Old Fashioned Fish Cakes with Sour Cream Sauce
Bring a taste of nostalgia to your table with these Old Fashioned Fish Cakes with Sour Cream Sauce—perfectly crispy on the outside and tender, flaky on the inside. This classic seafood recipe combines delicate white fish fillets (cod, haddock, or pollock), creamy mashed potatoes, and a hint of fresh parsley and onion for a flavorful pattie that pairs beautifully with an herby sour cream sauce featuring dill, lemon, and garlic. The fish cakes are coated in golden breadcrumbs and lightly pan-fried for a satisfying crunch. Ready in under an hour, these traditional fish cakes are an ideal comfort food for weeknight dinners or casual gatherings. Serve them warm with the tangy sour cream sauce drizzled on top or served on the side for dipping, and enjoy a timeless dish that’s sure to delight. Perfect for fans of classic seafood recipes, comfort food, and quick dinner options!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 500 grams white fish fillets (cod, haddock, or pollock)
- 300 grams russet potatoes
- 2 large eggs
- 1 small yellow onion, finely chopped
- 2 tablespoons parsley, finely chopped
- 100 grams breadcrumbs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 tablespoons vegetable oil or butter (for frying)
- 200 grams sour cream
- 1 tablespoon lemon juice
- 1 tablespoon dill, finely chopped
- 1 clove garlic, minced
Instructions
Peel the potatoes and cut them into chunks. Boil in salted water until soft, about 12-15 minutes. Drain and mash until smooth. Set aside to cool slightly.
While the potatoes are cooking, poach the fish fillets in simmering water for 6-8 minutes, or until they are flaky and cooked through. Drain and let them cool slightly, then flake into small pieces using a fork, removing any bones.
In a large mixing bowl, combine the mashed potatoes, flaked fish, chopped onion, parsley, 1 beaten egg, salt, and black pepper. Mix until evenly combined.
Form the mixture into approximately 8 patties, about 2 cm thick, and place them on a plate. Cover and refrigerate for 20 minutes to allow them to firm up.
Set up a breading station with 1 beaten egg in one bowl and the breadcrumbs in another. Dip each fish patty into the egg, then coat it with breadcrumbs, pressing gently to adhere.
Heat the vegetable oil or melt butter in a large skillet over medium heat. Fry the patties in batches for 3-4 minutes per side, or until golden brown and crisp. Drain on a paper towel-lined plate.
To make the sour cream sauce, whisk together the sour cream, lemon juice, dill, and minced garlic in a small bowl. Adjust seasoning with a pinch of salt if needed.
Serve the fish cakes warm, drizzled with sour cream sauce or with the sauce on the side for dipping. Garnish with additional parsley or dill, if desired.
Nutrition Facts
Calories |
544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.8 g | 37% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 181 mg | 60% | |
| Sodium | 815 mg | 35% | |
| Total Carbohydrate | 40.0 g | 15% | |
| Dietary Fiber | 2.4 g | 8% | |
| Total Sugars | 6.8 g | ||
| Protein | 34.9 g | 70% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 141 mg | 11% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 879 mg | 19% | |
*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.
