Fish cakes with tartare sauce

Fish cakes with tartare sauce

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(7 ratings)

Prep: 25 mins Cook: 15 mins


Makes 4
Make a little fish go a long way with these tasty fishcakes - perfect comfort food

Nutrition and extra info


  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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  • 100g white breadcrumb
  • 2 egg



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 450g potato, peeled



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 450g smoked haddock
  • 1 lemon, grated zest



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2 tbsp chopped fresh parsley



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • flour, for dusting



    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • 3 tbsp vegetable oil, for frying

For the tartare sauce

  • 200g mayonnaise
  • 2 small gherkin, chopped
  • 2 tbsp caper, roughly chopped



    Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…

  • 1 small shallot, very finely chopped



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 1 tsp horseradish sauce
  • ½ tsp dry or made mustard



    A condiment made by mixing the ground seeds of the mustard plant with a combination of…

  • 2 tbsp finely chopped fresh parsley



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…


  1. Make the tartare sauce: mix all the ingredients together and chill (you won’t need it all; leftovers keep for 3-4 days, covered, in the fridge and enliven any seafood dish).

  2. Preheat the oven to 150C/gas 2/fan 130C. Spread the crumbs over a baking sheet and dry in the oven for 10-15 minutes until pale golden, stirring halfway.

  3. At the same time, hard-boil one of the eggs. Cut the potatoes into chunks. Cook in boiling salted water for 10-15 minutes until tender. Drain well and mash with a fork.

  4. While the egg and potatoes are cooking, put the fish in a frying pan with just enough water to cover. Bring to the boil, reduce the heat, cover and simmer for 5 minutes until just cooked. Remove the fish with a palette knife and put on a plate. When it is cool enough to handle, carefully remove the skin and any bones. Flake the fish.

  5. Shell the egg and chop it. Carefully mix with the potato, fish, lemon zest, parsley, ½ tsp salt and a some black pepper. With floured hands, shape into 4 round cakes.

  6. Coat each cake in the egg, then the dried breadcrumbs. Reshape if necessary.

  7. Heat the oil in a frying pan and fry the cakes over a medium heat for 5 minutes on each side, turning once, until golden on both sides. Serve with the tartare sauce.

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Comments (8)

kaz39tyas's picture

These fish cakes came out really well and were popular with our two teenage children who are usually reluctant fish eaters. I used cod instead of smoked haddock and also stirred a beaten egg into the fish cake mix rather than a chopped boiled egg. I added a pinch of smoked paprika too as I wasn't using smoked fish. The tartare sauce was equally delicious. Don't worry if you don't have any gherkins - it works fine without.

cakeanyone's picture

After reading the comments I popped these into the oven (after drizzling with a little olive oil) for about 20 minutes. Used combination of smoked mackerel (250g) and some white fish (100g) with around 400g potato. Mixed in finely chopped spring onions (about 5), 1 tbsn horseradish sauce and a little less lemon zest. Delicious!

dishymummy's picture

I made these fish cakes yesterday and they were delicious. I fried two as per the recipe for the children after school but later cooked the rest in the oven with a spray of light oil. They taste good either way but aside from being healthier, I find that they are easier and less messy to cook in the oven.
I agree with Christine that this recipe would easily make 6 large cakes or 8-10 small cakes as a starter. I would also recommend making them in advance particularly for a dinner party because they took me a while to make and for some reason I had a lot of washing up even after filling the dish washer!
I made the tartare sauce in the food processor which took no time at all and have plenty left over in a jar in the fridge. I don't think I will bother buying ready made from the supermarket any more now I know how easy and tasty it is to make yourself!
I will definitely make this recipe again.

helenmills84's picture

Made the tartare sauce to go with another fishcake recipe for a dinner party. Two of my guests had eaten at Rick Stein's place in Padstow a couple of weeks earlier and declared that this sauce was better than the tartare sauce they had there! How chuffed was I!?! I did confess where the recipe came from though!

christinerenwick's picture

Have just made these up for tea-time and because I didn't have enough smoked fish, I made it with half smoked fish and half fresh salmon. I also put in 1 tbspn chopped capers in vinegar. The smell is divine and can't wait till tea. I have a question though. I am on a strict diet and wondered if I could oven cook these instead of frying them. Would be interested to know if anyone has tried this method yet??
P.S. I also found I got six out of this amount. If you make four as the recipe suggests, they are absolutely huge!!!

susanne1970's picture

I am making these fish cakes for the second time this evening. I have tried many different recipes but these are the best!

teresaaregreen's picture

I make these alot and my family love them, even my 7 year old fussy eater.
I use half smoked haddock and half cod.
I always make extra because we love to reheat any leftover and have them with baked beans for supper or even breakfast......
The tartar sauce is also great but use capers in vinegar and not salted for a better taste.

elizaalice's picture

The most delicious fish cake recipe.

Questions (3)

Steveh59's picture

Can anyone advise if these are safe to freeze, if using fresh fish, or even tinned tuna/salmon?

Thanks in advance,


goodfoodteam's picture

Hi Steve. These would freeze well once coated in the crumbs, if using fresh or tinned fish.

Steveh59's picture

Anyone know if you can freeze these, if using fresh fish, or possibly tinned tuna/salmon?

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