Scottish Fish Cakes
Elevate your seafood experience with these traditional Scottish Fish Cakes—crispy, golden patties filled with a flavorful blend of flaky haddock or cod, creamy mashed potatoes, and a touch of fresh parsley and chives. This hearty recipe pairs tender white fish gently poached in milk with buttery potatoes, forming a rustic yet refined comfort food. Coated in crunchy breadcrumbs and pan-fried to perfection, these fish cakes boast a delightful mix of textures and flavors, making them an irresistible addition to your dining table. Perfectly seasoned and quick to prepare, they're ideal as a weeknight dinner or a crowd-pleasing appetizer. Serve them piping hot with tartar sauce or a simple green salad for a taste of Scotland that’s both authentic and satisfying.
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Recipe Information
Ingredients
- 500 g Potatoes
- 300 g White fish fillets (e.g., haddock or cod, skinless and boneless)
- 250 ml Milk
- 30 g Butter
- 2 tbsp Fresh parsley, finely chopped
- 1 tbsp Fresh chives, finely chopped
- 2 large Eggs
- 50 g All-purpose flour
- 100 g Breadcrumbs
- 3 tbsp Vegetable oil (for frying)
- 1 tsp Salt
- 0.5 tsp Black pepper
Instructions
Peel and chop the potatoes into chunks. Place them in a pot of salted water and bring to a boil. Cook for 12-15 minutes or until tender, then drain and mash with 15 g of butter. Set aside to cool slightly.
In a shallow pan, combine the fish fillets and milk. Bring to a gentle simmer and cook for 6-8 minutes or until the fish is cooked through and flakes easily. Remove the fish and set aside to cool. Reserve the milk for another recipe or discard.
Flake the cooked fish into small pieces using a fork, removing any bones you may find.
In a large bowl, mix the mashed potatoes, flaked fish, parsley, chives, salt, and pepper. Stir until everything is well combined.
Shape the mixture into 8 equal-sized patties, about 2 cm thick. Place them on a plate and chill in the refrigerator for 15-20 minutes to firm up.
Set up a breading station: place the flour on one plate, the beaten eggs in a shallow bowl, and the breadcrumbs on another plate.
Coat each fish cake in flour, then dip into the beaten eggs, and finally coat with breadcrumbs. Ensure each cake is evenly coated.
Heat the vegetable oil in a large frying pan over medium heat. Fry the fish cakes in batches for 4-5 minutes per side, or until golden brown and crispy.
Remove the cooked fish cakes and place them on a plate lined with paper towels to drain excess oil.
Serve hot with a side of tartar sauce, salad, or your favorite dipping sauce.
Nutrition Facts
Calories |
2167 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.1 g | 116% | |
| Saturated Fat | 27.8 g | 139% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 616 mg | 205% | |
| Sodium | 4603 mg | 200% | |
| Total Carbohydrate | 237.0 g | 86% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 26.4 g | ||
| Protein | 113.8 g | 228% | |
| Vitamin D | 20.0 mcg | 100% | |
| Calcium | 600 mg | 46% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 4264 mg | 91% | |
*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.
