Crispy Fish Cakes


Fishcakes are such an easy standby meal and a great way of using up left over mashed potato and cooked fish (ensure both are unsalted). Fishcakes can also be made ahead and then cooked (I lightly fry then finish in the oven) before eating; serve them piping hot all the way through. They freeze well too. Sometimes I breadcrumb the fishcakes and sometimes I don’t bother and cook them without (this works for babies with a gluten intolerance), they will be just as good.

prep & cooking time ~ 45 mins approx

  • 100g sustainable firm fish fillet: cod, haddock, halibut, salmon,

    skinned & pin-boned by a fishmonger

  • 50ml whole milk

  • 200g potatoes

    (any variety good for mashing)

  • 25g unsalted butter

  • 3 tablespoons plain flour

  • 1 organic egg

  • breadcrumbs, of your choice

  • unsalted butter and rapeseed oil,

    for cooking

    for making the mash you also need a potato ricer, or masher


Peel and dice the potatoes, add to a pan of boiling water, cook until completely soft and ready for mashing. Once cooked drain and cover, letting them steam a little. Mash the potato until smooth (I use a potato ricer), add some butter and the cooking liquor from the poached fish to make a lovely creamy mash.


Preheat the oven to 180°C. Place the fillet of fish in a high-sided oven dish; cover with milk, then seal the dish with foil. Place in the hot oven to poach for 20 minutes, depending on the size of the fillets. Check the fish is cooked through, then remove from the dish and set aside to cool. Reserve the cooking liquid. Flake the fish fillets into pieces being careful to pick out all bones, if there are any.


Fold the mashed potato and fish together, if you are adding any herbs or cooked vegetables then add now. Roll the mixture into balls, of your desired fish cake size (my daughter prefers them to be smaller).

breadcrumb (if you want to)

Lay out three plates. Fill one with a few tablespoons of plain flour, one with an egg lightly whisked, one with breadcrumbs of your choice. Then roll the fishcakes in flour, then egg, then breadcrumbs. Set aside for cooking. 


Warm some butter and a little olive oil in a frying pan; fry the fish cakes in batches, until piping hot all the way through.

other ideas

Add chopped herbs such as parsley and dill for flavour

fishMiriam Cooper