Crispy Fishcakes Lemon Mayo

I still laugh thinking about the first batch I made—golden on the outside, but they fell apart the moment I tried to flip them. Turns out, patience isn't just a virtue; it's the difference between a crispy fishcake and a pile of mush. Now, every time I shape those little patties and let them chill, I remember that lesson. There's something deeply satisfying about getting it right.

I made these for a small dinner party once, and my friend swore she'd never had fishcakes this good outside a seaside pub. The trick was chilling them properly—something I learned the hard way after my earlier disaster. Watching everyone dip them into that lemony mayo and go quiet for a moment, that's when I knew this recipe was a keeper.

Ingredients

• White fish fillets: Cod or haddock work beautifully because they flake without falling apart, and they don't overpower the potato.
• Potatoes: The backbone of the fishcake; make sure they're mashed smooth or you'll get lumps that make shaping tricky.
• Spring onions: They add a gentle bite without the sharpness of regular onions, keeping things light and fresh.
• Fresh parsley: Don't skip this—it brightens the whole mixture and makes every bite taste alive.
• Dijon mustard: Just a teaspoon brings depth and a subtle tang that ties everything together.
• Egg: Half goes into the mixture for binding, the other half for coating, so nothing goes to waste.
• Plain flour: The first layer in the breading trio, helping the egg stick properly.
• Breadcrumbs: Panko is your friend here for that extra crunch, but regular breadcrumbs work fine too.
• Olive oil: For frying; you don't need to deep-fry, just enough to get a crispy golden crust.
• Mayonnaise: The creamy base of the dipping sauce that makes everything feel indulgent.
• Garlic: One small clove is enough to add warmth without overpowering the lemon.
• Lemon: Both zest and juice bring brightness that cuts through the richness of the fishcakes perfectly.

Instructions

Boil and Mash the Potatoes:

Drop the potato chunks into salted boiling water and let them go for 12 to 15 minutes until they're tender enough to mash without lumps. Drain them well, mash until smooth, and let them cool a bit so they don't scramble the egg later.

Poach the Fish:

While the potatoes are cooking, gently poach the fish fillets in simmering water for 5 to 6 minutes until they're just cooked through and flake easily. Drain and break them into large, generous pieces.

Combine the Mixture:

In a big bowl, fold together the mashed potatoes, flaked fish, spring onions, parsley, Dijon mustard, and half the beaten egg, seasoning with salt and pepper. Mix gently so the fish stays in nice flakes instead of turning to paste.

Shape and Chill:

Form the mixture into 8 equal patties, pressing them gently so they hold together. Pop them in the fridge for 15 minutes; this step is crucial for keeping them intact when you fry.

Coat the Fishcakes:

Set up three shallow dishes with flour, the remaining beaten egg, and breadcrumbs. Dredge each fishcake in flour, dip it in egg, then press it into the breadcrumbs until it's completely coated.

Fry Until Golden:

Heat olive oil in a large frying pan over medium heat and fry the fishcakes for 3 to 4 minutes per side until they're golden, crispy, and irresistible. Drain them on paper towels to soak up any excess oil.

Make the Lemon Mayo:

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

Serve Hot:

Plate the fishcakes while they're still warm and crispy, with the lemon mayo on the side for dipping. The contrast of hot and cold, crispy and creamy, is everything.

Save

There was a Sunday afternoon when I made these and sat by the window, eating them straight from the pan with a squeeze of lemon. No fancy plating, no guests, just me and the satisfaction of something I'd made with my own hands. That's when I realized food doesn't need an occasion to matter.

How to Get the Perfect Crust

The secret is in the double coating and the oil temperature. Press the breadcrumbs firmly onto each fishcake so they stick properly, and don't crowd the pan or the temperature will drop and they'll steam instead of fry. I've found that frying just three or four at a time gives you the best golden crust without any sogginess.

Storage and Reheating

These fishcakes keep well in the fridge for up to two days, and they reheat beautifully in a hot oven at 180°C for about 10 minutes. You can also freeze the uncooked, breaded patties on a tray, then transfer them to a freezer bag and fry them straight from frozen, adding an extra minute or two per side.

Serving Suggestions and Variations

I love serving these with a crisp green salad or steamed vegetables to balance the richness, but they're equally good tucked into a soft bun with lettuce and a dollop of that lemon mayo. If you want to switch things up, try swapping half the white fish for cooked salmon, or add a pinch of chili flakes to the mayo for a little heat.

• Serve with a simple rocket salad dressed in olive oil and lemon juice.
• Try them with a side of mushy peas for a classic British touch.
• Pack them cold in lunchboxes with extra lemon mayo for dipping.

Save

Every time I make these, I'm reminded that the best recipes are the ones you return to without thinking, the ones that feel like home. I hope these fishcakes 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 work well due to their flaky texture and mild flavor, making them perfect for binding with potatoes.

→ How can I get extra crunch on the fishcakes?

Using Japanese panko breadcrumbs and frying the fishcakes over medium heat until golden helps achieve a crisp outer layer.

→ Can I prepare the lemon mayo in advance?

Yes, the lemon mayo can be made ahead and refrigerated. Just give it a good stir before serving to refresh the flavors.

→ Is it necessary to chill the fishcake patties before frying?

Chilling them for about 15 minutes helps the patties firm up and hold their shape during frying.

→ Are there variations to customize the flavor?

You can substitute part of the white fish with cooked salmon or add chili flakes to the mayo for a spicy kick.