Really Good Fish Cakes Recipe

Introduction

These really good fish cakes combine flaky white fish and fluffy potatoes with fresh herbs and a touch of chili for warmth. Crispy on the outside and tender inside, they make a satisfying meal perfect for any occasion.

Ingredients

• 500g / 1 lb white fish fillets, skinless and boneless, cut into 3cm / 1.2″ pieces
• 60g / 4 tbsp unsalted butter
• 1/2 tsp salt
• 1/4 tsp black pepper
• 800g / 1.6 lb potatoes (Sebago, Russet, Maris Piper or King Edwards), peeled (makes 500g flesh)
• 2 garlic cloves, finely minced
• 1/2 cup green onion, finely sliced (~1 large stem)
• 2 large red chillis, deseeded and finely chopped (optional)
• 1 tbsp thyme leaves, chopped
• 1 tbsp parsley, finely chopped
• 3/4 tsp salt
• 1 cup flour
• 2 eggs, lightly whisked
• 1 1/4 cups panko breadcrumbs
• 1 cup vegetable or canola oil, for frying (~1cm / 0.4″ depth)

Instructions

1. Step 1: Bake the potatoes in a 220°C / 430°F (200°C fan) oven for 75 minutes or until easily pierced with a knife. Cut in half and scoop out the flesh into a large bowl.
2. Step 2: Reduce oven temperature to 200°C / 390°F (180°C fan) to finish baking the fish cakes later.
3. Step 3: Prepare the fish by sprinkling with salt and pepper. Melt butter in a large non-stick skillet over medium-high heat.
4. Step 4: Cook half the fish pieces in the butter for about 4 minutes total, turning, until just cooked through but not browned. Transfer to a rack to cool, then repeat with remaining fish.
5. Step 5: In the same skillet, add garlic, chilli, thyme, and green onion to the leftover butter. Cook for 1 minute until garlic is golden, then pour this mixture over the potatoes, scraping out all the butter.
6. Step 6: Add parsley and salt to the potatoes and roughly mash with a wooden spoon, leaving some chunks for texture.
7. Step 7: Gently fold in the cooked fish, breaking it up slightly to have flakes throughout without over-mashing.
8. Step 8: Form the mixture into cakes by scooping 1/4 cup portions, packing firmly, and shaping into 1.75cm / 2/3″ thick patties. You should get about 13 to 15 cakes.
9. Step 9: Coat each cake lightly in flour, dip in beaten egg, then press into panko breadcrumbs to coat evenly.
10. Step 10: Heat oil in a skillet over medium-high heat and fry the fish cakes in batches for 1 1/2 minutes per side until golden. Transfer cooked cakes to a paper towel-lined tray.
11. Step 11: Arrange the fish cakes on a baking tray and bake in the preheated oven for 10 minutes to heat through fully and crisp the sides.
12. Step 12: Serve warm with lemon wedges and your choice of tartare sauce, mayonnaise, sour cream, or ketchup.

Tips & Variations

• Use panko breadcrumbs for extra crispiness; regular breadcrumbs will work but will be less crunchy.
• Omit chillis if you prefer a milder flavor, or add more for extra heat.
• For a dairy-free version, substitute butter with a neutral oil and check your breadcrumbs.
• Try adding a teaspoon of smoked paprika or dill for a different herb note.

Storage

Store leftover fish cakes in an airtight container in the refrigerator for up to 2 days. Reheat them in the oven at 180°C (350°F) for about 10 minutes until warmed through and crispy again. Avoid microwaving to keep the crust crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen fish fillets for this recipe?

Yes, just make sure to thaw them completely and pat dry before cooking to avoid excess moisture in the mixture.

What type of potatoes work best for fish cakes?

Starchy potatoes like Russet, Sebago, Maris Piper, or King Edward are ideal because they yield fluffy flesh that binds well without becoming gluey.

Really Good Fish Cakes Recipe

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★★★★★

4.7 from 112 reviews

• Author: Mariam
• Total Time: 1 hour 50 minutes
• Yield: 13 to 15 fish cakes 1x

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Description

These Really Good Fish Cakes are a delicious combination of tender white fish, fluffy roasted potatoes, and fresh herbs, finished with a crispy golden breadcrumb coating. Pan-fried to perfection and then baked for thorough warmth, they offer a satisfying texture contrast and a burst of flavor, perfect for a comforting lunch or dinner.

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Ingredients

Scale 1x2x3x

Fish and Butter

• 500g / 1 lb white fish fillets (skinless, boneless, cut into 3cm / 1.2″ pieces)
• 60g / 4 tbsp unsalted butter
• 1/2 tsp salt
• 1/4 tsp black pepper

Potatoes and Vegetables

• 800g / 1.6 lb potatoes (Sebago (Aus), Russet (US), Maris Piper / King Edwards (UK)) (makes 500g flesh)
• 2 garlic cloves, finely minced
• 1/2 cup green onion, finely sliced (~1 large stem)
• 2 large red chillis, deseeded and finely chopped (can omit)
• 1 tbsp thyme leaves, chopped
• 1 tbsp parsley, finely chopped
• 3/4 tsp salt

Coating and Frying

• 1 cup flour
• 2 eggs, lightly whisked
• 1 1/4 cups panko breadcrumbs
• 1 cup vegetable or canola oil (for frying, ~1cm / 0.4″ depth)

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Instructions

1. Bake potatoes: Preheat your oven to 220°C / 430°F (200°C fan). Bake the whole potatoes for 75 minutes or until a knife pierces them easily. Once done, cut them in half and scoop out the flesh into a large bowl.
2. Adjust oven temperature: Lower the oven temperature to 200°C / 390°F (180°C fan) to prepare for finishing the fish cakes.
3. Cook fish: While baking potatoes, set a rack over a tray and season the fish pieces with salt and pepper. Melt butter in a large non-stick skillet over medium-high heat, then cook half the fish for about 4 minutes, turning to ensure it’s just cooked and flakes easily but without browning. Transfer to the rack to cool and repeat with remaining fish.
4. Sauté aromatics: In the same skillet with leftover butter, add minced garlic, chopped chili, thyme leaves, and green onion. Cook for 1 minute until the garlic turns golden. Pour this mixture and butter over the potato flesh, scraping the skillet thoroughly.
5. Prepare potato mixture: Add chopped parsley and salt to the potatoes. Using a wooden spoon, roughly mash the potatoes leaving some chunks intact rather than making them smooth.
6. Combine fish with potatoes: Gently stir in the cooked fish pieces, breaking them slightly so there are flakes but also some chunks.
7. Form fish cakes: Scoop about 1/4 cup of the mixture, pack it firmly in your hand, and shape into a cake about 1.75cm / 2/3″ thick. This recipe yields about 13 to 15 cakes.
8. Coat fish cakes: Coat each cake first in flour, shaking off the excess, then dip in beaten eggs allowing excess to drip off, and finally coat with panko breadcrumbs, pressing to adhere well.
9. Pan fry fish cakes: Heat vegetable or canola oil in a skillet over medium-high heat to about 1cm / 0.4″ depth. Fry the fish cakes in batches for 1 1/2 minutes per side, until golden. Place them on a paper towel-lined tray. To cook sides evenly, stand them on their edge and roll slowly to brown all around.
10. Bake fish cakes: Remove paper towels and transfer the skillet or baking tray to the oven. Bake the fish cakes for 10 minutes to heat through thoroughly and reheat the first batches cooked.
11. Serve: Serve warm with lemon wedges, tartare sauce, plain mayonnaise, sour cream, ketchup, or tomato sauce as preferred.

Notes

• You can omit the red chillis if you prefer no heat or want a milder flavor.
• Use good quality white fish fillets for best flavor and texture; cod, haddock, or pollock works well.
• Rough mashing of the potatoes ensures a nice texture with some chunks, avoid making it completely smooth.
• Ensure oil depth allows shallow frying to get a crispy crust without deep frying the fish cakes.
• Finishing the fish cakes in the oven ensures they are warmed through without burning the crust.

• Prep Time: 20 minutes
• Cook Time: 90 minutes
• Category: Main Course
• Method: Frying
• Cuisine: British

Keywords: fish cakes, white fish recipe, pan fried fish cakes, crispy fish cakes, homemade fish cakes