Which Fishcakes
Discover the ultimate comfort food with our "Which Fishcakes" recipe—a crispy, golden delight that's bursting with fresh flavor! Made with flaky white fish like cod, haddock, or tilapia, these fishcakes are paired with creamy mashed potatoes, zesty lemon, and a hint of Dijon mustard for a perfect balance of tang and richness. Coated in crunchy breadcrumbs and pan-fried to perfection, they boast a satisfying texture that will keep you coming back for more. Ready in under an hour, this easy-to-follow recipe is ideal for midweek dinners or a light lunch, and it works beautifully with a squeeze of lemon or your favorite dipping sauce. Whether you're feeding the family or simply treating yourself, these homemade fishcakes are a surefire way to elevate your meal game! Keywords: homemade fishcakes recipe, crispy fishcakes, easy fishcake recipe, white fish recipes.
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Recipe Information
Ingredients
- 400 g firm white fish (e.g., cod, haddock, tilapia)
- 300 g potatoes, peeled and cubed
- 2 tbsp parsley, finely chopped
- 1 tsp lemon zest
- 1 tsp Dijon mustard
- 1 egg, lightly beaten
- 100 g breadcrumbs (for coating)
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp vegetable oil (for frying)
Instructions
Boil the potatoes in a large pot of salted water for 10-12 minutes, or until tender. Drain well and mash them until smooth. Allow to cool slightly.
While the potatoes are cooking, poach the fish. Place the white fish in a large frying pan, add enough water to just cover the fish, and bring to a simmer. Cook for 5-7 minutes, or until the fish is opaque and flakes easily. Drain the fish and set it aside to cool. Once cool, flake the fish into small pieces, removing any bones.
In a large mixing bowl, combine the mashed potatoes, flaked fish, parsley, lemon zest, Dijon mustard, salt, and black pepper. Mix until well combined.
Using your hands, shape the mixture into 8 equal-sized patties.
Set up a breading station: place the beaten egg in one shallow bowl and the breadcrumbs in another. Dip each fishcake into the beaten egg, allowing any excess to drip off, then coat it in breadcrumbs. Repeat with all fishcakes.
Heat the vegetable oil in a large skillet over medium heat. Fry the fishcakes in batches for 3-4 minutes on each side, or until golden brown and crisp. Transfer to a paper towel-lined plate to drain any excess oil.
Serve warm with a wedge of lemon or your favorite dipping sauce.
Nutrition Facts
Calories |
314 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.7 g | 14% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 775 mg | 34% | |
| Total Carbohydrate | 30.9 g | 11% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 1.8 g | ||
| Protein | 25.5 g | 51% | |
| Vitamin D | 5.3 mcg | 26% | |
| Calcium | 53 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 679 mg | 14% | |
*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.
