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

Ingredient Substitutions

• Instead of Cod Fillet: Haddock, Pollock
• Instead of Whole Milk: Half‑and‑half, Milk‑water mixture
• Instead of Gherkin: Cornichons
• Instead of Shallot: Red onion (finely diced)
• Instead of Fresh Parsley: Cilantro
• Instead of Mayonnaise: Greek yogurt
• Instead of Prepared Horseradish: Wasabi paste (small amount)
• Instead of Dijon Mustard: English mustard
• Instead of Olive Oil: Vegetable oil
• Instead of Lemon Juice: White wine vinegar (small amount)
• Instead of All‑Purpose Flour: Rice flour (gluten‑free)
• Instead of Egg: Flax egg (1 tbsp ground flax + 3 tbsp water)
• Instead of Breadcrumbs: Panko
• Instead of Sunflower Oil: Canola oil

Equipment Needed

• Large Pot
• Frying Pan or Skillet
• Mixing Bowl
• Food Processor
• Cutting Board
• Chef’s Knife
• Fork
• Spatula or Turner
• Measuring Spoons
• Plate for Flour
• Plate for Breadcrumbs
• Tongs (optional)

Critical Steps — Do Not Skip

• Poaching the cod gently in milk to keep it moist
• Handling the fish‑potato mixture delicately to retain chunky fish pieces
• Coating the cakes evenly with egg and breadcrumbs before frying
• Frying until the crust is golden without burning

Chef Tips from the Video

• Chill the mashed potato‑fish mixture before shaping for easier handling
• For extra crunch, mix a tablespoon of panko with regular breadcrumbs
• Add a pinch of smoked paprika to the breadcrumb coating for a subtle smoky flavor

Troubleshooting

Storage

Refrigerator: Store fish cakes in an airtight container for up to 2 days; reheat in a skillet or oven to retain crispness

Freezer: Wrap individually in parchment and freeze for up to 1 month; thaw in the fridge before reheating

Room temperature: Do not leave at room temperature for more than 2 hours

Make-Ahead Tips

• Poach the cod a day ahead and keep refrigerated
• Prepare the tartar sauce up to 24 hours in advance; stir before serving
• Form the fish cakes, coat them, and freeze raw; fry directly from frozen when needed

Frequently Asked Questions