Fried Fish Cream Sauce Recipe — Fish & Potato Cakes — Cod Recipes
Fried Fish Cream Sauce Recipe - Fish & Potato Cakes - Potato cakes - Cod Recipes - Easy Fish Recipes is a medium British recipe that serves 2. 550 calories per serving. Recipe by How To Cook Great on YouTube.
Prep: 30 min | Cook: 34 min | Total: 1 hr 19 min
Cost: $15.42 total, $7.71 per serving
Ingredients
- 2 pieces Cod Fillets (about 150‑180 g each, skin on)
- ½ cup Plain Flour (seasoned with salt, pepper and dried sage)
- 1 tsp Salt (for flour seasoning and potato water)
- ½ tsp Black Pepper (freshly ground)
- 1 tsp Dried Sage (divided: half for flour, half for sauce)
- 1 large Egg (beaten)
- 1 cup Fine Breadcrumbs (plain, for coating fish and potato cakes)
- ¼ cup Olive Oil (for pan‑frying, can use any neutral oil)
- 2 large Potatoes (Yukon Gold or Russet, peeled and cubed)
- 1 Tbsp English Mustard (strong, e.g., Colman's)
- 2 Tbsp Fresh Horseradish (freshly grated, strong flavor)
- 2 Tbsp Fresh Parsley (chopped, divided)
- 1 Tbsp Fresh Chives (chopped)
- 1 Tbsp Unsalted Butter (cut into small pieces)
- 1 clove Garlic (minced)
- 100 g Thick Cooking Cream (can use single or double cream)
Instructions
Prepare the Potatoes
Peel the potatoes, cut them into even chunks and place them in a large pot of cold water. Add a pinch of salt and bring to a boil. Cook until fork‑tender, about 15 minutes.
Time: PT15M
Temperature: 212°F
Season the Flour
In a shallow bowl combine the plain flour with ½ tsp salt, ½ tsp black pepper and ½ tsp dried sage. Mix well.
Time: PT2M
Prepare the Egg Wash
Beat the egg in a separate shallow bowl until smooth.
Time: PT1M
Coat the Cod
Pat the cod fillets dry. Dredge each piece in the seasoned flour, shaking off excess, then dip into the beaten egg, and finally press into the fine breadcrumbs until fully coated.
Time: PT5M
Fry the Cod
Heat 2‑3 tbsp olive oil in a large skillet over medium‑high heat until shimmering. Add the coated fillets skin‑side down and fry 2‑3 minutes per side, turning once, until golden and cooked through.
Time: PT6M
Temperature: 350°F
Mash the Potatoes
Drain the boiled potatoes and return them to the pot. Mash until smooth—no butter or milk added at this stage.
Time: PT3M
Flavor the Potato Mash
Stir in 1 Tbsp English mustard, 2 Tbsp freshly grated horseradish, 2 Tbsp chopped parsley and 1 Tbsp chopped chives. Mix until evenly combined; the mixture will be slightly dry.
Time: PT5M
Form and Coat Potato Cakes
Shape the seasoned mash into two hamburger‑size patties. Lightly dust each side with a little flour, dip in the remaining beaten egg, then roll in breadcrumbs.
Time: PT5M
Fry the Potato Cakes
In the same skillet (add a little more oil if needed) over medium heat, fry the cakes 2‑3 minutes per side until golden and crisp. Do not flip repeatedly; let a crust form.
Time: PT6M
Temperature: 350°F
Make the Sage‑Garlic Cream Sauce
In a saucepan melt 1 Tbsp unsalted butter over low heat. Add the minced garlic and a pinch of dried sage; sauté 1 minute until fragrant (do not brown). Stir in 100 g thick cooking cream, whisk gently, and simmer 2‑3 minutes until smooth. Season with a pinch of salt and optional black pepper.
Time: PT5M
Temperature: low
Assemble and Finish in the Oven
Preheat the oven to the highest setting (about 475°F). On a baking tray, place one potato cake, top with a fried cod fillet, and spoon a generous amount of the sage‑garlic cream sauce over the fish. Bake for 3‑4 minutes just to meld flavors and re‑heat the sauce.
Time: PT4M
Temperature: 475°F
Nutrition Facts
- Calories
- 550
- Protein
- 35 g
- Carbohydrates
- 45 g
- Fat
- 25 g
- Fiber
- 5 g
Dietary info: Contains gluten, Contains dairy, Contains fish
Allergens: Fish, Egg, Dairy, Gluten
Ingredient Substitutions
- Instead of Cod Fillets: Haddock fillets, Pollock fillets
- Instead of Plain Flour: All‑purpose flour
- Instead of Dried Sage: Fresh sage, finely chopped
- Instead of Egg: 1 Tbsp milk + 1 tsp flour (for binding)
- Instead of Fine Breadcrumbs: Panko breadcrumbs
- Instead of Olive Oil: Canola oil, vegetable oil
- Instead of Potatoes: Sweet potatoes (will change flavor)
- Instead of English Mustard: Dijon mustard (milder)
- Instead of Fresh Horseradish: Prepared horseradish (choose a strong brand)
- Instead of Fresh Parsley: Fresh cilantro
- Instead of Unsalted Butter: Margarine
- Instead of Garlic: Garlic powder (¼ tsp)
- Instead of Thick Cooking Cream: Heavy cream
Equipment Needed
- Large Pot
- Colander
- Mixing Bowls
- Frying Pan / Skillet
- Saucepan
- Baking Tray
- Masher
- Whisk (optional)
- Tongs (optional)
- Measuring Spoons
- Knife
- Cutting Board
Critical Steps — Do Not Skip
- Season and coat the cod properly to achieve a crunchy crust.
- Do not over‑cook the fish; it should be golden but still moist inside.
- Use fresh grated horseradish for the potato cakes to ensure strong flavor.
- Maintain low heat when making the cream sauce to prevent butter from burning.
- Finish the assembled dish in a very hot oven for only a few minutes to meld flavors without over‑cooking.
Chef Tips from the Video
- Use freshly grated horseradish; pre‑grated jarred versions lose potency.
- Reserve a spoonful of the oil used for frying the fish; it adds depth to the potato cakes.
- For extra crispness, double‑coat the fish (flour → egg → breadcrumbs → egg → breadcrumbs).
Troubleshooting
Bread‑crumb coating falls off the fish during frying.
Pat the fish dry, press the breadcrumbs firmly onto the egg‑wet surface, and let the coated fish rest 5 minutes before frying.
Potato cakes crumble in the pan.
Add a tablespoon of butter or a splash of milk to the mash to increase moisture, and handle the cakes gently when flipping.
Cream sauce separates or looks grainy.
Keep the heat low, whisk continuously, and if separation occurs, whisk in a teaspoon of warm milk or extra cream to bring it back together.
Storage
Refrigerator: Store fish, potato cakes, and sauce separately in airtight containers for up to 2 days.
Freezer: Raw cod fillets can be frozen for up to 1 month; cooked fish and cakes are best eaten fresh.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Boil and mash the potatoes a day ahead; keep covered in the fridge and re‑mix with mustard and horseradish before shaping.
- Prepare the sage‑garlic cream sauce up to 2 hours ahead; re‑heat gently before assembling.
- Coat the cod and keep it refrigerated (covered) for up to 30 minutes before frying.
Frequently Asked Questions
What is the cultural significance and history of mustard‑horseradish potato cakes with cod in British cuisine?
The combination of fish, potatoes and mustard reflects classic British comfort food, rooted in coastal towns where cod was a staple and potatoes provided cheap bulk. Adding horseradish and English mustard gives the dish a sharp, winter‑time flavor that was traditionally served in pubs and family meals.
What are traditional regional variations of this cod and potato cake dish in the United Kingdom?
In Scotland, the dish often uses haddock and a whisky‑infused sauce, while in the West Country, fresh herbs like thyme replace sage. Some regions serve the fish with a parsley‑caper butter instead of a cream sauce.
How is this dish traditionally served in British pubs?
It is typically plated on a simple white dish with the fish on top of the potato cake, drizzled with a rich cream or butter sauce, and accompanied by mushy peas or a side of pickled beetroot.
On what occasions is this cod and mustard‑horseradish potato cake dish traditionally enjoyed in British culture?
It is popular for hearty family dinners, especially during colder months, and is often featured at holiday gatherings such as Christmas Eve or St. Andrew’s Day in Scotland.
What authentic traditional ingredients are essential for this British cod and potato cake recipe versus acceptable substitutes?
Authentic ingredients include cod (or other white fish), English mustard, freshly grated horseradish, and dried sage. Substitutes can be haddock for the fish, Dijon mustard for a milder bite, and fresh sage instead of dried.
What other British dishes pair well with this cod and mustard‑horseradish potato cake meal?
Serve it alongside buttered peas, a simple green salad with vinaigrette, or a classic British bread pudding for a full‑course dinner.
What common mistakes should I avoid when making the crispy cod with mustard‑horseradish potato cakes?
Avoid over‑cooking the fish, which makes it dry; do not skip the resting time after coating, which helps the breadcrumbs adhere; and keep the cream sauce on low heat to prevent the butter from burning.
Why does this recipe use a double coating (flour, egg, breadcrumbs) for the cod instead of a single breadcrumb coating?
The flour creates a dry surface for the egg to cling to, while the egg acts as a binder, ensuring the breadcrumbs stay attached during the high‑heat fry, resulting in a crunchier crust.
Can I make the mustard‑horseradish potato cakes ahead of time and how should I store them?
Yes, you can mash, season, and shape the cakes a day ahead. Store them covered in the refrigerator and re‑heat in the skillet before serving; they retain their flavor and texture.
What texture and appearance should I look for when the sage‑garlic cream sauce is done?
The sauce should be smooth, glossy, and coat the back of a spoon without separating. It will have a pale ivory color with flecks of sage and garlic.
What does the YouTube channel How To Cook Great specialize in?
The YouTube channel How To Cook Great focuses on straightforward, step‑by‑step home cooking tutorials that emphasize classic comfort dishes, practical techniques, and budget‑friendly meals for everyday cooks.
How does the YouTube channel How To Cook Great's approach to British cooking differ from other British cooking channels?
How To Cook Great emphasizes minimal equipment, clear visual cues, and real‑world kitchen tips, whereas many other British cooking channels often use more elaborate setups or focus on high‑end gastronomy. This channel keeps recipes accessible for home cooks.
Last updated: August 31, 2026
