Crispy Fishcakes

Crispy fishcakes

4 from 4 votes
Course Main Course
Cuisine fish, Irish
Servings 4


  • 500 g rooster potatoes peeled and cut into large chunks
  • 100 g crab meat cooked
  • 200 g fish cooked ( cod, hake or other)
  • 4 tbsp sweet cron tinned
  • 2 tbsp. herbs chopped
  • 1 lemon zest ( cut then in wedges to serve)
  • 2 tbsp. flour for dusting
  • 2 eggs beaten
  • 150 g breadcrumb
  • 75 g butter
  • 2 tbsp. olive oil
  • Salad leaves to serve
  • 200 g cherry tomato to serve
  • salt and pepper


  • Place the potatoes into a large saucepan of salted water. Bring to the boil and cook for 20 minutes until tender. Drain the potatoes and mash until smooth. Set aside to cool.
  • Meanwhile, break the cooked fish into large flakes, discarding the skin and bones if any and check for bones in the crabmeat by gently pressing a little at the time of crabmeat in-between your fingers.
  • Once the mash is cool enough, add to the fish and crab meat.
  • Add the sweet corn, and some lemon zest if desired. Season with salt and pepper. Mix carefully, trying not to break up the pieces of fish too much. Shape into 4-8 fishcakes and place on a baking tray lined with parchment paper . Leave to cool for 10 -15 minutes covered with cling film in the fridge.
  • Next prepare three large dishes. Place the flour in one with some seasoning, the egg in the second bowl and the breadcrumb in the third bowl.
  • Dip the cooled fishcakes into the flour and tap to remove the excess. Transfer them into the egg mixture then dip them into the breadcrumbs to create a crispy finish once cooking. Keep aside in the fridge until needed.
  • Heat a large non-stick pan over medium heat. melt the butter in a large non-stick pan over a medium-high heat with a drizzle of oil.
  • When the butter starts to foam, add the fishcakes and reduce the heat to low.
  • Fry for 3-5 minutes on each side until golden, turning them carefully once or twice.
  • Serve warm or at room temperature with extra salad leaves and some cherry tomatoes and lemon wedges.
Keyword fish, Kevin Dundon, potato, quick and easy, shellfish

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