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Jamie Oliver-Inspired 5-Ingredient Fish Cakes

Jamie Oliver-Inspired 5-Ingredient Fish Cakes
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These simple yet elegant fish cakes deliver restaurant-quality flavor with minimal ingredients. Flaky white fish is combined with fresh herbs and lemon zest, then pan-fried to a perfect golden-brown crust with a tender, moist interior. They’re light, flavorful, and perfect for a quick, impressive main course.

Ingredients

Scale
  • 1 lb (450g) skinless, boneless white fish fillets (such as cod or haddock), patted dry and cut into 1-inch chunks
  • 1 large egg, lightly beaten
  • 1/2 cup fresh flat-leaf parsley leaves, finely chopped
  • 1 lemon, zested (about 2 tsp) and juiced (about 2 tbsp)
  • 1 cup (about 100g) fine dry breadcrumbs
  • 1 1/2 tsp fine sea salt
  • 1/2 tsp freshly ground black pepper
  • 3 tbsp olive oil, divided, for frying

Instructions

  1. Place the fish chunks in a food processor. Pulse 4-5 times in 1-second bursts until the fish is coarsely chopped but not pureed; it should have some texture. Over-processing will make the cakes rubbery. Transfer the fish to a large mixing bowl.
  2. Add the beaten egg, chopped parsley, lemon zest, 1 tablespoon of the lemon juice, salt, and pepper to the bowl with the fish. Use a fork to gently mix everything together until just combined. Avoid over-mixing, as this can toughen the fish mixture.
  3. Sprinkle the breadcrumbs over the fish mixture. Using your hands, gently fold and press the mixture together until the breadcrumbs are fully incorporated and the mixture holds together when pinched. The mixture will be moist but should be moldable.
  4. Divide the mixture into 4 equal portions (about 1/2 cup each). With damp hands, shape each portion into a patty about 3/4-inch thick and 3 inches in diameter. Press firmly to ensure they hold their shape. Place the formed patties on a plate, cover with plastic wrap, and refrigerate for at least 10 minutes. This chilling step is crucial as it firms up the cakes, preventing them from falling apart during cooking.
  5. Heat 1 1/2 tablespoons of olive oil in a large non-stick or cast-iron skillet over medium heat. Let the oil heat until it shimmers and flows easily when you tilt the pan. To test, flick a tiny bit of breadcrumb into the oil; it should sizzle gently.
  6. Carefully place two fish cakes into the hot oil, leaving space between them. Do not overcrowd the pan, as this will lower the temperature and cause steaming instead of searing. Cook undisturbed for 4-5 minutes. You should hear a steady, gentle sizzle.
  7. Check the underside of a fish cake by gently lifting an edge with a spatula. It should be a deep, golden brown. If it’s pale, increase the heat slightly; if it’s darkening too quickly, reduce the heat.
  8. Once the first side is deeply golden, carefully flip each cake with a thin, flexible spatula. They should release easily from the pan if a proper crust has formed. Cook on the second side for another 4-5 minutes, until golden brown and firm to a gentle press in the center.
  9. Transfer the cooked fish cakes to a paper towel-lined plate to drain any excess oil. Add the remaining 1 1/2 tablespoons of oil to the pan, let it heat for 30 seconds, and repeat the cooking process with the remaining two fish cakes.
  10. Let the fish cakes rest for 2-3 minutes on a wire rack before serving. This allows the internal heat to redistribute, ensuring they are moist and cohesive when cut. Serve immediately with the remaining lemon juice or your preferred sauce.

Notes

Storage: Cooled fish cakes can be stored in an airtight container in the refrigerator for up to 2 days. Freezing: Place uncooked, shaped patties on a parchment-lined baking sheet and freeze until solid (about 2 hours). Transfer to a freezer-safe bag or container for up to 1 month. Thaw overnight in the refrigerator before cooking. Reheating: For best results, reheat in a preheated oven at 350°F / 177°C on a baking sheet for 10-12 minutes, until heated through. Alternatively, reheat in a skillet over medium-low heat for 3-4 minutes per side. Microwave reheating is not recommended as it will make the exterior soggy.

Nutrition

Keywords: jamie oliver fish cakes, 5 ingredient fish cakes, easy fish cakes, white fish cakes, pan fried fish cakes, lemon parsley fish cakes, quick seafood dinner, british fish cakes, simple fish recipe, weeknight seafood

Find it online: https://britishrecipes.uk/5-ingredient-fish-cakes/