Fish Cakes

Preparation info

  • Difficulty


  • Makes



Appears in

Shaun Hill's Cookery Book

Shaun Hill's Cookery Book

By Shaun Hill

Published 1990

  • About

Whilst my head frequently feels delicate at breakfast time my palate does not. It is definitely the moment for kipper or bacon – or a fish cake. This recipe calls for smoked haddock. Crabmeat or salmon would be just as good. White fish, like cod, makes a more delicately flavoured fish cake if that suits you better.


  • 8 oz (225 g) smoked haddock
  • 12 oz (350 g) potatoes
  • salt and freshly ground black pepper
  • 1 oz (25 g) unsalted butter
  • 1 teaspoon anchovy essence
  • 2 medium eggs
  • 1 sprig fresh parsley
  • 4 oz (100 g) breadcrumbs, made from day-old white bread in a processor
  • groundnut oil for frying


  1. Poach the haddock in a minimum of water for about 3-4 minutes. Drain, and separate the fish into flakes.
  2. Peel the potatoes, cut them into even-sized pieces, boil in salted water, then drain and mash.
  3. Season the mashed potato with salt and pepper. While it is still hot beat in the butter, anchovy essence and flaked fish.
  4. Break the eggs into a bowl, then lift one yolk out and beat this into the potato too.

    It may be obvious to you but do bring the bowl containing the eggs right next to the pan with the fish and potato mixture, otherwise you will have slippery patches on the floor where the odd drip of egg white falls.

  5. Spread the mixture out to a thickness of ½ in (1 cm) on a plate and cool.
  6. Cut the cooled mixture into whatever shapes you prefer. Mix together the remaining egg whites and yolk. Chop the parsley and mix with the crumbs. Dip the fish cakes into the egg and then coat with breadcrumbs.
  7. Fry the fish cakes. Use enough oil to reach half-way up the fish cakes so that, when you have turned them over and they are crisp and brown both sides, there will be no edges uncooked.
  8. Serve with crjsp bacon.