Really Good Fish Cakes

Fish cakes are a delightful dish that combines the flavors of flaky fish and creamy potatoes. These really good fish cakes are crispy on the outside and soft on the inside. They are perfect for weeknight dinners or special occasions. With fresh herbs and spices, they bring a lovely taste that everyone will enjoy.

Why Make This Recipe

This recipe for fish cakes is not only simple but also packed with flavor. They are a great way to use fresh fish while making a delicious meal that is sure to please the entire family. Fish cakes are also versatile; you can serve them as a main dish, an appetizer, or even as a tasty snack. Plus, with the crispy panko crust, these cakes are incredibly satisfying.

How to Make Really Good Fish Cakes

Making really good fish cakes is easy! Just follow the steps below, and you will be enjoying these tasty bites in no time.

Ingredients:

500g / 1 lb white fish fillets (skinless boneless, cut into 3cm / 1.2" pieces)
60g / 4 tbsp unsalted butter
1/2 tsp salt
1/4 tsp black pepper
800g / 1.6 lb potatoes (Sebago, Russet, or Maris Piper)
2 garlic cloves (finely minced)
1/2 cup green onion (finely sliced)
2 large red chilies (deseeded and finely chopped, optional)
1 tbsp thyme leaves (chopped)
1 tbsp parsley (finely chopped)
3/4 tsp salt
1 cup flour
2 eggs (lightly whisked)
1 1/4 cups panko breadcrumbs
1 cup vegetable or canola oil (for frying)

Directions:

Bake potatoes: Preheat your oven to 220°C / 430°F. Bake the potatoes for about 75 minutes or until tender enough to pierce easily with a knife. Once cooked, cut them in half and scoop the flesh into a large bowl.
Cook fish (while baking potatoes): Sprinkle the fish pieces with salt and pepper. In a large non-stick skillet, melt the butter over medium-high heat. Cook half of the fish pieces for about 4 minutes, turning them until they are just cooked. Remove and cool on a rack, then repeat with the remaining fish.
Fish Cake Mixture: In the same skillet, sauté garlic, chilies, thyme, and green onions in the leftover butter until the garlic is golden. Pour this over the mashed potatoes. Roughly mash the potatoes and mix in parsley and salt. Then, add the cooked fish and stir gently, keeping some fish flakes intact.
Form fish cakes: Scoop about 1/4 cup of the mixture and shape it into a 1.75cm / 2/3" thick cake. You should have about 13 to 15 cakes.
Crumb and cook: Coat each cake in flour, dip in egg, and then coat in panko breadcrumbs. In a skillet over medium-high heat, add oil and fry the cakes for about 3 minutes total, turning them to ensure even browning. Finally, bake the cakes in the oven at 200°C / 390°F for 10 minutes to heat them through.

How to Serve Really Good Fish Cakes

Serve the fish cakes hot with a squeeze of lemon and your choice of tartare sauce, mayonnaise, or even ketchup. They pair well with a light salad or some steamed vegetables.

How to Store Really Good Fish Cakes

To store fish cakes, let them cool completely, then place them in an airtight container. They can be kept in the refrigerator for up to 3 days. If you want to freeze them, place the uncooked fish cakes in a single layer on a baking sheet until solid, then transfer them to a freezer bag. They can be stored in the freezer for up to 3 months.

Tips to Make Really Good Fish Cakes

Make sure to not overcook the fish to maintain its delicate texture.
You can adjust the amount of chilies used based on your spice preference.
Use fresh herbs for the best flavor, but dried herbs can work in a pinch.

Variation

You can add other vegetables like peas or corn for extra flavor and texture. Feel free to experiment with different herbs according to your taste!

FAQs

1. Can I use canned fish for this recipe?
Yes, canned fish works well, but make sure to drain it properly and adjust seasonings accordingly.

2. How can I tell when the fish cakes are done frying?
The fish cakes should be golden brown on both sides. They usually take about 1.5 to 2 minutes per side.

3. Are fish cakes healthy?
Fish cakes can be a healthy meal option, especially if baked instead of fried and made with fresh ingredients. They are rich in protein and can be accompanied by vegetables for a balanced meal.

Enjoy making and sharing these delicious really good fish cakes!

Really Good Fish Cakes

Delightful and crispy on the outside, these fish cakes blend flaky fish with creamy potatoes, seasoned with fresh herbs and spices. Perfect for dinners or as a snack.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 1 30

Total Time 2

Course Appetizer, Main Course

Cuisine Seafood

Servings 15 cakes

Calories 150 kcal

Ingredients

For the fish cakes

500 g white fish fillets (skinless boneless, cut into 3cm / 1.2" pieces)
60 g unsalted butter
1/2 tsp salt
1/4 tsp black pepper
800 g potatoes (Sebago, Russet, or Maris Piper)
2 cloves garlic (finely minced)
1/2 cup green onion (finely sliced)
2 large red chilies (deseeded and finely chopped, optional) Adjust based on spice preference.
1 tbsp thyme leaves (chopped) Fresh recommended.
1 tbsp parsley (finely chopped) Fresh recommended.
3/4 tsp salt
1 cup flour
2 large eggs (lightly whisked)
1 1/4 cups panko breadcrumbs
1 cup vegetable or canola oil (for frying)

Instructions

Preparation

Preheat your oven to 220°C / 430°F.
Bake the potatoes for about 75 minutes or until tender enough to pierce easily with a knife. Once cooked, cut them in half and scoop the flesh into a large bowl.
Sprinkle the fish pieces with salt and pepper. In a large non-stick skillet, melt the butter over medium-high heat. Cook half of the fish pieces for about 4 minutes, turning them until they are just cooked. Remove and cool on a rack, then repeat with the remaining fish.
In the same skillet, sauté garlic, chilies, thyme, and green onions in the leftover butter until the garlic is golden. Pour this over the mashed potatoes. Roughly mash the potatoes and mix in parsley and salt. Then, add the cooked fish and stir gently, keeping some fish flakes intact.
Scoop about 1/4 cup of the mixture and shape it into 1.75cm / 2/3" thick cakes. You should have about 13 to 15 cakes.

Cooking

Coat each cake in flour, dip in egg, and then coat in panko breadcrumbs.
In a skillet over medium-high heat, add oil and fry the cakes for about 3 minutes total, turning them to ensure even browning.
Finally, bake the cakes in the oven at 200°C / 390°F for 10 minutes to heat them through.

Notes

Serve the fish cakes hot with a squeeze of lemon and your choice of tartare sauce, mayonnaise, or ketchup. They pair well with a light salad or steamed vegetables. To store, let them cool and keep in an airtight container for up to 3 days. For freezing, place uncooked cakes in a single layer on a baking sheet until solid, then transfer to a freezer bag for up to 3 months.

Keyword Crispy Fish Cakes, Easy Recipe, Family Dinner, Fish Cakes, Homemade Fish Cakes