South Coast Mackerel Fishcakes


Species: Oily Fish
Difficulty: Easy
Preparation Time: 30 mins minutes
Cooking Time: 10 mins minutes


  • 600 g potatoes, cooked and mashed
  • 300 g fish fillets (try a good value white fish such as Whiting or Pollock with mackerel or smoked fish)
  • Half a pint of milk
  • 2 spring onions chopped
  • Horseradish or tomato ketchup (optional)
  • 2 beaten eggs
  • Salt and ground black pepper
  • 100 g breadcrumbs
  • 3 tbsp olive oil / rape seed oil
Recipe - South Coast Mackerel Fishcakes


Warm the milk in a wide pan and bring to a simmer. Add the fish and turn off the heat, let it poach for about 5 minutes.

Take the fish out, let it cool and flake the flesh into a bowl (throwing the skin away). Mix the mash with the fish, spring onions, season with freshly ground black pepper, salt and a tablespoon of horseradish or tomato ketchup.

If the mixture is a bit dry, add some of the milk you used for poaching the fish. Divide the mixture into 8 equal amounts and shape into patties.

Mix the egg in a wide bowl and put the breadcrumbs on a plate. First dip the cake in the egg and then in the breadcrumbs until coated on all sides.

Heat the oil in a frying pan and fry the fishcakes on each side until golden. These fishcakes are lovely with a salad.