Homemade Fresh Fish Cakes

Homemade Fresh Fish Cakes

As a kid my mum would make fantastic fish cakes using fresh fish and I still use the same recipe today as we did then. This is also a good one if you are watching your weight as even though it has potatoes and a few breadcrumbs within, it is a filling meal - just serve with a pile of fresh salad leaves and baby tomatoes.
ServesPrep / Cooking TimeDifficulty
4 1hr 15 mins + 1hr rest 2

Kids love making these and its a great way to get them to eat fresh fish rather than just frozen fish fingers! Plus, the added advantage for them is that moulding them into shape can be messy and kids do love a mess!


You can use raw fish, such as cod, haddock, Pollock, salmon, crab or tuna or whatever is on offer! Just get the fishmonger to prepare it all for you so no bones or skin left on it.



475g mixed raw fish cut into small chunks
1/2 pt milk
400g potatoes
3tbs chopped tarragon
Zest of 2 limes
1tbs plain flour
3 free range eggs
1 tsp English mustard
175g white breadcrumbs
4tbs sunflower oil
sea salt and freshly grated black pepper


  • Place all the fish into a large saute pan and cover with milk
  • Bring to the boil and simmer over a moderate heat, cover and continue to simmer for 5 minutes or until just cooked.
  • Drain the fish and when cool enough begin to flake, making sure all the bones are removed.
  • In the meantime peel the potatoes and boil in simmering boiling salted water until cooked
  • Mash the potatoes until into puree'd state and then combine the fish, 1 egg, 50g of the breadcrumbs and mustard until well blended.
  • Add the lime zest and tarragon and season with salt and pepper.
  • Flour your hands first then shape the fish and potato mixture into round balls and then flatten into fish cake shape.
  • Dust with a little sifted flour then dip into the egg and then into the breadcrumbs so that they are well coated
  • Place onto a large plate and allow to rest in the fridge covered with cling film for 1 hour.
  • Heat the oil in a large heavy based fry pan and fry the fish cakes over a medium heat for 5 minutes per side until golden brown
  • Serve with homemade chips or a lovely green side salad (kids love beans with theirs!)
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