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Really good Fish Cakes
5 from 121 votes

Really good Fish Cakes

These fish cakes combine firm white fish with fluffy baked potatoes, fresh herbs, minced garlic, and a hint of chili for subtle heat. Coated in panko breadcrumbs and lightly fried, they achieve a crisp outer layer while retaining a tender, flavorful interior. The recipe involves baking the potatoes, gently pan-cooking the fish in butter, then mixing with aromatic ingredients to form fish cakes that finish baking in the oven for even cooking.

Prep Time
30 mins
Cook Time
1 hr 35 mins
Servings: 4 - 5 people
Calories: 173 kcal
Course: Main Course
Cuisine: American

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:
    Cup of Yum
  1. 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.
  2. Turn oven down to 200°C / 390°F (180°C fan) - fish cakes are finished in the oven.
Cook fish (while baking potatoes):
  1. Set a rack over a tray. Sprinkle fish with salt and pepper.
  2. 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.
  3. Transfer to rack to cool. Repeat with remaining fish.
Fish Cake Mixture:
  1. 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!
  2. 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.
  3. 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!
  4. 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:
  1. Crumb: Coat in flour (shake off excess), dip in egg (let excess drip off) then coat in breadcrumbs, pressing to adhere.
  2. 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.
  3. 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).
  4. 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

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%)

Nutrition Facts

Serving: 4 - 5 people

Amount Per Serving

Calories 173

% 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.