Proper British Fish Cakes

Prep Time: 15 minutes

Cook Time: 20 minutes

Additional Time: 15 minutes

Total Time: 50 minutes S

ervings: 4



For the Tartar Sauce:

½ cup mayonnaise

2 tbsp. capers drained and chopped

1 tbsp. finely chopped shallot

1 tbsp. finely chopped Italian parsley

1 tbsp. finely chopped fresh tarragon

2 tsp. prepared horseradish

1 tsp. Dijon mustard

One pinch of cayenne pepper

For the Fish Cakes:

½ cup milk One bay leaf

1 lb cod, cut into 1-inch pieces

salt and freshly ground black pepper to taste

12 oz. russet potato, peeled and quartered

One pinch of cayenne pepper

1 tbsp. finely chopped Italian parsley

1 tbsp. sliced fresh chives

1 tsp. finely grated lemon zest

For the Breading:

⅓ cup all-purpose flour

One large egg, beaten

1 cup panko bread crumbs, or as needed

¼ cup vegetable oil, or as needed



For the tartar sauce, combine the mayonnaise, capers, shallot, parsley, tarragon, horseradish, mustard, and cayenne in a bowl. Store in the refrigerator until required. Place the fish pieces on the milk and bay leaf in a pot.

Use salt to season. Over medium heat, bring to a simmer and cook for about a minute while stirring occasionally. Please turn off the heat and cover the fish as soon as it begins to firm up before it flakes apart. Before draining, allow to sit for five minutes.

Allow to cool for 10 minutes. Keep chilled until required. In the interim, heat a kettle of water that has been mildly salted. Boil the russet potato until it is soft but not falling apart. In a bowl, drain and mash the potato.

Add cayenne, black pepper, and salt for seasoning. Add 1 tbsp. Of the tartar sauce mixture, the parsley, chives, and lemon zest. Assemble by combining.

Add cooled fish flake on top. Assemble by combining. Take 1/4 of the mixture and shape it into a patty. Apply the remaining mixture again. Cakes should be floured on both sides.

Apply the beaten egg on cakes’ both surfaces. Garnish with bread crumbs. In a skillet, heat the oil over medium heat.

Cook patties in hot oil for 3 to 4 minutes per side or until golden brown and cooked through. Before serving, drain on paper towels and top with tartar sauce.