For a richer flavor, try using smoked cod or haddock in place of the cod. Make sure the potatoes are not overcooked, as this will result in a mushy fish cake. Feel free to add other herbs like dill or chervil to the tartar sauce or mashed potato mixture for a unique twist. For a crispier crust, consider chilling the breaded fish cakes in the refrigerator for 30 minutes before frying. These fish cakes can also be baked in a preheated oven at 375°F (190°C) for a healthier alternative.
Proper British Fish Cakes
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PREP TIME15 mins
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COOK TIME20 mins
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TOTAL TIME50 mins
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SERVING4 People
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VIEWS57
Transport yourself to a cozy British pub with these delectable fish cakes! Flaky cod is combined with creamy mashed potatoes, bright herbs, and a zesty tartar sauce, then pan-fried to golden perfection. A comforting and satisfying dish that's surprisingly easy to make.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate45 g
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Cholesterol108 mg
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Fiber3 g
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Protein29 g
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Saturated Fat7 g
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Sodium553 mg
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Fat39 g
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Unsaturated Fat0 g
Follow The Directions
01
Step1. Gather all ingredients.
02
Step2. In a bowl, whisk together the mayonnaise, capers, shallot, parsley, tarragon, horseradish, mustard, and cayenne pepper to create the tartar sauce. Cover and refrigerate until needed. (Prep time: 10 minutes)
03
Step3. In a saucepan, combine the milk and bay leaf. Place the cod pieces over the top and season lightly with salt. Bring to a gentle simmer over medium heat, cooking for about 1 minute, stirring occasionally. As soon as the fish firms up (it should not flake apart), remove from heat and cover. Let it sit for 5 minutes before carefully draining. Allow the fish to cool slightly, about 10 minutes, before refrigerating until needed. (Cook time: 15 minutes, including cooling)
04
Step4. While the fish cools, bring a pot of lightly salted water to a boil. Add the russet potatoes and cook until tender but not falling apart, about 15-20 minutes. (Cook time: 20 minutes)
05
Step5. Drain the potatoes and mash them in a bowl. Season generously with salt, black pepper, and a pinch of cayenne. Stir in the parsley, chives, and lemon zest. Add 1 tablespoon of the prepared tartar sauce mixture and mix until well combined. (Prep time: 5 minutes)
06
Step6. Gently flake the chilled fish over the mashed potato mixture. Combine carefully, ensuring not to overmix, to maintain some texture. (Prep time: 5 minutes)
07
Step7. Scoop out approximately ¼ cup of the fish and potato mixture and gently form it into a patty. Repeat with the remaining mixture. (Prep time: 10 minutes)
08
Step8. Lightly dust each fish cake with flour on both sides. Brush both sides with beaten egg, then coat thoroughly in panko bread crumbs, ensuring an even coating. (Prep time: 10 minutes)
09
Step9. Heat the vegetable oil in a skillet over medium heat. Carefully pan-fry the fish cakes in the hot oil until golden brown and heated through, approximately 3 to 4 minutes per side. Work in batches to avoid overcrowding the pan. (Cook time: 8 minutes per batch)
10
Step10. Remove the fish cakes from the skillet and drain on paper towels to remove any excess oil.
11
Step11. Serve the British fish cakes immediately with the remaining tartar sauce. Garnish with fresh watercress and lemon wedges for a complete and delightful experience. Enjoy!
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RECIPE REVIEWS
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Please Rate
Celia Goodwin
May 28, 2025These are so much better than store-bought fish cakes!
Colton Kovacek
May 2, 2025The panko bread crumbs give the fish cakes a great crunch.
Brain Raynor
Mar 14, 2025I made these for dinner last night, and they were a hit with the whole family.
Terrell Roob
Dec 27, 2024Next time, I'll try using salmon instead of cod.
Quentin Rolfson
Dec 25, 2024These fish cakes are amazing! The tartar sauce is the perfect complement.
Asha Fay
Dec 5, 2024The lemon zest adds a lovely brightness to the dish.
Pasquale Sawayn
Nov 30, 2024I added a little bit of Old Bay seasoning to the potato mixture for some extra flavor.
Edmund Ruecker
Nov 15, 2024Easy to follow and delicious results!