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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Anna @ Crunchy Creamy Sweet says
I’ve never attempted making fish cakes! I need to change that asap because these look phenomenal! And yes to tartar sauce! The best!
Amanda says
My husband is a fish lover, so I’ll have to make these for him!
Dorothy at Shockingly Delicious says
Tarter sauce is a must! I love fish cakes and I can’t wait to try this recipe!
Delaney | Melanie Makes says
I love fish cakes and these look delicious!
Jen says
My boys love to dip so this tarter sauce looks like the perfect accompaniment for these fish cakes. Yum!!
Abeer says
Such a delicious idea! Yummy!
Renee - Kudos Kitchen says
Oh boy, do these look good!! I love the combination of the fish and potatoes. I must make these!
Cathy @ Lemon Tree Dwelling says
I love crab cakes so I can only imagine I would love these!
Renee says
Question, the recipe says the cod filets should be cooked already, but in the picture the fish looks raw. Or is it cooked?
Thanks.
Kimberly @ The Daring Gourmet says
Hi Renee, yes the cod is already cooked. Happy cooking!
Reneie says
We used to make these when I was a kid . LOL never was any leftovers to save but, I would like to make these and freeze them for another time. Will they freeze well ? Thanks
Kimberly @ The Daring Gourmet says
Hi Reneie, yes these freeze well for up to 3 months. You can freeze them pre-cooked and reheat them or freeze them raw and breaded and then thaw and cook. I recommend the second option because that way the fish cakes will be crispy.
Irene says
Thanks for your response. I don’t quite understand what you mean about freezing them ” Raw”. I was thinking of cooking the fish , potatoes , etc. adding an egg and then freeze them until I want to fry them up. I hope this won’t cause them to have a bad taste. or not crisp up. Thanks
Kimberly @ The Daring Gourmet says
Hi Irene, yes, that’s what I mean by raw – “uncooked”. Thaw them out well, fry them, and they should crisp up nicely. Happy cooking!
Irene says
Thanks again that was I decided to do. Have a Gr8 Day
Mary says
With panko crumbs these become non gluten free.
Kimberly @ The Daring Gourmet says
Hi Mary, there’s a note in the recipe box to use GF panko crumbs for anyone who is GF.
Anonymous says
Can u use any white fish
Kimberly @ The Daring Gourmet says
Absolutely!