Fishcakes are a delicious, versatile dish made with flaky white fish, potatoes, and a blend of fresh herbs and spices. These crispy-on-the-outside, tender-on-the-inside patties are perfect for a quick dinner, appetizer, or lunch. Fishcakes can be served with a variety of accompaniments such as tartar sauce, a squeeze of lemon, or a side salad, making them a great option for any meal. With their golden-brown crust and flavorful filling, these fishcakes are a satisfying and easy way to enjoy seafood at home.
Ingredients
- 1 lb white fish fillets (such as cod, haddock, or tilapia)
- 2 large potatoes, peeled and diced
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 1 tbsp fresh parsley, chopped
- 1 tsp Dijon mustard
- 1 egg, beaten
- 1 cup breadcrumbs (divided)
- Salt and pepper to taste
- 2 tbsp olive oil or vegetable oil for frying
- Lemon wedges for serving (optional)
Instructions
- Cook the fish and potatoes: Boil the potatoes in salted water until tender, about 10-12 minutes. Drain and mash them, then set aside. Meanwhile, poach the fish fillets in lightly simmering water for about 5-7 minutes until fully cooked. Drain and flake the fish with a fork.
- Mix the fishcake filling: In a large bowl, combine the mashed potatoes, flaked fish, onion, garlic, parsley, Dijon mustard, egg, and half of the breadcrumbs. Season with salt and pepper to taste. Mix until all ingredients are well combined.
- Shape the fishcakes: Form the mixture into small patties, about 1/2 inch thick. Coat each patty in the remaining breadcrumbs, pressing gently to help the crumbs adhere.
- Fry the fishcakes: Heat the olive oil in a large skillet over medium heat. Fry the fishcakes for 3-4 minutes on each side, or until golden brown and crispy.
- Serve: Serve the fishcakes hot with lemon wedges and your favorite dipping sauce, such as tartar sauce or aioli.
These crispy, flavorful fishcakes are an easy and delicious way to enjoy fresh seafood, perfect for a light meal or as a satisfying appetizer!
