Description
These Ultimate Fish Cakes combine tender Icelandic cod or haddock with fluffy mashed Maris Piper potatoes and a zesty, creamy sauce made with mayonnaise, capers, horseradish, Dijon mustard, and fresh herbs. Lightly coated in breadcrumbs and pan-fried to a golden crisp, these fish cakes are served with a tangy sauce, lemon wedges, and fresh watercress for a delicious and satisfying meal.
Ingredients
Scale
Sauce 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
Fish and Cooking Liquids
- 450g skinned Icelandic cod or haddock fillet, from a sustainable source
- 2 bay leaves
- 150ml milk
- 150ml water
Potatoes and Herbs
- 350g Maris Piper potatoes
- ½ tsp finely grated lemon zest
- 1 tbsp fresh white flatleaf parsley, chopped
- 1 tbsp snipped chives
For Coating and Frying
- 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
To Serve
- lemon wedges
- watercress
Instructions
- Prepare the sauce: In a bowl, combine the mayonnaise, chopped capers, creamed horseradish, Dijon mustard, finely chopped shallot, and flatleaf parsley. Mix well and set aside to develop flavor.
- Cook the fish: Place the cod or haddock fillet and bay leaves in a frying pan. Pour over the milk and 150ml water. Cover the pan, bring the liquid to a boil, then reduce the heat and simmer gently for 4 minutes. Remove from heat and leave covered for 10 minutes to let the fish finish cooking gently.
- Boil the potatoes: Peel and cut the Maris Piper potatoes into even-sized chunks. Place in a saucepan and cover with boiling water, add a pinch of salt. Bring back to the boil and simmer for approximately 10 minutes, or until potatoes are tender but not falling apart.
- Drain and dry potatoes: Drain the potatoes in a colander and leave them for a couple of minutes. Return them to the hot pan on the lowest heat and let them dry out for 1 minute, mashing lightly with a fork and stirring to prevent sticking. The mash should be light and fluffy.
- Mix potatoes with herbs and sauce: Remove from heat and beat in one rounded tablespoon of the prepared sauce, then add the lemon zest, chopped parsley, and chives. Season well with salt and freshly ground black pepper. Taste and adjust seasoning to your preference.
- Flake the fish: Using a slotted spoon, lift the fish from the cooking liquid and place on a plate to cool. Drain any excess liquid from the fish and season with freshly ground black pepper. Flake the fish into large chunks and gently fold into the mashed potatoes to combine, being careful not to break up the fish too much.
- Shape the fish cakes: Beat the egg on a large plate. Lightly flour a clean board and spread the breadcrumbs on a baking sheet. Divide the fish and potato mixture into four equal portions. With floured hands, gently shape each portion into a cake about 2.5cm thick. Dip each cake into the beaten egg, coating completely, then place it on the breadcrumbs and press crumbs onto the sides and top for a light coating. Place the coated cakes on a plate, cover, and chill for 30 minutes or up to one day ahead.
- Cook the fish cakes: Heat the vegetable or sunflower oil in a large frying pan over medium heat. To test if the oil is ready, drop a breadcrumb piece in; if it sizzles and turns golden quickly, the oil is hot enough. Shallow fry the fish cakes for about 5 minutes on each side until crisp and golden brown.
- Serve: Serve the fish cakes hot with the remaining sauce, a little lemon zest squeezed over to taste, lemon wedges, and fresh watercress on the side.
Notes
- Use sustainably sourced cod or haddock to ensure environmental responsibility.
- Day-old breadcrumbs work best for coating, providing a crisp texture.
- Be gentle when mixing flaked fish with mashed potatoes to keep texture intact.
- Chilling the shaped fish cakes before frying helps them hold together better while cooking.
- Adjust seasoning after mixing the potatoes and sauce, as the sauce adds salt and flavor.
- Serve with fresh lemon wedges and watercress for a bright, peppery contrast.
- Optionally, the sauce can be made a day ahead to deepen flavors.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: British
Keywords: fish cakes, cod fish cakes, haddock fish cakes, British fish supper, pan fried fish cakes, homemade fish cakes, easy fish dinner
