Fish cakes
Fish cakes are a beloved family classic, and our rendition features white fish seasoned with herbs and a touch of lemon zest. They are fried until golden brown and crisp on the outside, with a mouth-wateringly juicy centre. Serve them alongside your other dinner favourites, and watch the family gather around the table, eager to dig in.
Ingredients
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400 g
Cod fillet or pollock fillet
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1 tsp
Coarse salt
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50 g
Finely chopped herbs,for example, dill, parsley, or tarragon
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100 ml
Milk
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1
Egg
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2 tbsp
Flour
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1½ tsp
Finely grated lemon zest (unsprayed)
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25 g
Butter
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1½ tbsp
Neutral-tasting oil
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Chill the mixture for a few hours
Resting the mixture in the fridge for at least 15 minutes helps it firm up and gives it a slightly sticky texture. This resting time makes it easier to shape the fish cakes and helps them hold their form when cooked. If you have more time, chilling it for a few hours, or even overnight, lets the flavours develop further.
Shape the fish cakes
Wet your hands with cold water before shaping the fish cakes. This prevents the mixture from sticking and makes it easier to work with. Scoop out the mixture using a spoon or small ice cream scoop for even portions, then shape each one gently with your hands. Keep the size consistent to ensure they cook evenly in the pan and hold their shape without falling apart.
Bake in the oven
Baking is a great alternative if you prefer to skip the frying. Place them on a baking tray lined with parchment paper and brush the tops lightly with oil. Bake in a preheated oven at 200 °C (fan-assisted) for 15–20 minutes or until golden and cooked through. Flip them halfway through to get an even colour all over.
FAQ: Questions about fish cakes
We have answered some of the most common questions about fish cakes below. Keep reading to find out more.
What to serve with fish cakes?
Serve fish cakes with boiled or mashed potatoes, a crisp green salad, steamed vegetables, or a yoghurt-based sauce. They also work well with bread and a spread or on their own with lemon wedges and a side of pickles.
What types of fish are best for fish cakes?
The best types of fish for fish cakes are cod and pollock because they have a mild flavour and a flaky texture that holds up well when mixed and cooked. If you want to try something else, haddock, saithe, or coley also work well. These types of white fish have a similar structure and moisture level, which helps the fish cakes stay firm and tender.
Can I prepare fish cakes in advance?
Definitely! Fish cakes are great for making ahead of time. You can prepare the mixture and store it in the fridge for up to 24 hours before shaping and cooking it. If you prefer, you can also shape them in advance and keep them chilled, ready to fry when needed. For the best texture, wait until you are ready to serve before frying them in a pan.
How should I store fish cakes?
Store leftover fish cakes in an airtight container in the fridge for up to 2 days. Let them cool completely before refrigerating. If you want to freeze them, place them in a single layer on a tray and freeze until they are solid. Once frozen, transfer them to a freezer bag or container. They will keep well for up to 3 months.
How to cook fish cakes in an air fryer?
Cook fish cakes in the air fryer at 180 °C for 10–12 minutes. Place them in a single layer, give them a light brush or spray of oil, and flip them halfway through for a golden, even finish. Leave space around each one so the heat can circulate properly.
Nutritional values
Nutritional value, per
1131 Kcal
| Fibre | 3.9 gram fibers |
| Protein | 83.7 gram |
| Carbohydrates | 38.4 gram |
| Fat | 71.8 gram |
Try our homemade fish cakes – a new family favourite
There is an undeniable charm about fish cakes that makes them feel both nostalgic and completely at home on any table. They have long been loved across generations, and we believe it is because they make the most of humble ingredients and easy steps that anyone can follow. That is precisely what you get with our easy fish cakes recipe.
They have all the homemade comfort you expect, with a juicy inside and crisp edges, and a flavour that only deepens after a night in the fridge. Therefore, they are just as delicious the next day, whether hot or cold, and you can easily tuck them into a sandwich, pack them into a lunchbox, or reheat them for dinner the next day.
Made from mild-tasting white fish
Cod and pollock both have a mild taste, matching naturally with the herbs and lemon zest. They share a flaky texture and a clean flavour, but cod tends to be a little firmer and has a gentle sweetness, while pollock is softer and slightly more savoury. Both are equally terrific choices, depending on whether you are after a bit more structure and a lighter flavour or a smoother finish with a deeper taste.
With aromatic herbs and lemon zest
We have decided to keep the companions to the fish as simple as possible. Lemon and fish have always gone hand in hand because the acidity lightens its natural oils and offers a fresh finish. The addition of lemon zest offers a tart note that preserves the delicate flavour of the fish. It spreads its fragrance through the mixture rather than giving an immediate sharpness like lemon juice would.
As with the fish, the choice of herbs is yours, so pick between dill, tarragon, or parsley. Dill and tarragon both have a liquorice-like flavour, though dill is lighter and fresher, while tarragon comes through more intensely. Parsley provides a grassy, peppery note with a touch of bitterness.
Savour with tasty sides and dips
Our recipe for fish cakes welcomes all kinds of sides, and you can serve them with nearly anything you like. We like to keep to the traditional route with different types of potatoes, be it boiled, mashed, or even roasted if you want something with a bit more bite. A creamy potato salad works well, too, especially when served cold alongside these warm fish cakes.
You can also keep it simple with some steamed vegetables on the side, like broccoli, peas, or asparagus. For something fresher, go for a kale salad with roasted nuts and white cheese or blanched green beans tossed with a mustard dressing.
When it comes to dips, a spoonful of tartar sauce or remoulade is fantastic. Other good options include a mustard-mayo blend if you want something smooth with a touch of heat, or a yoghurt-based dip with lemon or herbs stirred in.
Give the recipe a personal touch
Our simple fish cakes are ready to take on your personal touches. For instance, consider adding a bit of garlic or some onions. Garlic offers a sharp, pungent edge, while finely chopped onion is similar but with a hint of sweetness. A few spins of freshly ground black pepper contribute a pleasant warmth, while chilli flakes bring noticeable heat.
To adjust the texture, stir in a spoonful of ricotta or cottage cheese for a creamier centre and a gentle, milky taste. Alternatively, a bit of grated cheese, like Cheddar or Gouda, will melt slightly when frying, creating a smooth finish and a tangy undertone.
