Classic Fishcakes
Delight in the timeless charm of homemade **Classic Fishcakes**, a family-favorite comfort food that’s as irresistible as it is easy to make. Combining tender flakes of poached cod with buttery mashed potatoes, fresh parsley, and a hint of lemon zest, these fishcakes boast a perfectly crispy breadcrumb coating that encases a light and flavorful center. Ideal for weeknight dinners or casual gatherings, this recipe uses simple, wholesome ingredients and minimal prep time, making it accessible for cooks of all levels. Serve these golden, pan-fried fishcakes warm with a vibrant side salad or tangy tartar sauce for a deliciously satisfying meal. Keywords: classic fishcakes recipe, fishcakes with cod, homemade fishcakes, crispy fishcakes, easy dinner recipes with fish.
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Recipe Information
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
Instructions
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.
Mash the potatoes with 30 grams of butter, ensuring they are smooth and free of lumps. Set aside to cool.
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.
Flake the cooked cod into small pieces, ensuring no bones remain. Combine with the cooled mashed potato.
Add the chopped parsley, lemon zest, salt, and black pepper to the potato and fish mixture. Mix well to combine evenly.
Shape the mixture into 8 equal-sized cakes and place on a baking sheet. Refrigerate for about 15 minutes to firm up.
Meanwhile, prepare the coating by placing the flour, beaten eggs, and breadcrumbs into three separate shallow dishes.
Coat each fishcake in flour, shaking off any excess, dip it into the eggs, and finally coat with breadcrumbs, pressing gently to adhere.
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.
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
Calories |
2183 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.5 g | 108% | |
| Saturated Fat | 24.4 g | 122% | |
| Polyunsaturated Fat | 26.0 g | ||
| Cholesterol | 658 mg | 219% | |
| Sodium | 4904 mg | 213% | |
| Total Carbohydrate | 227.3 g | 83% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 14.1 g | ||
| Protein | 136.5 g | 273% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 291 mg | 22% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 4498 mg | 96% | |
*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.
