📝 About This Recipe
Inspired by the coastal kitchens of the Northeast, these fish cakes are a celebration of delicate, flaky white fish and aromatic herbs. Unlike heavy, breaded versions, these patties prioritize the clean flavor of fresh cod, bound with just enough buttery mashed potato to create a melt-in-your-mouth interior. Paired with a bright, house-made tartar sauce, they offer a sophisticated yet comforting balance of crunch and creaminess that elevates any weeknight dinner.
🥗 Ingredients
The Fish Base
- 1.5 pounds Fresh Cod or Haddock Fillet (skinless and pin bones removed)
- 1 large Russet Potato (peeled and cubed)
- 1 Bay Leaf (for poaching water)
- 1 cup Whole Milk (for poaching)
The Seasoning & Binder
- 1 small Shallot (minced very finely)
- 2 tablespoons Fresh Parsley (flat-leaf, chopped)
- 1 tablespoon Fresh Chives (finely snipped)
- 1 teaspoon Dijon Mustard
- 1 large Egg (lightly beaten)
- 1 teaspoon Lemon Zest (from about half a lemon)
- 1 cup Panko Breadcrumbs (for coating)
- 2 tablespoons Unsalted Butter (for frying)
- 2 tablespoons Neutral Oil (such as grapeseed or canola)
Zesty Tartar Sauce
- 1/2 cup Mayonnaise (high quality)
- 2 tablespoons Cornichons (finely chopped)
- 1 tablespoon Capers (drained and roughly chopped)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 teaspoon Dill (freshly chopped)
👨🍳 Instructions
-
1
Place the cubed potatoes in a pot of salted water. Bring to a boil and cook for 12-15 minutes until very tender. Drain well and mash thoroughly until smooth; set aside to cool slightly.
-
2
While potatoes cook, place the fish fillets in a wide skillet. Pour over the milk and add the bay leaf. Add enough water just to cover the fish if needed.
-
3
Simmer the fish over medium-low heat for 5-7 minutes. The fish is ready when it is opaque and flakes easily with a fork. Do not overcook.
-
4
Carefully remove the fish from the liquid and pat dry with paper towels. Discard the poaching liquid and bay leaf.
-
5
In a large mixing bowl, flake the cooked fish into bite-sized chunks, being careful not to turn it into a paste.
-
6
Add the mashed potatoes, minced shallot, parsley, chives, Dijon mustard, lemon zest, and the beaten egg to the fish. Season generously with salt and black pepper.
-
7
Gently fold the mixture together using a spatula until just combined. You want to see distinct flakes of fish.
-
8
Shape the mixture into 8 equal-sized patties, about 1 inch thick. Place them on a parchment-lined tray and refrigerate for at least 30 minutes to firm up.
-
9
Prepare the tartar sauce by whisking together the mayonnaise, cornichons, capers, lemon juice, and dill in a small bowl. Chill until ready to serve.
-
10
Place the panko breadcrumbs in a shallow dish. Gently press each chilled fish cake into the crumbs, coating both sides evenly.
-
11
Heat the oil and butter in a large non-stick skillet over medium heat. When the butter foam subsides, add the fish cakes (work in batches to avoid crowding).
-
12
Fry for 3-4 minutes per side until deeply golden brown and heated through. Use a flexible spatula to flip them carefully.
-
13
Drain the cakes briefly on a wire rack to maintain crispness. Serve immediately with a dollop of tartar sauce and extra lemon wedges.
💡 Chef's Tips
Chilling the patties for at least 30 minutes is the secret to ensuring they don't fall apart in the pan. For the best texture, use a starchy potato like a Russet; waxy potatoes can make the mixture too gummy. Always pat the fish dry after poaching; excess moisture is the enemy of a crispy crust. If you prefer a kick, add a dash of Old Bay seasoning or a pinch of cayenne pepper to the fish mixture. Don't over-process the fish; hand-flaking ensures a gourmet, chunky texture rather than a commercial 'nugget' feel.
🍽️ Serving Suggestions
Serve alongside a crisp green salad with a light vinaigrette to cut through the richness. Pair with a glass of chilled Sauvignon Blanc or a light, citrusy craft pilsner. For a classic British feel, serve with a side of mushy peas and thick-cut potato chips. Top with a few extra capers and a sprig of fresh dill for a professional restaurant presentation. These also make incredible sliders—serve on toasted brioche buns with a slice of tomato.