Scottish Fishcakes
Scottish Fishcakes is a medium British recipe that serves 4. 150 calories per serving. Recipe by What's For Tea? on YouTube.
Prep: 33 min | Cook: 1 hr 18 min | Total: 2 hrs 11 min
Cost: $17.06 total, $4.27 per serving
Ingredients
- 400 g Cod Fillet (cut into large chunky cubes, skinless)
- 2 Large Baking Potatoes (baked until dry inside, skins removed)
- 60 g All-Purpose Flour (for coating, sifted)
- 100 g Panko Breadcrumbs (light, Japanese style breadcrumbs)
- 2 Eggs (large, lightly beaten)
- 2 Spring Onions (white and green parts thinly sliced)
- 3 cloves Garlic (minced)
- 1 tsp Fresh Thyme (leaves only)
- 1/4 cup Fresh Parsley (chopped)
- 2 tbsp Unsalted Butter (cut into small knobs for pan‑frying fish)
- 2 tbsp Vegetable Oil (for shallow frying the cakes)
- to taste Salt
- to taste Black Pepper (freshly ground)
- optional Tartar Sauce (for serving)
- optional Lemon Wedge (for squeezing over finished cakes)
Instructions
Bake the Potatoes
Preheat the oven to 200°C (gas mark 6). Prick the potatoes with a fork, place on a baking tray and bake for 45 minutes until the insides are dry and fluffy. Let cool for 5 minutes.
Time: PT45M
Temperature: 200°C
Prepare the Potato Filling
Slice the skins off the baked potatoes, scoop the fluffy interior into a large mixing bowl, and gently break into chunky pieces—do not mash.
Time: PT5M
Cube the Cod
Cut the cod fillet into bite‑size cubes (about 2‑cm pieces). Season all sides with salt and pepper.
Time: PT5M
Cook the Cod
Heat a skillet over medium heat, melt 2 tbsp butter. Add the cod cubes and cook 3‑4 minutes per side until opaque and just cooked through. Remove with tongs and set aside.
Time: PT5M
Temperature: Medium heat
Sauté Aromatics
In the same skillet, add a splash of oil if needed, then add minced garlic, sliced spring onions, and thyme leaves. Cook 2‑3 minutes until fragrant and onions start to soften.
Time: PT3M
Temperature: Medium heat
Combine Main Ingredients
Return the cooked cod to the bowl with the potato chunks. Add the sautéed aromatics, chopped parsley, and a pinch of salt and pepper. Gently fold everything together, preserving the chunky texture.
Time: PT5M
Form the Cakes
Using an ice‑cream scoop (or a tablespoon), portion the mixture into 8‑10 equal portions. Lightly press each portion into a compact patty.
Time: PT5M
Set Up Breading Station
Place three shallow dishes in a line: flour, beaten eggs, and panko breadcrumbs.
Time: PT2M
Bread the Cakes
Roll each patty first in flour, shaking off excess, then dip in beaten egg, and finally coat with panko breadcrumbs. Press gently so the crumbs adhere.
Time: PT5M
Pan‑Fry for Color
Wipe the skillet clean, add 2 tbsp oil and heat over medium. Place the breaded cakes in a single layer, leaving space between them. Fry 3‑4 minutes per side until golden brown.
Time: PT10M
Temperature: Medium heat
Finish in the Oven
Transfer the fried cakes to a tray lined with parchment paper. Bake in the preheated 200°C oven for 15 minutes to heat through the centre.
Time: PT15M
Temperature: 200°C
Serve
Serve the fish cakes hot with tartar sauce, a wedge of lemon, and a side of peas or chips if desired.
Time: PT2M
Nutrition Facts
- Calories
- 150
- Protein
- 12 g
- Carbohydrates
- 12 g
- Fat
- 6 g
- Fiber
- 1 g
Dietary info: Pescatarian, High protein, Contains gluten, Contains dairy
Allergens: Fish, Eggs, Gluten, Dairy
Ingredient Substitutions
- Instead of Cod Fillet: Haddock, Salmon, White fish fillets
- Instead of Large Baking Potatoes: Jacket potatoes (frozen), Russet potatoes
- Instead of All-Purpose Flour: Plain flour, Rice flour (gluten‑free)
- Instead of Panko Breadcrumbs: Regular breadcrumbs, Puffed rice crumbs
- Instead of Eggs: Egg substitute, Flax egg (1 tbsp flax + 3 tbsp water)
- Instead of Spring Onions: Leeks, Shallots
- Instead of Garlic: Garlic paste, Garlic powder (1 tsp)
- Instead of Fresh Thyme: Dried thyme (1/3 tsp)
- Instead of Fresh Parsley: Cilantro, Chives
- Instead of Unsalted Butter: Margarine, Olive oil (for cooking fish)
- Instead of Vegetable Oil: Canola oil, Sunflower oil
- Instead of Salt: Sea salt, Kosher salt
- Instead of Black Pepper: White pepper
- Instead of Tartar Sauce: Aioli, Lemon mayo
- Instead of Lemon Wedge: Lime wedge
Equipment Needed
- Large Mixing Bowl
- Frying Skillet
- Baking Tray
- Parchment Paper
- Ice Cream Scoop or Cookie Cutter (optional)
- Tongs
- Chef's Knife
- Cutting Board
- Whisk (optional)
- Oven
Critical Steps — Do Not Skip
- Keep the baked potato interior dry and chunky; do not mash.
- Cook cod just until opaque to retain shape.
- Gentle folding to preserve chunkiness of fish and potato.
- Proper breading sequence (flour → egg → panko) for adhesion.
- Pan‑fry until golden before finishing in the oven.
Chef Tips from the Video
- Use a cold butter knob for the initial fish cooking; it helps prevent sticking.
- A light dusting of flour on the skillet before adding fish adds extra crispness.
- If you prefer a lighter crust, toast the panko breadcrumbs in a dry pan before using.
- For extra herb flavor, add a pinch of dried oregano to the breadcrumb mix.
Troubleshooting
Cakes fall apart during frying.
Make sure the potato interior is dry and the mixture is chilled for 10 minutes before shaping. Press the patties firmly and coat quickly.
Cakes are soggy inside.
Do not over‑mix the potato and fish; keep the pieces chunky. Ensure the baked potatoes are fully dry before combining.
Breadcrumb coating slides off.
Dry each patty after flour, ensure the egg wash fully covers, and press the panko gently but firmly.
Cakes are too pale.
Pan‑fry on medium heat until golden, then finish in a hot oven (200°C) to develop color.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze uncooked, breaded cakes on a tray, then transfer to a zip‑lock bag for up to 1 month.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare and freeze the uncooked, breaded cakes; bake from frozen, adding 5‑7 extra minutes.
- Cook the cod a day ahead, chill, and keep refrigerated before assembling.
- Baked potatoes can be made a day earlier; store the scooped flesh in the fridge.
Frequently Asked Questions
What is the cultural significance and history of fish cakes in British cuisine?
Fish cakes have long been a staple of British home cooking, originally created as a way to stretch scarce fish by mixing it with potatoes and herbs. They became popular in coastal towns where cod and haddock were abundant, often served with peas and tartar sauce as a comforting meal.
What are the traditional regional variations of fish cakes in Scotland?
In Scotland, fish cakes often feature smoked haddock or cod mixed with mashed or chunky potatoes, seasoned with parsley and sometimes a touch of whisky. Some regions add smoked salmon or use oat flour instead of regular flour for a heartier texture.
How is the authentic traditional way to serve Chunky Cod Fish Cakes in British households?
Traditionally, British families serve fish cakes hot with a side of mushy peas, chips, or buttered carrots, accompanied by tartar sauce, a wedge of lemon, and sometimes a simple parsley or chive garnish.
What occasions or celebrations are fish cakes associated with in Scottish cuisine?
Fish cakes are commonly enjoyed as a hearty lunch on market days, at family gatherings, and during the colder months. They also appear on pub menus as a snack or light dinner, especially on Fridays when many observe a fish‑only tradition.
What other British dishes pair well with Chunky Cod Fish Cakes?
They pair beautifully with classic British sides such as mushy peas, buttered new potatoes, colcannon, or a simple green salad dressed with a mustard vinaigrette. A pint of ale or a glass of crisp white wine also complements the flavors.
What are the authentic traditional ingredients for British fish cakes versus acceptable substitutes?
Traditional ingredients include white fish like cod or haddock, potatoes, plain flour, eggs, breadcrumbs (often panko or plain), fresh parsley, spring onions, and butter. Substitutes can be salmon for a richer flavor, sweet potatoes for a different texture, or gluten‑free breadcrumbs for dietary needs.
What are the most common mistakes to avoid when making Chunky Cod Fish Cakes?
Common errors include over‑mixing the potato‑fish mixture, which creates a mushy interior; using wet or mashed potatoes; not chilling the patties before breading; and frying at too high a heat, which burns the coating before the centre heats through.
Why does this Chunky Cod Fish Cakes recipe use a two‑step cooking method (pan‑fry then oven) instead of deep‑frying?
Pan‑frying creates a crisp exterior with less oil, while finishing in the oven ensures the interior reaches a safe temperature without over‑browning. This method yields a lighter, less greasy cake and preserves the chunky texture of the fish and potatoes.
Can I make Chunky Cod Fish Cakes ahead of time and how should I store them?
Yes, you can shape and bread the cakes, then freeze them on a tray before transferring to a zip‑lock bag. Bake from frozen, adding 5‑7 minutes to the oven time, or refrigerate for up to 3 days and reheat in the oven.
What texture and appearance should I look for when making Chunky Cod Fish Cakes?
The cakes should have a golden‑brown, slightly crunchy crust with visible green flecks of parsley and spring onion. Inside, you should see distinct chunks of flaky cod and dry, fluffy potato rather than a smooth mash.
How do I know when Chunky Cod Fish Cakes are done cooking?
The exterior will be deep golden and crisp, and an internal thermometer should read at least 63°C (145°F). The fish should be opaque and the potato interior hot throughout.
What does the YouTube channel What's For Tea? specialize in?
The YouTube channel What's For Tea? specializes in approachable home‑cooking videos focused on British and Scottish comfort food, weekly meal planning, and practical kitchen hacks for everyday cooks.
How does the YouTube channel What's For Tea?'s approach to British cooking differ from other cooking channels?
What's For Tea? emphasizes simple, budget‑friendly recipes using readily available ingredients, often incorporating seasonal produce and traditional British dishes with a modern twist, whereas many other channels focus on gourmet or international cuisine.
What other British recipes is the YouTube channel What's For Tea? known for?
The channel is known for classic British staples such as fish cakes, shepherd's pie, Scotch eggs, traditional Sunday roasts, and quick weeknight meals like bubble and squeak and bangers‑and‑mash.
Last updated: August 31, 2026
