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!
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!
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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!
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.
I’m so glad it was a hit, Andrea, thank you!
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!
Wonderful, Nicole, I’m so happy to hear that, thank you! :)
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
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! :)
Thank you Kimberly! I’ll try it out and let you know. Jay
These were delicious. I didn’t have sour cream so it was omitted. Instead of green onions, I used fresh chives from my garden…same flavour. On the east coast of Canada, we eat fish cakes with baked beans…a fantastic pairing. Thank you for the fantastic recipe.
Thanks so much for the feedback, C, I’m thrilled you enjoyed them!
Hi , enjoyed the recipe. added one extra tablespoon butter instead of sour cream or yogurt due to lactose intolerance. Added 2 table spoons homemade Chimmicurri sauce to mixture for moisture and flavor. Was so delicious. Serived with Coleslaw made with Horseradish Dill sauce. (Like Tarter but lighter) Thanks for all.
This comment comes from South Africa. I used a local fish called Yellowtail, a gift and definitely not my favourite. It is a firm, darkish fish which is most often barbequed (or braaied, as we say) in this country. I sealed the fish in an aluminium parcel with onions, lemons, and butter and cooked it in the oven.
Using this recipe, I managed to make the best fish cakes I have ever produced. Made eight, froze four and shared both lots with two different friends. Both confirmed that they were the best, so thank you for that.
PS: I found your explanation of green onions vs scallions helpful. We also refer to scallions as spring onions here.
That’s fantastic, Jennifer, I’m so glad you found a delicious use for the yellowtail! I’m thrilled you enjoyed these fish cakes and appreciate the feedback!
In the ingredients it says cooked fish, does that mean it must be cooked prior to adding to the mixture? Sorry if this is a dumb question.
Hi Oksana, yes that is correct, the fish should be cooked in advance prior to adding it to the mixture. Happy cooking!
Can only be improved by added lots of fresh dill.