Homemade fish cakes with homemade tartar sauce

Homemade Fish Cakes with Homemade Tartar Sauce

If you love crispy, flavorful seafood dishes but want something more comforting than fried fish fillets, homemade fish cakes with tartar sauce are a perfect choice. These golden patties are crispy on the outside, tender and flaky on the inside, and paired with a tangy, creamy homemade tartar sauce, they’re a true delight.

Perfect as a main dish with a salad, or as a starter for guests, this recipe is surprisingly simple but packed with flavor.

Why You’ll Love This Recipe

Made from scratch using fresh ingredients
Crispy on the outside, tender inside
Balanced seasoning with herbs and spices
Homemade tartar sauce elevates every bite
Great for family dinners or casual entertaining

Ingredients

For the Fish Cakes:

500 g white fish fillets (cod, haddock, or pollock)
2 medium potatoes, peeled and chopped
1 small onion, finely chopped
1 clove garlic, minced
1 egg, lightly beaten
2 tablespoons fresh parsley, chopped
½ teaspoon paprika
Salt and black pepper to taste
½ cup breadcrumbs (plus extra for coating)
Oil for frying (vegetable or canola)

For the Homemade Tartar Sauce:

½ cup mayonnaise
2 tablespoons dill pickles, finely chopped
1 tablespoon capers, finely chopped
1 teaspoon Dijon mustard
1 teaspoon lemon juice
Salt and pepper to taste
Optional: 1 teaspoon fresh dill, chopped

Step-by-Step Instructions

1. Prepare the Potatoes and Fish

Boil the chopped potatoes in salted water until tender, about 10–12 minutes. Drain and mash lightly.
While the potatoes cook, poach the fish fillets in gently simmering water for 5–6 minutes until cooked through. Drain and flake with a fork.

2. Make the Fish Cake Mixture

In a large bowl, combine the mashed potatoes, flaked fish, chopped onion, minced garlic, parsley, paprika, salt, and pepper.
Add the beaten egg and ½ cup breadcrumbs to help bind the mixture.
Mix gently until everything is combined but still slightly chunky — don’t overmix.

3. Shape the Fish Cakes

Divide the mixture into 8 equal portions.
Shape each portion into a round or oval patty, about 1–1.5 cm thick.
Lightly coat each patty with additional breadcrumbs for extra crispiness.

4. Fry the Fish Cakes

Heat oil in a skillet over medium heat.
Fry the patties for 3–4 minutes on each side until golden brown and crispy.
Remove and place on a paper towel-lined plate to drain excess oil.

5. Make the Homemade Tartar Sauce

In a small bowl, combine mayonnaise, chopped pickles, capers, Dijon mustard, and lemon juice.
Mix until smooth.
Season with salt and pepper to taste.
Optional: add fresh dill for extra flavor.

6. Serve

Serve the fish cakes warm with a generous dollop of tartar sauce on the side.
Garnish with lemon wedges and extra parsley.
Pair with a simple green salad, roasted vegetables, or fries for a classic meal.

Tips for Perfect Fish Cakes

Use fresh or thawed fish – Avoid overly frozen fish to maintain a delicate texture.
Don’t overmix – Keeps the fish cakes tender and flaky.
Crispy coating – Use fresh breadcrumbs or panko for a crunchier crust.
Adjust seasoning – Taste the mixture before forming patties to ensure balanced flavors.
Oil temperature – Medium heat ensures golden color without burning.

Variations

Spicy Fish Cakes: Add a pinch of chili flakes or cayenne to the mixture.
Cheesy Version: Fold in 50 g of grated cheddar or mozzarella for a melty center.
Herb Upgrade: Add chives, tarragon, or cilantro for extra freshness.
Oven-Baked Version: Bake at 200°C for 15–20 minutes, flipping halfway, for a lighter version.

Storage & Reheating

Store cooked fish cakes in an airtight container in the fridge for up to 2 days.
Reheat in a skillet over medium heat for best results to retain crispiness.
Tartar sauce keeps for 3–4 days refrigerated.

Why This Combination Works

The mild flavor of white fish blends beautifully with the creamy mashed potatoes and aromatic herbs. The crispy exterior contrasts with the soft, flaky interior, and the tangy tartar sauce adds brightness, balancing the richness of the cakes. This classic pairing elevates a simple weeknight dinner into something special.

Final Thoughts

Homemade fish cakes with tartar sauce are a comforting, versatile dish that’s surprisingly easy to prepare. Crispy, golden, and flavorful, these patties are perfect for family dinners, casual lunches, or impressing guests. Make the tartar sauce from scratch for that extra touch of freshness and tang — it’s the perfect complement to the fish cakes.