Crisp crumb fish cakes

Crisp crumb fish cakes

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(21 ratings)

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


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

Nutrition and extra info

  • Freezable

Nutrition: per fish cake

  • kcal371
  • fat12g
  • saturates2g
  • carbs42g
  • sugars2g
  • fibre2g
  • protein25g
  • salt0.81g
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  • 700g floury potatoes, cut into large chunks



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

  • 600ml milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 800g boneless white fish, skin on
  • 1 tbsp wholegrain mustard
  • 5 tbsp mayonnaise or tartare sauce
  • 6 spring onions, finely sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • zest 1 lemon



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

  • handful parsley, roughly chopped



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

For the coating

  • 100g plain flour, well seasoned, plus extra for your hands
  • 1 egg, beaten



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

  • 175g fresh breadcrumbs
  • 2 tbsp sunflower oil, for frying
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…


  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.

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Comments, questions and tips

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14th May, 2020
Delicious, fairly straightforward. I halved the recipe and it made 8 shop size fishcakes. I also baked in the oven.
jul34es's picture
28th Feb, 2019
Just had this for tea tonight with coleslaw and beetroot but from the original recipe I have in the mag which is tinned sardine instead of white fish and it is very tasty
10th Oct, 2015
This is a great recipe however i changed it slightly to suit and made 6 larger (burger sized) cakes. Used 100g each, of cod, smoked river cobbler and salmon, 500g of potatoes, spring onion, sweetcorn, carrot, peas, parsley and dill. Made mash (only 1tsp butter added) added well drained steamed veg to mash, season and lemon, 2 heaped tsp dijon, 1 tsp mayo only. I oven steamed fish rather than poaching. Good consistency but need to be gentle when coating and turning when cooking. Plenty of oil needed when cooking. Next time i may try fry light.
11th Apr, 2015
I find that when I use this website ( one of the best food websites), I tend to tweek the recipes. I either end up not using certain ingredients because I don't have them, or I add more or less of something, or I just add something that I want to get rid of in the fridge. This recipe was no exception. Although, I stuck to the gindlines of how to prepare and make the dish I hardly used the ingredients that was on the recipe. So let's begin, instead of using spring onions I just chopped a very larg onion and some garlic, although spinach doesn't have much change I also added some of that a bit of cabbage. I didn't have any fresh fish so I added 2 cans of both salmon and tuna. When making the fish cakes I made mine a 1\4 of a cup big in size o got around 24 & 27 fish cakes. Even though I changed the ingredients a lot, I still would give this recipe a good score.
19th Jul, 2014
Made these using two large tins of tuna instead of cooking the fish. Absolutely delicious. My children who usually whinge about having the same meal too often ask for these almost every week. Makes about two dozen and they eat the lot.
26th Dec, 2011
With normal pots or sweet pots - really great.
10th Nov, 2011
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.
31st May, 2011
I did the same quantity of ingredients as stated, but ended up with 22 fish cakes!!! And it was quite fiddly tasted fine
13th Jan, 2011
these are delicious and v easy to make. i did them with cooked leftover salmon. yum
3rd Oct, 2010
Added a sweet potato to the mash. Excelent dish


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