Delightfully crispy on the outside, tender, moist and flaky on the inside, this fish cakes recipe is the perfect way to enjoy fish even for those who are picky about eating seafood!
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 ones consists of fish, potatoes, eggs, onions, seasoning, herbs and often breadcrumbs.
Through the years they 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.
These patties are a great way to enjoy fish if you’re generally not 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 our BEST Homemade Tartar Sauce!
Can You Freeze Fish Cakes?
Yes, they’re perfect for freezing! Fully assemble the fish cakes, place them in a single layer on a lined baking sheet and freeze them. Once frozen you can put them in a freezer container with greaseproof paper between each layer. To cook them, simply thaw and cook and instructed. You’ll have an easy dinner in a hurry! These will keep for up to 3 months in the freezer.
Can Fish Cakes Be Reheated?
Yes. They’re crispiest when they’re straight out of the frying pan but if you have leftover cooked fish cakes you can reheat them in the oven. They can also be microwaved but they’ll be soggier that way.
Fish Cakes Recipe
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.
Serve with our BEST Homemade Tartar Sauce!
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 , for coating
- (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. (You can make smaller patties if you prefer.) 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 our BEST 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.
Nutrition
Originally published on The Daring Gourmet November 2, 2017
Catherine says
These look like the exact recipe I’m craving! Is it possible to freeze these before, or after, cooking? Thanks!
Kimberly Killebrew says
Hi Catherine! Yes you can: freeze the uncooked fish cakes by placing them on a lined baking sheet and freeze until solid, then transfer them to a freezer bag or container. They’ll keep for up to 3 months. When you’re ready to use them, thaw them in the fridge overnight and then proceed with cooking as instructed. Happy cooking! :)
Ellie B says
These fish cakes are great. I used left-over baked haddock and I will plan to make extra for another time so that I can make these cakes. I did successfully halve the recipe. I added a little lemon pepper for an extra zing but I do love this recipe as it is! Thank you so much for it.
Kimberly Killebrew says
Fantastic, Ellie, thank you so much!
ANDREA CACCIATORE says
Hi, I just made this recipe for my annual Christmas Eve Dinner. It was delicious. I will definitely be making this recipe again. Thank you so much for sharing.
Kimberly Killebrew says
I’m so glad it was a hit, Andrea, thank you!
Nicole says
Just made these fish cakes and the homemade tartar sauce. My husband wanted to drink the leftover sauce – so good! I’ll be making extra fish everytime now just to have leftovers for this recipe!
Kimberly Killebrew says
Wonderful, Nicole, I’m so happy to hear that, thank you! :)
Jay says
Hi Kimberly, I love fish cakes but have never made them. I plan to try out your recipe. Some questions:
1. When you say cook the fish ahead of time, how should I cook them?
2. Can I used canned Albacore tuna?
3. How can I ensure the patties don’t fall apart?
Thank you for your help.
Jay
Kimberly Killebrew says
Hi Jay, you can either bake or fry the fish (some readers have even microwaved it) ahead of time. I don’t recommend canned tuna. The mashed potatoes and egg in the ingredients will help keep the patties together. Happy cooking! :)
Anonymous says
Thank you Kimberly! I’ll try it out and let you know. Jay