Fish Cakes: A Tasty Variation of Fish Cutlets

Fish cakes are one of those timeless preparations found in nearly every seafood-eating culture around the world. According to Wikipedia, a fishcake is essentially filleted fish or seafood that has been minced or ground, mixed with a starchy ingredient, and fried until golden. While they share a family resemblance with fish cutlets, fish cakes have their own identity – shaped by regional ingredients, distinct textures, and varied cooking methods that make them a fascinating product in fish mince utilization.

Fish cakes vs. fish cutlets: what’s the difference? 🔗

The terms “fish cake” and “fish cutlet” are often used interchangeably, but there are real differences between them. Fish cutlets are typically made from flaked cooked fish combined with a potato base and spiced generously – the Indian version, for example, uses ginger, garlic, turmeric, and garam masala to produce a boldly seasoned patty. Fish cakes, by contrast, lean more on the fish mince itself as the structural base, with binders such as breadcrumbs, egg, or potato used in supporting roles rather than as the dominant ingredient.

The texture also differs. Western-style fish cakes typically combine flaked or coarsely minced white fish with mashed potatoes to produce a rustic, flaky patty. Asian-style fish cakes, on the other hand, rely on finely pureed fish paste – often called surimi – giving them a smooth, springy texture quite unlike their Western counterparts. Both styles are then shaped and cooked, but they deliver a very different eating experience.

Core ingredients in fish cake preparation 🔗

Regardless of regional style, fish cakes are built around a few essential components: a fish base, a binder, seasonings, and a coating. Understanding what each component does helps produce a consistently good product.

The fish base 🔗

The choice of fish directly influences flavor, texture, and binding quality. Firm white fish varieties such as cod, haddock, pollock, tilapia, and barramundi are ideal because they hold their structure during mixing and frying. Oily fish like salmon can also work but will produce a distinctly richer flavor. Canned fish – tuna or salmon – is a practical alternative, especially for large-batch production. For Asian-style cakes, the fish is processed into a smooth paste. Fishcakes in Japan are commonly made from surimi, a paste produced primarily from fish meat, mirin, starch, and egg whites, which is then fried or boiled before distribution.

Binders and starch 🔗

Binders hold the cake together and determine its interior texture. Eggs and a small amount of mayonnaise are commonly used together – the egg provides structure while the mayo adds moisture and richness. Breadcrumbs, particularly panko, absorb excess moisture and prevent the cakes from becoming dense. Mashed potatoes are widely used in European-style fish cakes and contribute a creamy interior. A standard ratio of 3:1 potato to fish is considered a good baseline, though this can be adjusted depending on whether a fish-forward or potato-forward texture is desired. In Scandinavian preparations, potato flour is used to bind a smooth fish mince into a cohesive mass.

Seasonings and aromatics 🔗

Seasonings define the regional character of a fish cake. In Norway, fiskekaker are seasoned with a characteristic hint of nutmeg and eaten from breakfast through dinner. In the United States, Old Bay seasoning, Worcestershire sauce, and dill are common additions. In Southeast Asia and warmer coastal regions, coconut milk, lime, and cilantro are frequently used to brighten the flavor profile. Garlic, onion, chives, green onion, and fresh herbs appear across most regional versions and are considered foundational aromatics.

Step-by-step preparation method 🔗

The general process for making fish cakes from fish mince follows a logical sequence from raw material to finished product.

Step 1: Preparing the fish mince 🔗

Fish should be deboned and chilled before mincing, as cold fish produces a firmer, more workable mince. A food processor or hand mixer can be used to mince the fish with salt until a slightly sticky mass is formed. For Western-style cakes, the fish can be poached or steamed lightly before flaking, which makes it easier to mix with other ingredients while preserving moisture.

Step 2: Mixing the ingredients 🔗

Once the fish is prepared, it is combined with the chosen binders and seasonings. All ingredients – breadcrumbs, eggs, green onions, celery, mayonnaise, parsley, lemon juice, and seasoning – are placed in a bowl and folded together until the fish breaks into small, even pieces. Over-mixing should be avoided, as it can make the texture dense and gummy. The mixture should just hold together.

Step 3: Shaping the cakes 🔗

The mixture is divided into equal portions and shaped into round or oval patties. Using a cookie cutter placed on a baking sheet is a reliable way to achieve uniform, professional-looking cakes. Keeping hands wet during shaping prevents sticking. For better handling, shaped cakes can be placed in the freezer briefly to firm up before breading – this is especially useful in a production or batch-cooking context.

Step 4: Breading 🔗

The standard breading process involves three stages: a dusting of flour to help the coating adhere, a dip in beaten egg as a binding layer, and a final coat of breadcrumbs – ideally panko for maximum crunch. After coating in flour, the patty is dipped in egg and then pressed into panko, which creates the crisp golden exterior that defines a well-made fish cake. Chilling the breaded cakes for 20-30 minutes before frying helps the coating set and prevents it from falling off during cooking.

Step 5: Cooking 🔗

Pan-frying in a shallow layer of oil at medium to medium-high heat is the most common cooking method in Western cuisines. Cakes are fried for approximately 1.5 minutes per side until golden, then finished in a hot oven for about 10 minutes to cook through evenly. This two-stage method ensures a crisp exterior without undercooking the center. Baking and air-frying are healthier alternatives that still deliver a satisfying crust. In Asian cuisines, fish cakes are often served boiled in soups or alongside noodles rather than fried.

Regional variations around the world 🔗

One of the most compelling aspects of fish cakes is their global diversity. As fish has traditionally been a major dietary component of people living near seas, rivers, and lakes, many regional variations have developed over centuries.

In the United Kingdom, the classic fish cake uses mashed potato and flaked cod or haddock, coated in breadcrumbs and pan-fried. In Japan, kamaboko – a steamed loaf of pureed white fish – is sliced and served in soups or eaten chilled with dipping sauces. Kamaboko has been made in Japan since the 14th century and is now available globally. In Korea, eomuk fish cakes are made from pureed fish and are sold in flat sheets, then stir-fried with vegetables, soy sauce, mirin, and a touch of sugar for a savory side dish. In Indonesia, otak-otak is a fish cake wrapped in banana leaf and grilled over charcoal, served with peanut sauce. In Portugal, pastéis de bacalhau are made from salted codfish, potato, parsley, and eggs, and are considered a national staple.

The fundamental difference between Western and Asian fish cakes stems from their core ingredients and preparation methods: Western versions use flaked fish with potato as a binder, while Asian varieties rely on finely processed fish paste with starch, resulting in a distinctly smoother and springier texture.

Nutritional value 🔗

Fish cakes are a nutritionally dense product, primarily because of their fish content. Asian-style fish cakes are typically high in protein and calcium and low in fat. Japanese kamaboko, for instance, provides approximately 13g of protein per 100g with less than 1g of fat – making it a lean, high-protein food. In Western versions where mashed potato forms a significant part of the recipe, carbohydrate content is higher but the dish remains a solid source of lean protein. Fish products are popular worldwide due to their low cholesterol, low fat, and high protein content, and fish cakes are an effective way to deliver these benefits in an accessible, versatile format.

Serving suggestions and accompaniments 🔗

Fish cakes work well across multiple meal occasions – as an appetizer, a main course, or even a snack. In North America, they are commonly served with tartar sauce, remoulade, or cocktail sauce and can be made into sandwiches. In British coastal cooking, a wedge of lemon and mushy peas are traditional companions. In Indian cuisine, fish cutlets and fish cakes are typically paired with mint-coriander chutney or tamarind sauce and served as tea-time snacks or starters. Korean fish cakes are a standard banchan (side dish) in restaurant meals, often appearing in a light soy and rice wine broth. A crisp green salad, lemon wedges, or a yogurt-based dipping sauce all pair well with the golden, pan-fried exterior without overpowering the fish flavor inside.

Tips for making better fish cakes 🔗

A few practical points make a real difference in the quality of fish cakes. Chilling the mixture before shaping helps the cakes hold together during frying. Avoiding over-processing the fish is equally important – the texture should retain some body and not become a smooth paste unless that is the specific style intended. Draining excess moisture from cooked fish before mixing prevents the mixture from becoming too wet to shape. When pan-frying, do not flip too early: letting the cakes form a proper crust in the hot oil before moving them is the key to preventing breakage. For storage, shaped uncooked patties can be refrigerated for up to 24 hours or frozen raw and cooked from thawed.

What do you think? Fish cakes exist in dozens of regional forms around the world – from the potato-bound British classic to Japan’s surimi-based kamaboko. Which regional style of fish cake do you find most interesting, and what ingredient would you experiment with to create your own version? If you’ve worked with fish mince in a production context, how do you think the choice of binder affects the final texture and shelf stability of the product?

References

1. https://en.wikipedia.org/wiki/Fishcake
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3. https://nutri.it.com/what-is-a-fish-cake-made-of-a-global-culinary-guide
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9. https://gladkokken.no/en/recipes/homemade-fish-cakes-learn-how-healthier-and-better
10. https://en.wikipedia.org/wiki/Kamaboko
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13. https://coleycooks.com/fish-cake/