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Home » Classic Fish Cakes

Classic Fish Cakes

November 2, 2017

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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 recipe best homemade crispy tender moist mild flavor potato

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.

How to Make Fish Cakes

Let’s get started!

Place all ingredients, except for the breadcrumbs, in a large bowl and mash until thoroughly combined.

how to make fish cakes recipe

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.

how to make fish cakes recipe

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.

how to make fish cakes recipe

fish cakes recipe best homemade crispy tender moist mild flavor potato

Serve immediately with our BEST Homemade Tartar Sauce!

tartar sauce recipe best homemade from scratch

 

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fish cakes recipe best homemade mild crispy moist potato

 

Classic Fish Cakes

Kimberly Killebrew
Pull up a chair and enjoy a serving of these wonderfully flavorful fish cakes with homemade tartar sauce!
Print Recipe
4.82 from 16 votes
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Appetizer, Main Course
Cuisine American
Servings 4 servings
Calories 283 kcal

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.  (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

Serving: 2fish cakes | Calories: 283kcal | Carbohydrates: 17g | Protein: 27g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 121mg | Sodium: 741mg | Potassium: 1296mg | Fiber: 5g | Sugar: 1g | Vitamin A: 665IU | Vitamin C: 27mg | Calcium: 100mg | Iron: 7mg
Keyword Fish Cakes
Tried this recipe? We'd love to see it!Mention @daringgourmet or hashtag #daringgourmet
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Filed Under: Affiliate, All Recipes, America, By Country or Region, By Course, By Ingredient, By Type of Dish, Canada, Disclosure, Food, Gluten Free, Main Dishes, North America, Seafood Tagged With: cod, fish, fish cakes, flounder, gluten free, haddock, halibut, pollock, potatoes, seafood

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51 Responses

  1. Grady E. Kruse says

    January 1, 2021 at 7:24 pm

    Do you really use 2 onions? Seems like a lot. And why does it say sliced? Aren’t you supposed to dice them up and mix it in like it says?

    Reply
    • Kimberly @ The Daring Gourmet says

      January 1, 2021 at 10:31 pm

      Hi Grady, it’s not onions, it’s “green onions” :)

      Reply
    • Anonymous says

      January 16, 2021 at 9:55 am

      Green Onions also called Scallions or Spring Onions in the UK. The difference between scallions, green onions and spring onions is age or the time they grow before being harvested. You can identify them by their bulb— scallions have the thinnest, usually no wider than the onion’s stem, while green onions’ bulbs are slightly larger and spring onions’ are round.

      Reply
  2. Bhavesh says

    August 28, 2020 at 3:12 am

    These fishcakes are really amazing. One of the best ever fishcakes recipe i have ever tried. Thanks for sharing this recipe with all of us.

    Reply
  3. pamela reis says

    May 2, 2020 at 10:31 am

    I really liked these. They freeze well as stated, and cook nicely after defrosting. Can these be prepared in a food processor? Hand mashing was a bit difficult.

    Reply
    • Kimberly @ The Daring Gourmet says

      May 4, 2020 at 12:10 am

      Thank you, Pamela, I’m glad you enjoyed them! Yes they can. Just pulse the mixture gently and carefully to avoid an overly mushy texture.

      Reply
  4. Lison says

    April 16, 2020 at 6:27 pm

    I made this recipe along with some tartar sauce and steamed veggies. So good ! I added cayenne pepper for a nice kick.

    Reply
    • Kimberly @ The Daring Gourmet says

      April 17, 2020 at 7:49 am

      Fantastic, Lison, I’m so glad you enjoyed them, thank you!

      Reply
  5. dee Smith says

    February 14, 2020 at 12:33 pm

    How to per cook the fish,pan fry it ?

    Reply
    • Kimberly @ The Daring Gourmet says

      February 14, 2020 at 1:49 pm

      Hi Dee, however you prefer to cook it – you can pan fry it or bake it in the oven.

      Reply
  6. Cindi says

    January 26, 2020 at 6:02 pm

    Hi. Great recipe except I am on a low carb lifestyle, so I made with mashed cauliflower and put a cup of pork panko in them to absorb some excess liquid from the cauliflower. Also had to squeeze out the cauliflower before making them. After mixing in the pork panko, they rested in the fridge before forming them. I entered the ingredients in a recipe calculator and got 2.5 net carbs for 2 fishcakes. Your nutritional info said with the potato they were 3 carbs. When I entered the recipe with the potato, it said there were 17.3 net carbs. Not so bad unless your carb count is around 20! They were delicious and you could not tell there was cauliflower in them! Thank you!

    Reply
    • Kimberly @ The Daring Gourmet says

      January 26, 2020 at 8:12 pm

      Awesome, Cindi, thanks so much for the info on the low carb cauliflower substitute!

      Reply
  7. Elaine says

    January 26, 2020 at 4:14 pm

    So good! These remind me of my childhood in England where they were a staple in my
    Mum’s kitchen. Thanks for the memories! I will make these time and time again.

    Reply
    • Kimberly @ The Daring Gourmet says

      January 26, 2020 at 4:21 pm

      That’s wonderful, Elaine, thanks so much!

      Reply
  8. Lee says

    December 27, 2019 at 11:35 am

    Can’t wait to make these. Great tips and feedback to go on. Thanks everyone

    Reply
  9. Deb Mc says

    October 30, 2019 at 3:56 am

    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 !

    Reply
    • Kimberly @ The Daring Gourmet says

      October 30, 2019 at 9:08 pm

      Hi Deb, thanks so much for the feedback and I’m so glad your family enjoyed them – thank you!

      Reply
  10. Jack Minar says

    September 2, 2019 at 11:12 am

    Why pre cook the fish? Will it not cook when you fry the cakes?

    Reply
    • R says

      October 28, 2019 at 6:51 am

      I’d imagine the consistency would be off if using raw fish instead of cooked.

      Reply
    • Anonymous says

      November 29, 2019 at 6:57 pm

      I have always used raw fish and it has never been a problem.

      Reply
  11. larry bernhardt says

    August 19, 2019 at 5:00 pm

    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.

    Reply
  12. Susan says

    June 26, 2019 at 3:52 pm

    Soooo easy! This is a now a favorite to have on hand. I make a big batch and freeze the cooked cakes after they cool.
    To be wheat free I dipped the fish cakes in rice flour instead of panko breadcrumbs before cooking.

    Reply
    • Kimberly @ The Daring Gourmet says

      June 26, 2019 at 6:46 pm

      Fantastic, Susan, I’m so glad you enjoyed them and appreciate the feedback!

      Reply
  13. Anonymous says

    April 17, 2019 at 10:06 pm

    halal

    Reply
  14. Margie says

    April 5, 2019 at 11:09 am

    Absolutely perfec! Used leftover grilled flounder, removed skin & bones. (tedious job) .Followed recipe except for fresh parsley. Substituted dehydrated. Still best fish cakes EVER!

    Reply
    • Kimberly @ The Daring Gourmet says

      April 5, 2019 at 4:17 pm

      Fantastic, Margie, I’m so glad you enjoyed them, thank you!

      Reply
  15. Lydia V says

    March 16, 2019 at 12:53 am

    Can these be frozen?

    Reply
    • Kimberly @ The Daring Gourmet says

      March 16, 2019 at 9:12 am

      Hi Lydia, yes they can. I would cook them first, then thaw, then reheat in the skillet to crisp them up again.

      Reply
  16. Megan Richmond says

    March 12, 2019 at 8:20 pm

    I didn’t have the ground mustard, but otherwise the recipe was followed to the t. I used tilapia. It was real good. My husband enjoyed it. I’ll definitely make it again when I have some fish I need to cook.

    Reply
    • Kimberly @ The Daring Gourmet says

      March 12, 2019 at 8:45 pm

      Wonderful, Megan, I’m happy to hear that, thank you!

      Reply
  17. LynnD says

    February 20, 2019 at 12:10 pm

    I have a one-pound piece of Cod. Can you tell me how you would recommend cooking it before putting in with other ingredients to mash/combine? I don’t want to overcook it and then fry it and overcook even more.

    Reply
    • Kimberly @ The Daring Gourmet says

      February 20, 2019 at 10:55 pm

      Hi Lynn, I usually bake it in the oven, covered in a casserole dish or wrapped in tin foil.

      Reply
  18. Anonymous says

    February 6, 2019 at 8:10 pm

    Can u use any white fish

    Reply
    • Kimberly @ The Daring Gourmet says

      February 6, 2019 at 10:12 pm

      Absolutely!

      Reply
  19. Mary says

    October 8, 2018 at 8:09 am

    With panko crumbs these become non gluten free.

    Reply
    • Kimberly @ The Daring Gourmet says

      October 8, 2018 at 9:03 am

      Hi Mary, there’s a note in the recipe box to use GF panko crumbs for anyone who is GF.

      Reply
  20. Irene says

    September 17, 2018 at 11:07 am

    Thanks again that was I decided to do. Have a Gr8 Day

    Reply
  21. Irene says

    September 16, 2018 at 7:36 pm

    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

    Reply
    • Kimberly @ The Daring Gourmet says

      September 16, 2018 at 7:47 pm

      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!

      Reply
  22. Reneie says

    September 14, 2018 at 4:53 pm

    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

    Reply
    • Kimberly @ The Daring Gourmet says

      September 14, 2018 at 7:24 pm

      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.

      Reply
  23. Renee says

    March 3, 2018 at 6:14 am

    Question, the recipe says the cod filets should be cooked already, but in the picture the fish looks raw. Or is it cooked?
    Thanks.

    Reply
    • Kimberly @ The Daring Gourmet says

      March 3, 2018 at 9:03 am

      Hi Renee, yes the cod is already cooked. Happy cooking!

      Reply
  24. Cathy @ Lemon Tree Dwelling says

    November 6, 2017 at 12:08 pm

    I love crab cakes so I can only imagine I would love these!

    Reply
  25. Renee - Kudos Kitchen says

    November 6, 2017 at 6:19 am

    Oh boy, do these look good!! I love the combination of the fish and potatoes. I must make these!

    Reply
  26. Abeer says

    November 3, 2017 at 2:10 pm

    Such a delicious idea! Yummy!

    Reply
  27. Jen says

    November 2, 2017 at 10:38 pm

    My boys love to dip so this tarter sauce looks like the perfect accompaniment for these fish cakes. Yum!!

    Reply
  28. Delaney | Melanie Makes says

    November 2, 2017 at 6:34 pm

    I love fish cakes and these look delicious!

    Reply
  29. Dorothy says

    November 2, 2017 at 5:27 pm

    Tarter sauce is a must! I love fish cakes and I can’t wait to try this recipe!

    Reply
  30. Amanda says

    November 2, 2017 at 5:11 pm

    My husband is a fish lover, so I’ll have to make these for him!

    Reply
  31. Anna @ Crunchy Creamy Sweet says

    November 2, 2017 at 4:18 pm

    I’ve never attempted making fish cakes! I need to change that asap because these look phenomenal! And yes to tartar sauce! The best!

    Reply

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kimberly killebrew the daring gourmet

Welcome!  I’m Kimberly and I share delicious originals, revitalized classics and authentic dishes from around the world.  Come travel the world through your taste buds!

Amazon Affiliate Disclosure:
The Daring Gourmet is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.  As an Amazon Associate I earn from qualifying purchases.

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