Classic Family Fish Cakes
Bring the taste of tradition to your table with these Classic Family Fish Cakes, a timeless recipe that's perfect for weeknight dinners or cozy family gatherings. Flaky white fish fillets, such as cod or haddock, are gently poached and combined with buttery mashed potatoes, fresh parsley, and a touch of seasoning for perfectly balanced flavor. Each patty is coated in golden breadcrumbs and pan-fried to crisp perfection, creating a deliciously crunchy crust that gives way to a tender, flavorful center. Ready in under an hour, these homemade fish cakes are easy to prepare and pair beautifully with tartar sauce, a fresh salad, or steamed veggies. Ideal for feeding a family of four, this recipe is a wholesome and satisfying way to enjoy seafood, and it’s sure to become a favorite in your household!
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Ingredients
- 500 grams Potatoes
- 400 grams White fish fillets (e.g., cod, haddock)
- 250 milliliters Milk
- 30 grams Unsalted butter
- 2 tablespoons Fresh parsley, finely chopped
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 100 grams Breadcrumbs
- 2 large Eggs
- 3 tablespoons Vegetable oil
Directions
Step 1
Peel and chop the potatoes into even-sized chunks. Place them in a large pot of salted water and boil for 10-12 minutes, or until tender. Drain and mash with butter until smooth. Set aside to cool slightly.
Step 2
Meanwhile, place the white fish fillets in a saucepan. Pour in the milk and bring to a gentle simmer over low heat. Poach the fish for 8-10 minutes, or until it flakes easily with a fork. Remove the fish from the milk and let it cool. Discard the milk.
Step 3
In a large mixing bowl, combine the mashed potatoes, flaked fish (making sure to remove any bones), chopped parsley, salt, and pepper. Mix well until all ingredients are evenly distributed.
Step 4
Shape the mixture into 8 even-sized patties (roughly 2 cm thick). Place them on a sheet of baking paper and refrigerate for 30 minutes to firm up.
Step 5
Set up a breading station with three shallow bowls: one with breadcrumbs, one with beaten eggs, and one empty plate for finished patties.
Step 6
Dip each fish cake into the beaten egg, ensuring it's fully coated, then roll it in the breadcrumbs until evenly covered. Place the coated fish cakes on the empty plate.
Step 7
Heat the vegetable oil in a large frying pan over medium heat. Fry the fish cakes in batches for 3-4 minutes on each side, or until golden brown and crispy. Drain on paper towels.
Step 8
Serve warm with a side of tartar sauce, fresh salad, or steamed vegetables.
Nutrition Facts
| Serving size | (1444.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2024.2 |
| Total Fat 88.8g | 0% |
| Saturated Fat 28.6g | 0% |
| Polyunsaturated Fat 25.4g | |
| Cholesterol 661.6mg | 0% |
| Sodium 4508.8mg | 0% |
| Total Carbohydrate 198.7g | 0% |
| Dietary Fiber 15.1g | 0% |
| Total Sugars 26.1g | |
| Protein 120.5g | 0% |
| Vitamin D 995.4IU | 0% |
| Calcium 576.2mg | 0% |
| Iron 13.8mg | 0% |
| Potassium 4506.3mg | 0% |
Source of Calories