Fish Cake Recipe

Poach fish

Place fish fillets in a shallow skillet and add water (or fish stock) to just cover. Add a pinch of salt and bring to a gentle simmer over medium-low heat. Poach for 4–6 minutes until opaque and just cooked through. Remove fish with a slotted spatula to a plate and let cool slightly; reserve a few tablespoons of the poaching liquid.

Boil potatoes

While fish poaches, place peeled and quartered potatoes in a pot of cold salted water. Bring to a boil and cook until fork-tender, 12–15 minutes. Drain thoroughly and return to the pot to steam dry for 1–2 minutes.

Mash the drained potatoes with 1 tablespoon butter and 1 tablespoon milk until smooth but still slightly textured. Season lightly with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Flake the cooled poached fish with a fork, removing any skin and bones. Gently fold the flaked fish into the mashed potatoes along with the remaining 1 tablespoon butter, chopped parsley, sliced green onions, Dijon mustard, lemon zest, lemon juice, the remaining 1/2 teaspoon salt and 3/4 teaspoon black pepper. If the mixture seems dry, add up to 1–2 tablespoons of the reserved poaching liquid or milk to bring it together. Mix until just combined — do not overwork.

Taste and adjust seasoning. Divide the mixture into 8 equal portions (for 4 servings as two cakes each) and shape into patties about 3 inches wide and 3/4 inch thick. Place patties on a tray and chill in the refrigerator for 20–30 minutes to firm up (this helps them hold together when coating and frying).

Set up a breading station: a shallow bowl with flour, a bowl with beaten eggs, and a bowl with panko breadcrumbs. Season the flour lightly with a pinch of salt and pepper.

Working with chilled patties, dredge each patty in flour, shaking off excess, dip into beaten eggs, then press into panko breadcrumbs until evenly coated. Place coated patties on a baking sheet while you heat the oil.

Heat 3–4 tablespoons vegetable oil in a large nonstick or cast-iron skillet over medium heat until shimmering. Test with a pinch of breadcrumb — it should sizzle. Add patties in a single layer without crowding (cook in batches if necessary).

Fry patties 3–4 minutes per side, turning once, until golden brown and heated through. If the exterior browns too quickly before the center is hot, reduce heat slightly and cover for 1–2 minutes. Transfer cooked fish cakes to a wire rack or paper-towel-lined plate to drain. Keep warm in a low oven (200°F / 95°C) if cooking batches.

Serve fish cakes hot with lemon wedges, a dollop of tartar or yogurt-dill sauce, and a sprinkle of extra chopped parsley. These pair well with a simple green salad or roasted vegetables.