Ultimate fish cakes
See this recipe step by step

Ultimate fish cakes

Angela Nilsen went in search of perfection in her quest to pack flavour and texture into fish cakes

Difficulty and servings

Moderately easy

Serves 4

Easily doubled

Preparation and cooking times

Preparation time

Prep 25 - 30 mins

Freezable

Super healthy

Freeze, pref unfried - thaw for 4 hours

Method

  1. Mix all the sauce ingredients together. Set aside. Lay the fish and bay leaves in a frying pan. Pour over the milk and 150ml/¼ pint water. Cover, bring to a boil, then lower the heat and simmer for 4 mins. Take off the heat and let stand, covered, for 10 mins to gently finish cooking the fish.
  2. Meanwhile, peel and chop the potatoes into even-sized chunks. Put them in a saucepan and just cover with boiling water. Add a pince of salt, bring back to the boil and simmer for 10 mins or until tender, but not broken up.
  3. Lift the fish out of the milk with a slotted spoon and put on a plate to cool. Drain the potatoes in a colander and leave for a min or two. Tip them back into the hot pan on the lowest heat you can and let them dry out for 1 min, mashing them with a fork and stirring so they don't stick. You should have a light, dry fluffy mash. Take off the heat and beat in 1 rounded tbsp of the sauce, then the lemon zest, parsley and chives. Season well with salt and pepper. The potato should have a good flavour, so taste and adjust to suit.
  4. Drain off liquid from the fish, grind some pepper over it, then flake it into big chunks into the pan of potatoes. Using your hands, gently lift the fish and potatoes together so they just mix (see pic 1). You'll only need a couple of turns, or the fish will break up too much. Put to one side and cool.
  5. Beat the egg on a large plate and lightly flour a board. Spread the breadcrumbs on a baking sheet. Divide the fish cake mixture into four. On the floured board, and with floured hands, carefully shape into four cakes, about 2.5cm thick (pic 2). One by one, sit each cake in the egg, and brush over the top and sides so it is completely coated (pic 3). Sit the cakes on the crumbs, patting the crumbs on the sides and tops so they are lightly covered. Transfer to a plate, cover and chill for 30 mins (or up to a day ahead).
  6. Heat the oil in a large frying pan. To test when ready, drop a piece of the dry breadcrumbs in - if it sizzles and quickly turns golden brown, it is ready to use. Fry the fish cakes over a medium heat for about 5 mins on each side or until crisp and golden. Serve with the rest of the sauce (squeeze in a little lemon zest to taste), lemon wedges for squeezing over and watercress.
Try

Not quite what you're looking for?

Try some of our alternative fish suppers, Healthy fish & chips with tartare sauce, Cod with tomato & chorizo sauce or Pesto & olive-crusted fish.

Per serving

359 kcalories, protein 29.0g, carbohydrate 36.0g, fat 12.0 g, saturated fat 2.0g, fibre 2.0g, sugar 3.0g, salt 0.7 g

Recipe from Good Food magazine, April 2006.

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Latest comments and suggestions

Results 41-60

  • Binder photo dnursten

    11 April 2010

    dnursten rated this recipe

    5 stars

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  • Binder photo livthechef

    13 April 2010

    livthechef rated and commented on this recipe

    5 stars

    looks as if every one who tryed it liked it i will try and tell you how it went

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  • Binder photo Isabelle

    25 April 2010

    Isabelle rated this recipe

    5 stars

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  • Binder photo Iwannaexperiment

    16 May 2010

    Iwannaexperiment commented on this recipe

    Hi I'm only 12 years of age and I'm going to cook this for my family, I'd love to know if you can cook this with chicken instead of fish as my dad is allergic and will it take longer or less time to cook?? Thanks Emma

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  • Binder photo Leonie

    02 July 2010

    Leonie rated and commented on this recipe

    5 stars

    amazing!and the first recipe where i have ever been able to get the cakes to stay together!

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  • Binder photo Colin

    17 September 2010

    Colin commented on this recipe

    Only let down by my poor culinary skills! :( Will try them again though.

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  • Binder photo Colin

    17 September 2010

    Colin rated this recipe

    3 stars

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  • Binder photo Diggle

    20 November 2010

    Diggle rated and commented on this recipe

    5 stars

    Lovely with salmon

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  • Binder photo Ben

    01 December 2010

    Ben commented on this recipe

    Awesome! Used salmon and red cod, really tasty. Girlfriend loved it!

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  • Binder photo bfingers

    18 March 2011

    bfingers commented on this recipe

    I made these for my wife who really is a foodie and she was left speechless which is unusual. The recipe was easy to follow and they tasted divine. The tartar sauce was better then anything you'll find in a jar. LOVED IT !!

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  • Binder photo sidneycuth

    31 March 2011

    sidneycuth commented on this recipe

    Made these fishcakes to the recipe,and found they were very bland.Very disapointed.

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  • Binder photo Darren

    31 March 2011

    Darren rated and commented on this recipe

    5 stars

    These are excellent. I also made them for a starter (made smaller cakes) and they went down a storm.

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  • Binder photo Penny

    02 April 2011

    Penny commented on this recipe

    Had friends round for dinner and these went down a storm will certainly make these again.

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  • Binder photo ruthy

    23 April 2011

    ruthy commented on this recipe

    my partner and i made these for good Friday and absolutely loved them. I reduced the amount of potato slightly which was better, will definitely have these again

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  • Binder photo barbara goodbite

    15 May 2011

    barbara goodbite commented on this recipe

    I tried this recipe last night as part of a seasonal menu with a twist so I served it with fresh asparagus and new potatoes. The recipe was easy to follow and the fishcakes kept their shape with good texture. As fish can taste rather bland, I added a fresh chilli, finely chopped and a dash of worcestershire sauce. This gave the fishcakes a nice kick without being overpowering.

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  • Binder photo Jane

    01 June 2011

    Jane rated this recipe

    4 stars

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  • Binder photo witchwayup

    16 July 2011

    witchwayup rated and commented on this recipe

    5 stars

    Apart from using smoked Haddock and Panko breadcrumbs I followed the recipe and was very pleased with the results. I didn't think it was particularly quick to put together though, so I wouldn't want to make it during the week. However, I am sure it will become a firm favourite in our house.

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  • Binder photo Missi

    08 November 2011

    Missi rated and commented on this recipe

    5 stars

    This is a lovely meal, my husband really liked the homemade tartar sauce with it. I am not sure if you can freeze them though as I found when you defrost potatoes the consistency changes and they are not as light and fluffy anymore. I liked the comment about just frying them off in the pan and then finishing them in the oven. It makes them all the more healthier as the frying in the pan uses a lot of olive oil. Great recipe and definitely recommended!

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  • Binder photo Paul

    10 November 2011

    Paul rated and commented on this recipe

    5 stars

    Lovely recipe and probably the best fish cakes I have eaten. I didn't use Icelandic cod because I never seem to go fishing in Iceland so I used 'half a mile off Dover' cod instead, probably much the same.

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  • Binder photo b8c

    19 November 2011

    b8c rated and commented on this recipe

    5 stars

    Delicious. I just upped the lemon and caper content to my taste. Thanks!

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Difficulty and servings

Moderately easy

Serves 4

Easily doubled

Preparation and cooking times

Preparation time

Prep 25 - 30 mins

Freezable

Super healthy

Freeze, pref unfried - thaw for 4 hours

Ingredients

FOR THE TARTARE-STYLE SAUCE

  • 125ml mayonnaise
  • 1 rounded tbsp capers , roughly chopped (rinsed and drained if salted)
  • 1 rounded tsp creamed horseradish
  • 1 rounded tsp Dijon mustard
  • 1 small shallot , very finely chopped
  • 1 tsp flatleaf parsley , finely chopped

FOR THE FISH CAKES

  • 450g skinned Icelandic cod or haddock fillet, from a sustainable source
  • 2 bay leaves
  • 150ml milk
  • 350g Maris Piper potatoes
  • ½ tsp finely grated lemons zest
  • 1 tbsp fresh white flatleaf parsley , chopped
  • 1 tbsp snipped chives
  • 1 egg
  • flour , for shaping
  • 85g fresh white breadcrumbs , preferably a day or two old
  • 3-4 tbsp vegetable or sunflower oil , for shallow frying
  • lemon wedges and watercress , to serve
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Per serving

359 kcalories, protein 29.0g, carbohydrate 36.0g, fat 12.0 g, saturated fat 2.0g, fibre 2.0g, sugar 3.0g, salt 0.7 g

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