Fish Cakes Recipe

You know those recipes that just do everything right? These Really Good Fish Cakes bring the best of comforting home cooking and bright, fresh flavors together in one golden, crispy little cake. Whether you’re craving a nostalgic weeknight dinner or looking for a crowd-pleasing starter, these beauties are my hands-down favorite—and I promise, they truly live up to their name.

Ingredients You’ll Need

Honestly, one of the joys of Really Good Fish Cakes is how the simplest ingredients come together to make something totally special. Each component—from the buttery fish to the fluffy potatoes—pulls its weight, creating unbeatable flavor and texture with humble, everyday staples.

• White Fish Fillets (500g/1 lb): Choose any firm, boneless variety like cod, barramundi, or haddock—see notes below for more options and substitutions.
• Unsalted Butter (4 tbsp): Gives richness and helps keep the fish tender as it cooks.
• Potatoes (800g): Starchy types like Russet or Sebago give you that fluffy, flavorful interior—essential for great fish cakes.
• Green Onion & Garlic: They layer in savory depth and a gentle kick of freshness.
• Red Chillis (optional): Deseeded and finely chopped, they add a mild warmth—but skip them if you want a milder cake.
• Fresh Thyme & Parsley: These herbs brighten up the whole dish, making every bite pop.
• Salt & Black Pepper: Essential for seasoning both the fish and potato base.
• Plain Flour, Eggs, and Panko Breadcrumbs: This classic trio creates a golden, crunchy crust that’s absolutely irresistible.
• Vegetable or Canola Oil: Needed for shallow pan-frying—just enough to make those exteriors perfectly crisp.

Variations

One of my favorite parts about these Really Good Fish Cakes is how forgiving they are—almost begging for your personal twist. Feel free to swap in what you have or adjust for any dietary needs, and let your creativity go wild!

• Use Canned Fish: No fresh fillets? Good-quality canned tuna or salmon works beautifully—just keep the pieces chunky and skip the stovetop fish-cooking step.
• Make it Gluten-Free: Sub in gluten-free flour and breadcrumbs for a celiac-friendly version that’s just as crisp and satisfying.
• Boost the Veggies: Fold in tender green peas, corn, or finely diced bell peppers for extra color and nutrition.
• Spice It Up: Increase the fresh chili, toss in a pinch of smoked paprika, or stir in a little Dijon mustard for a tasty punch.

How to Make Really Good Fish Cakes

Step 1: Bake the Potatoes

Begin by baking your potatoes—this is key for maximum fluffiness inside each fish cake. Roast them whole in a hot oven until perfectly soft, then scoop out the flesh and set aside. You’ll be amazed how this simple step amps up flavor and texture compared to boiling!

Step 2: Cook the Fish

While the potatoes bake, season your fish pieces, then pan-cook them gently in melted butter. Cook just until they flake with a fork—no fancy browning required—so they stay juicy and tender. Let the fish cool on a rack so any excess moisture steams off (say goodbye to soggy cakes!).

Step 3: Sauté Aromatics & Mash the Potatoes

In the buttery pan juices, sauté the garlic, green onions, chili, and thyme—just until fragrant and golden. Pour this aromatic magic over your potato flesh, add fresh parsley and salt, then use a wooden spoon to roughly mash. Aim for a rustic texture with plenty of tender chunks—it’s what makes these cakes extra delightful.

Step 4: Combine & Shape the Cakes

Gently fold the cooked fish into the potato mixture, breaking up large pieces but leaving some flakes for texture (think: tender morsels in every bite). Scoop a portion into your hands and shape into firm patties about 2/3″ thick. Don’t worry—they’ll hold together beautifully if you press firmly.

Step 5: Crumb & Pan-Fry

Coat each cake in flour, dip in beaten egg, then press into panko for that all-important crunch. Pan-fry the cakes in batches until every side is golden. If you’re as detail-obsessed as I am, gently roll them on their edges in the pan so even the sides get perfectly crisp.

Step 6: Finish in the Oven

After frying, arrange the fish cakes on a baking tray and finish in the oven. This step cooks them through to the middle and reheats every batch for piping-hot, Really Good Fish Cakes without risking burnt outsides. Serve hot and enjoy that unstoppable aroma!

How to Serve Really Good Fish Cakes

Garnishes

For maximum flavor and visual appeal, I love serving these with plenty of fresh chopped parsley and lemon wedges—just a quick squeeze over hot cakes makes every flavor sing. A dollop of creamy tartare sauce or zingy mayonnaise never hurts either!

Side Dishes

These fish cakes are an absolute treat alongside a crisp green salad, oven-roasted potatoes, or even a traditional coleslaw for a classic fish shop vibe. For something lighter, a cucumber-dill salad or steamed green beans pairs perfectly and keeps things fresh.

Creative Ways to Present

Try stacking mini versions on a large platter for a gorgeous party appetizer, or tuck them into a soft bun with lettuce and pickles for a homemade fish burger. They’re also fabulous cut into quarters and piled onto a grazing board with dips and crunchy veggies.

Make Ahead and Storage

Storing Leftovers

Leftover Really Good Fish Cakes will keep in an airtight container in the fridge for up to 2 days. They might lose a touch of their original crunch, but are still delicious reheated or even cold in a lunchbox!

Freezing

Want to prep these ahead? Crumb the uncooked cakes and arrange them between sheets of parchment paper before freezing. They’ll keep for up to a month—just thaw in the fridge overnight, then fry and bake as usual for that fresh-cooked taste.

Reheating

To reheat, pop leftover fish cakes in the oven at 180°C/350°F for about 10 minutes or until piping hot throughout. They regain their crispiness and taste just as wonderful as when first made—no microwave mush here!

FAQs

Final Thoughts

If you’re looking for a foolproof, flavor-packed meal that everyone loves, give these Really Good Fish Cakes a try. They’re pure comfort food, full of fresh ingredients, and always the first thing to disappear at my table—let me know if they become a new favorite in your kitchen too!

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