Homemade Fishcakes

Fishcakes are a delicious and versatile dish that can be made with different types of fish. This recipe is for classic homemade fishcakes that are crispy on the outside and tender on the inside. These are perfect for lunch, dinner, or even as an appetizer at a gathering. They’re easy to prepare and full of flavor, with a mix of flaky fish, creamy potatoes, and fresh herbs.

Homemade Fishcakes

Preparation Time:

• Active prep time: 20 minutes
• Cooking time: 20 minutes
• Total time: 40 minutes

Intensity Level:

Beginner to Intermediate Making fishcakes is straightforward, but they require some mixing, shaping, and frying. Once you get the hang of it, they’re easy to prepare.

Yields:

Makes about 8 fishcakes (depending on the size)

Ingredients:

• For the Fishcakes:

  • 1 lb (450g) white fish fillets (like cod, haddock, or tilapia), cooked and flaked
  • 2 medium potatoes, peeled and boiled until tender (about 20 minutes)
  • 1 small onion, finely chopped
  • 1/4 cup fresh parsley, chopped
  • 1 tablespoon Dijon mustard (optional, for added flavor)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika (optional for a smoky flavor)
  • Salt and pepper, to taste
  • 1 egg, beaten
  • 1 cup breadcrumbs (use gluten-free breadcrumbs for gluten-free)
  • 2 tablespoons olive oil or vegetable oil for frying

• For the Coating:

  • 1/2 cup breadcrumbs (again, gluten-free if necessary)
  • 1 tablespoon olive oil or vegetable oil (for frying)

Instructions:

Step 1: Cook the Fish and Potatoes

1. Cook the fish: If you’re using raw fish, place the fillets in a pan with a little water, salt, and pepper. Cook over medium heat for 6-8 minutes, or until the fish is flaky. You can also use leftover cooked fish if you have it.
2. Boil the potatoes: Peel and chop the potatoes into chunks. Boil in salted water for about 20 minutes or until soft. Drain and mash them while still warm, but don’t add any butter or milk at this point. You want the mashed potatoes to be firm to hold the fishcake mixture together.

Step 2: Prepare the Fishcake Mixture

1. Flake the cooked fish: Once the fish is cooked, flake it into small pieces using a fork. Remove any bones if necessary.
2. Mix the fish and potatoes: In a large bowl, combine the flaked fish and mashed potatoes. Stir to mix.
3. Add the flavorings: Add the finely chopped onion, parsley, Dijon mustard (if using), garlic powder, smoked paprika, salt, and pepper. Mix everything together until the ingredients are evenly combined.
4. Add the egg: Add the beaten egg to the mixture to help bind everything together. Stir until it’s fully incorporated.
5. Add breadcrumbs: Add 1 cup of breadcrumbs to the mixture and mix until you have a slightly sticky but firm texture. If the mixture is too wet, you can add a little more breadcrumbs until it holds its shape.

Step 3: Shape the Fishcakes

1. Form the cakes: Take a portion of the mixture and shape it into a patty or round shape. You can make them as large or as small as you like, but around 8 medium-sized fishcakes work well.
2. Coat the fishcakes: Place the remaining breadcrumbs on a plate. Gently roll each fishcake in the breadcrumbs, pressing slightly to ensure they are well coated.

Step 4: Fry the Fishcakes

1. Heat the oil: Heat 1-2 tablespoons of oil in a large frying pan over medium heat.
2. Fry the fishcakes: Add the fishcakes to the pan and fry for about 3-4 minutes on each side, or until golden brown and crispy. Be careful not to overcrowd the pan; you may need to cook them in batches.
3. Drain excess oil: Once cooked, transfer the fishcakes to a plate lined with paper towels to drain any excess oil.

Step 5: Serve and Enjoy

1. Serve your homemade fishcakes hot with your choice of sides, such as a simple salad, roasted vegetables, or mashed potatoes.
2. You can also pair them with a dipping sauce like tartar sauce, aioli, or a squeeze of lemon for added flavor.

Tips and Troubleshooting:

• Fish options: If you prefer a different kind of fish, you can substitute cod with haddock, tilapia, or even salmon. Just ensure that the fish is firm enough to hold together in the cakes.
• Make ahead: You can make the fishcake mixture ahead of time and refrigerate it for up to 1-2 days. Just shape the cakes and cook them when ready.
• Freezing: Fishcakes freeze well! After frying, let them cool completely, then wrap them tightly in plastic wrap or foil. You can freeze them for up to 3 months. To reheat, bake them at 375°F (190°C) for about 20 minutes or until heated through.
• Baking option: For a lighter version, you can bake the fishcakes instead of frying them. Preheat your oven to 375°F (190°C) and place the fishcakes on a baking sheet lined with parchment paper. Brush them with a little olive oil and bake for 15-20 minutes, flipping halfway through, until golden brown and crisp.

Nutrition (Per Fishcake, based on 8 servings):

• Calories: 210 kcal
• Protein: 15 g
• Fat: 9 g
• Carbohydrates: 18 g
• Fiber: 2 g
• Sugar: 2 g
• Sodium: 250 mg
• Cholesterol: 50 mg

Final Thoughts:

Homemade fishcakes are a simple, flavorful, and satisfying dish that can be enjoyed by everyone, including those who follow a gluten-free diet (by using gluten-free breadcrumbs). These fishcakes have a perfect balance of crispy exterior and soft, savory interior. With the addition of fresh herbs, garlic, and a bit of mustard, the flavor is rich yet not overwhelming. They make a great meal for a family dinner, and leftovers (if there are any!) are perfect for lunch the next day.

Enjoy these fishcakes with your favorite sides and dipping sauces for a meal everyone will love!