Ultimate fish cakes

Introducing the absolutely irresistible Ultimate Fish Cakes recipe, curated by the amazing Angela Nilsen.

Dedicated to creating fish cakes bursting with exquisite flavors and delicious texture, Angela embarked on a culinary journey to achieve perfection.

Get ready to enjoy these delicious fish cakes, carefully prepared to satisfy even the most demanding taste buds. Each bite offers a harmonious blend of succulent fish and carefully selected herbs and spices.

Experience the epitome of excellent fish cakes with Angela Nilsen’s exceptional recipe. Be surprised by these flavorful delicacies that will leave you wanting more!


  • 125 ml mayonnaise
  • 1 heaping tablespoon capers, coarsely chopped (rinsed and drained, if salted)
  • 1 heaped teaspoon of creamed horseradish
  • 1 heaped teaspoon Dijon mustard
  • 1 small shallot, very finely chopped
  • 1 teaspoon flat-leaf parsley, finely chopped
  • 450g sustainably sourced skinned Icelandic cod or haddock fillet
  • 2 bay leaves
  • 150 ml milk
  • 350g Maris Piper potatoes
  • ½ tsp finely grated lemon peel
  • 1 tbsp fresh white flat-leaf parsley, chopped
  • 1 tbsp chopped chives
  • 1 egg
  • Flour, for shaping
  • 85g fresh, white breadcrumbs, preferably a day or two old
  • 3-4 tbsp vegetable or sunflower oil for shallow frying
  • Lemon wedges and watercress for serving


Not quite what you’re looking for?
Try some of our alternative fish dishes, Healthy fish & chips with tartar sauce, Cod with tomato chorizo ​​sauce or Pesto and fish in an olive crust.

Preparation steps

  1. Mix all sauce ingredients together. Put aside.
  2. Place the fish and bay leaves in a roasting pan. Pour milk and 150ml/¼ pint water over it. Cover, bring to a boil, then reduce heat and simmer for 4 minutes.
  3. Remove from heat and let stand, covered, for 10 minutes to gently cook the fish.
  4. In the meantime, peel the potatoes and cut them into equal pieces.
  5. Place the potatoes in a pot and just cover them with boiling water. Add a pinch of salt, bring to a boil again and simmer for 10 minutes, until soft but not broken.
  6. Remove the fish from the milk with a slotted spoon and place on a plate to cool.
  7. Drain the potatoes in a colander and let them rest for a minute or two.
  8. Return the potatoes to the hot pan and set to the lowest heat possible. Let them dry for 1 minute, mashing them with a fork and stirring to prevent them from sticking.
  9. Remove from heat and stir in 1 heaping tablespoon of the sauce, then add lemon zest, parsley and chives.
  10. Season well with salt and pepper.
  11. Drain the liquid from the fish, grind some pepper over it and then add it, cut into large pieces, to the pan with the potatoes.
  12. Using your hands, gently fold the fish and potatoes together so they mix well.
  13. Beat the egg on a large plate and lightly flour a board.
  14. Spread the breadcrumbs on a baking sheet.
  15. Divide the fish cake mixture into four parts.
  16. Using floured hands, carefully form the mixture into four approximately 2.5 cm thick cakes on the floured board.
  17. Place each cake in the egg one at a time and brush the top and sides to cover completely.
  18. Place the cakes on top of the crumbs and pat the crumbs on the sides and top to lightly coat them.
  19. Transfer the cakes to a plate, cover, and refrigerate for 30 minutes (or up to a day in advance).
  20. Heat the oil in a large frying pan.
  21. To test when it’s ready, add a piece of the dry breadcrumbs – if it sizzles and quickly turns golden brown, it’s ready to use.
  22. Fry the fish cakes over medium heat for about 5 minutes on each side until crispy and golden brown.
  23. Serve with the remaining sauce, lemon wedges for squeezing and watercress.

Nutritional Information

359 12g 2g 36g 3g 2g 29g 0.7g

Equipment and tools

To make the ultimate fish cake recipe, you will need the following equipment and tools:

  • A mixing bowl
  • A sharp knife
  • A cutting board
  • A cooking pot
  • A slice of fish or a spatula
  • A shallow frying pan
  • A plate lined with kitchen paper

Allergen information

The Ultimate Fishcakes recipe contains the following allergens:

  • Eggs
  • Dairy products (mayonnaise and creamed horseradish)
  • Gluten (breadcrumbs)

Please be aware of these allergens if you or any of your guests have dietary restrictions or allergies.

Storage and leftovers

If you have leftover fish cakes, you can store them in an airtight container in the refrigerator for up to 2 days. To reheat, simply place them in a preheated oven at 350°F (180°C) for 10-15 minutes or until heated through. Alternatively, you can also enjoy them cold as a delicious snack.

Please note that the consistency and taste of the fish cakes may change slightly after cooling.

Health Benefits of Ultimate Fishcakes

Fish cakes are a delicious and versatile seafood dish that not only tantalizes your taste buds but also offers numerous health benefits. This ultimate fish cake recipe combines the flavor of cod or haddock fillet with various herbs and spices, making it a nutritious and flavorful option for your next meal. Let’s take a closer look at the health benefits of these fish cakes:

1. Rich in Omega-3 fatty acids

Using skinned Icelandic cod or haddock fillet in this recipe provides a significant amount of omega-3 fatty acids. These essential fats benefit heart health, reduce inflammation, and improve brain function.

2. Rich in protein

Fish is an excellent source of protein and these ultimate fish cakes contain a generous amount of it. Protein is crucial for repairing and building tissue, supporting muscle growth and keeping you feeling full and satisfied for longer periods of time.

3. Packed with vitamins and minerals

By adding ingredients such as capers, horseradish, shallots and parsley, many important vitamins and minerals are added to the fish cakes. These include vitamin C, vitamin K, potassium and iron, which are necessary for various body functions and overall health.

4. Low calorie

When shallow fried, these fish cakes remain relatively low in calories, making them a suitable option for people who want to control their weight. Using vegetable or sunflower oil instead of deep-frying helps reduce the overall calorie content without compromising the taste.

5. Great source of fiber

Adding potatoes to the fish cake mixture contributes to the fiber content of the dish. Fiber promotes healthy digestion, helps maintain regular bowel movements, and can even help you lose weight by keeping you feeling fuller for longer.

6. Sustainable seafood option

This recipe focuses on using sustainably sourced skinned Icelandic cod or haddock fillets. By choosing sustainably sourced fish, you support the protection of marine ecosystems and ensure the long-term availability of fish species.

These ultimate fish cakes not only impress with their taste, but also offer a number of health benefits. Incorporating them into your meals will help you maintain a balanced and nutritious diet. Try them with a squeeze of lemon juice and a side of watercress to take their flavor to the next level!

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