Fish Cakes Recipe

Fish cakes. Just the words conjure up images of comforting, golden-brown patties, crispy on the outside and flaky within. For years, I had relegated fish cakes to the realm of restaurant appetizers, a delightful treat enjoyed out but never attempted at home. That was until I stumbled upon this recipe. Initially hesitant, fearing a complicated and messy affair, I was pleasantly surprised by how deceptively simple and utterly delicious these homemade fish cakes turned out to be. My family, initially skeptical of anything involving the word “fish” that wasn’t fish sticks, were instantly converted. Now, “Fish Cake Friday” has become a cherished tradition in our household, a weekly celebration of flavor, texture, and the simple joy of home-cooked goodness. These aren’t just any fish cakes; they are our fish cakes – perfectly balanced, incredibly satisfying, and guaranteed to win over even the most discerning palates. Whether you’re looking for a way to incorporate more fish into your diet, seeking a creative use for leftover cooked fish, or simply craving a comforting and flavorful meal, this fish cake recipe is your answer. Prepare to be amazed at how easy it is to create restaurant-quality fish cakes right in your own kitchen.

Ingredients

The beauty of fish cakes lies in their simplicity. You don’t need a pantry overflowing with exotic ingredients; in fact, the magic happens with a handful of humble, readily available components. Each ingredient plays a vital role in creating the perfect texture and flavor profile, so let’s break down what you’ll need and why:

• 1 lb White Fish Fillet (Cod, Haddock, or Pollock recommended): The star of the show! White fish is ideal for fish cakes due to its mild flavor and flaky texture. Cod, haddock, and pollock are all excellent choices, offering a delicate sweetness that complements the other ingredients. You can use fresh or frozen fish (thawed completely). If using frozen, ensure it’s properly thawed and patted dry to remove excess moisture, which can lead to soggy fish cakes. For a richer flavor, consider using salmon or even smoked fish for a variation (more on that later!).
• 1 lb Potatoes (Russet or Yukon Gold): Potatoes are the binder that holds our fish cakes together and provides a creamy, comforting base. Russet potatoes, with their starchy nature, are fantastic for creating a fluffy interior. Yukon Gold potatoes, with their slightly buttery flavor and smoother texture, are another great option. Avoid waxy potatoes like red potatoes, as they can make the fish cakes too dense. We’ll be boiling and mashing these potatoes, so choose a variety that mashes well.
• 1 Small Onion (Finely Diced): Onion adds a crucial layer of savory flavor and aromatics to the fish cakes. A small yellow or white onion works perfectly. Finely dicing is key to ensure the onion cooks through and blends seamlessly into the mixture without overpowering the fish. You can also experiment with shallots for a milder, slightly sweeter onion flavor.
• 2 Cloves Garlic (Minced): Garlic, like onion, is an essential flavor enhancer. Minced garlic adds a pungent, savory depth that complements the fish beautifully. Freshly minced garlic is always preferred for the best flavor, but pre-minced garlic from a jar can be used in a pinch. Adjust the amount of garlic to your preference – some may prefer a more subtle garlic flavor, while others enjoy a bolder taste.
• 1/4 Cup Fresh Parsley (Chopped): Fresh parsley brings a vibrant, herbaceous note and a pop of color to the fish cakes. Flat-leaf parsley (Italian parsley) is generally preferred for its stronger flavor compared to curly parsley. Make sure to chop the parsley finely so it distributes evenly throughout the mixture. Other fresh herbs like dill, chives, or cilantro can also be used to customize the flavor profile.
• 1 Large Egg: The egg acts as another binder, helping to hold the fish cakes together and adding richness. Use a large egg for the right proportion. The egg also contributes to the golden-brown crust when the fish cakes are cooked.
• 1/2 Cup Breadcrumbs (Panko or Regular): Breadcrumbs are essential for coating the fish cakes and creating that desirable crispy exterior. Panko breadcrumbs are Japanese-style breadcrumbs that are larger and coarser than regular breadcrumbs, resulting in a lighter and crispier coating. Regular breadcrumbs will also work well, but panko is highly recommended for superior texture. You can use plain breadcrumbs or seasoned breadcrumbs for an added layer of flavor.
• 1/4 Cup All-Purpose Flour (Optional, for dusting): A light dusting of flour before coating with breadcrumbs helps the breadcrumbs adhere better to the fish cakes and ensures a crispier crust. This step is optional but recommended, especially if you find your breadcrumbs are not sticking well.
• Salt and Black Pepper (to taste): Seasoning is crucial! Salt enhances the flavors of all the ingredients, and black pepper adds a touch of warmth and spice. Season generously at each stage of the recipe – when cooking the fish, when mashing the potatoes, and in the fish cake mixture itself. Taste and adjust seasoning as needed.
• Vegetable Oil or Olive Oil (for frying): Oil is needed for frying the fish cakes to golden perfection. Vegetable oil is a neutral-flavored oil with a high smoke point, making it a good choice for frying. Olive oil can also be used, but be mindful of its lower smoke point and potential for a slightly olive-oil flavor. Choose an oil that you are comfortable frying with and that complements the flavor of the fish cakes.

Instructions

Now for the fun part – putting it all together! These instructions are broken down into clear, step-by-step directions to guide you through the process of making perfect fish cakes every time. Don’t be intimidated; even novice cooks will find this recipe surprisingly straightforward.

Step 1: Cook the Fish

• Poaching Method (Recommended for gentle cooking): Fill a skillet with enough water or fish stock to just cover the fish fillets. Add a pinch of salt and bring to a gentle simmer. Carefully place the fish fillets in the simmering liquid. Poach for 5-7 minutes, or until the fish is cooked through and flakes easily with a fork. Avoid boiling vigorously, as this can make the fish tough. Gently remove the fish from the liquid and set aside to cool slightly.
• Pan-Frying Method (For a slightly browned fish): Heat a tablespoon of oil in a skillet over medium heat. Season the fish fillets with salt and pepper. Place the fish fillets in the hot skillet and cook for 3-4 minutes per side, or until cooked through and lightly browned. Set aside to cool slightly.
• Steaming Method (Healthy and retains moisture): Place the fish fillets on a steaming rack over a pot of simmering water. Cover and steam for 5-7 minutes, or until cooked through and flaky. Set aside to cool slightly.

Step 2: Cook the Potatoes

• Boiling is Key: Peel the potatoes and cut them into roughly equal-sized chunks (about 1-2 inches). This ensures even cooking. Place the potato chunks in a pot and cover them with cold water. Add a generous pinch of salt to the water – this seasons the potatoes from the inside out. Bring the water to a boil and cook until the potatoes are tender and easily pierced with a fork, about 15-20 minutes. Drain the potatoes thoroughly in a colander.

Step 3: Mash the Potatoes

• While Still Warm: Return the drained potatoes to the pot (or use a large bowl). While the potatoes are still warm, mash them thoroughly using a potato masher or a ricer. Mashing warm potatoes results in a smoother, creamier mash. Avoid over-mashing, as this can make the potatoes gluey. You want a smooth but slightly textured mash.

Step 4: Flake the Cooked Fish

• Gently Flake: Once the cooked fish has cooled slightly, use a fork to gently flake it into small pieces. Remove any skin or bones if present. You want to break the fish into bite-sized pieces, but avoid shredding it too finely; you want to retain some texture in the fish cakes.

Step 5: Sauté the Aromatics

• Flavor Base: Heat a tablespoon of oil in a skillet over medium heat. Add the diced onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn the garlic. Sautéing the onion and garlic before adding them to the fish cake mixture mellows their flavor and creates a richer overall taste.

Step 6: Combine the Ingredients

• Mix it All Together: In a large bowl, combine the mashed potatoes, flaked fish, sautéed onion and garlic mixture, chopped parsley, egg, salt, and black pepper. Use a wooden spoon or your hands to gently mix all the ingredients together until just combined. Avoid overmixing, as this can make the fish cakes tough. You want the mixture to be cohesive but not overly worked.

Step 7: Shape the Fish Cakes

• Form Patties: Divide the fish cake mixture into equal portions (about 1/4 cup each). Gently shape each portion into a patty, about 3/4 inch thick. You can make them round, oval, or any shape you prefer. If the mixture is too sticky to handle, lightly dampen your hands with water or dust them with flour.

Step 8: Bread the Fish Cakes

• Crispy Coating: Place the breadcrumbs in a shallow dish. If using flour, lightly dust each fish cake patty with flour, shaking off any excess. Then, gently press each fish cake patty into the breadcrumbs, ensuring it is evenly coated on all sides. Press the breadcrumbs gently to help them adhere.

Step 9: Cook the Fish Cakes

• Golden Brown Perfection: Heat about 1/4 inch of oil in a large skillet over medium-high heat. Once the oil is hot (but not smoking), carefully place the breaded fish cakes in the skillet, being careful not to overcrowd the pan. Cook in batches if necessary to maintain even cooking temperature. Cook for 3-4 minutes per side, or until golden brown and heated through. The fish cakes are already cooked inside, so you are primarily focusing on browning the breadcrumbs and heating them through.

Step 10: Drain and Serve

• Remove Excess Oil: Once cooked, remove the fish cakes from the skillet and place them on a plate lined with paper towels to drain any excess oil. Serve immediately while hot and crispy.

Nutrition Facts (per serving)

• Servings: Approximately 6-8 fish cakes (depending on size)
• Serving Size: 1-2 fish cakes
• (Approximate Nutrition Facts per serving – 2 fish cakes):
  • Calories: 350-450 (depending on oil used and serving size)
  • Protein: 25-30g
  • Fat: 15-20g (can vary based on oil and fish type)
  • Saturated Fat: 3-5g
  • Cholesterol: 100-120mg
  • Sodium: 400-600mg (can vary based on seasoning and breadcrumbs)
  • Carbohydrates: 30-40g
  • Fiber: 2-4g
  • Sugar: 2-4g

Important Note: These are approximate values and can vary based on specific ingredients used, portion sizes, and cooking methods. For more precise nutritional information, you can use a nutrition calculator app or website, inputting the exact ingredients and quantities you used. Fish cakes are a good source of protein and omega-3 fatty acids from the fish, but the calorie and fat content can be adjusted by using less oil for frying and choosing leaner fish.

Preparation Time

• Prep Time: 30-40 minutes (includes prepping ingredients, cooking fish and potatoes, and mashing)
• Cook Time: 20-25 minutes (includes sautéing aromatics, shaping, breading, and frying fish cakes)
• Total Time: Approximately 50-65 minutes

This recipe is relatively quick to prepare, especially if you are efficient in the kitchen. You can further reduce prep time by using pre-cooked fish (like leftover grilled or baked fish) and by peeling the potatoes while they are boiling (carefully!). The active cooking time is relatively short, making it a great option for a weeknight meal.

How to Serve

Fish cakes are incredibly versatile and can be served in a variety of ways, making them perfect for lunch, dinner, or even as appetizers. Here are some delicious serving suggestions:

• Classic with Tartar Sauce: The quintessential pairing! Creamy, tangy tartar sauce complements the richness of the fish cakes perfectly. Homemade tartar sauce is even better, but store-bought works just fine.
• Lemon Wedges: A simple squeeze of fresh lemon juice brightens up the flavors and cuts through the richness of the fried fish cakes.
• Aioli: Garlic aioli, or flavored aioli (like sriracha aioli or dill aioli), adds a creamy and flavorful dipping sauce option.
• Sweet Chili Sauce: For a sweet and spicy kick, serve fish cakes with sweet chili sauce. This is a great option for those who enjoy Asian-inspired flavors.
• Salad: Serve fish cakes alongside a fresh, crisp salad for a balanced and lighter meal. A simple green salad, a Caesar salad, or a Mediterranean salad would all be excellent choices.
• Roasted Vegetables: Roasted vegetables like asparagus, broccoli, carrots, or Brussels sprouts provide a healthy and flavorful side dish.
• Chips or Fries: For a more indulgent meal, serve fish cakes with chips or fries. This is a classic pub-style pairing.
• Coleslaw: Creamy coleslaw or a lighter vinegar-based coleslaw adds a refreshing and crunchy element to the plate.
• On Buns as Fish Cake Burgers: Get creative and serve fish cakes on burger buns with your favorite toppings like lettuce, tomato, onion, pickles, and sauce. This is a fun and satisfying way to enjoy them.
• As Appetizers: Serve smaller fish cakes as appetizers with toothpicks and dipping sauces. This is perfect for parties or gatherings.

Additional Tips for Perfect Fish Cakes

Mastering fish cakes is all about technique and attention to detail. Here are five essential tips to elevate your fish cakes from good to absolutely phenomenal:

1. Chill the Mixture Before Shaping: After mixing all the ingredients, cover the bowl and refrigerate the fish cake mixture for at least 30 minutes, or even up to an hour. Chilling firms up the mixture, making it much easier to shape the patties and preventing them from falling apart during cooking. This step also helps the flavors meld together beautifully.
2. Don’t Overcrowd the Pan: When frying the fish cakes, avoid overcrowding the skillet. Overcrowding lowers the oil temperature, leading to soggy, unevenly cooked fish cakes. Cook in batches, leaving enough space between each fish cake for even browning and crisping.
3. Maintain the Right Oil Temperature: The oil temperature is crucial for achieving perfectly golden-brown and crispy fish cakes. The oil should be hot enough to sizzle gently when a fish cake is added, but not so hot that it burns the breadcrumbs before the fish cake is heated through. Medium-high heat is generally ideal. You can test the oil temperature by dropping a small piece of breadcrumb into the oil; it should sizzle and brown lightly in about 15-20 seconds.
4. Pat Dry the Cooked Fish and Potatoes: Excess moisture is the enemy of crispy fish cakes. Make sure to pat the cooked fish and mashed potatoes dry with paper towels to remove any excess moisture before combining them with the other ingredients. This will help the fish cakes hold their shape and prevent them from becoming soggy.
5. Experiment with Flavor Variations: While this recipe is delicious as is, don’t be afraid to experiment with flavor variations! Try adding different herbs and spices like dill, chives, thyme, paprika, or cayenne pepper. You can also incorporate lemon zest, capers, or chopped sun-dried tomatoes for added flavor. Using different types of fish like salmon, smoked haddock, or even crab meat can also create exciting new flavor profiles.

Frequently Asked Questions (FAQ)

Got questions about making fish cakes? You’re not alone! Here are five frequently asked questions with helpful answers to ensure your fish cake success:

Q1: Can I use frozen fish for fish cakes?

A: Yes, you can absolutely use frozen fish. Just make sure to thaw it completely before cooking. The best way to thaw frozen fish is in the refrigerator overnight. If you’re short on time, you can thaw it in a sealed bag submerged in cold water, changing the water every 30 minutes. Once thawed, pat the fish dry thoroughly with paper towels to remove any excess moisture before cooking.

Q2: Can I bake fish cakes instead of frying them?

A: Yes, baking is a healthier alternative to frying. To bake fish cakes, preheat your oven to 400°F (200°C). Place the breaded fish cakes on a baking sheet lined with parchment paper. Drizzle or spray lightly with oil. Bake for 15-20 minutes, flipping halfway through, or until golden brown and heated through. Baked fish cakes will be slightly less crispy than fried fish cakes, but still delicious and a healthier option.

Q3: How long can I store leftover fish cakes?

A: Leftover cooked fish cakes can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat them, you can pan-fry them again in a little oil to crisp them up, bake them in the oven at 350°F (175°C) for 10-15 minutes, or microwave them (though microwaving may make them less crispy).

Q4: Can I make fish cakes ahead of time?

A: Yes, you can prepare the fish cake mixture and shape the patties ahead of time. You can store the shaped, unbreaded fish cakes in the refrigerator for up to 24 hours. Bread them just before cooking for the best texture. You can also fully cook the fish cakes ahead of time and reheat them later, as mentioned in the previous question.

Q5: What if my fish cake mixture is too wet?

A: If your fish cake mixture seems too wet and difficult to shape, there are a few things you can do. First, ensure you have thoroughly drained and patted dry the cooked fish and potatoes. You can add a tablespoon or two of extra breadcrumbs or all-purpose flour to the mixture to absorb excess moisture. Chilling the mixture for a longer period in the refrigerator can also help firm it up. If all else fails, you can add a bit more mashed potato to help bind the mixture. Just be careful not to add too much, as this can alter the flavor and texture.

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