How to Cook Perfect Fishcakes Every Time

How to Cook Perfect Fishcakes Every Time


  • 800g boneless white fish fillet, like cod or pollock
  • 3 eggs, beaten
  • 4 spring onions, finely chopped
  • 2tbsp dill, finely chopped
  • 2tbsp chives, finely chopped
  • 1tbsp thyme, finely chopped
  • 2tbsp capers, finely chopped
  • 5tbsp plain flour
  • 70-100ml sparkling water
  • 50g butter
  • 2tbsp grapeseed oil



  • Finely chop the fish with a sharp knife. Place in a large bowl and mix in the beaten eggs. Fold in the shallots, chopped herbs, capers and flour, and season with salt and pepper. Chill for half an hour.
  • When you are ready to cook the cakes, remove the mixture from the fridge and fold in enough sparkling water to make a loose mixture. In a large frying pan, heat the butter and oil, and let it brown lightly.
  • Scoop spoonfuls of the mixture into the pan, pressing down to make 8cm patties and fry for 5-7 minutes on each side; they will become golden brown, with a crisp outside and soft inside.
  • Serve the warm fishcakes with your favourite spicy dipping sauce and lots of seasonal vegetables.

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