Crispy White Fish Cakes: A Classic Seafood Appetizer with Homemade Tartar Sauce

Crispy Homemade Fish Cakes with Tangy Tartar Sauce

These delicious fish cakes combine flaky white fish with creamy mashed potatoes for a classic appetizer that’s both comforting and elegant. Perfect as a starter for your next dinner party or as a light main course paired with a fresh salad!

Why You’ll Love These Traditional Fish Cakes

There’s something incredibly satisfying about biting into a perfectly crisp exterior that gives way to a soft, flavorful center. These fish cakes achieve that perfect textural contrast while delivering a delightful blend of seafood and savory seasonings.

The homemade tartar sauce elevates this dish from simple to spectacular, providing the perfect tangy complement to the rich, golden-brown patties.

Key Ingredients for Perfect Fish Cakes

• 1 pound white fish fillets (cod, haddock, or pollock work beautifully)
• 2 cups mashed potatoes (preferably made from russet potatoes)
• 1/4 cup finely chopped fresh parsley
• 2 tablespoons fresh lemon zest
• 1 tablespoon Dijon mustard
• 1 teaspoon Old Bay seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 large egg, beaten
• 1 cup panko breadcrumbs
• 3 tablespoons vegetable oil for frying

For the Homemade Tartar Sauce:

• 1/2 cup mayonnaise
• 1 tablespoon capers, chopped
• 1 tablespoon sweet pickle relish
• 1 tablespoon fresh lemon juice
• 1 tablespoon minced shallot
• 1 teaspoon Dijon mustard
• 1/4 teaspoon freshly ground black pepper

How to Make the Best Homemade Fish Cakes

1. Prepare the fish

   Season the fish fillets with salt and pepper. Poach in simmering water for about 5-6 minutes until just cooked through. Remove, drain well, and flake with a fork, being careful to remove any bones.

2. Create the fish cake mixture

   In a large bowl, combine the flaked fish, mashed potatoes, parsley, lemon zest, Dijon mustard, and Old Bay seasoning. Mix gently until well incorporated. Taste and adjust seasonings if necessary.

3. Form the patties

   Divide the mixture into 8 equal portions. Shape each portion into a patty about 3 inches in diameter and 3/4 inch thick. Place on a parchment-lined baking sheet.

4. Chill the fish cakes

   Refrigerate the patties for at least 30 minutes to firm up. This step is crucial for preventing them from falling apart during cooking.

5. Prepare for cooking

   Beat the egg in a shallow dish. Place the panko breadcrumbs in another dish. Dip each patty into the egg, then coat thoroughly with breadcrumbs.

6. Cook to golden perfection

   Heat the vegetable oil in a large skillet over medium heat. Cook the fish cakes for 3-4 minutes per side until golden brown and heated through.

7. Make the tartar sauce

   While the fish cakes are cooking, combine all tartar sauce ingredients in a small bowl and mix well. Refrigerate until ready to serve.

8. Serve

   Place cooked fish cakes on a paper towel-lined plate to drain any excess oil. Serve warm with the homemade tartar sauce and lemon wedges.

Tips for Fish Cake Success

• Cold mashed potatoes work best – Using leftover mashed potatoes that have been refrigerated helps the cakes hold their shape.
• Don’t skip the chilling step – This helps the cakes maintain their shape during cooking.
• Test the oil temperature – Drop a few breadcrumbs into the oil; if they sizzle immediately, it’s ready.
• Don’t overcrowd the pan – Cook in batches if necessary to maintain proper oil temperature.
• Make ahead option – The uncooked fish cakes can be prepared up to 24 hours in advance and kept refrigerated until ready to cook.

Serving Suggestions for Fish Cakes

These versatile fish cakes can be served in multiple ways:

• As an elegant appetizer with the tartar sauce
• As a main course with a side of mixed greens or coleslaw
• In a sandwich with lettuce, tomato, and tartar sauce
• Alongside a simple soup for a complete meal

Nutritional Information

Each serving of these homemade fish cakes (2 cakes with sauce) contains approximately:

• Calories: 623 kcal
• Carbohydrates: 45g
• Protein: 29g
• Fat: 39g
• Saturated Fat: 7g
• Cholesterol: 108mg
• Sodium: 553mg
• Fiber: 3g

Frequently Asked Questions About Fish Cakes

What type of fish works best for fish cakes?

Firm white fish like cod, haddock, or pollock works best. These varieties have a mild flavor that pairs well with the seasonings and holds together nicely when mixed with the potatoes.

Can I make fish cakes gluten-free?

Absolutely! Simply substitute the panko breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers for the coating.

How do I store leftover fish cakes?

Store cooled fish cakes in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for about 10 minutes until warmed through.

Can I freeze these fish cakes?

Yes! After forming but before coating and cooking, place fish cakes on a parchment-lined baking sheet and freeze until solid. Transfer to freezer bags and store for up to 3 months. Thaw in the refrigerator before coating and cooking.

Whether you’re serving them as an impressive appetizer or a comforting main dish, these homemade fish cakes are sure to become a family favorite. The crispy exterior, tender interior, and bright flavors create a dish that’s both satisfying and sophisticated.