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.
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.
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 with our BEST Homemade Tartar Sauce!
PIN ME!
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. (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.
Bhavesh says
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.
pamela reis says
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.
Kimberly @ The Daring Gourmet says
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.
Lison says
I made this recipe along with some tartar sauce and steamed veggies. So good ! I added cayenne pepper for a nice kick.
Kimberly @ The Daring Gourmet says
Fantastic, Lison, I’m so glad you enjoyed them, thank you!
dee Smith says
How to per cook the fish,pan fry it ?
Kimberly @ The Daring Gourmet says
Hi Dee, however you prefer to cook it – you can pan fry it or bake it in the oven.
Cindi says
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!
Kimberly @ The Daring Gourmet says
Awesome, Cindi, thanks so much for the info on the low carb cauliflower substitute!
Elaine says
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.
Kimberly @ The Daring Gourmet says
That’s wonderful, Elaine, thanks so much!
Lee says
Can’t wait to make these. Great tips and feedback to go on. Thanks everyone
Deb Mc says
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 !
Kimberly @ The Daring Gourmet says
Hi Deb, thanks so much for the feedback and I’m so glad your family enjoyed them – thank you!
Jack Minar says
Why pre cook the fish? Will it not cook when you fry the cakes?
R says
I’d imagine the consistency would be off if using raw fish instead of cooked.
Anonymous says
I have always used raw fish and it has never been a problem.
larry bernhardt says
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.