Name: Classic Fish Cakes
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 2 large potatoes ((about 2 cups mashed)); 1 pound white-fleshed fish ((cooked - options include cod, haddock, pollock, halibut, or flounder)); 1 large egg; 3 tablespoons sour cream; 2 tablespoons butter ((softened)); 2 green onions (sliced); 3 tablespoons chopped fresh parsley; 1 teaspoon sea salt; 1/4 teaspoon freshly ground black pepper; 1/2 teaspoon dry ground mustard; Panko breadcrumbs ((for coating)); Oil ((for frying))

There’s something undeniably cozy about a plate of homemade classic fish cakes. With their crispy exterior and tender, flavorful interior, they bridge the gap between comfort food and gourmet dining. These fish cakes are not only simple to prepare but also versatile enough to suit any meal occasion. Whether you whip them up for a family dinner or serve them at your next gathering, these classic fish cakes are sure to impress.

Why This Recipe Works

This recipe for classic fish cakes stands out because it combines minimal ingredients, all of which enhance the flavor and texture of the dish. The key is in the balance of the creamy mashed potatoes and the flaky fish, which together create a satisfying base. Adding fresh herbs and seasonings elevates the flavor profile, while the panko breadcrumbs give a delightful crunch when fried. This combination results in fish cakes that are not only delicious but also incredibly easy to make.

What’s in the Bowl

2 large potatoes (about 2 cups mashed) – These create the comforting base of the fish cakes.
1 pound white-fleshed fish (cooked – options include cod, haddock, pollock, halibut, or flounder) – The star of the dish, providing protein and flavor.
1 large egg – Acts as a binder to hold the ingredients together.
3 tablespoons sour cream – Adds creaminess and a slight tang.
2 tablespoons butter (softened) – For richness and flavor.
2 green onions (sliced) – Freshness and a mild onion flavor.
3 tablespoons chopped fresh parsley – Adds a pop of color and herbaceous flavor.
1 teaspoon sea salt – Enhances all the flavors.
1/4 teaspoon freshly ground black pepper – For a hint of spice.
1/2 teaspoon dry ground mustard – Adds a subtle tang and depth of flavor.
Panko breadcrumbs (for coating) – Provides a crispy texture when fried.
Oil for frying – Essential for achieving that golden-brown crust.

Equipment Breakdown

Large pot – For boiling the potatoes.
Mixing bowl – To combine all the ingredients.
Frying pan – For cooking the fish cakes to a crispy perfection.
Spatula – To flip the fish cakes gently.
Measuring cups and spoons – For accurate ingredient measurements.

Build Classic Fish Cakes Step by Step

Step 1: Prepare the Potatoes

Start by peeling and dicing the two large potatoes. Place them in a large pot of salted water and bring to a boil. Cook until they are fork-tender, about 15-20 minutes. Drain and mash them well in a mixing bowl.

Step 2: Prepare the Fish

If you haven’t already cooked the fish, steam or bake your choice of white-fleshed fish until fully cooked. Once cooled, flake the fish into bite-sized pieces and set aside.

Step 3: Combine Ingredients

In the mixing bowl with the mashed potatoes, add the flaked fish, egg, sour cream, butter, green onions, parsley, salt, pepper, and dry ground mustard. Stir until all ingredients are well combined.

Step 4: Form the Fish Cakes

Using your hands, take a portion of the mixture and shape it into patties about 2-3 inches wide. Repeat until all the mixture is used. You should have around 8-10 cakes depending on the size.

Step 5: Coat the Fish Cakes

Spread panko breadcrumbs on a plate. Gently coat each fish cake in the breadcrumbs, pressing lightly to ensure they stick.

Step 6: Fry the Fish Cakes

In a frying pan, heat a generous amount of oil over medium heat. Once hot, carefully place the fish cakes in the pan, making sure not to overcrowd them. Fry for about 4-5 minutes on each side or until golden brown and crispy.

Step 7: Drain and Serve

Once cooked, remove the fish cakes from the pan and place them on a paper towel-lined plate to drain excess oil. Serve warm with homemade tartar sauce or your favorite dipping sauce.

Make It Fit Your Plan

Gluten-Free: Use gluten-free panko breadcrumbs for a gluten-free option.
Vegetarian Option: Replace fish with cooked lentils or chickpeas, adjusting seasonings accordingly.
Herb Variations: Experiment with different herbs like dill or cilantro for unique flavor profiles.
Spicy Kick: Add a pinch of cayenne pepper or diced jalapeños to the mixture for some heat.

Common Errors (and Fixes)

Too Crumbly: If your mixture is too dry, add a little more sour cream or a splash of milk to bind it.
Fish Cakes Falling Apart: Ensure you use enough egg as a binder. If they still fall apart, try chilling them in the refrigerator for 30 minutes before frying.
Not Crispy Enough: Make sure your oil is hot enough before adding the fish cakes. Too low of a temperature can lead to soggy cakes.
Undercooked Center: Cook the cakes for enough time on each side, ensuring the inside is heated through. If needed, lower the heat and cook longer to achieve even cooking without burning the outside.

Make-Ahead & Storage

You can prepare classic fish cakes in advance! Form the patties and store them in an airtight container in the refrigerator for up to 24 hours before frying. You can also freeze them individually on a baking sheet and then transfer to a freezer bag for longer storage. To reheat, simply fry from frozen, adding a few extra minutes to the cooking time.

Refrigerator: Store cooked fish cakes in an airtight container for up to 3 days.
Freezer: Freeze uncooked fish cakes for up to 3 months. Cook directly from frozen.

Reader Q&A

Can I use canned fish for this recipe?

Yes, canned fish such as tuna or salmon can be used. Just drain it well before adding to the mixture.

What can I serve with classic fish cakes?

These fish cakes pair wonderfully with a side salad, coleslaw, or roasted vegetables. They also make a tasty sandwich when served on a bun with tartar sauce.

Can I bake these fish cakes instead of frying them?

Absolutely! Lightly brush them with oil and bake at 400°F (200°C) for about 20-25 minutes, flipping halfway through until golden and heated through.

How do I know when the fish cakes are done cooking?

The fish cakes should be golden brown on the outside and heated through in the center. You can cut one in half to check if they are hot all the way through.

Ready to Cook?

Gather your ingredients, roll up your sleeves, and get ready to enjoy the delightful flavors of classic fish cakes. With their crispy exterior and satisfying center, these fish cakes are a perfect meal for any occasion. Whether you’re serving them for dinner or packing them for lunch, you’ll love how versatile and delicious they are. Happy cooking!