crisp crumb fish cakes

  • makes 8
  • Easy

Crunchy on the outside, smooth and creamy on the inside, these yummy fishcakes are a great recipe for an autumnal dinner



  • floury potatoes 700g, peeled and chopped
  • whole milk 600ml
  • white fish 800g
  • wholegrain mustard 1 tbsp
  • mayonnaise or tartare sauce 5 tbsp
  • spring onions 6, finely sliced
  • lemon 1, zested
  • parsley 1 handful, chopped
  • plain flour 100g
  • egg 1, beaten
  • breadcrumbs 175g


  • Step 1

    Boil peeled and chopped floury potatoes until tender, then drain. Put whole milk in a frying pan. Bring to a simmer, then add white fish, skin-side down. Gently cook until the fish is translucent and just flaking. Remove the fish from the milk, then discard the skin and milk. Break into large flakes.

    Mash the potatoes, stir in wholegrain mustard, mayonnaise or tartare sauce, spring onions, zest of 1 lemon, a handful of chopped parsley and fish, then season well.

    Form into 8 large patties. Put seasoned plain flour, a beaten egg and breadcrumbs on 3 plates. dip each cake into the flour, egg and breadcrumbs. cover and freeze.

  • Step 2

    To cook from frozen

    Put on a baking tray and drizzle with oil. cook on the middle shelf under a medium grill for 12-15 minutes. flip over, then cook for another 5 minutes, or until completely heated through.