Gourmet fish
Get the content and creative tools you need with an All-in-One plan and your first month free. As an Amazon Associate I earn from qualifying purchases. Delightfully crispy on the outside, tender, moist and flaky on the inside, this fish cakes recipe is the perfect way to enjoy fish gourmet fish for those who are picky about eating seafood! Fish cakes in various forms are eaten throughout the world and have a long history, dating back to ancient China nearly 4000 years ago.
Every country has its own variation but the classic Western ones consists of fish, potatoes, eggs, onions, seasoning, herbs and often breadcrumbs. Through the years they also became a convenient way to use up leftovers. Since those times fish cakes have risen to new horizons, even being served in upscale restaurants with modern twists and gourmet ingredients like smoked salmon and truffles. These patties are a great way to enjoy fish if you’re generally not crazy about it. The other ingredients help camouflage the flavor, especially if you’re using a mild white fish like cod or haddock, and even the pickiest of eaters may surprise you when you serve these.
Today we’re making some good old-fashioned, classic fish cakes that will have you coming back for seconds, especially when you serve them with our BEST Homemade Tartar Sauce! Fully assemble the fish cakes, place them in a single layer on a lined baking sheet and freeze them. Once frozen you can put them in a freezer container with greaseproof paper between each layer. To cook them, simply thaw and cook and instructed.
You’ll have an easy dinner in a hurry! These will keep for up to 3 months in the freezer. They’re crispiest when they’re straight out of the frying pan but if you have leftover cooked fish cakes you can reheat them in the oven. They can also be microwaved but they’ll be soggier that way. Classic Fish Cakes Recipe Let’s get started! Place all ingredients, except for the breadcrumbs, in a large bowl and mash until thoroughly combined.
Form the mixture into patties and roll them in the panko breadcrumbs. Refrigerate the patties for at least 30 minutes or until they’ve firmed up. Heat some oil in a non-stick pan and fry the patties on each side for 3-4 minutes until lightly browned, being careful not to overcrowd the pan. Serve immediately with our BEST Homemade Tartar Sauce! Pull up a chair and enjoy a serving of these wonderfully flavorful fish cakes with homemade tartar sauce! Form the mixture into 8 equal patties and roll them in the panko breadcrumbs.
You can make smaller patties if you prefer. Refrigerate the patties for at least 30 minutes or until they’ve firmed up. Serve immediately with our BEST homemade tartar sauce! To save time, cook the fish and potatoes in advance then mash the ingredients together when you’re ready to make the fish cakes. I used left-over baked haddock and I will plan to make extra for another time so that I can make these cakes. I did successfully halve the recipe. I added a little lemon pepper for an extra zing but I do love this recipe as it is!
Thank you so much for it. Fantastic, Ellie, thank you so much! Hi, I just made this recipe for my annual Christmas Eve Dinner. I will definitely be making this recipe again. Thank you so much for sharing. I’m so glad it was a hit, Andrea, thank you! Just made these fish cakes and the homemade tartar sauce.
I’ll be making extra fish everytime now just to have leftovers for this recipe! Wonderful, Nicole, I’m so happy to hear that, thank you! Hi Kimberly, I love fish cakes but have never made them. I plan to try out your recipe.
When you say cook the fish ahead of time, how should I cook them? Can I used canned Albacore tuna? How can I ensure the patties don’t fall apart? The mashed potatoes and egg in the ingredients will help keep the patties together.
