Nigella Fish Cakes​ Recipe ​

This delicious and easy fish cake recipe, inspired by Nigella Lawson, is perfect for a quick and satisfying meal. With a crispy golden exterior and a creamy, flavorful filling, these fish cakes are made using simple, everyday ingredients. Serve them with tartare sauce and a fresh salad for a delightful lunch or dinner.

Ingredients Needed:

• 500 g white fish fillets, skinned, Rockling, or similar
• 3 bay leaves
• 150 ml milk
• 150 ml water
• 500 g potatoes, peeled and roughly diced
• ½ tsp lemon zest
• 2 spring onions, finely chopped
• 2 tbsp parsley, finely chopped
• 200 g tartare sauce, see recipe (1 batch)
• sea salt, to season
• black pepper, to season
• 50 g plain flour
• 1 egg, lightly beaten
• 150 g breadcrumbs
• vegetable oil, for shallow frying

How To Make Fish Cakes?

1. Cook the Fish: Lay the fish in a large frying pan with bay leaves, milk, and water. Cover and bring to the boil, then lower the heat and simmer for 4 minutes. Remove from heat and let stand, covered, for 10 minutes to gently finish cooking the fish.
2. Cook the Potatoes: Meanwhile, place the potatoes into a pot of boiling salted water and simmer until just tender. Drain the potatoes in a colander, allowing them to stand for a few minutes to dry out. Return the potatoes to the pot and mash to a fluffy consistency.
3. Prepare the Fish: Lift the fish out of the milk using a slotted spoon and set aside on a plate to cool slightly.
4. Mix the Ingredients: Transfer the mashed potatoes to a large mixing bowl and add 2 tbsp of tartare sauce, lemon zest, spring onions, and parsley. Season with salt and pepper to taste.
5. Combine Fish and Potatoes: Drain any excess liquid from the fish, then roughly flake it into the potato mix using your hands. Gently mix until combined, then set aside to cool to room temperature.
6. Prepare the Crumbing Station: Set up 3 bowls—one each for flour, beaten egg, and breadcrumbs.
7. Shape the Cakes: Divide the fish mixture into 8 portions and carefully shape it into cakes about 3 cm (1 inch) thick. Roll each cake in the flour, then dip in the beaten egg, and finally coat in breadcrumbs. Transfer to a plate, cover, and refrigerate for 30 minutes.
8. Fry the Cakes: Heat the oil in a large non-stick frying pan over medium heat. Fry the fish cakes for 5 minutes on each side, or until golden and crispy.
9. Serve: Serve the fish cakes immediately with the remaining tartare sauce, lemon wedges, and a leafy green salad.

Recipe Tips:

• Use Fresh Fish: Fresh white fish fillets are best for flavor and texture. Frozen fish is fine but fresh gives better results.
• Mash Potatoes Well: Mash the potatoes until smooth and fluffy. This makes the fish cakes light and helps them hold together.
• Chill Before Frying: After shaping, refrigerate the fish cakes for 30 minutes. This keeps them intact and helps them crisp up when frying.
• Don’t Overcrowd the Pan: Fry the cakes in batches. Too many cakes in the pan will make them steam, not fry, and they won’t get crispy.
• Adjust Seasoning: Taste the fish and potato mix before shaping the cakes. Add more salt, pepper, or lemon zest if needed to match your taste.

How To Store & Reheat Leftovers?

• Refrigerate: Allow the leftover fish cakes to cool to room temperature, then store them in an airtight container in the fridge for up to 2 days.
• Freeze: Once cooled, wrap the fish cakes tightly in plastic wrap or foil and place them in a freezer bag or container. They can be frozen for up to 3 months.
• Reheat: Heat a small amount of oil in a non-stick pan over medium heat. Cook fish cakes for about 3 minutes on each side, or until heated evenly.

Nutrition Facts:

• Calories: 130 kcal
• Total Fat: 3g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 630mg
• Potassium: 0mg
• Total Carbohydrate: 16g
• Dietary Fiber: 0g
• Sugars: 2g
• Protein: 10g

Try More Nigella  Lawson Recipes:

• Nigella Fish Pie Recipe
• Nigella Fish Stew
• Nigella Fish Finger Bhorta