Fish Cakes with Parsley Sauce – A Classic Cod Dish for Any Occasion
Golden, crispy fish cakes paired with a creamy parsley sauce—this simple yet elegant dish is a timeless British favourite. Perfect for a cosy dinner for two or a satisfying light lunch, made with flaked cod, mashed potato, and fragrant herbs.
Prep Time: Under 30 mins
Cook Time: 10–30 mins
Serves: Makes 2 fish cakes (serves 1–2)
Dietary: Nut-free, Pregnancy-friendly
Ingredients
For the fish cakes:
150g potatoes, peeled and cut into 2.5cm chunks
325ml whole milk
1 bay leaf
Zest of ¼ lemon
1 lemon, cut into wedges, to serve
1 spring onion, finely sliced
25g plain flour, for dusting
1 free-range egg, beaten
50g panko breadcrumbs
3 tbsp sunflower oil, for frying
Wilted spinach, to serve
For the parsley sauce:
15g butter
1 tbsp plain flour
Generous handful curly parsley, finely chopped
Salt and black pepper
Method
Boil potatoes in salted water until soft but not falling apart. Drain, mash, and season. Spread on a plate to cool.
Place cod, milk, and bay leaf in a saucepan. Cover, bring to the boil, then remove from heat. Let stand 5 mins. Remove cod, discard skin, flake into chunks. Reserve milk (discard bay leaf).
In a bowl, mix cooled mash, lemon zest, and spring onion. Gently fold in fish. Season with salt and pepper.
Preheat oven to 200°C/180°C Fan/Gas 6.
Shape mixture into 2 patties. Dredge in flour, dip in beaten egg, and coat in breadcrumbs. Press firmly.
Heat oil in a pan. Fry fish cakes 3 mins per side. Brown the edges. Transfer to oven tray and bake 8–10 mins.
For the sauce: melt butter in a small pan. Stir in flour to form a paste. Gradually whisk in reserved milk until smooth. Simmer 3 mins until thickened. Stir in parsley. Season to taste.
Serve fish cakes with wilted spinach, lemon wedges, and warm parsley sauce on the side.
Perfect With: Crusty bread and a glass of chilled white wine.
(This recipe is adapted from BBC Good Food.)