Why You’ll Love This Recipe

Easy to make – Uses simple, wholesome ingredients.
Crispy and flavorful – A perfect balance of crunchy coating and soft, flaky interior.
Great way to use leftover fish or mashed potatoes – A budget-friendly dish.
Pairs well with homemade tartar sauce – The tangy sauce enhances the flavors.
Perfect for any meal – Serve as an appetizer, main dish, or even in a sandwich.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Fish Cakes:

White fish (cod, haddock, or pollock), cooked and flaked
Mashed potatoes
Egg
Green onions, finely chopped
Fresh parsley, chopped
Lemon juice
Salt and pepper
Dijon mustard (optional)
All-purpose flour (for binding)
Breadcrumbs (for coating)
Olive oil or butter (for frying)

Tartar Sauce:

Mayonnaise
Pickles, finely chopped
Lemon juice
Dijon mustard
Capers, chopped (optional)
Fresh dill or parsley, chopped
Salt and pepper

Directions

Make the Fish Cakes:

Prepare the mixture – In a large bowl, combine flaked fish, mashed potatoes, egg, green onions, parsley, lemon juice, salt, pepper, and Dijon mustard. Mix until well combined.
Shape the patties – Form the mixture into small patties and coat them lightly in flour, then breadcrumbs.
Chill – Place the patties in the refrigerator for 30 minutes to help them firm up.
Pan-fry – Heat olive oil or butter in a skillet over medium heat. Fry the fish cakes for 3-4 minutes per side, until golden brown and crispy.
Drain and serve – Place the cooked fish cakes on a paper towel-lined plate to remove excess oil.

Make the Tartar Sauce:

Mix the ingredients – In a bowl, combine mayonnaise, pickles, lemon juice, mustard, capers (if using), and herbs.
Season to taste – Add salt and pepper as needed. Refrigerate until ready to serve.

Servings and Timing

Servings: 4 (8-10 fish cakes)
Prep Time: 15 minutes
Cook Time: 10 minutes
Chilling Time: 30 minutes (optional)
Total Time: 55 minutes

Variations

Gluten-Free Option – Use gluten-free breadcrumbs and flour.
Spicy Kick – Add a dash of hot sauce or cayenne pepper to the mixture.
Cheesy Twist – Mix in shredded cheddar for extra flavor.
Baked Version – Bake at 375°F (190°C) for 20 minutes, flipping halfway.
Smoked Fish Version – Use smoked haddock for a richer, smokier taste.

Storage/Reheating

Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezing: Freeze uncooked fish cakes for up to 2 months. Thaw before frying.
Reheating: Warm in a skillet over medium heat or bake at 350°F (175°C) for 10 minutes.

FAQs

Can I use canned fish instead of fresh fish?

Yes! Drain canned tuna or salmon and use it as a substitute.

Why do my fish cakes fall apart?

Make sure the mixture isn’t too wet and chill the patties before frying.

Can I make these ahead of time?

Yes, shape the fish cakes and store them in the fridge overnight before cooking.

What type of fish works best?

Cod, haddock, or pollock are traditional choices, but salmon works well too.

Can I bake instead of frying?

Yes! Bake at 375°F (190°C) for about 20 minutes, flipping halfway.

What can I serve with fish cakes?

Coleslaw, salad, roasted potatoes, or steamed vegetables pair well.

How do I make the tartar sauce tangier?

Add extra lemon juice or a splash of vinegar for more acidity.

Can I air-fry fish cakes?

Yes! Cook at 375°F (190°C) for 10-12 minutes, flipping halfway.

Can I use dried herbs instead of fresh?

Yes, but use half the amount since dried herbs are more concentrated.

How can I make them extra crispy?

Use panko breadcrumbs instead of regular breadcrumbs for a crunchier texture.

Conclusion

Irish fish cakes with tartar sauce are a delicious and easy meal that combines crispy, golden fish patties with a tangy dipping sauce. Whether you’re celebrating St. Patrick’s Day or just want a quick and satisfying dish, these fish cakes are a perfect choice. Try them with a side of Irish soda bread or a fresh salad for a complete meal!