Fish Cakes: The Ultimate Guide to Making Delicious Seafood Patties

Fish Cakes: Crispy on the outside, tender and flavorful on the inside – are you ready to transform humble ingredients into a culinary masterpiece? I’m thrilled to share my foolproof recipe for these delightful patties that are guaranteed to become a family favorite. Forget bland dinners; these fish cakes are bursting with savory goodness!

The history of fish cakes stretches back centuries, with variations found across numerous cultures. From the kedgeree-inspired fish cakes of Britain to the vibrant, spice-laden versions of Southeast Asia, this dish has evolved into a global comfort food. Utilizing leftover fish and potatoes, it was a resourceful way to create a satisfying and nutritious meal.

What makes fish cakes so universally loved? It’s a combination of factors! The satisfying crunch of the golden-brown exterior gives way to a soft, flaky interior. The subtle sweetness of the fish, perfectly balanced with herbs and spices, creates an irresistible flavor profile. Plus, they are incredibly versatile! Serve them as an appetizer with a tangy dipping sauce, as a light lunch with a fresh salad, or as a hearty dinner alongside roasted vegetables. They are also a fantastic way to get your kids to eat more fish!

So, are you ready to dive in and discover the magic of homemade fish cakes? Let’s get started!

this Recipe

Ingredients:

• 1 pound skinless, boneless white fish fillets (cod, haddock, or pollock work great)
• 1 pound Yukon Gold potatoes, peeled and quartered
• 1/4 cup mayonnaise
• 1/4 cup finely chopped red onion
• 1/4 cup finely chopped fresh parsley
• 2 tablespoons Dijon mustard
• 1 tablespoon lemon juice
• 1 teaspoon Old Bay seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 large egg, lightly beaten
• 1 cup panko breadcrumbs, divided
• 2 tablespoons olive oil, for cooking
• Lemon wedges, for serving (optional)
• Tartar sauce, for serving (optional)

Preparing the Fish and Potatoes:

1. First, let’s cook the fish. There are a few ways to do this, but I prefer poaching it because it keeps the fish nice and moist. Fill a large skillet with about 2 inches of water. Bring the water to a gentle simmer over medium heat.
2. Gently place the fish fillets into the simmering water. Make sure the water covers the fish completely. If not, add a little more.
3. Poach the fish for about 5-7 minutes, or until it’s opaque and flakes easily with a fork. The cooking time will depend on the thickness of your fillets. Don’t overcook it, or it will become dry.
4. Carefully remove the fish from the skillet with a slotted spoon and place it on a plate to cool slightly.
5. While the fish is poaching, let’s get the potatoes going. Place the peeled and quartered potatoes in a large pot and cover them with cold water. Add a pinch of salt to the water.
6. Bring the water to a boil over high heat, then reduce the heat to medium and simmer for about 15-20 minutes, or until the potatoes are tender and easily pierced with a fork.
7. Drain the potatoes well in a colander.
8. Return the drained potatoes to the pot and mash them thoroughly with a potato masher or a fork. You want them to be nice and smooth, but don’t overwork them, or they can become gluey.

Combining the Ingredients:

1. Now, let’s combine the fish and potatoes. Once the fish is cool enough to handle, flake it apart with a fork, removing any remaining bones (though you shouldn’t find any if you used boneless fillets).
2. Add the flaked fish to the mashed potatoes in the pot.
3. Add the mayonnaise, red onion, parsley, Dijon mustard, lemon juice, Old Bay seasoning, salt, and pepper to the fish and potato mixture.
4. Stir everything together gently until well combined. Be careful not to overmix, as this can make the fish cakes tough.
5. Taste the mixture and adjust the seasonings as needed. You might want to add a little more salt, pepper, or Old Bay seasoning to your liking.
6. Add the lightly beaten egg to the mixture and stir to combine. The egg will help bind the fish cakes together.
7. Gently fold in 1/2 cup of the panko breadcrumbs. These will also help to bind the mixture and add a nice texture.

Forming the Fish Cakes:

1. Time to shape the fish cakes! Place the remaining 1/2 cup of panko breadcrumbs in a shallow dish.
2. Take about 1/4 cup of the fish mixture and form it into a patty about 3/4 inch thick. You can use your hands or a cookie scoop to ensure they are all the same size.
3. Gently press each fish cake into the panko breadcrumbs, coating both sides evenly. Make sure the breadcrumbs adhere well to the fish cakes.
4. Place the breaded fish cakes on a baking sheet lined with parchment paper. This will prevent them from sticking.
5. Repeat steps 2-4 until all of the fish mixture has been used.
6. At this point, you can either cook the fish cakes immediately or chill them in the refrigerator for at least 30 minutes. Chilling them will help them hold their shape better during cooking. I often chill them for an hour or two, or even overnight.

Cooking the Fish Cakes:

1. Let’s cook these beauties! Heat the olive oil in a large skillet over medium heat. Make sure the skillet is hot before adding the fish cakes.
2. Carefully place the fish cakes in the hot skillet, being careful not to overcrowd the pan. You may need to cook them in batches.
3. Cook the fish cakes for about 4-5 minutes per side, or until they are golden brown and heated through. Flip them gently with a spatula to avoid breaking them.
4. If the fish cakes are browning too quickly, reduce the heat slightly. You want them to be cooked through without burning.
5. Once the fish cakes are cooked, remove them from the skillet and place them on a plate lined with paper towels to drain any excess oil.

Serving:

1. Time to enjoy! Serve the fish cakes immediately while they are hot and crispy.
2. Garnish with lemon wedges and tartar sauce, if desired.
3. These fish cakes are delicious on their own, or you can serve them with a side salad, coleslaw, or roasted vegetables.
4. They also make a great appetizer or light lunch.
5. Pro Tip: For extra crispy fish cakes, you can pan-fry them in a mixture of butter and oil. The butter adds flavor, and the oil helps to prevent it from burning.
6. Another Pro Tip: If you want to bake the fish cakes instead of pan-frying them, preheat your oven to 400°F (200°C). Place the breaded fish cakes on a baking sheet lined with parchment paper and drizzle them with olive oil. Bake for about 15-20 minutes, or until they are golden brown and heated through, flipping them halfway through.
7. Make Ahead Tip: You can prepare the fish cakes ahead of time and store them in the refrigerator for up to 24 hours before cooking. Just make sure to keep them covered tightly.
8. Freezing Tip: Fish cakes can also be frozen for longer storage. Place the breaded fish cakes on a baking sheet lined with parchment paper and freeze them until solid. Then, transfer them to a freezer bag or container. They can be stored in the freezer for up to 2 months. When ready to cook, thaw them in the refrigerator overnight and then cook as directed.

Conclusion:

So there you have it! These aren’t just any fish cakes; they’re a flavor explosion waiting to happen, and I truly believe they’re a must-try for anyone looking for a delicious and satisfying meal. The combination of flaky fish, creamy potatoes, and that crispy golden crust is simply irresistible. I’ve made these for countless friends and family members, and they always disappear in a flash. It’s a recipe that’s both comforting and impressive, perfect for a weeknight dinner or a special occasion.

But what truly sets these apart is their versatility. While I’ve shared my go-to recipe, feel free to get creative and experiment with different variations. For a spicier kick, add a pinch of cayenne pepper or a finely chopped chili to the mixture. If you’re a fan of herbs, try incorporating fresh dill, parsley, or chives. You could even add a squeeze of lemon juice for a brighter, more citrusy flavor. The possibilities are endless!

And let’s talk about serving suggestions. These fish cakes are fantastic on their own with a dollop of tartar sauce or aioli. But they also pair beautifully with a crisp green salad, steamed vegetables, or even a side of sweet potato fries. For a more substantial meal, try serving them on a toasted bun with lettuce, tomato, and your favorite condiments. They’re also a great addition to a brunch spread, served alongside eggs and avocado.

Serving Suggestions:

• With tartar sauce or aioli
• Alongside a crisp green salad
• With steamed vegetables
• With sweet potato fries
• On a toasted bun with lettuce and tomato
• As part of a brunch spread with eggs and avocado

Variations:

• Add a pinch of cayenne pepper or a finely chopped chili for a spicy kick.
• Incorporate fresh dill, parsley, or chives for an herby flavor.
• Add a squeeze of lemon juice for a brighter, more citrusy flavor.
• Use different types of fish, such as salmon or cod.
• Add some chopped capers or olives for a briny flavor.

I’m confident that you’ll love these fish cakes as much as I do. They’re easy to make, incredibly flavorful, and perfect for any occasion. Don’t be intimidated by the thought of making them from scratch; the process is surprisingly simple, and the results are well worth the effort.

So, what are you waiting for? Head to the kitchen, gather your ingredients, and get ready to create some culinary magic. I’m so excited for you to try this recipe and experience the deliciousness for yourself.

And most importantly, I’d love to hear about your experience! Once you’ve made these fish cakes, please come back and share your thoughts in the comments below. Did you make any variations? What did you serve them with? What did your family and friends think? Your feedback is invaluable, and it helps me to continue creating recipes that you’ll love. So, go ahead, give these fish cakes a try, and let me know what you think! Happy cooking! I can’t wait to hear all about your culinary adventures.