🇬🇧 United Kingdom · Food
Classic British Fish Cakes
By eatmundo · July 6, 2026
Flaky white fish, mashed potato, fresh herbs, and seasoning, coated in golden breadcrumbs and pan-fried until crisp. These classic fish cakes are a comforting and versatile dish, perfect as a light main or a hearty starter.
Ingredients
check them off as you prepareHow to Make It
- 1
Start by gently poaching 400g of firm white fish, such as cod or haddock, in simmering water for about 8-10 minutes, or until it flakes easily with a fork. Drain well, then let it cool slightly before flaking it into large pieces, checking for any bones.
- 2
While the fish cools, peel and chop 500g of starchy potatoes. Boil them in salted water for 15-20 minutes until very tender. Drain thoroughly, then mash them smoothly with 30g of butter and 2 tablespoons of milk, seasoning with salt and black pepper to taste.
- 3
In a large bowl, combine the flaked fish and mashed potato. Finely chop half a medium onion and 2 tablespoons of fresh parsley, then add them to the mixture. Gently mix everything together, being careful not to overwork it, which can make the cakes tough.
- 4
Divide the mixture into 8 equal portions and shape them into neat, round fish cakes, about 1.5 cm thick. For the best result, place them on a plate and chill in the refrigerator for at least 30 minutes; this helps them hold their shape when cooking.
- 5
Prepare your breading station: in one shallow dish, place 50g of plain flour; in another, lightly beat 1 large egg; and in a third, put 100g of fine breadcrumbs. Carefully coat each chilled fish cake first in flour, then in egg, and finally in breadcrumbs, ensuring an even coating.
- 6
Heat 2 tablespoons of vegetable oil in a large non-stick frying pan over medium heat. Once the oil shimmers, carefully place 4 fish cakes into the pan, ensuring not to overcrowd it. Fry for 4-5 minutes per side, until they are golden brown and crispy all over.
- 7
Remove the cooked fish cakes from the pan and place them on a wire rack lined with kitchen paper to drain any excess oil. Repeat with the remaining fish cakes, adding a little more oil if needed. Serve immediately with a wedge of lemon.
Frequently Asked Questions
Which type of fish is best for traditional British fish cakes?+
Opt for firm, white fish like cod or haddock, as they flake nicely and hold their structure well. Smoked haddock is also a classic choice, adding a distinct flavor.
How can I prevent my fish cakes from becoming soggy or breaking apart when frying?+
Thoroughly drain the cooked potatoes and fish to remove excess moisture. Chilling the formed fish cakes for at least 30 minutes before frying helps them firm up and maintain their shape.
What's the best way to cook classic British fish cakes, and how do I know when they're done?+
Fry them in hot oil over medium heat for 3-5 minutes per side until golden brown and crispy. They are done when the internal temperature is piping hot and the fish is fully cooked.
Are there any good substitutes for breadcrumbs if I need a gluten-free coating for fish cakes?+
Yes, finely crushed cornflakes, gluten-free breadcrumbs, or a mix of almond flour and polenta can provide a delicious crispy crust. Ensure they are ground finely for optimal adherence.
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