Crisp crumb fish cakes

Crisp crumb fish cakes

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(19 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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1st Jul, 2010
Not a real fish lover, but these were delicious. Abit time consuming to make but worth the effort, beat shop bought any day.
27th May, 2010
My family loved these :) i grated the spring onions which worked well :)
2nd Apr, 2010
omg big 10s !!!!!!!!!!!! so easy to do the best fish cakes ever lush.
25th Jun, 2009
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
18th May, 2009
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
14th May, 2009
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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