Fish cakes in various forms are eaten throughout the world and have a long history, dating back to ancient China nearly 4000 years ago. Every country has its own variation but the classic Western fish cakes consists of fish, potatoes, eggs, onions, seasoning, herbs and often breadcrumbs.
Through the years, fish cakes also became a convenient way to use up leftovers. Mrs. Beeton’s 19th century recipe calls for “leftover fish” and “cold potatoes,” a great example of repurposing food.
Since those times fish cakes have risen to new horizons, even being served in upscale restaurants with modern twists and gourmet ingredients like smoked salmon and truffles.
Fish cakes are a great way to enjoy fish if you’re generally not particularly crazy about it. The other ingredients help camouflage the flavor, especially if you’re using a mild white fish like cod or haddock, and even the pickiest of eaters may surprise you when you serve these.
Today we’re making some good old-fashioned, classic fish cakes that will have you coming back for seconds, especially when you serve them with the Best Homemade Tartar Sauce!
Let’s get started!
Place all ingredients, except for the breadcrumbs, in a large bowl and mash until thoroughly combined.
Form the mixture into patties and roll them in the panko breadcrumbs. Refrigerate the patties for at least 30 minutes or until they’ve firmed up.
Heat some oil in a non-stick pan and fry the patties on each side for 3-4 minutes until lightly browned, being careful not to overcrowd the pan.
Serve immediately these with the Best Homemade Tartar Sauce!
Enjoy!
Classic Fish Cakes
Ingredients
- 2 large potatoes (about 2 cups mashed), diced, boiled and drained
- 1 pound white-fleshed fish, COOKED (cod, haddock, pollock, halibut, flounder)
- 1 large egg
- 3 tablespoons sour cream
- 2 tablespoons butter, softened
- 2 green onions, sliced
- 3 tablespoons chopped fresh parsley
- 1 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon dry ground mustard
- panko breadcrumbs
- (Gluten-free use GF panko breadcrumbs)
- oil for frying
- Homemade Tartar Sauce
Instructions
- Place all ingredients, except for the breadcrumbs, in a large bowl and mash until thoroughly combined.Form the mixture into 8 equal patties and roll them in the panko breadcrumbs. Refrigerate the patties for at least 30 minutes or until they've firmed up.
- Heat some oil in a non-stick pan and fry the patties on each side for 3-4 minutes until lightly browned, being careful not to overcrowd the pan.
- Serve immediately with homemade tartar sauce
Notes
- To save time, cook the fish and potatoes in advance then mash the ingredients together when you're ready to make the fish cakes.
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larry bernhardt says
Just for different I covered these with Franco American spaghetti from a can.Outstanding. These are just like the ones I got from the deli as a kid.
Jack Minar says
Why pre cook the fish? Will it not cook when you fry the cakes?
R says
I’d imagine the consistency would be off if using raw fish instead of cooked.
Anonymous says
I have always used raw fish and it has never been a problem.
Deb Mc says
I made the fish cakes exact to recipe. I used leftover mashed potatoes from a mashed potato bar I made for a Halloween party. We grew up on fish cakes (Gorton’s) which my mother made every Friday using leftover mashed potatoes, she being raised Catholic – always fish on Fridays. I bought a pound of fresh fish from a local fish market – sold as chowder fish, a mix of fish specie pieces. These came out great…it made 9 good sized cakes for me. With 5 of us…none left. Everyone loved them…adult children and MIL. The tip about forming and refridgerating for at least a 1/2 hour I think is key…which I did. As much as I love tartar sauce, the tradition for us has always been ketchup which I prefer! Thank you for this recipe !
Kimberly @ The Daring Gourmet says
Hi Deb, thanks so much for the feedback and I’m so glad your family enjoyed them – thank you!