Yorkshire Fishcakes

Crispy, golden, and bursting with comforting flavor, Yorkshire Fishcakes are a timeless classic perfect for a hearty dinner or indulgent lunch. Made with flaky white fish like cod or haddock and creamy mashed potatoes, these traditional British fishcakes showcase simple ingredients transformed into something exceptional. The patties are delicately seasoned with butter, parsley, and a touch of salt and pepper before being coated in a crispy breadcrumb crust and fried to perfection. With a tender, flavorful center and a satisfyingly crunchy exterior, these fishcakes pair beautifully with tartar sauce, mushy peas, or a squeeze of fresh lemon. Quick to prepare and irresistibly delicious, Yorkshire Fishcakes are a must-try recipe for fans of comforting, homemade seafood dishes.

Nutriscore Rating: 60/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 4

Ingredients

• 400 grams White fish fillets (cod or haddock, skinless and boneless)
• 350 grams Potatoes (such as Maris Piper or Russet)
• 30 grams Unsalted butter
• 50 milliliters Milk
• 50 grams All-purpose flour
• 2 pieces Large eggs
• 100 grams Breadcrumbs (panko or traditional)
• 500 milliliters Vegetable oil (for frying)
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh parsley (chopped, optional)
• 1 piece Lemon wedges (for serving)

Directions

Step 1

Peel the potatoes and cut them into small chunks. Boil them in salted water for 12–15 minutes or until tender. Drain and set aside to steam dry.

Step 2

Place the fish fillets into a small pan and add enough milk to barely cover them. Bring to a gentle simmer and poach the fish for 6–8 minutes, or until cooked through and flaky. Remove the fish from the milk, discard the milk, and let the fish cool slightly.

Step 3

Mash the cooked potatoes with the butter, salt, and pepper until smooth. Flake the cooked fish into the potatoes, removing any stray bones. Mix gently to combine, being careful to keep some chunks of fish intact. Add the chopped parsley if using. Taste for seasoning and adjust with more salt or pepper as needed.

Step 4

Shape the potato and fish mixture into patties about 2 cm thick. Aim for 6–8 patties, depending on the size. Place the patties on a lined tray and chill in the refrigerator for 20 minutes to firm up.

Step 5

Prepare a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.

Step 6

Coat each chilled patty in flour, dip it in the beaten egg, and then coat it evenly with breadcrumbs. Set aside on a clean tray.

Step 7

Heat the vegetable oil in a large frying pan over medium heat. Once the oil reaches 180°C (or until a breadcrumb sizzles and turns golden when dropped in), carefully fry the fishcakes in batches. Cook for 2–3 minutes on each side, or until golden brown and crispy. Drain on a plate lined with paper towels.

Step 8

Serve the Yorkshire Fishcakes warm with lemon wedges, a side of mushy peas, or tartar sauce.

Nutrition Facts

Serving size	1604.7 grams (1604.7g)

Amount per serving	% Daily Value*
Calories	5843

Total Fat 544.00g	697%
Saturated Fat 90.70g	454%
Polyunsaturated Fat 0.00g
Cholesterol 643mg	214%
Sodium 3501mg	152%
Total Carbohydrate 180.60g	66%
Dietary Fiber 10.30g	37%
Total Sugars 9.40g
Protein 108.40g	217%

Vitamin D 903IU	4514%
Calcium 304mg	23%
Iron 10mg	58%
Potassium 2901mg	62%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 80.9%

Protein: 7.2%

Carbs: 11.9%