These fish cakes combine flaked white fish and mashed potato into pan-fried patties with a crispy panko crust. They take about 50 minutes start to finish, make 8 cakes, and hold up well when made ahead — which is the real reason to have this recipe in your back pocket.
The short version of why this works
Two things actually matter here. First, freshly cooked mashed potato binds the mixture without making it gummy — cold leftover potato has a denser, starchier texture that can cause the cakes to crack when you flip them. Second, the two-step coating (egg wash, then panko) creates a shell that stays crisp in the pan rather than absorbing oil and going soggy. If you skip the egg wash and go straight to breadcrumbs, the coating slides off. Don’t skip it.
Smart swaps
- Fish: Cod and haddock are the best choices because their low fat content means the cakes won’t be greasy. Salmon works but produces a richer, softer cake that’s harder to flip cleanly.
- Panko: Regular breadcrumbs are finer and absorb more oil, so the crust ends up denser. Panko is worth buying if you don’t have it — skip the garnish of extra chopped parsley on the plate, not worth the extra dish.
- Olive oil: Any neutral high-smoke-point oil (avocado, canola) works fine for frying. Extra virgin olive oil is fine at medium-high heat for the short cook time here.
Storage and make-ahead
Cooked cakes keep in an airtight container in the fridge for up to 3 days. Reheat them in a dry skillet over medium heat for 2 to 3 minutes per side — the microwave makes the crust limp. For longer storage, freeze cooked cakes in a single layer on a baking sheet until solid, then transfer to a freezer bag; they keep well for up to 2 months. Reheat straight from frozen in a 400°F oven for 15 to 18 minutes, flipping once. If you want to prep ahead without fully cooking, shape and bread the cakes, lay them on a parchment-lined tray, cover tightly, and refrigerate for up to 24 hours before frying — this is the most practical approach before a dinner or gathering.
Common problems and fixes
- Cakes fall apart in the pan: The mixture is too wet. This usually means the mashed potato had too much butter or cream, or the fish wasn’t drained well after cooking. Pat the flaked fish dry with paper towels before mixing. If the mixture still feels loose, add a tablespoon of breadcrumbs directly into the mix before shaping.
- Coating burns before the inside is hot: The oil is too hot. Medium-high heat means the oil shimmers but doesn’t smoke. If the crust browns in under 2 minutes, pull the pan off the heat for 30 seconds and lower the burner.
- Cakes stick to the pan: The oil wasn’t hot enough when the cakes went in, or the pan is not heavy enough to hold steady heat. Let the oil heat for a full minute before adding the cakes, and don’t move them until the crust has set — usually 2 minutes in.
- Bland flavor after cooking: Fish and potato both need more salt than you think. Taste the mixture before shaping and adjust. The lemon zest also loses punch if the lemon was zested more than an hour before mixing — zest it fresh right before combining.
- Soggy crust after reheating: Avoid stacking cakes while they cool or during storage. Stack them with parchment between layers to prevent the crust from steaming itself soft.
Gourmet Fish Cakes
Equipment
- Mixing Bowl
- Skillet
- Spatula
- Whisk
- Cutting board
Ingredients
- 1 pound white fish fillet such as cod or haddock, skinned and boned
- 1 cup mashed potatoes use freshly cooked for better texture
- 2 tablespoons chopped parsley freshly chopped
- 1 teaspoon lemon zest freshly grated
- 1 teaspoon salt
- ½ teaspoon black pepper freshly ground
- 1 cup breadcrumbs panko-style recommended
- 1 large egg beaten
- 2 tablespoons olive oil extra virgin for frying
Instructions
- Preparing the Fish: In a skillet over medium heat, sauté the white fish fillet with a tablespoon of olive oil until fully cooked and flakes easily, approximately 5 to 7 minutes. Allow to cool slightly, then flake the fish with a fork.
- Mixing the Ingredients: In a large mixing bowl, combine the flaked fish, mashed potatoes, chopped parsley, lemon zest, salt, and black pepper. Mix well to achieve a homogeneous mixture through gentle folding.
- Forming the Cakes: Divide the mixture into 8 equal portions and shape each portion into a cake, about 3 inches in diameter. Dip each cake into the beaten egg and then coat completely with breadcrumbs.
- Cooking the Cakes: Heat the remaining olive oil in the skillet over medium-high heat. Fry the cakes until golden brown and crispy on both sides, around 4 to 5 minutes per side. Remove and drain on paper towels.
Notes
- If you do not have panko breadcrumbs, regular breadcrumbs can be used, though they will result in a slightly different texture.
- For a healthier version, consider baking the fish cakes at 400°F (200°C) for 15-20 minutes instead of frying.
Nutrition
FAQ
Can I make the fish cake mixture the night before?
Yes — mix and shape the cakes, coat them in egg and panko, and refrigerate uncovered on a parchment-lined tray for up to 24 hours before frying. The cold rest actually helps them hold their shape better in the pan.
Can I use canned fish instead of fresh?
Canned cod or haddock isn’t widely available, but canned tuna or salmon can substitute in a pinch. Drain it very thoroughly and press out as much liquid as possible, or the mixture will be too wet to hold together.
How do I know when the fish is fully cooked during the initial sauté?
The fish is done when it flakes easily with a fork and is opaque all the way through — no translucent center. For a one-inch-thick fillet this takes 5 to 7 minutes over medium heat.
Can I bake these instead of frying, and will the texture be similar?
Baking at 400°F for 15 to 20 minutes works and produces a noticeably less crispy crust than pan-frying. Brush the tops with a little olive oil before baking to help the panko brown.
My mixture seems too soft to shape — what should I do?
Refrigerate the mixture for 20 to 30 minutes before shaping; it firms up significantly when cold. If it’s still too loose after chilling, fold in an extra tablespoon or two of breadcrumbs.
If you liked this one
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