Crispy Fishcakes Lemon Mayo (Printable)

Crunchy white fish and potato patties served with tangy lemon mayo, perfect for a tasty main or starter.

# What You'll Need:

→ Fishcakes

01 - 12.3 oz white fish fillets (cod or haddock), skinless and boneless
02 - 14.1 oz potatoes, peeled and cut into chunks
03 - 2 spring onions, finely sliced
04 - 2 tbsp fresh parsley, chopped
05 - 1 tsp Dijon mustard
06 - 1 large egg, beaten
07 - 1/2 cup plain flour
08 - 3.5 oz breadcrumbs (preferably panko)
09 - Salt and freshly ground black pepper, to taste
10 - 2 tbsp olive oil, for frying

→ Lemon Mayonnaise

11 - 3.5 oz mayonnaise
12 - 1 small garlic clove, minced
13 - Zest and juice of 1/2 lemon
14 - 1 tsp Dijon mustard
15 - Salt and pepper, to taste

# How to Make It:

01 - Boil potatoes in salted water for 12 to 15 minutes until tender. Drain and mash until smooth. Allow to cool slightly.
02 - Poach fish fillets in simmering water for 5 to 6 minutes until just cooked through. Drain and flake into large pieces.
03 - In a bowl, gently mix mashed potatoes, flaked fish, spring onions, parsley, Dijon mustard, and half the beaten egg. Season with salt and pepper.
04 - Form mixture into 8 equal patties. Refrigerate for 15 minutes to firm.
05 - Arrange three shallow dishes containing flour, remaining beaten egg, and breadcrumbs. Coat each patty sequentially in flour, egg, and breadcrumbs.
06 - Heat olive oil in a frying pan over medium heat. Fry fishcakes for 3 to 4 minutes per side until golden and crisp. Drain on paper towels.
07 - Whisk mayonnaise, minced garlic, lemon zest and juice, Dijon mustard, salt, and pepper until combined.
08 - Serve fishcakes hot accompanied by lemon mayonnaise.

# Expert Suggestions:

01 -
  • They taste like proper British chippy fishcakes but cost a fraction of the price
  • You can make the mixture ahead and fry them just before serving
  • The lemon mayo cuts through the richness perfectly and takes 2 minutes to whisk together
  • Even people who claim they don't like fish always ask for seconds
02 -
  • Don't skip chilling the patties or they'll fall apart in the pan, I learned this the messy way
  • Make sure your oil is hot enough before adding the fishcakes, if it's too cool they'll absorb oil and turn soggy instead of crispy
  • Use a slotted spatula to flip them gently, they're delicate until the crust sets
03 -
  • Press the breadcrumbs firmly onto the fishcakes so they stick and create an even crust that won't fall off during frying
  • If your mixture feels too wet to shape, add a tablespoon of breadcrumbs to stiffen it up before chilling
  • Always make extra lemon mayo, everyone wants more and it keeps for days in the fridge

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