Maryland-Style Fish Cakes

Golden fish cakes with flaky white fish, potato, mustard and herbs.

Jump to ingredients | Jump to method

Inspired by Chesapeake-style seafood cakes, this accessible version uses firm white fish and a crisp breadcrumb coating.

Ingredients

• 500 g white fish fillets
• 400 g potatoes, peeled and cubed
• 2 spring onions, sliced
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 2 tbsp chopped parsley
• 1 egg
• 100 g breadcrumbs
• 2 tbsp flour
• 2 tbsp neutral oil
• salt and pepper

Step-by-step method

1. Boil the potatoes in salted water for 12–15 minutes until tender, drain thoroughly and mash without adding liquid.
2. Poach or steam the fish for 6–8 minutes until it flakes easily, then cool slightly and break into large flakes.
3. Mix potato, fish, spring onion, mustard, lemon juice and parsley, seasoning lightly without crushing the fish too much.
4. Shape into 8 cakes and chill for 15 minutes so they firm up.
5. Dust each cake with flour, dip in beaten egg and coat evenly with breadcrumbs.
6. Heat oil over medium heat and fry for 3–4 minutes per side until crisp, golden and hot through.
7. Drain briefly on kitchen paper and serve with lemon wedges and salad.