Crisp crumb fish cakes

Crisp crumb fish cakes

You can't beat these handmade fish cakes, perfect with a squeeze of lemon

Difficulty and servings

Easy

8 fish cakes

Easily doubled

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 35 mins

Cooking time 20 mins from frozen
Freezable

Low-fat

Method

  1. Boil potatoes for 15-20 mins until tender. Meanwhile, place the milk in a frying pan; season well. Bring just to boiling point, then add the fish, skin side down. Gently cook for 5-10 mins, until the fish is translucent and just flaking.
  2. Remove the fish from the milk, discard the skin (this will come away easily) and milk, then wipe out the pan. Break the fish into large flakes, then drain on kitchen paper. When the potatoes are done, drain, return them to the pan, then briefly heat on the hob to dry them out. Mash well, stir in the mustard, mayonnaise or tartare sauce, spring onions, lemon zest, parsley and flaked fish, then season well.
  3. Using floured hands, divide mixture into 8, then shape each portion into a large patty. Put the flour, beaten egg and breadcrumbs on 3 large plates. Dip each fish cake in turn into the flour, egg and finally the breadcrumbs, shaking off any excess as you go. Sit the fish cakes on a piece of greaseproof paper while you prepare the others. Heat the oil in the frying pan, then fry the fish cakes in batches for about 3 mins on each side, until golden and crisp. Keep the first batch warm in the oven while you finish cooking the rest.
Try

TIPS ON FREEZING

The fish cakes will freeze beautifully for up to 2 months. To cook your fish cakes from frozen, place them on a lightly oiled tray, then drizzle with a little more oil. Cook on the middle shelf under a medium grill for 12-15 mins until golden, flip over, then cook the other side for 5 mins. It's just as easy to make two large fish cakes for everyone to share. Simply cut them into wedges before storing as above and freezing.

PER FISH CAKE

371 kcalories, protein 25g, carbohydrate 42g, fat 12 g, saturated fat 2g, fibre 2g, sugar 2g, salt 0.81 g

Recipe from Good Food magazine, May 2009.

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Latest comments and suggestions

  • Binder photo Liz

    14 May 2009

    Liz rated and commented on this recipe

    3 stars

    I made these last night and I and my 2 teenagers had one each. The crisp crumb coating was indeed very crispy, but I thought the potato & fish mixture was a bit wet underneath it. My daughter (who doesn't like mashed potato) picked off the crispy crumb coating and gave that the thumbs up but left the rest as it was too "potatoey".

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  • Binder photo Frantic Flapjack

    18 May 2009

    Frantic Flapjack rated and commented on this recipe

    4 stars

    These were very good although it seemed to take ages to get them finished. I used a combination of cod and salmon and as I didn't have any parsley, used dill instead. They were very tasty and were enjoyed by everyone.

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  • Binder photo rebecca

    25 June 2009

    rebecca rated and commented on this recipe

    4 stars

    Finished product was pronounced "best fishcakes ever". Unfortunately the amount of time/effort/washing up that went into them was rather a lot! The recipe seemed to make 6 HUGE fishcakes, so i have frozen three.

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  • Binder photo Phil Lee

    02 April 2010

    Phil Lee commented on this recipe

    omg big 10s !!!!!!!!!!!! so easy to do the best fish cakes ever lush.

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  • Binder photo Phil Lee

    02 April 2010

    Phil Lee rated this recipe

    5 stars

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  • Binder photo katie8)

    27 May 2010

    katie8) commented on this recipe

    My family loved these :) i grated the spring onions which worked well :)

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  • Binder photo katie8)

    27 May 2010

    katie8) rated this recipe

    5 stars

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  • Binder photo lisa

    01 July 2010

    lisa rated and commented on this recipe

    3 stars

    Not a real fish lover, but these were delicious. Abit time consuming to make but worth the effort, beat shop bought any day.

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  • Binder photo ruthy

    28 August 2010

    ruthy rated and commented on this recipe

    4 stars

    The preparation and the making for the fish cakes is a little time consuming but its well worth it as they tasted lovely and we froze half of them for another meal

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  • Binder photo Michelledavid

    03 October 2010

    Michelledavid rated and commented on this recipe

    5 stars

    Added a sweet potato to the mash. Excelent dish

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  • Binder photo elinoreden

    13 January 2011

    elinoreden commented on this recipe

    these are delicious and v easy to make. i did them with cooked leftover salmon. yum

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  • Binder photo Jessss

    31 May 2011

    Jessss rated and commented on this recipe

    3 stars

    I did the same quantity of ingredients as stated, but ended up with 22 fish cakes!!! And it was quite fiddly tasted fine

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  • Binder photo Paul

    10 November 2011

    Paul commented on this recipe

    This recipe will make 3lb of fish cakes, enough to feed 8 people. It does not make 8 fish cakes unless they are the size of a tea plate.

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  • Binder photo LIZZY

    26 December 2011

    LIZZY commented on this recipe

    With normal pots or sweet pots - really great.

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Difficulty and servings

Easy

8 fish cakes

Easily doubled

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 35 mins

Cooking time 20 mins from frozen
Freezable

Low-fat

Ingredients

  • 700g floury potatoes , cut into large chunks
  • 600ml milk
  • 800g boneless white fish , skin on
  • 1 tbsp wholegrain mustard
  • 5 tbsp mayonnaise or tartare sauce
  • 6 spring onions , finely sliced
  • zest 1 lemon
  • handful parsley , roughly chopped

FOR THE COATING

  • 100g plain flour , well seasoned, plus extra for your hands
  • 1 egg , beaten
  • 175g fresh breadcrumbs
  • 2 tbsp sunflower oil , for frying
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PER FISH CAKE

371 kcalories, protein 25g, carbohydrate 42g, fat 12 g, saturated fat 2g, fibre 2g, sugar 2g, salt 0.81 g

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