5 Best Fish Cakes With Remoulade Sauce Recipes

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Table of Contents

Introduction

Do you remember those carefree summer evenings by the coast, the salty breeze whispering secrets as you savored the most incredible fish cakes? The kind that practically melted in your mouth, each bite a symphony of flaky fish, comforting potatoes, and a zesty sauce that danced on your tongue? Well, get ready to relive those magical moments, because this recipe for Fish Cakes with Remoulade Sauce is about to transport you right back there. Imagine the delighted faces of your loved ones as they savor these homemade delights, crafted with love and bursting with flavor. This isn’t just food; it’s a memory in the making.

Why Will You LOVE This Fish Cakes with Remoulade Sauce Recipe?

This Fish Cakes with Remoulade Sauce recipe is a game-changer for so many reasons! First, it’s incredibly easy to make. Forget complicated techniques and hours in the kitchen; this recipe is straightforward and perfect for weeknight dinners. Second, the flavor is simply divine. The combination of flaky white fish, creamy potatoes, and a tangy remoulade is an explosion of taste that will leave you craving more. Plus, it’s a great way to sneak in some healthy fish into your diet, even for picky eaters! The satisfying crunch on the outside, the tender inside, and the zing of the remoulade make this dish an instant family favorite. Trust me; once you try these fish cakes, you’ll never want to make them any other way.

What Does It Taste Like?

Imagine sinking your teeth into a perfectly golden-brown fish cake. The exterior is delightfully crisp, giving way to a soft, flaky interior where tender pieces of white fish mingle harmoniously with creamy mashed potatoes. A hint of fresh parsley and lemon zest brightens each bite, while a touch of Dijon mustard adds a subtle, savory depth. The aroma is inviting, a blend of fresh seafood, herbs, and that tantalizing hint of fried goodness.

And then there’s the remoulade sauce. Cool, creamy, and bursting with flavor, it’s the perfect counterpoint to the rich fish cake. The tangy bite of Dijon mustard, the briny pop of capers, the subtle sweetness of pickles, and the smoky touch of paprika all come together in a symphony of flavors that elevate the entire dish. Each bite is an experience, a delightful contrast of textures and tastes that will leave you utterly satisfied.

What Makes This Fish Cakes with Remoulade Sauce Recipe Uniquely Irresistible & What Are The Hidden Nutritional Benefits?

Quick Prep & Pantry-Friendly Perks

What sets this Fish Cakes with Remoulade Sauce apart is its simplicity. You can have these delicious fish cakes on the table in under 45 minutes, making it an ideal choice for busy weeknights. The recipe uses readily available ingredients, many of which you probably already have in your pantry. Plus, the process is incredibly forgiving – feel free to adjust the seasonings to your liking! This recipe is about creating a dish that’s both delicious and accessible, without sacrificing flavor or quality. From fridge to plate in under an hour, these fish cakes are the perfect homemade meal for busy people.

Hidden Health/Nutrition Benefits

Beyond the incredible taste, these Fish Cakes with Remoulade Sauce offer some serious nutritional benefits. White fish is an excellent source of lean protein, essential for building and repairing tissues. It’s also packed with omega-3 fatty acids, which are crucial for heart health and brain function. Additionally, this recipe is lower in fat compared to many fried foods, especially if you opt for baking or air frying instead of pan-frying. The herbs and spices add antioxidants and vitamins, boosting your overall well-being.

Even the remoulade, when made with quality mayonnaise, can provide some healthy fats. Capers and pickles contribute probiotics, supporting gut health. By choosing wholesome ingredients, you can enjoy a flavorful and nutritious meal that nourishes your body from the inside out. So indulge in these guiltless fish cakes, knowing you’re treating yourself to something both delicious and beneficial.

Main Ingredients: Your Key to Flavor Success!

Here’s a breakdown of the key ingredients that make these Fish Cakes with Remoulade Sauce so spectacular:

1 lb (450g) white fish fillets (cod, haddock, or pollock), cooked & flaked: The star of the show! White fish provides a delicate flavor and flaky texture that forms the foundation of the fish cakes.

1 cup mashed potatoes (or 1 boiled potato, mashed): These act as a binder, adding a creamy texture and subtle sweetness that complements the fish.
1 small shallot, finely minced: Shallots provide a mild, slightly sweet onion flavor that enhances the overall savory profile of the fish cakes.
1 egg, lightly beaten: The egg helps to bind all the ingredients together, creating a cohesive mixture that holds its shape during cooking.

2 tbsp fresh parsley, chopped: Fresh parsley adds a burst of freshness and herbaceousness, brightening the flavor of the fish cakes.
1 tsp Dijon mustard: Dijon mustard provides a subtle tang and enhances the savory notes, adding depth to the flavor profile.
1 tsp lemon zest: Lemon zest adds a bright, citrusy aroma and flavor that complements the fish, creating a zesty and vibrant dish.

1/2 tsp Old Bay seasoning (or paprika + pinch of cayenne): This seasoning blend adds a warm, savory spice that elevates the flavor of the fish cakes, providing a subtle kick.
1/2 cup panko breadcrumbs (+ extra for coating): Panko breadcrumbs create a light, crispy coating that adds texture and helps the fish cakes hold their shape while frying.
Salt & black pepper to taste: Essential for seasoning and enhancing the overall flavor of the fish cakes.

2 tbsp olive oil or butter (for frying): Used for pan-frying, olive oil or butter adds flavor and helps create a golden-brown, crispy exterior.
1/2 cup mayonnaise: The base of the remoulade sauce, providing a creamy and rich texture.
1 tbsp Dijon mustard: Adds a tangy and sharp flavor to the remoulade.

1 tbsp capers, chopped: Adds a salty, briny flavor that complements the fish.
1 tbsp pickles (or cornichons), finely diced: Provides a sweet and sour crunch, balancing the richness of the mayonnaise.
1 tsp lemon juice: Adds brightness and acidity to the remoulade, enhancing the other flavors.

1 tsp fresh parsley, minced: Adds herbaceousness and freshness to the remoulade.
1/2 tsp smoked paprika: Gives a smoky depth and warmth to the remoulade.
1 small garlic clove, grated (optional): Adds a subtle garlicky punch (use sparingly if desired).

Salt & pepper to taste: To season the remoulade perfectly.
1 cup fresh mesclun greens (or mixed baby lettuce): A fresh, crisp base for serving the fish cakes.
Lemon wedges: For squeezing over the fish cakes to add extra zest.

Microgreens or chives (optional): For garnish, adding visual appeal and subtle flavor.

Ingredient Swaps, Smart Substitutions & Flavorful Additions

Want to make these Fish Cakes with Remoulade Sauce your own? Here are a few ideas for swaps, substitutions, and additions that will bring a personal touch to your dish:

Fish: Feel free to experiment with different types of fish. Salmon, tuna, or even crab meat can be used for unique flavor profiles.

Potatoes: Sweet potatoes can be used in place of regular potatoes for a hint of sweetness and added nutrients.
Breadcrumbs: Gluten-free breadcrumbs or crushed crackers can be used as a substitute for panko breadcrumbs.
Remoulade: Swap the mayonnaise for Greek yogurt to lighten up the sauce and add a tangy twist.

Spice: Add a pinch of cayenne pepper or a dash of hot sauce to the fish cakes or remoulade for a little heat.
Herbs: Dill, chives, or cilantro can be used in place of parsley for different flavor variations.
Vegetables: Add finely diced celery, bell pepper, or red onion to the fish cakes for added texture and flavor.

Lemon: Use lime instead of lemon for a different citrus twist.
Add-ins: Try adding some cooked shrimp, bacon bits, or even some jalapeños (finely diced) to the fish cakes!

Tools and Equipment Needed: Your Kitchen Arsenal

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Mixing bowls: Essential for combining the ingredients.

Fork: The weapon of choice to flake the cooked fish!
Measuring cups and spoons: Ensure precise measurements for consistent results.
Cutting board: Providing a surface for mincing shallots and herbs.

Chef’s knife: For chopping and dicing vegetables.
Lemon zester: Get that perfect zing effortlessly.
Skillet or frying pan: For pan-frying the fish cakes.

Spatula: For flipping and serving the fish cakes.
Baking sheet (optional): If you prefer baking the fish cakes.
Parchment paper (optional): Prevents sticking if baking.

Step-by-Step Instructions: Mastering Your Fish Cakes with Remoulade Sauce!

Prepare the Fish: If you haven’t already, cook your white fish fillets (cod, haddock, or pollock) by baking, steaming, or poaching. Let them cool slightly and then flake them with a fork.
Pro Tip: Ensure the fish is fully cooked but still moist. Overcooked fish will result in dry fish cakes.
Combine Ingredients: In a large mixing bowl, combine the flaked fish, mashed potatoes, finely minced shallot, lightly beaten egg, chopped fresh parsley, Dijon mustard, lemon zest, and Old Bay seasoning (or paprika + cayenne). Season with salt and black pepper to taste.
Pro Tip: Be gentle when mixing to avoid breaking up the fish too much. We want chunks of tasty fish!
Add Breadcrumbs: Gradually add the panko breadcrumbs to the fish mixture, mixing until everything is well combined. The mixture should be moist but not soggy.
Pro Tip: If the mixture is too wet, add a bit more panko breadcrumbs until it reaches the right consistency.

Form Fish Cakes: Take a generous spoonful of the fish mixture and form it into a round or oval-shaped fish cake, about 3/4 inch thick. Repeat with the remaining mixture.

Pro Tip: For uniform fish cakes, use an ice cream scoop. You can also chill the formed fish cakes in the refrigerator for about 15-20 minutes to help them hold their shape better while cooking.

Coat with Breadcrumbs: Place the remaining panko breadcrumbs on a plate. Gently coat each fish cake with breadcrumbs, pressing lightly to help them adhere.

Pro Tip: Ensure that the fish cakes are evenly coated with breadcrumbs for a nice, crispy crust.

Prepare the Remoulade Sauce: In a separate bowl, whisk together the mayonnaise, Dijon mustard, chopped capers, finely diced pickles (or cornichons), lemon juice, minced fresh parsley, smoked paprika, and grated garlic clove (if using). Season with salt and pepper to taste.

Pro Tip: Taste and adjust the seasoning as needed. If you prefer a sweeter remoulade, add a pinch of sugar.

Cook the Fish Cakes: Heat olive oil or butter in a large skillet over medium heat. Carefully place the fish cakes in the skillet, being careful not to overcrowd the pan.

Pro Tip: Avoid overcrowding, cook in batches. Overcrowding lowers the oil temperature, and they will steam instead of getting golden brown.

Cook Until Golden Brown: Cook the fish cakes for about 4-5 minutes per side, or until they are golden brown and heated through.

Pro Tip: If the fish cakes start to brown too quickly, reduce the heat to medium-low.

Serve: Remove the fish cakes from the skillet and place them on a plate lined with paper towels to drain excess oil. Serve hot on a bed of fresh mesclun greens, dolloped generously with remoulade sauce, and garnished with lemon wedges and microgreens or chives (if using).

Tips for Unbeatable Success: Secrets From Our Kitchen

Don’t Overmix: Overmixing the fish cake mixture can result in tough, rubbery fish cakes. Mix gently until just combined.

Chill the Mixture: Chilling the fish cake mixture for about 15-20 minutes before forming and cooking helps them hold their shape and prevents them from falling apart.
Use Cold Potatoes: Cold mashed potatoes work best in this recipe. They help bind the ingredients together and prevent the fish cakes from becoming too mushy.
Control Oil Temperature: Maintain a consistent oil temperature while pan-frying to ensure even cooking and a crispy crust.

Don’t overcrowd the pan: Cooking the fish cakes in batches will help keep prevent lowering the oil temperature and ensures proper browning
Adjust Seasoning: Taste the fish cake mixture and remoulade sauce before cooking, and adjust the seasoning to your liking.
Use Fresh Herbs: Fresh herbs add a burst of flavor and aroma that elevates the entire dish.

Proper fish flaking: Don’t shred the fish to tiny strands. Leave some nice chunks for a satisfying texture.

Assembly, Dazzling Presentation & Irresistible Serving Suggestions

Final Assembly & Presentation Ideas

When it comes to presentation, think fresh, vibrant, and inviting. Start with a bed of crisp mesclun greens or mixed baby lettuce as a base. Neatly arrange the golden-brown fish cakes on top, allowing their crispy exteriors to be the focal point.

Generously dollop the creamy remoulade sauce over each fish cake, letting it cascade down the sides. Garnish with fresh lemon wedges, a sprinkle of microgreens or chives, and a dusting of smoked paprika for a pop of color. Elevate the plating by using a contrasting plate color to make the dish stand out. Add a drizzle of high-quality olive oil around the greens for an extra touch of elegance.

Suggested Sides, Drinks & Complements

To create a complete and memorable meal, consider serving these Fish Cakes with Remoulade Sauce with a variety of complementary sides and drinks:

Sides: A light and refreshing cucumber salad, coleslaw, or a simple green salad with vinaigrette. Roasted asparagus, steamed green beans, or grilled corn on the cob are also excellent choices.
Drinks: A crisp white wine, such as Sauvignon Blanc or Pinot Grigio, pairs beautifully with the fish cakes. Alternatively, a light and bubbly Prosecco or a refreshing iced tea can also complement the flavors. For non-alcoholic options, consider a refreshing lemonade or a sparkling water with a splash of citrus.

Complements: A side of tartar sauce, hot sauce, or a squeeze of lemon juice can add an extra layer of flavor and customization. Serve with some warm crusty bread and butter for a truly satisfying meal.

Smart Storage & Efficient Preparation Tips

Storage Guidelines

Fish Cakes: Cooked fish cakes can be stored in an airtight container in the refrigerator for up to 2-3 days. To reheat, bake in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through and crispy. You can also reheat them in a skillet over medium heat, turning occasionally, until warmed through.

Remoulade Sauce: Remoulade sauce can be stored in an airtight container in the refrigerator for up to 3-4 days. Stir before serving.

Make-Ahead Prep Tips

Want to streamline the cooking process? Here are a few make-ahead tips:

Fish: Cook and flake the fish up to 2 days in advance and store it in the refrigerator.
Potatoes: Boil and mash the potatoes a day ahead and store them in the refrigerator.

Remoulade: Prepare the remoulade sauce up to 2 days in advance and store it in the refrigerator. The flavors will actually meld together, making it even more delicious!
Fish Cake Mixture: Combine all the fish cake ingredients (except the breadcrumbs) a day ahead and store the mixture in the refrigerator. Form and coat the fish cakes just before cooking.

Spectacular Recipe Variations: Beyond The Basics

Ready to experiment and take your Fish Cakes with Remoulade Sauce to new heights? Here are a few creative twists:

Spicy Fish Cakes: Add a pinch of cayenne pepper, a dash of hot sauce, or some finely diced jalapeños to the fish cake mixture for a spicy kick.
Mediterranean Fish Cakes: Incorporate sun-dried tomatoes, Kalamata olives, and feta cheese into the fish cake mixture for a Mediterranean-inspired flavor.
Asian-Inspired Fish Cakes: Add grated ginger, soy sauce, and chopped scallions to the fish cake mixture for an Asian-inspired twist. Serve with a sesame-ginger dipping sauce.

Herbaceous Fish Cakes: Experiment with different herbs like dill, chives, or cilantro in place of parsley for unique flavor variations.
Salmon Fish Cakes: Substitute white fish with salmon for a richer, more flavorful fish cake.
Crab Cakes: Make crab cakes instead of fish cakes utilizing crab meat.

Use different dipping sauces: Offer several options like tartar sauce, aioli, or a sweet chili sauce.

The Untold Story: History, Cultural Background & Recipe Trivia

Fish cakes have a rich and diverse history, with variations found in cuisines around the world. The concept of combining fish with other ingredients and frying them into patties dates back centuries, offering a resourceful way to utilize leftover fish and extend its shelf life.

In many cultures, fish cakes are considered a comfort food, a nostalgic reminder of home-cooked meals and family gatherings. In Scotland, fish cakes are often made with smoked haddock and potatoes, while in Southeast Asia, they are typically spiced with fragrant herbs and spices. Many fish cake recipes may use other types of seafood as well.

Interestingly, the remoulade sauce, a classic accompaniment to fish cakes, has its origins in France, where it was traditionally made with mayonnaise, mustard, herbs, and capers. Over time, the recipe has evolved and adapted to regional tastes, with variations found in Louisiana Creole cuisine and Scandinavian countries. The creamy and tangy remoulade perfectly complements the richness of the fish cakes, creating a harmonious balance of flavors and textures.

Complete Nutritional Information (Per Serving)

Here’s an estimate of the nutritional information per serving of these Fish Cakes with Remoulade Sauce:

Note: These values are estimates and may vary depending on the specific ingredients used and portion sizes.

Answering Your Burning Questions: Fish Cakes with Remoulade Sauce FAQs

Can I bake the fish cakes instead of pan-frying them?
- Absolutely! Baking is a healthier alternative to pan-frying. Simply preheat your oven to 375°F (190°C), place the coated fish cakes on a baking sheet lined with parchment paper, and bake for 15-20 minutes, or until golden brown and heated through.
Can I freeze fish cakes?
- Yes, fish cakes freeze well. Prepare the fish cakes as directed, but do not cook them. Place them on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer them to an airtight container or freezer bag. When ready to cook, bake or pan-fry them from frozen, adding a few extra minutes to the cooking time.
How can I prevent the fish cakes from falling apart?
- Make sure you chill the fish cake mixture for at least 15-20 minutes before forming and cooking. You can also add a bit more breadcrumbs to the mixture if it seems too wet. Handle the fish cakes gently while cooking, and avoid overcrowding the pan.
Can I use canned fish for this recipe?
- While fresh is always best, you can use canned tuna or salmon in a pinch. Be sure to drain the fish well before adding it to the fish cake mixture.
What can I serve with fish cakes besides remoulade sauce?
- Tartar sauce, aioli, or a simple squeeze of lemon juice are all great alternatives to remoulade sauce. You can also try a spicy mayo or a sweet chili sauce for a different flavor profile.

If You Adored This Fish Cakes with Remoulade Sauce Extravaganza…

If you loved diving into this delectable Fish Cakes with Remoulade Sauce recipe, then prepare your taste buds for more culinary adventures! We have a treasure trove of recipes just waiting to be explored.

Why not try our incredibly popular Shrimp Scampi, a garlicky, buttery delight that’s ready in minutes? Or perhaps our Lemon Herb Roasted Chicken for a family-friendly classic with a zesty twist? If you are looking for more seafood recipes, why not try our Grilled Shrimp Skewers, a healthy and flavourful delight to compliment this Fish Cakes with Remoulade Sauce recipe.
Consider pairing your fish cakes with equally delightful appetizers, like these crispy salmon cakes.

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