Proper British Fish Cakes - Crispy Potato & Fish Patties - Food Wishes 

I cannot stop laughing at your graceful bite. Never change Chef John.

"One egg to rule them all, One egg to find... then. One egg to coat them all and in the bread crumbs bind them; In the land of Pandor where the vegetable oils lie." You are indeed "The Lord of the Fish Cakes" chef John.

Advice from a Brit: If you are working with a tight budget, a well drained tin of tuna has worked just fine in our family for years!

When I was a kid it was a leftover meal, normally meaning my Mum was to "full" to finish her fish night before, even if as a kid I could remember how little she had eaten and being sure I could hear her belly rumbling, but that what Mums did back then. So next days meal was Mums left over fish, some mash coated in crust breadcrumbs. That said I grew up close the Grimsby UK so the Haddock was the best and even though the prices have gone through the roof and they are seriously worried are fish an chip shops going to die out, I still go for fish and chip when I come home to visit, and yes of chippy's make homemade battered fishcakes made with leftover fried fish from the night before and if you are lucky you might get a bit of crispy batter or scraps on the inside : -)

Your videos bring me so much comfort now since I discovered you and binged your videos for comfort during the pandemic. Thank you, Chef John.

These actually sound like a great thing to fix for my mom. She loves fish, whether it's fried or grilled, and she loves British mystery novels. Plus, I've made some other Chef John recipes for her and she's really liked them.

Chef John, you’re not only a great chef, you’re also a great comedian! Love your posts!

My Mum use to make a really good quick version of these using canned salmon or tuna. Start with some well seasoned mashed potatoes made with a little butter or cream or whatever if you like, the tastier the mashed potatoes the better the fish cakes will be. Just Don't make the potatoes too soft at this stage. Then add some well drained, good quality fish and season with salt and pepper. Add any flavourings you like like chopped parsley, dill or lemon pepper and mix gently. You can add a little milk to bind the mix together if it's a little dry. Form the mix into cakes, trying not to overwork the mixture. Then bread and fry as usual. These are really tasty, and good cold too. My favourite where cakes made with tuna.

I love Chef John's poise and grace. These look fantastic!

I am an English food writer in London. Great recipe. Authentic and delicious. Could also use salmon as it’s cheaper than cod in England these days. Love your work.

As the (unofficial) spokesman for the British people, I approve of Chef John's recipe!

As a Brit I would say… fish cakes bang on. Tartar sauce… leave out horseradish. Equal quantity capers and gherkin. Think you call them dill pickles or something like that. Adds nice acidity and sweetness.

So that everyone knows, this is traditionally really supposed to be a "leftovers" dish - if you have cooked too much fish, or if you have leftover tinned fish, then this is a wonderful way to use them up. The reason you get them in fish and chip shops is because it's a great way to use up fish and potato scraps! Talk about beating inflation! The cooking in milk looks like a traditional way of poaching fish (which is the kind of way it might be made "gourmet" for one of those cooking shows Chef John has been watching lately!). And by the way, the point of cod vs haddock is very much a north/south divide in the UK. I'm one of the strange ones in the south who prefers haddock. That said, this does look terrific, and has given me some nostalgia for a staple of my childhood!

I have just made this recipe for my wife and I, on the eve of my 69th birthday. I can say nothing, other than this is a superb recipe and an absolute joy make and eat. Respect Chef John...

Very nice! I've not seen a fishcake as good looking as that here in the UK in a long time. The focus on keeping the flakes of fish whole is "spot on".

1st method, if you spoon over hot oil you will be able to accomplish browning the whole cake without tanlines. Thank you for you share, I am excited to try this recipe 😁🤙🏽

this works brilliantly with other fish, especially with smoked or marinated sardines of various flavours, as it commonly done in Basque and Spanish cuisine. I have seen ground squid mixed with ground pork, braised and mixed with potato and then fried or baked in the oven with breadcrumbs on top....Also, romesco sauce, or chimmichurri go just as well as a tartar sauce, or a light marinara sauce.... Using half mashed Yukon golds, and adding a little panade and egg to the mix to bind them a bit lets you do these as free form fritters, then you can just roll them in the panic and no need to dredge Fish cakes as a concept are incredibly versatile.

This is the one I've been waiting for. I make Peruvian Fish Cakes, so, anxious to see this one. The Peruvian cakes are very similar but have the addition of corn, cumin, and cilantro. Your recipe looks super delicious!

Looks great! I grew up eating these kinds of fishcakes but I haven't eaten them for a long time. When I'm back home in the UK next I'll definitely make some!

Chef John just gets funnier and funnier as time goes on, if you don't have a laugh at some point of anyone of his recipe videos then you don't have a soul

Try one in a bread bun with mushy peas on top. Absolute classic.

11:30 “…oh yeah. Nailed it”

You're the best, chef John! I really appreciate your recipes and humor so much.

Cor Blimey, Guv. It's great to see you back doing 'proper' videos as well as the compilations from the Corporate Overlords which seemed to be dominating the feed for a while (I know, we all need a break). Proper British Fishcakes can indeed be amazing, and there are so many options available.

My mum used to make fishcakes with a tin of red salmon which is stronger in taste so you can use a bigger ratio of potato to fish, making them cheaper. Also you only needed to flour them , then shallow fry, no egg or breadcrumbs. They were lovely and tasty.

You have such talent, there are many times you make something that I wouldn’t think of as delicious by its name or description, and by the end of the video I can’t wait to try and make it. The absolute best RU-vidr out there

This looks really good, I've never heard of these before but I really want to try them!!! thanks for the recipe!

The man is a one of kind, total joy! It's fabulous cooking channel & enjoyable narrative!

I’ve been making fish cakes here and there for years, and have now picked up two amazing techniques: keeping the fish chunky and adding at the last minute so it doesn’t break up too much in the final mix, and the low-waste dredging. Fantastic, thank you!

"much less awkward and more graceful bite". LOVE YOU CHEF JOHN!!! 🐠🍰

Bravo Chef John. That's classic, and done properly, as you have, is a real treat. I think your particular recipe is spot on.

Egging and flouring hack is GENIUS!!

OMG, John...you need to give a better warning on how good this is. I don't speak British slang, so I had no idea...but this recipe is phenomenal! Me and my mate ate all 4 cakes. so good!

Simply Gorgeous! I like your style of breading "conservatively". I live in Maine where the fish of choice for cakes is haddock. Great stuff! I usually put an egg in the mix with the fish and potatoes, but I'm going to try this too with freshly cooked peas on the side. Yum Yum!!

Thank you for taking care of the hard work of eating not one, but two of these fish cakes for us. But man. MAN do these look good!

Love this recipe! This is a “must do” soon. Thanks for the dredging tips.

Can’t wait to prepare this recipe. Thanks!

Great idea on the breading. Much better for small areas.

This recipe looks wonderful! I love cod and haddock. I appreciate you preserve the integrity of the texture these meaty fish.

I make a big batch of Italian style fish cakes for my dad every Lent. My Nonna passed away when I was just a baby. It’s a verbal recipe, nothing is ever written down. I love watching any and all videos of techniques about fish cakes, since I never got to learn in the kitchen with her. I learn a new trick every time. Thanks, Chef John!

This looks absolutely delicious

Hahaha loved the commentary CJ - they look like some of the best fish cakes i have ever seen. The deep fried option looks like an absolute winner - straight from the local Fish and chip shop?.👍

That was brilliant! Well done!!!!!!!I laughed so 🤣 at the graceful silence given to the first bite of the last cake!

Yep, I'm Cornish born and bred, and this is how my Nan made them. She used whatever fish came off the boat that day. Delicious. Thanks for the memories!

here in Newfoundland, traditionally we use salt cod (that has been soaked and water changed over 24 hours). Your cod looked frozen but it is hard to get fresh cod at times. You need to visit when we have the cod fishery open. You can jig 5 cod per person up to 15 per boat. Nothing goes to waste. I think you would love it. Cod tongues, cheeks, brichens and the heads stewed or jowls fried, bones for broth and fillets, rounders for freezing, cooking right then and there or salting for over the winter. The BEST cod-au-gratin you will ever have. I can even give you and the family a place to stay for free. :D

I’m enjoying your videos so much. I make fish cakes out of (gasp) canned sockeye salmon. I learned from my Dad’s who learned from my Mom. He used broken up saltiness s as the filler but after have real fish cakes in Cape Breton I could taste potato in them so I started using mashed potatoes. I will definitely give your recipe a try. I especially am intrigued with your tarter sauce. Thanks for sharing these videos.

Love your dishes love your showmanship never change john you're the best always smiles 😃 😊

Looooooong time fan, just wanted to say this video is everything I needed today! Thanks for all you do Chef Jon!

Looks fabulous and you had me laughing at your much more "graceful" bite. I enjoy your recipes and vids so much!

You know when you mentioned the tan lines I wondered if maybe these could be done in a preheated air fryer… might give them too much chance to dry out though. They look delicious but that tartar sauce sounds like the star to me ☺️

I remember this and potato cakes being served all the time at lunch during infant/junior school. Both were great, I really must try to make them again.

Great easy to follow recipe. My mouth is watering. Thank you, Chef John.

Oh. Yeah. I'm definitely doing these. Haven't had home made fish cakes for sooo long. My brother used to make 'em back when we fished together. Pretty similar to this, except the tartar sauce came out of a jar and we used limes instead of lemons, 'cause the next door neighbor had a lime tree. Any Queenfish or Trevally would end up in freezer bags as skinless fillets to be turned into fishcakes.

Of course, you could always batter and deep fry them, which is truly excellent and how I usually find them in a chip shop.

My mom always made these with dried salted cod and i do too. They are amazing that way and I'm sure it is equally as delicious with the fresh fish. I love listening to your lilting kind voice.

Looks absolutely divine. I can't wait to try it.

Well, now I'm in the mood for Fish Cakes! 😂

I wish I could give this recipe about 10+ thumbs up! 👍👍👍👍👍👍👍 I totally want to make this!! Thank you!💙💥

Superb as usual Chef John! Proper chuffed I was when I saw the title, more British food videos plz

Tinned pink salmon with the addition of a small amount of smoked haddock is probably may favourite fishcake fish ingredients. Mixed with mashed potato made by mashing very well boiled potatoes with salt, pepper and a small amount of butter (no milk!) And then you have a mixture stiff enough to make into nice cakes and either deep or shallow fry dipped in seasoned flour and if you like additionally then dip eggwash + breadcrumbs (or crushed up cornflakes) for a crispier finish. Chives and parsley and dill all work very well as Herby additions. Ps I am English.

Looks awesome, I do something similar with salt cod. Can’t wait to try the fresh milk poached version.

Thanks for another entertaining and informative video John. Btw, that second bite was far more "Graceful" than the 1st. Lol

Thank you chef John. I love your dredging technique, expecially when we are on a budget. Keep up the good work!

My father made codfish cakes for us kids and, while they were never this elegant, they were a family favorite. Just watching this made me want some now! Many thanks

Oh my gosh - that looks so delicious I wanna slither through the screen and snag me a bite!!!

Looks brilliant! A similar crabcake version would be appreciated, eh? Cheers!

mind blown, I love you're dredging technique

I'm definitely going to try these. 40 years ago in university my flatmate and I liked to have Gorton's canned codfish cakes at least once a week, and this sounds so next level to a meal that was honestly pretty decent.

I'd love to see your take on a Yorkshire fishcake, I swear it takes some kind of witchcraft to put those together

I’ve made this recipe with ground beef, shrimp (not so successful), vegetables and fish. Great recipe to experiment with!

Got the right receipe!Loved this receipe! Thankyou!

I done fish cakes recently too 😆😆😆❤

Man... I really wish that my husband wasnt so disgusted by fish in general, because this sounds pretty amazing! Its also pretty similar to something we have here in northern germany called "Fischfrikadellen". Now that I Think about it lots of things I see in british cuisine is oddly similar to northern german food lol.

Really enjoyed this video.....just finished work and it made me chuckle and hungry at the same time...thanks Chef John

Just made these, just took my first bite, and WOW!.... These are really good!... It's a bit labor intensive to make these, but it's worth it!

I'll use chives and dill but this looks awesome

Two words.... malt vinager.

Thank you Chef John. Can't wait to prepare this recipe.

being from the uk and i eat them all the time i can say they look amazing, great job john.

Whoever's reading this, i pray that whatever you're going through gets better and whatever you're struggling with or worrying about is going to be fine and that everyone has a fantastic day! Amen

I'm with Calamity Jane. I make these regularly with tuna, often with cheese as well. (from the UK)

Fantastic recipe! I will try it. Thank you.

Perfect. Great to see 2 ways of cooking these.

Fantastic! both the cook and the humor Cheers from across the north sea

Fabulous. I made this on Wednesday, with the tartare sauce, and they were wonderful. Thanks Chef John!

Your sense of humor with the graceful bite got me chived good.

Just made these. Came out great. I have made several of Chef John's recipes now - including Falafel, Chicken Paprika and the Miso soup. All of them were hits.I highly, highly recommedn his videos, including the obligatory, seld-aware bad pun.

Salivating!!! Thanks as usual!

Fantastic I am gonna make these Thanks chef john

Nailed it! Thanks chef xx

i have eaten these since i was a little nipper. These looks like the top notch nosh version. i wish i could taste them !! Amazing i will try to make for my dad !! thank you so much.

I made these, and they are FIRE. The potato is the key to making them stick together. I had zero problems with them falling apart.

That is a beautiful patty, and looks absolutely delicious with the sauce.

These look amazing, my patties never turn out like that. This recipe is a must try for me. The sauce looks great too. Thank you 😊

Wow! That looks absolutely scrumptious!

Loved this, proper fish cakes. I used to buy similar from Fish and chip shop, but that was back in the early eighties and that chippy is long gone. I am definitely going to make some of these. Thanks for the recipe!

Hubby and I both agree... You are a hoot Chef John. What's my food wish? An authentic Pern Hatching feast recipe book. Or just a few dishes explained by you. Don't ever change we love your videos.

Ohh my goodness. Thats two of my favorites, eggs, and potatoes. I have make this tonight. I think I will also add chips to the menu. Thank again for another great recipe 👩‍🍳!

That “nailed it!” after chasing the morsel around the plate, had me in stitches.

I love chef John, he's the best.