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Proper British Fish Cakes

Proper British Fish Cakes are a traditional and hearty British dish made with flaky cod, creamy mashed potatoes, and a crispy breadcrumb coating. These fish cakes are served with a tangy homemade tartar sauce and are perfect for a comforting meal or snack. They are quick to make, affordable, and packed with flavor, making them a great choice for any occasion.

  • Total Time: 50 mins

Ingredients

Scale

For the Tartar Sauce:

  • 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

For the Fish Cakes:

  • 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

For the Breading:

  • 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

  1. Gather all ingredients.

  2. Mix mayonnaise, capers, shallot, parsley, tarragon, horseradish, mustard, and cayenne together in a bowl for tartar sauce and refrigerate until needed.

  3. Add milk and bay leaf to a saucepan and place the pieces of fish over the top. Season with salt. Bring to a simmer over medium heat, and cook for about 1 minute, stirring occasionally. As soon as the fish firms up, but before it starts to flake apart, turn off the heat and cover. Let sit for 5 minutes before draining. Let cool, about 10 minutes. Refrigerate until needed.

  4. Meanwhile, bring a pot of lightly salted water to a boil. Add russet potato and boil until tender but not falling apart.

  5. Drain and mash potato in a bowl. Season with salt, black pepper, and cayenne. Add parsley, chives, and lemon zest; add 1 tablespoon tartar sauce mixture. Mix until combined.

  6. Flake chilled fish over the top. Mix until combined.

  7. Scoop out ¼ of the mixture and form into a patty. Repeat with remaining mixture.

  8. Dust cakes with flour on both sides. Brush both sides of cakes with beaten egg. Coat in bread crumbs.

  9. Heat oil in a skillet over medium heat. Pan-fry patties in the hot oil until golden brown and heated through, 3 to 4 minutes per side.

  10. Drain on paper towels.

  11. Serve with tartar sauce and enjoy!

  • Author: Olivia
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Category: Main Course, Snack
  • Cuisine: British

Nutrition

  • Serving Size: 4
  • Calories: 623 per serving