Really good Fish Cakes
User Reviews
5
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Prep Time
30 mins
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Cook Time
1 hr 35 mins
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Servings
4 - 5 people
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Calories
173 kcal
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Course
Main Course
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Cuisine
American
Really good Fish Cakes
Description
Really good Fish Cakes use about a pound of white fish fillets, such as cod or snapper, cut into pieces and cooked gently in butter until just flaky. Potatoes suitable for baking, like Russet or Maris Piper, are baked until soft, then scooped and roughly mashed with garlic, red chili, fresh thyme, parsley, and green onion sautéed in the cooking butter. The mixture is formed into cakes, coated in flour, beaten egg, and panko breadcrumbs to give a crispy texture when fried in a shallow layer of vegetable oil.
The cooking technique balances a crisp golden crust with a moist fish and potato interior, flavored by herbs and mild heat from the chili. The use of panko breadcrumbs helps ensure a crisp coating that contrasts the soft filling. After frying, the cakes are finished in a moderate oven to ensure thorough cooking without drying out.
This fish cake recipe suits home cooks wanting a hearty seafood dish with simple ingredients. It can be served on its own or with salad, tartar sauce, or lemon wedges for added acidity, fitting well into lunch or dinner menus. The choice of white fish and baked potato base makes the texture comforting and the flavor balanced.
Storage notes recommend enjoying the cakes fresh for best moisture but allow freezing after crumbing, with a thaw in the fridge before cooking. Reheating is best done in the oven to retain crispness. Variations in fish choice, like canned salmon or tuna, are possible, adjusting texture and flavor slightly.
Ingredients
Fish:
- 500g / 1 lb White fish fillets , skinless boneless, cut into 3cm / 1.2" pieces (Note 1)
- 60g / 4 tbsp butter unsalted
- 1/2 tsp salt
- 1/4 tsp black pepper
Fish cakes:
- 800g / 1.6 lb potato Sebago (Aus), Russet (US), Maris Piper / King Edwards (UK) (Note 2) (makes 500g flesh
- 2 garlic finely minced, cloves
- 1/2 cup green onion , finely sliced (~1 large stem)
- 2 red chili deseeded and finely chopped (can omit, large
- 1 tbsp thyme chopped, leaves
- 1 tbsp parsley , finely chopped
- 3/4 tsp salt
Crumbing and cooking:
- 1 cup flour
- 2 egg lightly whisked
- 1 1/4 cups panko breadcrumbs (sub ordinary breadcrumbs)
- 1 cup vegetable oil for frying (~ 1cm / 0.4" depth, or canola oil
Instructions
Bake potatoes:
- Bake potatoes in a 220°C / 430°F (200°C fan) oven for 75 minutes or until they can be pierced with a knife with no resistance. Cut in half and scoop flesh out into a large bowl.
- Turn oven down to 200°C / 390°F (180°C fan) - fish cakes are finished in the oven.
Cook fish (while baking potatoes):
- Set a rack over a tray. Sprinkle fish with salt and pepper.
- Melt butter in a large non-stick skillet over medium high heat. Add half the fish and cook, turning, for 4 minutes in total. It should be just cooked inside (ie. flakes easily) but not golden.
- Transfer to rack to cool. Repeat with remaining fish.
Fish Cake Mixture:
- Sauté garlic: In the same skillet, add garlic, chilli ,thyme and green onion into the leftover butter. Cook for 1 minute until garlic is golden, then pour over the potato, being sure to scrape out every drop of butter!
- Roughly mash potato: Add parsley and salt, then use a wooden spoon to roughly mash the potato. Don't use a potato masher, we want some chunks, not smooth mashed potato.
- Mix in fish: Add fish then gently stir through, breaking it up a bit so you have some nice flakes mixed throughout the potato. Don't mash the fish up too enthusiastically - we want fish chunks!
- Form fish cakes: Scoop out 1/4 cup of mixture. Pack it in firmly, pop out onto hand and shape firmly into a 1.75cm / 2/3" thick cake. The potato will make it hold together, if you press firmly. You should make 13 to 15.
Crumb and cook:
- Crumb: Coat in flour (shake off excess), dip in egg (let excess drip off) then coat in breadcrumbs, pressing to adhere.
- Pan fry 3 minutes: Heat oil in skillet over medium high heat. Cook fish cakes in batches for 1 1/2 minutes on each side until golden, then transfer to a paper towel-lined tray. If you're pedantic like me, stand them on their side and roll slowly to cook and make the sides golden too.
- Bake 10 minutes: Remove paper towel from under the fish cakes. Bake for 10 minutes (this heats all the fish cakes all the way through into the middle + reheats the first batch cooked).
- Serve with lemon wedges, tartare sauce, plain mayonnaise (Kewpie!), sour cream, ketchup or tomato sauce.
Notes
- Firm white fish suitable for pan frying works best; canned tuna or salmon are options without cooking.
- Choose starchy potatoes for fluffier baked flesh; waxy types yield denser cakes.
- Fish cakes are best eaten fresh; leftovers reheat well in the oven but may be less moist.
- Crumbed, uncooked cakes can be frozen with parchment sheets between layers; thaw in fridge before frying and baking.
- Avoid delicate or oily fish that can dry or have strong fishy flavors not suited to this recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 5 people
Amount Per Serving
Calories 173 kcal
% Daily Value*
| Calories | 173cal | 9% |
| Carbohydrates | 15g | 5% |
| Protein | 9g | 18% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 48mg | 16% |
| Sodium | 264mg | 11% |
| Potassium | 424mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 240IU | 5% |
| Vitamin C | 14mg | 16% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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