There’s something nostalgic about fish cakes. They remind me of Friday teatimes growing up — mum in the kitchen humming to herself, that unmistakable smell of something crisping up in the pan, and me nicking a hot one off the cooling rack when I thought no one was looking. (Spoiler: she always noticed.)
These fish cakes are simple but proper — flaky white fish, a bit of crunch, some zingy lemon and herbs, and a cheeky dash of Old Bay to wake everything up. They’re unfussy, deeply satisfying, and exactly the kind of thing I make when I want something comforting but not too heavy. Plus, you can eat them with your hands, and who doesn’t love that?
Why You’ll Love It
- They’re golden and crisp on the outside, soft and flaky inside. It’s the texture contrast for me.
- Freezer-friendly — batch them up and freeze, they reheat beautifully.
- Sneaky healthy — white fish is high-protein, low-fat, and full of good stuff.
- Takes under 30 minutes once you’ve got the hang of it.
- Great for kids — they love the crunch and mild flavour.
- Brilliant base recipe — you can spice it up or switch up the herbs anytime.
Ingredients
- 1 lb white fish (like cod, haddock, or tilapia)
- 1 cup panko breadcrumbs
- 2 eggs
- ¼ cup finely chopped green onions
- ¼ cup finely diced celery
- 2 tbsp mayonnaise
- 1 tbsp chopped fresh parsley
- 1 tbsp lemon juice (plus extra wedges for serving)
- 2 tsp Old Bay seasoning
- ½ tsp salt
- ¼ tsp black pepper
- 1–2 tbsp oil (for frying)
How to Make It
Poach the fish gently:
Fill a saucepan with about 2 inches of water, bring it to a simmer, and lower in the fish. Let it poach for 2–3 minutes — it should flake easily but not fall apart completely. Drain, run under cold water to stop it cooking, and set aside.
Mix up the good stuff:
In a big bowl, combine the celery, green onions, eggs, mayo, parsley, lemon juice, salt, pepper, and Old Bay. Stir until it’s creamy and evenly mixed.
Flake it in:
Add the poached fish and gently mix it into the bowl. Break it up with your hands or a fork — but don’t mash it to death. You want some texture in there, not fish paste.
Shape your patties:
Scoop out the mixture (I use a big spoon or ice cream scoop) onto a baking sheet lined with parchment. Flatten gently into little cakes — about ½-inch thick. You’ll get 10 or so. Don’t panic if they feel a bit fragile — that’s normal.
Fry to golden perfection:
Heat a splash of oil in a large non-stick pan over medium heat. Carefully transfer a few cakes into the pan — don’t crowd it. Fry for 2–3 minutes each side until golden and crisp. Flip gently. I sometimes use my fingers and a spatula for control (don’t tell health & safety).
Serve hot and proud:
Pile onto a plate, sprinkle over a few green onions or parsley, and serve with lemon wedges and a big dollop of tartar sauce. Maybe a green salad or coleslaw on the side if you’re feeling virtuous.
Common Mistakes and How to Dodge Them
“They fell apart in the pan.”
Yep, been there. Chill them for 30 minutes first if you’ve got time — it helps them firm up. And don’t flip too early!
“They taste bland.”
Don’t skip the seasoning. Old Bay is magic, but a pinch more salt and a squeeze more lemon never hurt anyone.
“Mine were mushy.”
Let the fish cool before mixing. If it’s hot, it messes with the egg and mayo.
“Too dry!”
Add a bit more mayo or a splash of lemon juice to moisten the mix. Don’t overcook the fish at the start.
Storage and Reheating
Fridge:
Store leftovers in an airtight container for up to 3 days. They’ll lose a bit of crunch but still taste fab.
Freezer:
Wrap each cake in parchment and freeze in a sealed bag. They’ll last up to 3 months. Thaw overnight in the fridge.
To Reheat:
- Oven: 180°C for 10–15 mins. Add a drizzle of oil if they’re looking dry.
- Pan: Quick fry on each side — 2–3 minutes.
- Microwave: Not ideal — they go soft.
- Air fryer: Oh yes. 190°C for 5 minutes — crispy magic.
Frequently Asked Questions
Can I use canned fish?
Absolutely. Tuna or salmon work great — just drain well and flake.
Can I bake them instead of frying?
Yep! Bake at 200°C (400°F) for 15–20 mins, flipping halfway. Spray or brush with oil for that crisp.
What if I don’t have Old Bay?
Try a pinch of paprika, garlic powder, celery salt, and a bit of cayenne. Or go rogue and try curry powder or harissa — honestly, have fun with it.
Can I prep these ahead?
Definitely. Make them in the morning, chill ‘til dinner, fry just before eating. Easy peasy.
Nutrition Facts (Per Fish Cake):
- Calories: 473
- Fat: 39g
- Saturated Fat: 11g
- Carbs: 16g
- Fiber: 2g
- Sugar: 3g
- Protein: 15g
- Sodium: 530mg
- Cholesterol: 142mg
More Hairy Bikers Recipe:
- Hairy Bikers Smoked Haddock Chowder
- Hairy Bikers Beef Bourguignon Slow Cooker
- Hairy Bikers Chicken Chasseur
Hairy Bikers Fish Cakes
Description
Crispy on the outside, soft and flaky inside — these Hairy Bikers fish cakes are comfort food done right, with fresh herbs, lemon, and just the right crunch.
Ingredients
Instructions
- Poach fish until just cooked, drain and cool.
- In a bowl, mix celery, onions, eggs, mayo, lemon juice, parsley, and seasoning.
- Add fish, flake it in, and gently mix.
- Scoop and shape into cakes on parchment.
- Fry in batches, 2–3 mins per side, until golden.
- Serve hot with lemon wedges and tartar sauce.
Notes
- Chill cakes before frying if time allows.
- Use canned fish for ease — just drain well.
- Baking option: 200°C for 15–20 mins.
- Avoid overmixing — a bit of flake is good!