and cooking
- Take out the mixture—Use a 1/4-cup measure to take out that much fish cake mixture, which is about 60g, and press it down hard in the cup.
- Make patties: Put some of the mixture on your hand and use it to make patties. (Tip: The mixture will mostly hold its shape if you put it in your hand. This makes it easy to form into patties.)
- Dust with flour—To cover the fish cakes in panko breadcrumbs, first cover them in flour. Roll to coat both sides and don’t forget the edges. No one wants fish cakes with raw edges; we need golden crumbs all over!
- First, dip the fish cake into the beaten eggs. Then, let the extra egg drip off.
- Panko breadcrumbs—Finally, put it in a bowl with panko breadcrumbs. Put some breadcrumbs on top and press them down with your hands to make sure they stick as well as possible. Take the fish cake in your hands and let the extra breadcrumbs fall off. Repeat with remaining fish cakes. Now we’re ready to cook them!.
- Pan fry: First, cook in a pan until both sides are golden. Making the edges golden—If you’re picky like me, set the fish cakes on their sides and make the sides golden too. To give the cakes color all the way around, roll them slowly in the oil. This is only for looks, since the oil splashing as the flat sides cook and the baking step that follows do make the edges crunchy. But without specifically pan-frying the sides, they won’t go golden.
- Remove once the fish cakes are golden on each side. It only takes around 1 1/2 minutes. Move them to a tray lined with paper towels to soak up the extra oil, and then keep cooking the rest of the fish cakes. The fish patties won’t be very hot inside at this point, so we’ll finish them off in the oven. Also, this way of cooking is useful because you can serve a lot of hot fish cakes at once.
- Just 10 minutes in the oven at 200°C / 390°F (180°C fan) will make the fish cakes hot in the middle and bring the first batch back to a flash-hot state.
