Fish Cakes Recipe

Cook potatoes

Place peeled, chopped potatoes in a medium saucepan and cover with cold salted water. Bring to a boil, then simmer until potatoes are soft when pierced, about 12–15 minutes. Drain well and return to the pan to steam-dry for 1–2 minutes.

Poach fish

While potatoes cook, place the fish fillets in a shallow pan and cover with milk or water (about 200 ml) with a pinch of salt. Bring to a gentle simmer over medium-low heat and poach until opaque and flaky, about 5–7 minutes depending on thickness. Remove fish and flake into large pieces, discarding skin and any bones.

Sauté aromatics

In a small skillet over medium heat, add 1 tablespoon oil or butter and sauté the finely chopped onion until translucent and just starting to brown, about 5–6 minutes. Add minced garlic for the last 30 seconds. Remove from heat and let cool slightly.

Mash and combine

Mash the drained potatoes to a fairly smooth consistency (a few small lumps are okay). Add the flaked fish to the mashed potatoes along with the sautéed onion and garlic, chopped parsley, chopped dill, lemon zest, capers (if using), beaten egg, Dijon mustard, salt, and pepper. Fold gently until evenly combined. Do not overwork; aim for a cohesive but tender mixture.

Chill mixture

Transfer the mixture to a bowl, cover, and chill in the refrigerator for 30 minutes to firm up — this makes shaping easier and helps the cakes hold together while frying.

Set up a breading station with three shallow bowls: one with the flour (seasoned with a pinch of salt and pepper), one with the beaten eggs, and one with the panko breadcrumbs mixed with the optional cornmeal. Divide the chilled fish mixture into 10–12 even portions (for 8–10 cm / 3–4 in cakes) and shape each portion into a compact patty about 1.5–2 cm thick.

Dredge each patty in flour, shake off excess, dip into beaten egg, then press into the breadcrumbs to coat thoroughly. Place finished cakes on a tray and chill for 10 minutes to set the coating.

Pour oil into a deep, heavy skillet or deep fryer to a depth of about 5 cm (2 inches) and heat to 175°C (350°F). If you don’t have a thermometer, test by dropping a small breadcrumb into the oil — it should sizzle and turn golden in about 30–45 seconds.

Fry the fish cakes in batches (do not overcrowd) for 3–4 minutes per side, turning once, until golden brown and crisp and cooked through (internal temperature of the center should be hot and the cakes should feel firm). Use a slotted spoon or spatula to transfer to a wire rack or paper towels to drain.

Keep finished fish cakes warm in a low oven (100–120°C / 200–250°F) on a baking sheet while frying remaining batches.

While fish cakes fry, whisk together yogurt (or sour cream), mayonnaise, lemon juice, chopped dill, salt, and pepper in a small bowl. Taste and adjust seasoning. Chill until ready to serve.

Serve fish cakes hot with the dill-lemon sauce, lemon wedges, and an optional green salad or steamed vegetables.