Really Good Fish Cakes Recipe

If you’re craving a crave-worthy, golden-on-the-outside, fluffy-on-the-inside comfort dinner, these Really Good Fish Cakes are about to become your obsession! Bursting with flaky white fish, creamy potato, fresh herbs, and just a little kick of chili, this classic recipe is pure home-cooked joy in every bite.

Ingredients You’ll Need

The best part about Really Good Fish Cakes? Every ingredient is chosen for a reason—nothing fussy, just building blocks for incredible flavor and texture. Here’s a breakdown of what you’ll need (and why each one matters):

• White Fish Fillets (500g/1 lb): Go for a firm variety like cod, haddock, or snapper—these hold up best and flake beautifully inside the cake.
• Unsalted Butter: Adds luxurious flavor and helps moisten the fish, making every bite tender.
• Salt & Black Pepper: Essential for seasoning both your fish and potatoes, so nothing tastes bland.
• Starchy Potatoes (800g): Russets, Sebagos, or Maris Piper create the perfect fluffy texture and help bind your cakes.
• Garlic: Sautéed briefly, it forms a fragrant, golden backbone of flavor you’ll absolutely smell as they cook.
• Green Onion: Lends a fresh, oniony lift that keeps the filling light and lively.
• Red Chilli: Totally optional, but adds mild warmth and a pop of color for those who like a little kick.
• Thyme & Parsley: These herbs balance the fish with their earthy, bright notes.
• Flour, Eggs & Panko Breadcrumbs: The magic trio for a crunchy, well-adhered golden crust.
• Vegetable or Canola Oil: Shallow frying gives the cakes their irresistible crispy exterior without needing a deep fryer.

Variations

One of the joys of making Really Good Fish Cakes is how easy they are to tweak! Whether you need to use what’s already in your kitchen or want to cater to different dietary needs, there’s a way to make these cakes your own.

• Canned Fish: Short on time? Use large chunks of canned wild-caught tuna or salmon and skip the cooking step.
• Spicier Version: Add finely chopped jalapeño or a dash of cayenne for a serious chili kick.
• Lower Carb: Substitute half the potatoes for steamed cauliflower for a lighter, veggie-rich twist.
• Gluten-Free: Use gluten-free panko and swap the flour with a GF alternative so everyone can enjoy.
• Herb Swap: Try dill or chives instead of parsley and thyme for a Scandinavian vibe.

How to Make Really Good Fish Cakes

Step 1: Bake and Prepare the Potatoes

Bake your potatoes until they’re fluffy and yielding—you’re looking for a knife to glide right through with zero resistance. Scoop out the piping-hot flesh (careful, it’s hot!) into a mixing bowl; this is the creamy base that holds your cakes together without the need for fillers.

Step 2: Cook the Fish

Season your fish fillets well, then gently panfry them in melted butter until just cooked through. The goal is delicate, moist flakes—not dry or crispy. Set them aside on a rack to cool so they stay perfectly tender.

Step 3: Sauté the Aromatics

In your skillet, take advantage of the buttery goodness left behind—sauté garlic, chili, thyme, and green onion just until fragrant. Pour this aromatic mixture over your baked potato flesh so it soaks up every drop of flavor.

Step 4: Mix in the Flavors and Fish

Stir in chopped parsley and an extra pinch of salt, then roughly mash everything together. Gently fold in the fish, breaking it up a bit so there are luscious flakes and chunks throughout every cake—don’t overmix, or you’ll lose all that beautiful texture!

Step 5: Shape, Crumb, and Pan-Fry

Scoop a quarter cup of mixture, pack and shape it firmly into a thick disc. Give each cake a flour, egg, and panko dip—shaking and patting off excess so the crust crisps evenly. Fry in batches until deeply golden on both sides, then finish in the oven for that irresistible, all-the-way-through warmth.

How to Serve Really Good Fish Cakes

Garnishes

For a finishing flourish, I love to pile on freshly chopped herbs like parsley or chives. Classic lemon wedges are a must—squeeze right before that first bite! If you want to get a little fancy, add a dollop of tangy tartare sauce, cool mayo (Kewpie is my fave), or even a swirl of sour cream for contrast.

Side Dishes

Serve these Really Good Fish Cakes with crisp green salads, buttered peas, or a simple vinegary slaw—anything cool and fresh to offset their richness. A side of homemade chips or roasted sweet potato wedges is heaven if you want to double down on comfort food!

Creative Ways to Present

Stack them on a platter, layered with lemon rounds and scattered herbs for a dinner party vibe, or tuck into slider buns with lettuce and sauce for irresistible fish cake burgers. For brunch, try them alongside poached eggs and sautéed spinach—these cakes seriously play well with others!

Make Ahead and Storage

Storing Leftovers

Leftover fish cakes keep beautifully in an airtight container in the fridge for up to 2 days. Pop them on a lined plate or container and cover well to avoid any “fridge flavors” sneaking in—they’ll taste almost as good as fresh the next day!

Freezing

These cakes are freezer gems! Simply crumb, lay them between sheets of parchment, and freeze. Let them defrost overnight in the fridge, then fry and bake as directed. You can also freeze cooked cakes—just reheat from frozen with an extra minute or two in the oven.

Reheating

For best results, reheat fish cakes in a hot oven (about 180°C/350°F) for 10 minutes, or until completely warmed through. Avoid microwaving—they’ll lose that signature crispy crust, which is half the joy of Really Good Fish Cakes!

FAQs

Final Thoughts

If comfort, crowd-pleasing flavor, and just a bit of nostalgic coziness sound good to you, you’ll adore these Really Good Fish Cakes. I hope you’ll give them a try soon—let your kitchen fill with the scent of golden-fried goodness, and don’t be surprised when these become a most-requested family favorite!

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