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.
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.