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Homemade Classic Fish Cakes photo

Classic Fish Cakes

These Classic Fish Cakes are crispy, flavorful, and incredibly easy to make! Perfect for any meal occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Fish Cakes:
  • 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)

Equipment

  • Large pot
  • Mixing bowl
  • Frying pan
  • Spatula
  • Measuring cups and spoons

Method
 

Instructions:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Spread panko breadcrumbs on a plate. Gently coat each fish cake in the breadcrumbs, pressing lightly to ensure they stick.
  6. 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.
  7. 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.

Notes

  • For gluten-free options, use gluten-free panko breadcrumbs.
  • Try replacing fish with cooked lentils or chickpeas for a vegetarian variation.
  • Experiment with different herbs like dill or cilantro for unique flavor profiles.