Crispy Fishcakes Lemon Mayo

I was standing at the fish counter, staring at the cod fillets, when the fishmonger asked if I'd ever tried making fishcakes from scratch. I hadn't, but something about the way he described them—golden, crispy, fluffy inside—made me pick up a few fillets on impulse. That evening, my kitchen smelled like the seaside, and I've been hooked ever since.

The first time I served these at a Sunday lunch, my brother-in-law ate three before the main course even started. He kept dipping them in the lemon mayo and muttering something about opening a food truck. I realized then that fishcakes aren't just a midweek dinner—they're the kind of thing that turns a normal meal into something people remember.

Ingredients

• White fish fillets: Cod or haddock work beautifully because they flake into tender chunks without falling apart, and their mild flavor lets the herbs shine through.
• Potatoes: Use floury potatoes like Maris Piper for the fluffiest texture, they bind the fishcakes without making them heavy.
• Spring onions: They add a gentle sharpness that doesn't overpower the fish, and they stay sweet when mixed into the warm potato.
• Fresh parsley: This is non-negotiable for me, it brings a brightness that dried herbs just can't match.
• Dijon mustard: A teaspoon in the mix and another in the mayo adds a subtle tang that wakes everything up.
• Panko breadcrumbs: If you can find them, use panko, they create an insanely crispy shell that stays crunchy even after sitting for a few minutes.
• Lemon: Both zest and juice go into the mayo, and trust me, it makes all the difference between bland and crave-worthy.

Instructions

Boil and mash the potatoes:

Cook them in salted water until a knife slides through easily, then drain and mash until completely smooth. Let them cool for a few minutes so they don't scramble the egg when you mix everything together.

Poach the fish:

Lower the fillets into simmering water and let them cook gently until they turn opaque and flake easily with a fork. Drain well and break into chunky pieces, not too small or they'll disappear into the potato.

Combine the mixture:

Fold the fish, potato, spring onions, parsley, mustard, and half the beaten egg together with a light hand. Season generously with salt and pepper, then stop mixing as soon as it comes together.

Shape and chill:

Form 8 equal patties with damp hands to prevent sticking, then pop them in the fridge for 15 minutes. This step is crucial, it helps them hold their shape when they hit the hot oil.

Coat the fishcakes:

Set up three shallow dishes with flour, beaten egg, and breadcrumbs. Dredge each patty through flour first, then egg, then press gently into the breadcrumbs to coat all sides.

Fry until golden:

Heat olive oil over medium heat and fry the fishcakes for 3 to 4 minutes per side until they're deep golden and crispy. Don't rush this, a gentle heat gives you an even crust without burning.

Make the lemon mayo:

Whisk together mayonnaise, minced garlic, lemon zest, lemon juice, Dijon mustard, salt, and pepper until smooth. Taste and adjust the lemon or seasoning to your liking.

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One rainy Tuesday, I made a double batch and froze half before frying. Weeks later, when I had no energy to cook, I pulled them out and fried them straight from frozen. They tasted just as good, and I felt like I'd given my future self a gift.

Serving Suggestions

I love serving these with a simple green salad dressed in olive oil and lemon, or alongside steamed green beans with a knob of butter. For a proper British plate, add mushy peas and a wedge of lemon. If you're feeding kids, they go down brilliantly with baked beans and a bit of ketchup on the side.

Storage and Reheating

Cooked fishcakes keep in the fridge for up to 2 days in an airtight container. Reheat them in a hot oven at 180°C for 10 minutes to bring back the crispness, microwaving will make them soft. You can also freeze uncooked breaded fishcakes for up to a month and fry them straight from frozen, just add an extra minute or two per side.

Variations Worth Trying

Sometimes I swap half the white fish for cooked salmon, which gives the fishcakes a gorgeous pink fleck and a richer flavor. If you want a bit of heat, add a pinch of chili flakes to the mayo or mix some finely chopped fresh chili into the fishcake mixture. For a herby twist, try dill or chives instead of parsley, both work beautifully with the lemon.

• Add a handful of sweetcorn to the mixture for a pop of sweetness and texture
• Use smoked haddock for a deeper, smokier flavor that's absolutely gorgeous
• Serve with tartare sauce instead of lemon mayo if that's what you have on hand

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These fishcakes have become my go-to when I want something comforting but not too heavy, and they never fail to make people smile. I hope they find a place in your kitchen too.

Recipe Questions & Answers

→ What type of fish works best for the fishcakes?

White fish like cod or haddock is ideal due to its flaky texture and mild flavor that blends well with the potatoes and seasonings.

→ How can I make the fishcakes extra crispy?

Using Japanese panko breadcrumbs and frying in heated olive oil until golden enhances the crunchy exterior significantly.

→ Can I prepare the fishcakes ahead of time?

Yes, shaping and chilling the patties for 15 minutes firms them up and makes frying easier. They can also be refrigerated briefly before cooking.

→ What is a good substitute for lemon mayo?

A garlic aioli or tartar-style sauce also complements the fishcakes well, adding creamy and tangy notes to the dish.

→ How do the ingredients affect the texture of the fishcakes?

Mashed potatoes create a soft base while the flaked fish adds moisture and flavor. Breadcrumbs and flour provide structure and a crispy crust after frying.