The fish cake is quite the catch. This seafood speciality is not shaped or meant to taste like the sweet treat, but rather a flat, savory patty. It’s usually whipped up with minced fish, potato, egg, seasonings, bread crumbs, and then fried to golden perfection. Although the fish cake is now served as gourmet apps and main courses at sit-down dinners, this delicacy boasts a more humble beginning.
In 19th century England, fish cakes were the modern-day equivalent of “whatever’s in the fridge” food. Many families would repurpose leftover filets, cod, veggie scraps, and turning potatoes to fry up these pucks. They began to grow in popularity due to the easy prep and low price tag. Isabella Beeton, an English journalist and writer, published a recipe in her 1861 guide, Mrs. Beeton’s Book of Household Management. Soon after, the whole country and beyond were frying up fish cakes in their homes and pubs alike.
Making the Freshly Fish Cake
Quite like Mrs. Beeton, we were inspired to make this meal our own with a spin on the classic recipe. Our Wild-Caught Fish Cake features:
- Oven-roasted patty with wild-caught pollock, shallot, celery, and dill
- Savory sauce featuring lime, apple cider vinegar, and cilantro
- Turmeric-seasoned basmati rice with green peas
- Sweet corn succotash with lima beans, red bell peppers, and onions
We’re all about what goes in. As we’ve learned, traditional fish cakes often use less costly, processed seafood. Since we focus on meals that are good from the ingredients up, we use sustainable, wild-caught pollock in our patties. This packs our dish with 23 grams of natrual, whole-food protein.
Not only is our take on fish cake nutritious, but it’s ready to eat in no time. Plus, no grocery shopping, leftover hunting, or clean up is necessary. Our chefs spend about 90 minutes cooking it up, so your meal can be ready to eat in 3.
How to Make Our Favorite White Fishcake
Recipe by Freshly Chef Conor ONeill
Equipment Needed: Stand mixer, bowls, oven, Chef's knife, cutting board, sheet tray, food thermometer
3 cups of Pollock (diced)
1 cup of Instant Potato
¼ cup of Bread Crumbs
¼ cup of Green Onion (sliced)
¼ cup of Celery (diced)
2 Tbsp of Jalapeño (diced)
2 Tbsp of Mayonaise
2 Tbsp of Dijon Mustard
2 Tbsp of Lemon Juice
2 Tbsp of Flour
1 Tbsp of Smoked Paprika
1 Tbsp of Dried Dill
1 Tbsp of Salt
1. Take all the ingredients and place them into the stand mixer
2. Mix on low to medium speed for 90 seconds until the mixture is homogeneous
3. Remove from the mixer and portion into 4 oz patties on a lined sheet pan
4. Place into a 350-degree oven for 22 min or until the internal temperature reaches 165 F
5. Remove from the oven and rest for 20 min before plating or serving
The Perfect Pairing
Our fish cakes are citrusy, vinegary, and full of zest. We love a crisp glass of dry Chardonnay or freshly squeezed lemonade on the side to match the flavor profile. Don’t worry—dessert’s definitely on the menu. A slice of key lime or lemon meringue pie is the perfect closeout. If you’re dairy-free or gluten-free, a chilled fruit kebab is the way to go.
Craving fish cakes? Us, too. Now that you know a little bit more about this Victorian-era meal, it’s time for a taste test. Order our Wild-Caught Fish Cake (along with so much more), and get it delivered right to your door. Nothin’ fishy about that!