Classic Fish Cakes
This post may contain affiliate links. See my disclosure policy.
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!
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!
BEST 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 these fish cakes immediately with my BEST Homemade Tartar Sauce.
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!
Save This Recipe
Enter your email address and we’ll send it straight to your inbox!
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
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!
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.
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.
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.
I made this recipe along with some tartar sauce and steamed veggies. So good ! I added cayenne pepper for a nice kick.
Fantastic, Lison, I’m so glad you enjoyed them, thank you!
How to per cook the fish,pan fry it ?
Hi Dee, however you prefer to cook it – you can pan fry it or bake it in the oven.
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!
Awesome, Cindi, thanks so much for the info on the low carb cauliflower substitute!
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.
That’s wonderful, Elaine, thanks so much!
Can’t wait to make these. Great tips and feedback to go on. Thanks everyone
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 !
Hi Deb, thanks so much for the feedback and I’m so glad your family enjoyed them – thank you!
Why pre cook the fish? Will it not cook when you fry the cakes?
I’d imagine the consistency would be off if using raw fish instead of cooked.
I have always used raw fish and it has never been a problem.
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.
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.
Fantastic, Susan, I’m so glad you enjoyed them and appreciate the feedback!
halal
Absolutely perfec! Used leftover grilled flounder, removed skin & bones. (tedious job) .Followed recipe except for fresh parsley. Substituted dehydrated. Still best fish cakes EVER!
Fantastic, Margie, I’m so glad you enjoyed them, thank you!
Can these be frozen?
Hi Lydia, yes they can. I would cook them first, then thaw, then reheat in the skillet to crisp them up again.
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.
Wonderful, Megan, I’m happy to hear that, thank you!