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Classic Fish Cakes

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Delightfully crispy on the outside, tender, moist and flaky on the inside, this BEST fish cakes recipe is the perfect way to enjoy fish, even for those who are picky about eating seafood! Paired with my homemade tartar sauce these fish cakes are sure to be a smash hit!

fish cakes recipe best homemade crispy tender moist mild flavor potato

The BEST Homemade Fish Cakes

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 I’m making some good old-fashioned, classic fish cakes inspired by our excursions up through New England that will have you coming back for seconds, especially when you serve them with our BEST Homemade Tartar Sauce!

fishing hut
waterfront with fishing boats

BEST Fish Cakes Recipe

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.

Serve these fish cakes immediately with my BEST Homemade Tartar Sauce.

how to make fish cakes recipe

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.

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.

Enjoy!

fish cakes recipe best homemade crispy tender moist mild flavor potato

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Classic Fish Cakes

Pull up a chair and enjoy a serving of these wonderfully flavorful fish cakes with homemade tartar sauce!
4.97 from 94 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings

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

Serving: 2fish cakesCalories: 283kcalCarbohydrates: 17gProtein: 27gFat: 10gSaturated Fat: 5gCholesterol: 121mgSodium: 741mgPotassium: 1296mgFiber: 5gSugar: 1gVitamin A: 665IUVitamin C: 27mgCalcium: 100mgIron: 7mg
Course Appetizer, Main Course
Cuisine American
Tried this recipe?Let us know how it was!

Originally published on The Daring Gourmet November 2, 2017

kimberly killebrew the daring gourmet

Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!

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Recipe Rating




4.97 from 94 votes (70 ratings without comment)

115 Comments

  1. 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.

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

  2. 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

    1. 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!

  3. 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

    1. 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.

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