Crisp crumb fish cakes

Crisp crumb fish cakes

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(12 ratings)

By

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Cooking time

Prep: 30 mins Cook: 35 mins Cooking time 20 mins from frozen

Skill level

Easy

Servings

8 fish cakes

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

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per fish cake

kcalories
371
protein
25g
carbs
42g
fat
12g
saturates
2g
fibre
2g
sugar
2g
salt
0.81g

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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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.

Recipe from Good Food magazine, May 2009

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Comments

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lizzysempill's picture

With normal pots or sweet pots - really great.

vecten's picture

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.

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

elinoreden's picture

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

michelledavid's picture
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Added a sweet potato to the mash. Excelent dish

ruthy10's picture
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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

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

katiew's picture
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My family loved these :) i grated the spring onions which worked well :)

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

sheepie's picture
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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.

Frantic Flapjack's picture
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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.

MaxxyysMum's picture
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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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