Fish Cakes Recipe

Crafting these flaky, golden fish cakes reminds me of visiting the coastline, with the fresh catch of the day and salty sea breezes.

Delicious, nourishing fish cakes are a comfort food in my book. Even when I’m trying to eat light, they satisfy.

Mine are made with cod—you could use any flaky white fish—and potatoes, which I enrich with a hint of lemon juice and a lot of fresh parsley. They get a light coating of bread crumbs—from good, dry bread—before they hit the frying pan.

The bread crumbs toast up nicely, making a golden crust that encases the fish cake.

Fish Cakes Recipe Ingredients

• White Fish Fillets: Rich in protein and low in fat, provides omega-3 fatty acids.
• Potatoes: High in carbohydrates, offers fiber, and makes the cake moist.
• Onion: Adds flavor, some vitamin C, and antioxidants.
• Parsley: Fresh and aromatic, full of vitamins A, C, and K.
• Lemon Juice: Provides a bright, tangy flavor and vitamin C.
• Breadcrumbs: Adds crunch, makes the exterior crispy when fried.

Fish Cakes Recipe Ingredient Quantities

• 1 lb (450 g) white fish fillets, skinless and boneless (such as cod or haddock)
• 2 large potatoes, peeled and chopped
• 1 small onion, finely chopped
• 1 tablespoon butter
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh lemon juice
• 1 egg, beaten
• Salt and pepper to taste
• 1 cup breadcrumbs
• Vegetable oil for frying
• Lemon wedges, for serving

How to Make this Fish Cakes Recipe

1. Chop the potatoes and boil them in a pot of salted water until tender, about 15 minutes. Drain and mash them; then cool them slightly.

2. As the potatoes bubble away, cook the fish fillets in a saucepan with enough water to cover. Let the water come to a gentle simmer (do not boil!) and cook the fish until it looks completely opaque and pretty much falls apart when you poke at it with a fork, around 6-8 minutes. Drain the fish and then flake it with a fork, removing any bones you might find.

3. In a frying pan, melt the butter over medium heat and cook the diced onion until it is soft and clear, around 5 minutes. Allow to cool slightly.

4. In a big bowl, mix together the fish, mashed potatoes, sautéed onions, parsley, lemon juice, beaten egg, salt, and pepper. Ensure that all ingredients are well combined.

5. Mold the blend into small patties or cakes, making about 8-10 of them, depending on how big you want them.

6. Put the breadcrumbs in a shallow dish and coat each fish cake evenly with the breadcrumbs, pressing gently to ensure they adhere.

7. A large skillet requires enough vegetable oil over medium heat to cover the bottom of the pan.

8. Cook the fish cakes in batches, in the same manner, for the same amount of time, and using the same precautions as with the crab cakes. Except for cooking them a couple of minutes longer (5-6 minutes per side), as needed to achieve the browning and crisping shown in the next photo, and flipping them only once, these cakes are cooked in the same way as the crab cakes.

9. Take the cooked fish cakes from the skillet and drain them on a plate that has been lined with paper towels.

10. Present the fish cakes piping hot alongside lemon wedges for diners to squeeze over the cakes just prior to embarking on the act of consumption. Experience the delightful combination of flavors that is sure to make these cakes a favorite!

Fish Cakes Recipe Equipment Needed

1. Cutting board
2. Knife
3. Large pot
4. Colander
5. Potato masher or fork
6. Saucepan
7. Fork
8. Frying pan
9. Large bowl
10. Measuring spoons
11. Shallow dish
12. Large skillet
13. Spatula
14. Plate
15. Paper towels

FAQ

• Q:Can frozen fish be used to make the fish cakes? A: Yes, frozen fish can be used. Just ensure that you thaw it completely and then dry it well before using it in the recipe.
• Q:How can I make the fish cakes gluten-free?

  Substitute the breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers.

• Q:Can the fish cakes be prepared in advance?
  A: They can be made ahead of time. You can form the patties and chill them in the refrigerator for up to 24 hours before you need to cook them. This allows the flavors to meld and helps them hold their shape during frying.
• Q:How should the potatoes best be cooked?
  A: In salted water, boil the potatoes, which you have chopped, until tender. Drain them, and mash them before mixing with the other ingredients.
• Q:Is it possible to bake the fish cakes rather than fry them?
  A: It is possible. The method involves using a preheated oven at 400°F (200°C) and baking the cakes for about 15-20 minutes, turning them halfway through. They should come out golden brown and cooked through, though.

  Alternatives to baking include pan-frying for a crisp exterior; deep frying for one that is brown and crunchy; or, if you have one, using an air fryer.

  All these methods probably require more fat and, therefore, calories.

• Q:How should leftover fish cakes be stored?
  A: Any leftovers should be placed in an airtight container and stored in the fridge for no more than 3 days. The fish cakes should taste as good as fresh after being reheated in the oven or skillet, and they should definitely not be microwaved if you want to maintain the original texture. So go ahead and enjoy!

Fish Cakes Recipe Substitutions and Variations

Substitute salmon or tilapia for white fish fillets to achieve a different flavor.
Sweet potatoes are a good substitute for the common potato, and they will definitely give you a sweeter dish. You could also use cauliflower for a delicious dish with far fewer carbs.
Fresh parsley: Replace with fresh cilantro or dill for a completely different herbal flavor.
Breadcrumbs: Think about using panko for an added crunch or crushed cornflakes for a gluten-free alternative.
Canola oil or olive oil may be used as substitute frying oils for vegetable oil.

Pro Tips

1. Chill the Mixture: After mixing the fish, potatoes, and other ingredients, chill the mixture in the refrigerator for at least 30 minutes before forming the cakes. This helps firm up the mixture, making it easier to shape and handle.