Classic Fishcakes

Dive into the comforting flavors of 'Classic Fishcakes,' a simple yet satisfying recipe that brings together flaky cod fillets and creamy mashed potatoes for a truly delightful meal. Infused with the bright zest of lemon and the herbal freshness of parsley, these golden, crispy fishcakes are perfectly seasoned with a touch of salt and black pepper. A crunchy breadcrumb coating adds texture, while a quick pan-fry delivers a satisfying crisp exterior. With just 25 minutes of prep and a straightforward three-step coating process, these fishcakes are an ideal option for weeknight dinners or casual entertaining. Serve them warm with a zesty tartar sauce or a crisp side salad for a wholesome, restaurant-quality dish that’s bound to impress. Perfectly balanced and easy to customize, this recipe will soon become a family favorite!

Nutriscore Rating: 69/100

Prep Time:25 mins

Cook Time:40 mins

Total Time:65 mins

Servings: 4

Ingredients

• 500 grams Cod fillets
• 400 grams Potatoes
• 30 grams Butter
• 2 tablespoons Fresh parsley
• 1 teaspoon Lemon zest
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 60 grams All-purpose flour
• 2 large Eggs
• 120 grams Breadcrumbs
• 3 tablespoons Vegetable oil

Directions

Step 1

Peel and cube the potatoes into small chunks. Place them in a large pot of salted water and bring to a boil. Cook for 15 minutes until soft, then drain and return to the pot.

Step 2

Mash the potatoes with 30 grams of butter, ensuring they are smooth and free of lumps. Set aside to cool.

Step 3

Place the cod fillets in a shallow pan, add enough water to just cover them, and bring to a simmer. Cook for about 8-10 minutes until the fish flakes easily. Remove from water and allow to cool.

Step 4

Flake the cooked cod into small pieces, ensuring no bones remain. Combine with the cooled mashed potato.

Step 5

Add the chopped parsley, lemon zest, salt, and black pepper to the potato and fish mixture. Mix well to combine evenly.

Step 6

Shape the mixture into 8 equal-sized cakes and place on a baking sheet. Refrigerate for about 15 minutes to firm up.

Step 7

Meanwhile, prepare the coating by placing the flour, beaten eggs, and breadcrumbs into three separate shallow dishes.

Step 8

Coat each fishcake in flour, shaking off any excess, dip it into the eggs, and finally coat with breadcrumbs, pressing gently to adhere.

Step 9

Heat vegetable oil in a large skillet over medium heat. Fry the fishcakes in batches for 4-5 minutes on each side until golden brown and crispy.

Step 10

Transfer the cooked fishcakes to a paper towel-lined plate to drain excess oil. Serve warm, with a side salad or tartar sauce.

Nutrition Facts

Serving size	(1268.8g)

Amount per serving	% Daily Value*
Calories	2182.7

Total Fat 84.5g	0%
Saturated Fat 24.4g	0%
Polyunsaturated Fat 26.0g
Cholesterol 657.5mg	0%
Sodium 4903.8mg	0%
Total Carbohydrate 227.3g	0%
Dietary Fiber 15.6g	0%
Total Sugars 14.1g
Protein 136.5g	0%

Vitamin D 286.8IU	0%
Calcium 291.1mg	0%
Iron 17.2mg	0%
Potassium 4498.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.3%

Protein: 24.6%

Carbs: 41.0%