Fish Cakes Recipe

Delve into the culinary world with our Ultimate Homemade Fish Cakes Recipe, a timeless classic that brings the essence of the sea right to your plate. This dish not only captures the hearts of seafood lovers but also stands as a testament to the rich heritage and versatility of fish-based cuisine. Perfect for any meal, our recipe ensures a delicious experience that’s both satisfying and nutritious.

Historical Insight

Fish cakes have been a staple in global cuisines, tracing back centuries as a method to preserve and enjoy fish. Our recipe is inspired by traditional methods, refined with contemporary flavors and techniques to suit modern palates. This dish embodies the evolution of culinary arts, making it a gourmet choice for any occasion.


  • 400g of White Fish Fillet (cod, haddock, or pollock), poached
  • 200g of Potatoes, boiled and mashed
  • 1 Egg, lightly beaten
  • 2 Tbsp of Fresh Parsley, chopped
  • 1 Tbsp of Lemon Juice
  • 50g of Breadcrumbs for coating
  • 2 Tbsp of Flour for dusting
  • Salt and Pepper to taste
  • Olive Oil for frying
  • Lemon Wedges and Tartar Sauce for serving

Step-by-Step Instructions

  1. Prepare the Fish and Potatoes
    • Begin by poaching the fish fillets in lightly salted water until cooked through. Allow to cool, then flake the fish into a large mixing bowl, being careful to remove any bones.
    • Add the boiled and mashed potatoes to the flaked fish in the bowl. Ensure the potatoes are well mashed for a smooth texture.
  2. Form the Mixture
    • To the fish and potato mixture, incorporate the beaten egg, chopped parsley, and lemon juice. Season with salt and pepper to taste.
    • Mix thoroughly until the ingredients are well combined and the mixture holds together.
  3. Shape the Fish Cakes
    • Divide the mixture into equal portions, shaping each into a round, flat cake.
    • Lightly dust each fish cake with flour, dip into the beaten egg, and then coat with breadcrumbs. This creates a crisp outer layer once cooked.
  4. Cook the Fish Cakes
    • Heat a generous amount of olive oil in a frying pan over medium heat.
    • Once hot, carefully add the fish cakes and fry for about 4-5 minutes on each side, or until golden brown and crispy.
  5. Serve
    • Serve the fish cakes hot, accompanied by lemon wedges and tartar sauce for an added zest.
Fish Cakes

Culinary Tips and Tricks

  • For an extra flavor boost, consider adding finely chopped onions or capers to the fish cake mixture.
  • Ensure the oil is hot before adding the fish cakes to achieve a perfectly crispy exterior.
  • These fish cakes can be made in advance and refrigerated, making them a convenient option for meal prep.

Nutritional Information

Rich in proteins and Omega-3 fatty acids, fish cakes offer a nutritious meal option. Pair with a side of fresh greens for a balanced diet.

FAQs about Fish Cakes

Q1: Can I use canned fish instead of fresh fish? A1: Yes, canned fish like salmon or tuna can be used as a convenient alternative. Drain and flake the fish thoroughly before adding it to the mixture.

Q2: How can I make these fish cakes gluten-free? A2: For a gluten-free version, substitute regular breadcrumbs and flour with their gluten-free counterparts. Ensure all other ingredients are certified gluten-free.

Q3: Can I bake the fish cakes instead of frying? A3: Absolutely. Preheat your oven to 200°C (400°F) and place the prepared fish cakes on a greased baking sheet. Bake for 15-20 minutes or until golden and crispy, flipping halfway through.

Q4: How long can I store the fish cakes in the refrigerator? A4: Cooked fish cakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.

Q5: Are these fish cakes suitable for freezing? A5: Yes, these fish cakes freeze well. Wrap each cake individually and store in a freezer-safe bag or container for up to 3 months. Thaw overnight in the refrigerator and reheat well before serving.

Do’s and Don’ts


  • Do experiment with different types of fish to find your preferred flavor.
  • Do ensure your oil is hot enough before frying to get a crispy exterior.
  • Do let the fish cakes rest in the refrigerator for 30 minutes before cooking to help them hold their shape.


  • Don’t skip the seasoning; fish cakes can be bland without adequate salt and pepper.
  • Don’t overmix the fish and potato mixture, as this can lead to dense cakes.
  • Don’t overcrowd the pan when frying; it lowers the oil temperature and can make the fish cakes soggy.


Our Ultimate Homemade Fish Cakes Recipe stands as a beacon of culinary excellence, combining tradition with modern tastes. Each bite delivers a burst of flavors, paying homage to the rich history of fish cakes across cultures. Whether you’re a seasoned chef or a culinary novice, this recipe guarantees a delightful cooking and dining experience.

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Fish Cakes

Fish Cakes Recipe

  • Author: Marie Lavigne
  • Total Time: 30 minutes
  • Yield: 4 1x


  • 400g white fish fillets (e.g., cod, haddock)
  • 200g potatoes, peeled
  • 1 large egg, beaten
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon lemon juice
  • Salt and pepper, to taste
  • 50g breadcrumbs
  • 2 tablespoons flour, for dusting
  • Olive oil, for frying
  • Lemon wedges, for serving
  • Tartar sauce, for serving


  1. Prep the Ingredients: Boil the potatoes until tender, then mash. Poach the fish fillets until cooked through, then flake them into a bowl, removing any bones.
  2. Combine: Mix the flaked fish with the mashed potatoes, beaten egg, chopped parsley, and lemon juice. Season with salt and pepper.
  3. Shape: Divide the mixture into equal portions and shape each into a cake. Dust with flour, dip in beaten egg, then coat in breadcrumbs.
  4. Cook: Fry the fish cakes in olive oil over medium heat until golden brown, about 4-5 minutes per side.
  5. Serve: Enjoy hot, accompanied by lemon wedges and tartar sauce.

Notes: For an extra kick, add a pinch of paprika to the breadcrumb mixture. These fish cakes can be made ahead and refrigerated overnight before cooking.

  • Prep Time: 20 minutes
  • Cook Time: 10 minutes


  • Serving Size: 1 fish cake
  • Calories: 250
  • Sugar: 2g
  • Sodium: 300mg
  • Fat: 10g
  • Carbohydrates: 20g
  • Fiber: 2g
  • Protein: 20g
  • Cholesterol: 60mg
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