The Best Fishcakes
Crispy on the outside and tender on the inside, "The Best Fishcakes" take comfort food to the next level with their perfect balance of flavors. Made with flaky white fish, creamy mashed potatoes, vibrant herbs like parsley and dill, and a zesty hint of lemon, these traditional fishcakes are both satisfying and refreshingly light. Coated in crunchy panko breadcrumbs and pan-fried to golden perfection, they're easy to prepare and ready in under an hour, making them an ideal weeknight dinner or an elegant appetizer. Serve these flavorful patties with a squeeze of fresh lemon and your favorite dipping sauce for a meal that's as delightful to the palate as it is to share with family and friends. Perfect for lovers of seafood recipes, homemade comfort food, and quick, delicious meals!
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Recipe Information
Ingredients
- 400 grams potatoes
- 400 grams white fish fillets (e.g., cod, haddock, or tilapia)
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 egg
- 50 grams all-purpose flour
- 100 grams panko breadcrumbs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 tablespoons vegetable oil for frying
Instructions
1. Peel and dice the potatoes, then place them in a pot of salted water. Bring to a boil and cook for about 15 minutes or until the potatoes are soft. Drain and mash until smooth. Set aside to cool.
2. Poach the fish fillets by placing them in a shallow pan with enough water to cover. Bring to a low simmer and cook for about 5-7 minutes until the fish is opaque and flakes easily with a fork. Remove from water, let cool slightly, and flake the fish into small pieces, discarding any bones or skin.
3. In a large bowl, combine the mashed potatoes, flaked fish, parsley, dill, lemon zest, lemon juice, salt, and black pepper. Mix well to evenly distribute the ingredients.
4. Add the egg to the mixture and stir until fully incorporated. Using your hands, shape the mixture into 8 evenly sized patties (approximately 1.5 cm thick). Place them on a lined tray and chill in the refrigerator for 15 minutes to firm up.
5. Place the flour, beaten egg, and panko breadcrumbs into three separate plates or shallow bowls. Dredge each fishcake first in the flour, then dip it into the egg, and finally coat it with panko breadcrumbs. Ensure an even coating on all sides.
6. Heat the vegetable oil in a large skillet over medium heat. Once the oil is hot, fry the fishcakes in batches for about 3-4 minutes per side, or until golden brown and crisp. Avoid overcrowding the pan.
7. Transfer the cooked fishcakes to a plate lined with paper towels to drain any excess oil.
8. Serve the fishcakes warm with a squeeze of fresh lemon and your favorite dipping sauce, such as tartar sauce or aioli.
Nutrition Facts
Calories |
448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.6 g | 21% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 767 mg | 33% | |
| Total Carbohydrate | 47.8 g | 17% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 2.7 g | ||
| Protein | 27.4 g | 55% | |
| Vitamin D | 5.3 mcg | 26% | |
| Calcium | 59 mg | 5% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 751 mg | 16% | |
*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.
