Proper British Fish Cakes Recipe

White fish fillets: Fresh cod or haddock, ideal for flaking into the fish cake mixture.

Potatoes: Peeled and chopped, these form the base of the fish cakes.

Egg: Beaten, used to bind the mixture together.

Parsley: Fresh and chopped, adds a burst of flavor and color.

Salt: Enhances the overall taste of the fish cakes.

Black pepper: Adds a touch of heat and depth to the flavor.

Flour: Used for dusting the patties before frying to give them a crispy exterior.

Vegetable oil: Essential for frying the fish cakes to a golden brown perfection.

When shaping the fish cakes, make sure your hands are slightly damp to prevent the mixture from sticking. This will help you form uniform patties that hold together well during cooking.

• white fish fillets - Substitute with salmon fillets: Salmon provides a rich, flavorful alternative while maintaining a similar texture.

• white fish fillets - Substitute with tilapia fillets: Tilapia is a mild-flavored fish that can easily absorb the seasonings used in the recipe.

• peeled and chopped potatoes - Substitute with sweet potatoes: Sweet potatoes add a unique sweetness and a slightly different texture.

• peeled and chopped potatoes - Substitute with cauliflower: Cauliflower can be mashed to a similar consistency and offers a lower-carb option.

• beaten egg - Substitute with flaxseed meal and water mixture: A mixture of 1 tablespoon flaxseed meal and 2.5 tablespoons water can act as a binding agent for those avoiding eggs.

• beaten egg - Substitute with mashed banana: Mashed banana can also act as a binder and adds a slight sweetness.

• chopped fresh parsley - Substitute with chopped fresh cilantro: Cilantro provides a fresh, slightly citrusy flavor that complements fish well.

• chopped fresh parsley - Substitute with dried parsley: If fresh parsley is unavailable, dried parsley can be used, though the flavor will be less vibrant.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add a bit of moisture.

• salt - Substitute with sea salt: Sea salt can be used as a direct substitute, offering a slightly different mineral content.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit more heat and a different kind of spiciness.

• flour - Substitute with cornstarch: Cornstarch can be used for dusting and will create a slightly crispier exterior.

• flour - Substitute with almond flour: Almond flour is a gluten-free alternative that adds a nutty flavor.

• vegetable oil - Substitute with olive oil: Olive oil is a healthier option that adds a rich flavor.

• vegetable oil - Substitute with coconut oil: Coconut oil adds a subtle coconut flavor and is a good option for high-heat cooking.

• Allow the fish cakes to cool completely after cooking. This prevents condensation, which can make them soggy.

• Place the cooled fish cakes on a baking sheet lined with parchment paper. Ensure they are not touching each other to avoid sticking.

• Transfer the baking sheet to the freezer and let the fish cakes freeze until solid. This usually takes about 1-2 hours.

• Once frozen, remove the fish cakes from the baking sheet and place them in a resealable freezer bag or airtight container. Label with the date for reference.

• Store the fish cakes in the freezer for up to 3 months. This ensures they maintain their flavor and texture.

• When ready to enjoy, thaw the fish cakes in the refrigerator overnight. This slow thawing process helps retain their structure.

• Reheat the fish cakes in a preheated oven at 180°C (350°F) for about 15-20 minutes, or until heated through. This method keeps them crispy.

• Alternatively, you can reheat the fish cakes in a frying pan over medium heat with a little vegetable oil. Cook until they are golden brown and heated through, flipping occasionally.

• For short-term storage, place the cooled fish cakes in an airtight container and refrigerate. They will stay fresh for up to 3 days.

• To reheat from the refrigerator, follow the same oven or frying pan methods mentioned above. This ensures they are warmed evenly and maintain their delicious texture.

• Oven Method: Preheat your oven to 180°C (350°F). Place the fish cakes on a baking sheet lined with parchment paper. Bake for about 15-20 minutes, flipping halfway through, until they are heated through and crispy on the outside.

• Stovetop Method: Heat a small amount of vegetable oil in a non-stick frying pan over medium heat. Add the fish cakes and cook for 3-4 minutes on each side, or until they are heated through and have a nice golden crust.

• Microwave Method: Place the fish cakes on a microwave-safe plate. Cover with a damp paper towel to keep them moist. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are heated evenly. Note that this method may not retain the crispiness as well as the other methods.

• Air Fryer Method: Preheat your air fryer to 180°C (350°F). Place the fish cakes in the air fryer basket in a single layer. Cook for 5-7 minutes, flipping halfway through, until they are heated through and crispy.

• Toaster Oven Method: Preheat your toaster oven to 180°C (350°F). Place the fish cakes on the toaster oven tray. Bake for 10-15 minutes, flipping halfway through, until they are heated through and crispy on the outside.

• Pot: Used to boil the potatoes until they are tender.

• Colander: Used to drain the water from the boiled potatoes.

• Pot: Used to poach the fish in simmering water.

• Fork: Used to flake the cooked fish into pieces.

• Mixing bowl: Used to combine the mashed potatoes, flaked fish, beaten egg, parsley, salt, and pepper.

• Masher: Used to mash the boiled potatoes.

• Spoon: Used to mix the ingredients together in the mixing bowl.

• Plate: Used to hold the patties after shaping and dusting them with flour.

• Frying pan: Used to cook the fish cakes until golden brown on both sides.

• Spatula: Used to flip the fish cakes in the frying pan.

• Measuring spoons: Used to measure the parsley, salt, and pepper.

• Measuring cups: Used to measure the vegetable oil for frying.

Prepare ingredients in advance: Peel and chop the potatoes and parsley ahead of time to streamline the cooking process.

Use a food processor: Quickly mash the potatoes and flake the fish using a food processor to save time.

Preheat the oil: Start heating the vegetable oil while shaping the fish cakes to reduce waiting time.

Batch cooking: Cook multiple fish cakes at once in a larger frying pan to speed up the frying process.

Use leftover fish: Utilize leftover cooked fish to skip the poaching step entirely.