Old Fashioned Fish Cakes With Sour Cream Sauce

I can still recall summers spent at my grandmother’s seaside cottage. The salty air, the cries of gulls overhead, and the unmistakable aroma of frying fish always filled the air. But above all else, it was her fish cakes that truly captured the essence of those carefree days. Flaky, flavorful, and perfectly golden brown, they were a simple yet sublime treat that I’ve tried to recreate ever since. These fish cakes, served with a tangy sour cream sauce, are my tribute to those cherished memories.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4-6
• Dietary Type: Pescatarian

Ingredients

• For the Fish Cakes:

  • 500g cooked fish, flaked (eg. poached blue-eye cod)
  • 2 cups fresh white breadcrumbs
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon chopped chives
  • ½ bunch shallot, sliced finely
  • 1 garlic clove, crushed
  • 1 lemon rind, zested
  • 1 tablespoon butter
  • 2 eggs, beaten
  • Oil, for frying

• For the Sour Cream Sauce:

  • 250 ml sour cream
  • 2 tablespoons chopped dill
  • 1 tablespoon chopped capers
  • 1 lemon, juice and rind of, zested

Equipment Needed

• Large bowl
• Frying pan
• Small saucepan or skillet
• Zester
• Chopping board
• Knife

Instructions

1. First, prepare the aromatic base for the fish cakes. In a small saucepan or skillet, melt the butter over medium heat. Add the finely sliced shallots, crushed garlic, and lemon rind. Cook, stirring occasionally, for about 3-5 minutes, or until the shallots are softened and fragrant. Be careful not to burn the garlic. This step infuses the oil with flavor, which will then permeate the entire fish cake.

2. In a large bowl, combine the flaked cooked fish, fresh white breadcrumbs, chopped fresh parsley, chopped fresh dill, and chopped chives. Gently mix the ingredients together, being careful not to break the fish down too much. You want to maintain some texture for a better bite.

3. Add the cooked shallot mixture to the fish and herb mixture. Stir gently to incorporate the flavors.

4. Pour the beaten eggs into the bowl. Season generously with salt and pepper. Use your hands to thoroughly mix all the ingredients until well combined. The mixture should be moist but not overly wet. If it seems too wet, add a little more breadcrumbs.

5. Now it’s time to shape the fish cakes. Take a handful of the mixture and gently form it into a patty about 1-inch thick. Repeat with the remaining mixture. You should be able to make 4-6 fish cakes, depending on their size.

6. Heat a generous amount of oil in a frying pan over medium heat. The oil should be hot enough to sizzle gently when a small piece of breadcrumb is dropped into it.

7. Carefully place the fish cakes into the hot oil, being careful not to overcrowd the pan. Shallow-fry the fish cakes for about 4-5 minutes on each side, or until they are golden brown and heated through. Turn them gently with a spatula to avoid breaking them apart.

8. Remove the fish cakes from the pan and place them on a plate lined with paper towels to drain any excess oil.

9. While the fish cakes are frying, prepare the sour cream sauce. In a small bowl, combine the sour cream, chopped dill, chopped capers, lemon juice, and lemon zest. Mix well until everything is evenly distributed.

10. Refrigerate the sour cream sauce until ready to serve. This allows the flavors to meld together and the sauce to thicken slightly.

11. Serve the warm fish cakes immediately with a generous dollop of the sour cream sauce on top or on the side.

Expert Tips & Tricks

• For extra flavor, try adding a pinch of cayenne pepper or a dash of hot sauce to the fish cake mixture.
• If you don’t have fresh breadcrumbs, you can use dried breadcrumbs, but be sure to moisten them slightly with a little milk or water before adding them to the mixture.
• To prevent the fish cakes from sticking to the pan, make sure the oil is hot before adding them. You can also lightly dust the fish cakes with flour before frying.
• If you want to make the fish cakes ahead of time, you can shape them and store them in the refrigerator for up to 24 hours before frying.
• For a crispier crust, you can coat the fish cakes in panko breadcrumbs before frying.

Serving & Storage Suggestions

These fish cakes are best served warm, straight from the pan, with a dollop of the refreshing sour cream sauce. They make a delightful light lunch, a satisfying appetizer, or even a delicious main course when paired with a fresh salad or steamed vegetables.

Leftover fish cakes can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, you can gently pan-fry them in a little oil until warmed through and crispy, or bake them in a preheated oven at 350°F (175°C) for about 10-15 minutes. They can also be reheated in a microwave, but they may lose some of their crispness.

Freezing is not highly recommended as it can affect the texture of the fish cakes, but if necessary, you can freeze them for up to 1 month. Wrap them individually in plastic wrap and then place them in a freezer bag. Thaw them overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	254 kcal	N/A
Calories from Fat	154 g	61%
Total Fat	17.2 g	26%
Saturated Fat	9.6 g	48%
Cholesterol	136.5 mg	45%
Sodium	303.7 mg	12%
Total Carbohydrate	18.7 g	6%
Dietary Fiber	0.7 g	2%
Sugars	1.6 g	N/A
Protein	7.3 g	14%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: Use gluten-free breadcrumbs instead of regular breadcrumbs.
• Different Fish: Feel free to experiment with different types of cooked fish, such as salmon, tuna, or haddock.
• Spicy Kick: Add a pinch of red pepper flakes or a dash of your favorite hot sauce to the fish cake mixture for a spicy twist.
• Herb Variations: Try using different herbs, such as tarragon, basil, or oregano, to create different flavor profiles.
• Vegetarian Option: Substitute the fish with mashed chickpeas or lentils for a vegetarian alternative. Add some chopped seaweed for a hint of the sea.
• Creamy Sauce Alternatives: If sour cream isn’t your preference, try using Greek yogurt or a light mayonnaise as a base for the sauce.

FAQs (Frequently Asked Questions)

Q: Can I use canned fish in this recipe?
A: Yes, you can use canned fish such as tuna or salmon, but make sure to drain it well before adding it to the mixture. Freshly cooked fish will offer a superior flavor and texture.

Q: How do I prevent the fish cakes from falling apart while frying?
A: Ensure the mixture is well combined and not too wet. Adding a little more breadcrumbs can help bind the ingredients. Also, be gentle when flipping the fish cakes in the pan.

Q: Can I bake these fish cakes instead of frying them?
A: Yes, you can bake them! Place the shaped fish cakes on a baking sheet lined with parchment paper and bake in a preheated oven at 375°F (190°C) for about 20-25 minutes, or until golden brown.

Q: How long does the sour cream sauce last in the refrigerator?
A: The sour cream sauce will last for up to 3 days in the refrigerator when stored in an airtight container.

Q: Can I add vegetables to the fish cake mixture?
A: Absolutely! Finely chopped vegetables like bell peppers, celery, or carrots can be added to the mixture for extra flavor and nutrients.

Final Thoughts

I hope this recipe brings you as much joy as it brings me. These Old Fashioned Fish Cakes, with their flaky texture and zesty sour cream sauce, are a testament to the simple pleasures of good food. Don’t hesitate to experiment with different variations and make them your own. Share your creations and let me know what you think! Consider serving these alongside a crisp green salad and a chilled glass of dry white wine for a truly delightful meal.