Simple and Easy Fish Cake Recipe

Ingredients

• 2 large Potatoes (peeled and cut into chunks)
• 300 g Cod Fillet (fresh, high‑quality)
• 240 ml Whole Milk (for poaching the fish)
• 2 Bay Leaves (adds subtle aroma to poaching liquid)
• 2 tbsp Gherkin (finely diced)
• 1/2 Shallot (finely diced, milder than onion)
• 2 tbsp Fresh Parsley (chopped)
• 1 tbsp Chives (chopped)
• 3 tbsp Mayonnaise (smooth, room temperature)
• 1 tsp Prepared Horseradish (adds bite)
• 1 tsp Dijon Mustard (slight sweet kick)
• 1 tsp Olive Oil (for the sauce, extra‑virgin preferred)
• 1 tsp Lemon Juice (freshly squeezed)
• 2 tbsp All‑Purpose Flour (for dusting the board)
• 1 Egg (beaten)
• 1 cup Breadcrumbs (from stale bread, processed to fine crumbs)
• 2 tbsp Sunflower Oil (for pan‑frying, high smoke point)
• to taste Salt
• to taste Black Pepper

Instructions

1. Boil Potatoes

   Peel the potatoes, cut them into even chunks and place them in a large pot of cold water. Bring to a boil, then reduce to a simmer and cook until fork‑tender, about 15 minutes. Drain and return to the pot on the lowest heat to evaporate excess water.

   Time: PT15M

2. Poach Cod

   While the potatoes are cooking, place the cod fillet in a small saucepan, cover with whole milk, add the bay leaves and bring to a gentle simmer. Poach for 4 minutes, then remove from heat and let sit, covered, for 10 minutes so residual heat finishes cooking the fish.

   Time: PT4M

   Temperature: Medium

3. Mash Potatoes

   Using a fork (or potato masher), mash the drained potatoes directly in the pot until mostly smooth. Season with salt and pepper. Set aside while you prepare the sauce.

   Time: PT5M

4. Prepare Tartar Sauce

   Finely dice the gherkin, shallot, parsley and chives. In a small bowl combine mayonnaise, horseradish, Dijon mustard, olive oil, lemon juice, and the diced vegetables. Mix well and adjust seasoning with salt and pepper.

   Time: PT10M

5. Combine Fish and Potatoes

   Strain the milk from the poached cod and gently flake the fish into the mashed potatoes. Fold lightly with a fork, being careful not to over‑mix; you want chunky pieces of cod to remain for texture.

   Time: PT5M

6. Set Up Breading Station

   Place flour on a plate, beat the egg in a shallow bowl, and spread the breadcrumbs on another plate. Have the mixture of potatoes and fish ready for shaping.

   Time: PT5M

7. Shape and Bread Fish Cakes

   Divide the fish‑potato mixture into four equal portions. Lightly dust each portion with flour, shape into a patty, dip into the beaten egg (allow excess to drip off), then press into the breadcrumbs, patting gently to adhere.

   Time: PT10M

8. Fry Fish Cakes

   Heat sunflower oil in a skillet over medium‑high heat until shimmering. Add the fish cakes and cook for about 5 minutes total, turning once or twice, until the exterior is golden and crispy.

   Time: PT5M

   Temperature: Medium‑high

9. Plate and Serve

   Transfer the fish cakes to a serving plate. Garnish with watercress, lemon wedges, and a generous dollop of the homemade tartar sauce. Serve immediately while hot.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

30g

Fat

15g

Fiber

3g