Yorkshire Fishcakes
Crispy, golden, and bursting with comforting flavor, Yorkshire Fishcakes are a timeless classic perfect for a hearty dinner or indulgent lunch. Made with flaky white fish like cod or haddock and creamy mashed potatoes, these traditional British fishcakes showcase simple ingredients transformed into something exceptional. The patties are delicately seasoned with butter, parsley, and a touch of salt and pepper before being coated in a crispy breadcrumb crust and fried to perfection. With a tender, flavorful center and a satisfyingly crunchy exterior, these fishcakes pair beautifully with tartar sauce, mushy peas, or a squeeze of fresh lemon. Quick to prepare and irresistibly delicious, Yorkshire Fishcakes are a must-try recipe for fans of comforting, homemade seafood dishes.
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Recipe Information
Ingredients
- 400 grams White fish fillets (cod or haddock, skinless and boneless)
- 350 grams Potatoes (such as Maris Piper or Russet)
- 30 grams Unsalted butter
- 50 milliliters Milk
- 50 grams All-purpose flour
- 2 pieces Large eggs
- 100 grams Breadcrumbs (panko or traditional)
- 500 milliliters Vegetable oil (for frying)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (chopped, optional)
- 1 piece Lemon wedges (for serving)
Instructions
Peel the potatoes and cut them into small chunks. Boil them in salted water for 12–15 minutes or until tender. Drain and set aside to steam dry.
Place the fish fillets into a small pan and add enough milk to barely cover them. Bring to a gentle simmer and poach the fish for 6–8 minutes, or until cooked through and flaky. Remove the fish from the milk, discard the milk, and let the fish cool slightly.
Mash the cooked potatoes with the butter, salt, and pepper until smooth. Flake the cooked fish into the potatoes, removing any stray bones. Mix gently to combine, being careful to keep some chunks of fish intact. Add the chopped parsley if using. Taste for seasoning and adjust with more salt or pepper as needed.
Shape the potato and fish mixture into patties about 2 cm thick. Aim for 6–8 patties, depending on the size. Place the patties on a lined tray and chill in the refrigerator for 20 minutes to firm up.
Prepare a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.
Coat each chilled patty in flour, dip it in the beaten egg, and then coat it evenly with breadcrumbs. Set aside on a clean tray.
Heat the vegetable oil in a large frying pan over medium heat. Once the oil reaches 180°C (or until a breadcrumb sizzles and turns golden when dropped in), carefully fry the fishcakes in batches. Cook for 2–3 minutes on each side, or until golden brown and crispy. Drain on a plate lined with paper towels.
Serve the Yorkshire Fishcakes warm with lemon wedges, a side of mushy peas, or tartar sauce.
Nutrition Facts
Calories |
1473 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.5 g | 175% | |
| Saturated Fat | 23.2 g | 116% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 772 mg | 34% | |
| Total Carbohydrate | 47.2 g | 17% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 3.8 g | ||
| Protein | 27.4 g | 55% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 85 mg | 7% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 784 mg | 17% | |
*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.
