Description
Proper British Fish Cakes are a traditional dish, combining tender fish and fluffy potatoes, all breaded and fried to golden perfection. Perfectly paired with a tangy homemade tartar sauce, these fish cakes make for a delightful meal or snack.
Ingredients
Scale
- ½ cup mayonnaise
- 2 tablespoons capers
- drained and chopped
- 1 tablespoon finely chopped shallot
- 1 tablespoon finely chopped Italian parsley
- 1 tablespoon finely chopped fresh tarragon
- 2 teaspoons prepared horseradish
- 1 teaspoon Dijon mustard
- 1 pinch cayenne pepper
- ½ cup milk
- 1 bay leaf
- 1 pound cod
- cut into 1-inch pieces
- salt and freshly ground black pepper to taste
- 12 ounces russet potato
- peeled and quartered
- 1 pinch cayenne pepper
- 1 tablespoon finely chopped Italian parsley
- 1 tablespoon sliced fresh chives
- 1 teaspoon finely grated lemon zest
- ⅓ cup all-purpose flour
- 1 large egg
- beaten
- 1 cup panko bread crumbs
- or as needed
- ¼ cup vegetable oil
- or as needed
Instructions
- In a medium saucepan, combine the milk, bay leaf, and cod. Bring to a simmer over medium heat and cook until the fish is just cooked through, about 5 minutes. Remove the fish and set aside to cool. Reserve the milk.
- In the same saucepan, add the quartered potatoes and cover with water. Add salt and boil the potatoes until tender, about 15-20 minutes. Drain and mash the potatoes in a large bowl.
- Flake the cooked cod into the mashed potatoes. Add the cayenne pepper, parsley, chives, lemon zest, and some of the reserved milk to combine. Season with salt and pepper to taste. Shape the mixture into patties.
- To prepare the tartar sauce, combine mayonnaise, capers, shallot, parsley, tarragon, horseradish, Dijon mustard, and cayenne pepper in a small bowl. Mix well and set aside.
- Set up three bowls for breading: one with flour, one with beaten egg, and one with panko bread crumbs. Dredge each fish cake in flour, dip in egg, and then coat in panko.
- Heat vegetable oil in a skillet over medium heat. Fry the fish cakes until golden brown on both sides, about 3-4 minutes per side. Drain on paper towels.
- Serve hot with the homemade tartar sauce.
Notes
For extra flavor, consider adding a squeeze of lemon juice to the fish mixture. You can also bake the fish cakes instead of frying them for a healthier option.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: baking
- Cuisine: British
Nutrition
- Serving Size: 1 fish cake
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 85 mg
Keywords: Proper British Fish Cakes, fish cakes, tartar sauce, cod recipes, traditional British recipes