Homemade Fresh Fishcakes: A Simple and Delicious Guide

Ingredients

  • 500g white fish fillets
  • 4 medium-sized potatoes
  • 2 tablespoons of fresh parsley, chopped
  • 1 large egg
  • 1 cup of bread crumbs
  • 2 tablespoons of all-purpose flour
  • 1 teaspoon of salt
  • 1/2 teaspoon of black pepper
  • 2 tablespoons of vegetable oil
  • 1 lemon, for serving
  • Tartar sauce, for serving

Steps and instructions

  1. Peel and cut the potatoes into chunks. Boil them in salted water until they are tender.
  2. While the potatoes are cooking, steam or poach the fish fillets until they are fully cooked. Then, flake the fish with a fork and set it aside.
  3. Drain the potatoes and mash them until they are smooth. Allow them to cool slightly.
  4. In a large bowl, combine the mashed potatoes, flaked fish, chopped parsley, salt, and pepper. Mix until everything is well combined.
  5. Beat the egg in a shallow dish. Put the breadcrumbs in another dish, and the flour in a third dish.
  6. Shape the fish mixture into patties. Coat each patty in the flour, then dip it in the egg, and finally coat it in the breadcrumbs.
  7. Heat the vegetable oil in a large frying pan over medium heat. Cook the fishcakes in batches, for approximately 4-5 minutes on each side, or until they are golden brown and crisp.
  8. Drain the fishcakes on paper towels. Serve them with lemon wedges and tartar sauce.

Tools for making

Recipe variations

  • Use sweet potatoes instead of regular potatoes for a different flavor and added sweetness.
  • Replace the white fish with salmon or tuna for a more robust flavor.
  • Add grated cheese, such as cheddar or Parmesan, to the fishcake mixture for a cheesy twist.
  • Try coating the fishcakes with crushed cornflakes or panko breadcrumbs instead of regular breadcrumbs for a crunchier crust.
  • Use almond flour or gluten-free breadcrumbs to make the recipe gluten-free.
  • Add finely diced onions or spring onions to the fishcake mixture for extra flavor and texture.
  • Include spices or herbs like paprika, cumin, or dill to enhance the flavor profile.
  • Make it vegetarian by substituting the fish with mashed chickpeas or cooked lentils.
  • For a spicy kick, add chili flakes or minced jalapenos to the fishcake mixture.
  • Experiment with different sauces for serving, such as homemade aioli or sriracha mayo.

Recipe overview

Delicious homemade Fishcakes are a delight for seafood lovers. This recipe combines the flavors of fresh white fish fillets and potatoes, complemented by the tanginess of fresh parsley and lemon. Crispy on the outside and tender on the inside, these Fishcakes are perfect for a family dinner or a casual get-together. This recipe includes simple steps from boiling and mashing potatoes, cooking and flaking fish, to mixing ingredients and frying. It's simple, yet rewarding, and these Fishcakes pair perfectly with tartar sauce. Enjoy crafting this fish delicacy!

Common questions

  1. Can I use a different type of fish? - Yes, you can use any white fish fillets of your choice, such as cod, haddock, or tilapia.
  2. Can I substitute the potatoes with something else? - Yes, you can use sweet potatoes or cauliflower as a substitute for regular potatoes if you prefer.
  3. Can I bake the fishcakes instead of frying them? - Yes, you can bake the fishcakes in a preheated oven at 200°C (400°F) for 15-20 minutes, or until they are golden and cooked through.
  4. How can I make the fishcakes gluten-free? - You can replace the breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers. Also, ensure that the flour used for coating is gluten-free.
  5. Can I freeze the fishcakes? - Yes, you can freeze the uncooked fishcakes. Place them on a baking sheet lined with parchment paper, freeze until solid, and then transfer them to a freezer bag. They can be stored in the freezer for up to 3 months. To cook, thaw in the refrigerator overnight and then follow the cooking instructions.

Serving dishes and utensils

  • Mixing Bowl - A large bowl for combining the mashed potatoes, flaked fish, and other ingredients.
  • Fork - To flake the cooked fish fillets and mix the fishcakes ingredients.
  • Potato Masher - For mashing the cooked potatoes until they are smooth.
  • Shallow Dish - Used for beating the egg before coating the fishcakes.
  • Dish - Used for holding the breadcrumbs, which will be used to coat the fishcakes.
  • Frying Pan - A large pan for frying the fishcakes until they are golden brown and crisp.
  • Paper Towels - To drain the excess oil from the cooked fishcakes.
  • Lemon Wedges - Slices of lemon that can be squeezed over the fishcakes for added freshness and flavor.
  • Tartar Sauce - A creamy and tangy sauce often served with fish dishes.

Origin stories

Fishcakes have a long history and are enjoyed in various forms around the world. In Britain, where they are particularly beloved, fishcakes trace their roots back to the 19th century as a way to use up leftovers and make the most out of every bit of fish. Originally, fishcakes were part of the diet of the working class who lived near coastal areas, as they were a cheap and hearty meal. They were typically made from a mixture of mashed potatoes and fish, often salted or preserved cod. Over time, however, they became a staple across social classes and regions, popping up in fancy restaurants and family kitchens alike. Today, British fishcakes often include fresh herbs, spices, and sometimes even a gourmet sauce in the middle, reflecting the ongoing evolution of this humble and hearty dish.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.