Ida's Fishcakes

Crispy on the outside, tender and flavorful on the inside, Ida's Fishcakes are a timeless classic that brings comfort and elegance to the dinner table. Made with fresh white fish like cod or haddock, creamy mashed russet potatoes, and a medley of finely chopped onion and parsley, these homemade fishcakes are perfectly seasoned and lightly pan-fried to golden perfection. A light breadcrumb coating gives them a delightful crunch, while a touch of milk and egg ensures they hold their shape beautifully. Easy to prepare in just under an hour, these fishcakes are ideal for a quick, satisfying weeknight meal or a crowd-pleasing appetizer. Serve with zesty tartar sauce, fresh lemon wedges, or a crisp green salad for a dish that’s as versatile as it is delicious. Perfect for seafood lovers searching for a homemade fishcake recipe that combines simplicity with incredible flavor.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 500 grams fresh white fish (e.g., cod or haddock)
• 300 grams russet potatoes
• 1 small onion
• 2 tablespoons fresh parsley
• 1 large egg
• 50 grams all-purpose flour
• 100 grams breadcrumbs
• 3 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 2 tablespoons milk

Directions

Step 1

Peel and chop the potatoes into medium-sized chunks. Boil them in a pot of salted water for 15-20 minutes, or until tender. Drain and mash, then set aside to cool slightly.

Step 2

While the potatoes are cooking, poach the fish by placing it in a shallow pan with enough water to cover. Bring to a gentle simmer and cook for 5-7 minutes, or until the fish flakes easily with a fork. Remove from the water, let cool, and flake the fish into small pieces, discarding any bones if necessary.

Step 3

Finely chop the onion and parsley. In a large mixing bowl, combine the mashed potatoes, flaked fish, chopped onion, parsley, egg, milk, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated.

Step 4

Shape the mixture into 8-10 round patties, about 1-inch thick. Chill in the refrigerator for 15 minutes to help them firm up.

Step 5

Set up a breading station with three shallow bowls: one with flour, one with a beaten egg (optional, if needed for extra binding), and one with breadcrumbs.

Step 6

Coat each fishcake first in flour, then in the egg (if using), and finally in breadcrumbs, ensuring an even coating all around.

Step 7

Heat olive oil in a large skillet over medium heat. Fry the fishcakes in batches, cooking for 3-4 minutes on each side or until golden brown and crispy. Transfer to a paper towel-lined plate to drain any excess oil.

Step 8

Serve warm with tartar sauce, fresh lemon wedges, or a simple side salad.

Nutrition Facts

Serving size	(1202.3g)

Amount per serving	% Daily Value*
Calories	1822.5

Total Fat 60.1g	0%
Saturated Fat 10.6g	0%
Polyunsaturated Fat 6.0g
Cholesterol 437.2mg	0%
Sodium 4409.5mg	0%
Total Carbohydrate 196.9g	0%
Dietary Fiber 12.2g	0%
Total Sugars 17.6g
Protein 127.6g	0%

Vitamin D 266.8IU	0%
Calcium 259.9mg	0%
Iron 13.5mg	0%
Potassium 3611.2mg	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: 29.4%

Protein: 27.8%

Carbs: 42.8%