Dinner

Ultimate Fish Cakes Recipe

BySophie Carsel November 8, 2025November 8, 2025

Introduction

These ultimate fish cakes are a perfect blend of flaky cod and fluffy mashed potatoes, flavored with fresh herbs and a tangy homemade sauce. Crispy on the outside and tender within, they make a delightful meal for any day of the week.

A white plate holds a crispy, golden brown crab cake with a slightly rough texture on top, showing visible pieces of white crab meat inside where a bite has been taken. A silver fork is inserted into the crab cake, and a wedge of bright yellow lemon and some fresh green watercress rest behind it. The plate sits on a folded beige cloth on top of a surface with a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

125ml mayonnaise
1 rounded tbsp capers, roughly chopped (rinsed and drained if salted)
1 rounded tsp creamed horseradish
1 rounded tsp Dijon mustard
1 small shallot, very finely chopped
1 tsp flatleaf parsley, finely chopped
450g skinned Icelandic cod or haddock fillet, from a sustainable source
2 bay leaves
150ml milk
350g Maris Piper potatoes
½ tsp finely grated lemon zest
1 tbsp fresh white flatleaf parsley, chopped
1 tbsp snipped chives
1 egg
Flour, for shaping
85g fresh white breadcrumbs, preferably a day or two old
3-4 tbsp vegetable or sunflower oil, for shallow frying
Lemon wedges and watercress, to serve

Instructions

Step 1: Mix the mayonnaise, capers, creamed horseradish, Dijon mustard, shallot, and flatleaf parsley in a bowl to make the sauce. Set aside.
Step 2: Place the fish fillet and bay leaves in a frying pan. Pour over the milk and 150ml water. Cover, bring to a boil, then reduce heat and simmer for 4 minutes. Remove from heat and let stand, covered, for 10 minutes to finish cooking gently.
Step 3: Meanwhile, peel and chop the potatoes into even chunks. Place in a saucepan, cover with boiling water, add a pinch of salt, and simmer for about 10 minutes until tender but not falling apart.
Step 4: Remove the fish with a slotted spoon onto a plate to cool. Drain the potatoes and let them sit for a minute. Return them to the pan on very low heat and dry out for 1 minute, mashing lightly with a fork and stirring to prevent sticking.
Step 5: Off the heat, beat in a rounded tablespoon of the prepared sauce, then add the lemon zest, chopped parsley, and chives. Season well with salt and pepper, tasting to adjust flavors.
Step 6: Drain any liquid from the fish, season with pepper, then flake it into large chunks and fold gently into the mashed potatoes to combine without breaking the fish too much. Set aside to cool.
Step 7: Beat the egg on a large plate and lightly flour a board. Spread the breadcrumbs on a baking sheet. Divide the fish mixture into four portions.
Step 8: On the floured board and with floured hands, shape each portion into cakes about 2.5cm thick. Dip each cake in the beaten egg, coating the top and sides, then press into the breadcrumbs to cover evenly. Place on a plate, cover, and chill for 30 minutes or up to a day ahead.
Step 9: Heat the oil in a large frying pan. Test readiness by dropping in a breadcrumb — it should sizzle and turn golden quickly. Fry the fish cakes over medium heat about 5 minutes per side until crisp and golden brown.
Step 10: Serve warm with the remaining sauce, a squeeze of lemon, lemon wedges, and fresh watercress.

Tips & Variations

Use day-old breadcrumbs for a better crust that crisps nicely during frying.
Try substituting haddock with other firm white fish if preferred.
To add a bit of heat, mix a small amount of chili powder into the sauce.
For a gluten-free option, use gluten-free flour and breadcrumbs.

Storage

Refrigerate leftover fish cakes in an airtight container for up to 2 days. Reheat gently in a frying pan over medium heat to maintain crispiness or warm through in a preheated oven at 180°C (350°F) for 10-15 minutes. Avoid microwaving as it can make them soggy.

How to Serve

A close-up image of a crab cake on a white plate, showing three visible layers: a golden-brown crispy outer layer, a soft white flaky crab meat inside, and some green herb pieces mixed within the crab. A fork is cutting into the crab cake from the right side, holding a piece of the soft crab meat. A wedge of lemon and some green leaves are placed behind the crab cake on the plate. The plate sits on a folded beige cloth with a white marbled surface background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the fish cakes ahead of time?

Yes, you can shape and breadcrumb the fish cakes and keep them chilled, covered, for up to a day before frying. This helps the coating set and makes frying easier.

What kind of fish is best for fish cakes?

Firm white fish like cod or haddock works best as it flakes nicely without becoming mushy. Choose sustainably sourced fresh fish for the best flavor and environmental impact.

Sophie Carsel