Classic Fish Cakes
Golden, crispy, and packed with fresh flavors, these Classic Fish Cakes are the ultimate comfort food that combines flaky white fish, creamy mashed potatoes, and a touch of zesty lemon. Perfectly seasoned with fresh parsley and coated in a crunchy breadcrumb crust, these fish cakes are pan-fried to perfection for a satisfying texture in every bite. Ready in just an hour, this easy fish cake recipe is ideal for weeknight dinners or casual entertaining. Serve them hot with a squeeze of fresh lemon for a simple yet flavorful dish that pairs beautifully with a crisp green salad or tartar sauce. With straightforward ingredients and an irresistible taste, these homemade fish cakes are sure to become a family favorite!
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Ingredients
- 500 grams potatoes
- 600 grams white fish fillets
- 2 tablespoons unsalted butter
- 100 milliliters milk
- 2 tablespoons parsley, chopped
- 1 teaspoon lemon zest
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs
- 0.25 cup vegetable oil
- 1 whole lemon wedges for serving
Directions
Step 1
Peel and cube the potatoes. Place them in a pot of salted water and bring to a boil. Cook until tender, about 10-15 minutes. Drain and mash the potatoes with 1 tablespoon of butter. Set aside to cool.
Step 2
While the potatoes are cooking, place the fish fillets in a separate pan. Add the milk and slowly bring to a simmer over medium heat. Poach the fish until it just flakes, about 10 minutes. Remove the fish, discard any skin or bones, and flake the fish.
Step 3
In a mixing bowl, combine the mashed potatoes, flaked fish, chopped parsley, lemon zest, salt, and black pepper. Mix until well combined. Shape the mixture into 8 equal-sized patties.
Step 4
Place the flour, beaten eggs, and breadcrumbs in separate shallow dishes. Dredge each fish cake in flour, dip in the beaten egg, and then coat with breadcrumbs, pressing gently to adhere.
Step 5
Heat the remaining 1 tablespoon of butter and the vegetable oil in a large non-stick skillet over medium heat. Once hot, fry the fish cakes in batches for 3-4 minutes on each side, or until golden brown and crispy.
Step 6
Transfer the fish cakes to a paper towel-lined plate to drain excess oil.
Step 7
Serve the fish cakes hot with lemon wedges on the side.
Nutrition Facts
| Serving size | (1584.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2554.2 |
| Total Fat 104.5g | 0% |
| Saturated Fat 29.0g | 0% |
| Polyunsaturated Fat 33.7g | |
| Cholesterol 741.3mg | 0% |
| Sodium 4652.7mg | 0% |
| Total Carbohydrate 244.4g | 0% |
| Dietary Fiber 17.7g | 0% |
| Total Sugars 19.2g | |
| Protein 169.9g | 0% |
| Vitamin D 1325.4IU | 0% |
| Calcium 470.2mg | 0% |
| Iron 19.0mg | 0% |
| Potassium 4947.2mg | 0% |
Source of Calories