Some nights you want fish, but not another plain fillet in a skillet. That is where these crispy smoked mackerel fish cakes come in. The inside stays soft from the potatoes, the smoked mackerel brings plenty of flavor, and the breadcrumb coating gives you that golden crunch on the outside.
These fish cakes are quick, practical, and ready in about 30 minutes. The smoked mackerel is rich and savory, the mashed potatoes keep the patties tender, and the double breadcrumb coating makes the outside crisp.
Why You'll Want to Make This
These fish cakes are a good way to turn smoked mackerel into a full dinner. You only need a short list of ingredients, and most of the work is shaping and coating the patties.
They feel a little different from a plain fish fillet, but they are still simple enough for a weeknight. Serve them with salad, green beans, or another fresh side dish.
What You Need
- Russet potatoes: Use a starchy potato so the mixture binds well and the inside stays soft. Yukon Gold can also work, but the patties may be a little creamier and softer.
- Smoked mackerel: This gives the fish cakes their rich, savory flavor. Smoked mackerel fillets are easiest to use, but whole smoked mackerel also works if you remove the skin and bones carefully.
- Fresh parsley: Parsley keeps the flavor lighter and fresher. Chives or dill can also be used.
- All-purpose flour: A little flour helps bind the mashed potato and fish mixture.
- Salt and black pepper: Season lightly at first, because smoked mackerel is already salty.
- Eggs: Beaten eggs help the breadcrumbs stick to the patties.
- Breadcrumbs: Breadcrumbs give the fish cakes their crisp coating. Use regular breadcrumbs or panko for a lighter crunch.
- Sunflower oil: A neutral oil works best for frying. Canola oil or vegetable oil can also be used.
How to Make It
- Step 1: Boil the potatoes until tender, then mash until smooth.
- Step 2: Mix with parsley, flour, smoked mackerel, salt, and pepper.
- Step 3: Shape into 4 patties and coat twice with egg and breadcrumbs.
- Step 4: Fry for about 3 minutes per side, until golden and crisp.
Top Tips
- Use a starchy potato so the patties hold together better.
- Check the smoked mackerel carefully for bones, even when using fillets.
- Coat the fish cakes twice with egg and breadcrumbs. That second layer gives you the best crunch.
- If the mixture feels too soft, chill the shaped patties before coating and frying.
Serve With
- For a simple vegetable side, serve these fish cakes with Parmesan Green Beans. They are crispy, buttery, and ready in about 15 minutes, so they fit the same easy dinner style.
- A fresh salad also works well. Chicory Salad with Apple, Walnuts and Raisins gives a crisp, slightly sweet contrast to the smoky fish cakes.
- For a more filling side, try Baby Dutch Potato Salad. It is fresh, herby, and made without mayonnaise, which keeps the plate from feeling too heavy.
📖 Recipe
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Ingredients
- 1½ pounds potatoes, russet, peeled and cut in even pieces
- 2 tablespoons Fresh Parsley, finely chopped
- 10 oz smoked mackerel fillets, flaked into small pieces
- 1 tablespoon all-purpose flour
- ½ teaspoon salt
- ⅛ teaspoon ground black pepper
- 2 eggs , size L, beaten
- ¾ cup breadcrumbs
- 3 tablespoons sunflower oil
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Boil the potatoes in salted water for about 20 minutes, until tender. Drain and mash until smooth.1½ pounds potatoes
- Mix the mashed potatoes with parsley, smoked mackerel, flour, salt, and pepper.2 tablespoons Fresh Parsley, 10 oz smoked mackerel fillets, 1 tablespoon all-purpose flour, ½ teaspoon salt, ⅛ teaspoon ground black pepper
- Shape into 4 patties and coat each one twice with beaten egg and breadcrumbs.2 eggs , ¾ cup breadcrumbs
- Fry in oil for about 3 minutes per side, until golden brown and crisp. Serve right away.3 tablespoons sunflower oil
Notes
- Refrigerator: Store in a covered container for up to 2 days.
- Freezer: Freeze the fish cakes in a single layer on a parchment-lined tray first. Then transfer them to a freezer-safe bag or container.
- Reheating: Reheat in a 320°F oven until hot through. Cover loosely with foil if the outside browns too quickly.
Nutrition
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