Homemade Fish Cakes: A Beginner's Guide to a Seafood Classic

Dive into the delicious world of homemade fish cakes! This recipe is all about using the best of what you have, specifically any mild, flaky white fish you love. We're talking about cod, haddock, pollock, or even hake—all fantastic choices that work beautifully in this versatile dish. Our fish cakes are crispy on the outside, tender and flavorful on the inside, and perfect as an appetizer, a main course, or even in a sandwich. 

At Intershell, we believe great food begins with great ingredients. That's why we're sharing this recipe that celebrates the natural goodness of fresh white fish. Let’s get cooking and create some unforgettable fish cakes that the whole family will love.

Homemade Fish Cakes: A Beginner's Guide to a Seafood Classic

Making fish cakes from scratch might sound intimidating, but it's actually very simple and rewarding. You get to control every ingredient, ensuring a fresh, high-quality result that tastes so much better than anything from a box or pre-made. This recipe is designed to be straightforward and approachable for any home cook, whether you’re a seafood aficionado or just starting your culinary journey.

Makes 8 Crab Cakes

Ingredients

  • 1.5-2lb cooked lean white fish of your choice  (haddock, cod, red fish, pollock)
  • 1/2 lb cooked potatoes (mashed)
  • 1 cup Panko Crumbs
  • 2 Eggs, whisked
  • 2 tbsp milk
  • 1/4 cup onion, finely diced
  • 1 tbsp fresh thyme or 1/2 tbsp dried thyme
  • 1 tbsp fresh chopped parsley – small handful for food processor
  • 1 tbsp seafood seasoning (Old Bay)
  • 1 tbsp chopped garlic
  • 2 tbsp lemon juice
  • 2 tbsp mayo
  • 1 tbsp dijon mustard
  • 1 tsp salt & pepper
  • Oil for cooking
  • Tartar Sauce (for dipping)

Preparation

  1. In a food processor, finely dice onion, garlic, parsley, & fresh thyme. 

  2. Add cooked fish, process lightly until the fish is shredded (basically, don’t puree the fish unless you prefer your fish cakes to have a ‘smooth’ consistency).

  3. After everything is mixed, remove from food processor to set aside in a mixing bowl. Add the mashed potatoes, milk, whisked eggs, onion, lemon juice, Dijon mustard, seafood seasoning, salt & pepper. Mix ingredients thoroughly.

  4. If your ingredients are too wet, add 1/4 cup to 1/2 cup panko or leave in the fridge overnight.*

  5. Scoop up the mixture and mold with your hands in the shape of a ball

  6. Coat the ball with panko crumbs and place on a plate. Repeat until all the mixture has been used.

  7. Place the plate in the freezer for 8-10 minutes until firm, this will help them hold their shape when cooking.

  8. Heat olive oil in a large frying pan over a medium heat.  When the oil is hot, cook the fish cakes in batches for about 3-5 minutes per side, or until light golden brown.

  9. Air fryer method: Spray the bottom of your air fryer with a cooking spray.  Cook at 400 Degrees F for 5 min on one side, carefully flip over and cook the other side for another 4 – 5 minutes.

  10. Serve with tartar sauce, or dipping sauce of your choice.