If you have ever dreamed of enjoying perfectly crispy, golden brown fish cakes with a tender, flavorful center, then you are in for a treat! This Really Good Fish Cakes Recipe brings together flaky white fish, creamy potatoes, and fragrant herbs to create a dish that feels like a warm hug on a plate. Whether you’re looking to impress guests or cozy up on a weeknight, these fish cakes strike the perfect balance of taste, texture, and color. I can’t wait to share all the tips and tricks to help you nail these scrumptious fish cakes every time.
Ingredients You’ll Need
The beauty of this Really Good Fish Cakes Recipe is in the simplicity yet harmony of its ingredients. Each one plays a crucial role, from the buttery softness of the potatoes to the subtle heat of chili and the crunch of panko, making sure every bite delights your senses.
- 500g / 1 lb white fish fillets: Choose skinless, boneless fish like cod or haddock, cut into thick pieces for ideal flakiness.
- 60g / 4 tbsp unsalted butter: Adds richness and depth while gently cooking the fish.
- 1/2 tsp salt: Enhances all the flavors while seasoning the fish perfectly.
- 1/4 tsp black pepper: Adds a subtle kick that rounds out the taste.
- 800g / 1.6 lb potatoes: Use starchy varieties like Russet, Maris Piper, or King Edwards for fluffy mashed potatoes that bind the cakes.
- 2 garlic cloves: Finely minced to infuse the mixture with aromatic warmth.
- 1/2 cup green onion: Adds fresh, mild sharpness and vibrant color.
- 2 large red chillis: Deseeded and finely chopped for optional heat and a pop of red color.
- 1 tbsp thyme leaves: Chopped fresh thyme brings herbal complexity.
- 1 tbsp parsley: Finely chopped parsley gives a fresh, green brightness.
- 3/4 tsp salt: For seasoning the potato mixture to perfection.
- 1 cup flour: Helps coat the fish cakes to create a light crust.
- 2 eggs: Lightly whisked eggs act as a binder for the coating.
- 1 1/4 cups panko breadcrumbs: Use panko for an irresistibly crispy exterior with extra crunch.
- 1 cup vegetable or canola oil: For frying the fish cakes evenly with a golden finish (about 1cm depth).
How to Make Really Good Fish Cakes Recipe
Step 1: Poach the Fish
The journey to delicious fish cakes starts with gentle poaching. Melt the butter in a wide pan over medium heat, add your fish pieces, and season with salt and pepper. Cook slowly for about 5 to 7 minutes until the fish flakes easily but remains moist. This method locks in delicate flavors and ensures your fish is tender inside the cakes.
Step 2: Prepare Fluffy Mashed Potatoes
While the fish is poaching, peel and dice your potatoes. Boil them in salted water until soft and tender—usually 15 to 20 minutes. Drain well and mash until smooth without any lumps. The fluffy potatoes are essential for the perfect texture and a creamy bite in your fish cakes.
Step 3: Combine the Mixture
In a large bowl, gently flake the cooled poached fish into bite-sized pieces. Add the mashed potatoes along with garlic, green onion, chillis, thyme, parsley, and the remaining salt. Mix everything together carefully so that the fish stays chunky but evenly distributed. This combined mixture is the heart of your Really Good Fish Cakes Recipe.
Step 4: Shape and Coat Your Fish Cakes
Wet your hands slightly and shape the mixture into 8 to 10 uniform patties, about the size of your palm. Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs. Lightly coat each fish cake in flour, dip into the egg wash, and finish with a generous layer of panko for that signature crunch.
Step 5: Fry to Golden Perfection
Heat your oil in a frying pan over medium heat until shimmering (but not smoking). Fry the fish cakes in batches for 3 to 4 minutes on each side, carefully flipping once the first side is golden brown. The result is a perfect contrast: a crispy crust that gives way to tender, flavorful fish inside. Drain on paper towels to keep them from getting greasy.
How to Serve Really Good Fish Cakes Recipe
Garnishes
Simple garnishes can elevate your fish cakes dramatically. Try fresh lemon wedges for a zesty lift or a sprinkle of chopped herbs like dill or parsley to add color and freshness. A dollop of lemon mayo or tartar sauce on the side adds creamy contrast and completes the dish beautifully.
Side Dishes
The versatility of this Really Good Fish Cakes Recipe means it pairs wonderfully with a variety of sides. Crisp, peppery salad greens tossed in vinaigrette complement the richness perfectly. For a heartier meal, serve alongside steamed vegetables or creamy coleslaw to balance textures and flavors.
Creative Ways to Present
Looking to impress? Serve these fish cakes stacked on a bed of vibrant pea puree or alongside a tangy cucumber salad. You might also present them as sliders using soft buns, adding a fun twist to a classic. No matter the approach, these fish cakes adapt beautifully to your style.
Make Ahead and Storage
Storing Leftovers
If you have any fish cakes leftover, store them in an airtight container in the refrigerator for up to 2 days. Be sure they’re completely cooled before covering to retain their texture and flavor.
Freezing
You can freeze the uncooked, formed fish cakes by arranging them on a baking sheet in a single layer, freezing until solid, and then transferring to a freezer-safe container. They keep well for up to one month. This is a fantastic way to have a quick meal ready anytime.
Reheating
For reheating, avoid the microwave if you want to keep the crunch. Instead, warm leftover cooked or frozen fish cakes in a preheated oven at 180°C (350°F) for about 10 to 15 minutes, or until heated through and crispy on the outside once again.
FAQs
Can I use a different type of fish for this recipe?
Absolutely! While white fish like cod or haddock work best because of their mild flavor and flaky texture, you can experiment with other firm white fish. Just make sure it’s skinless and boneless for easy mixing.
Is it okay to skip the chillis?
Yes, you can omit the chillis if you prefer a milder flavor. The other herbs and garlic provide plenty of taste, but adding chillis gives a nice subtle heat that really rounds out the dish.
What makes panko breadcrumbs better than regular ones?
Panko breadcrumbs are lighter and flakier, which results in a crispier, crunchier coating compared to traditional breadcrumbs. This crunchy exterior is one of the highlights of this Really Good Fish Cakes Recipe.
Can I bake these fish cakes instead of frying?
Yes, for a healthier option, you can bake the fish cakes in a preheated oven at 200°C (400°F) for about 20 minutes, flipping halfway. The texture will be slightly different but still delicious.
How do I make sure these fish cakes don’t fall apart?
The key is to handle the mixture gently but firmly and to use eggs as a binder in the coating process. Also, avoid overcrowding the pan while frying to keep the cakes intact and nicely browned.
Final Thoughts
I hope this Really Good Fish Cakes Recipe inspires you to bring a little coastal comfort into your kitchen. There’s something so satisfying about that crunchy crust paired with tender, flavorful fish that just feels like a celebration in every bite. Give it a go—you might find these fish cakes becoming a beloved staple in your meal rotation. Trust me, once you try this recipe, you’ll wonder how you ever lived without it!
Print
Really Good Fish Cakes Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 35 minutes
- Total Time: 2 hours 5 minutes
- Yield: 4 to 5 servings
- Category: Main Course
- Method: Frying
- Cuisine: Western
Description
These really good fish cakes combine tender white fish with creamy mashed potatoes, aromatic herbs, and a hint of spice from red chillis. Crispy golden on the outside and soft inside, they’re perfect for a satisfying meal that serves 4 to 5 people.
Ingredients
Fish and Potato Mixture
- 500g / 1 lb white fish fillets, skinless and boneless, cut into 3cm / 1.2″ pieces
- 60g / 4 tbsp unsalted butter
- 1/2 tsp salt
- 1/4 tsp black pepper
- 800g / 1.6 lb potatoes (Sebago, Russet, Maris Piper or King Edwards), peeled and cut to make 500g flesh
- 2 garlic cloves, finely minced
- 1/2 cup green onion, finely sliced (~1 large stem)
- 2 large red chillis, deseeded and finely chopped (optional)
- 1 tbsp thyme leaves, chopped
- 1 tbsp parsley, finely chopped
- 3/4 tsp salt
Breading and Frying
- 1 cup flour
- 2 eggs, lightly whisked
- 1 1/4 cups panko breadcrumbs (substitute ordinary breadcrumbs if needed)
- 1 cup vegetable or canola oil, for frying (~1cm / 0.4″ depth)
Instructions
- Prepare the Potatoes: Peel and cut the potatoes into chunks suitable for boiling. Boil in salted water until tender, about 15-20 minutes. Drain thoroughly and mash with butter, salt, and pepper until smooth. Set aside.
- Cook the Fish: Gently poach or steam the white fish pieces until just cooked through, about 5-7 minutes. Alternatively, you can lightly simmer them in water or stock without overcooking. Drain and flake the fish into large flakes.
- Mix the Fish Cake Filling: In a large bowl, combine the mashed potatoes, flaked fish, minced garlic, chopped green onions, red chillis if using, thyme, parsley, and the remaining salt. Mix gently but thoroughly ensuring even distribution of ingredients. Shape the mixture into medium-sized patties, around 8-10 cm wide and 2-3 cm thick.
- Bread and Fry the Fish Cakes: Set up a breading station: place flour in one bowl, beaten eggs in the second, and panko breadcrumbs in the third. Coat each fish cake first in flour, then dip into the egg, and finally coat evenly with panko breadcrumbs. Heat the vegetable or canola oil in a skillet over medium heat to around 170°C (340°F). Fry the fish cakes in batches, cooking about 3-4 minutes per side or until golden brown and crispy. Drain on paper towels before serving.
Notes
- Note 1: Ensure the fish fillets are fresh and firm to get the best texture in your fish cakes.
- Note 2: Use starchy potatoes like Russet or Sebago for a fluffier, lighter mash that binds well with the fish.
- You can omit the red chillis for a milder taste.
- Panko breadcrumbs create a crunchier crust compared to ordinary breadcrumbs.
- Do not overcrowd the pan when frying to maintain oil temperature and crispiness.
