Classic Fish Cakes
Dive into a taste of tradition with our Classic Fish Cakes recipe, where tender white fish fillets are flaked and combined with creamy mashed potatoes, fresh parsley, and a hint of zesty lemon. Perfectly seasoned and coated in a golden breadcrumb crust, these pan-fried delights boast a crispy exterior and flaky, flavorful interior. From poaching the fish in milk for ultimate tenderness to mastering the art of dredging and frying, this recipe guides you through every step of creating a timeless dish that’s both comforting and refined. Ready in just an hour, these homemade fish cakes are ideal for weeknight dinners or casual entertaining. Serve with a squeeze of fresh citrus from lemon wedges for an unforgettable burst of flavor!
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
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
Instructions
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.
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.
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.
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.
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.
Transfer the fish cakes to a paper towel-lined plate to drain excess oil.
Serve the fish cakes hot with lemon wedges on the side.
Nutrition Facts
Calories |
605 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.3 g | 32% | |
| Saturated Fat | 7.3 g | 37% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 830 mg | 36% | |
| Total Carbohydrate | 56.7 g | 21% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 4.9 g | ||
| Protein | 40.8 g | 82% | |
| Vitamin D | 8.4 mcg | 42% | |
| Calcium | 108 mg | 8% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 1062 mg | 23% | |
*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.
