Whiting Fishcakes Recipe

Hi guys I was sat reading the forum the other day and noticed one of the admins (Glenn) I think asking for articles to post on the forum. After some thought I decided to try to start an eat what you catch article. Here’s my 1st attempt, I know many of you complain when you can’t get through the whiting to catch the elusive cod but to me fishing is all about……. well fishing and I’m just as happy pulling slugs in as I am a cod or recently a thornie. So rather than throw your whiting back in, grab a few that are over a pound and follow my simple recipe.

By Forum Member Big Bad Col

OK here’s what you need, For 9 fishcakes I use.

  • 2 Whiting over a lb each
  • 1 onion chopped
  • 3 medium potatoes chopped into inch cubes or there about.
  • Bunch of fresh parsley (you can use dried but fresh will knock spots off dried in terms of flavour).
  • Knob of butter
  • 2 Egg beaten
  • Optional Bread crumbs again you can make your own or buy these.
  • Olive oil to cook in you can use any cooking oil really but I’m thinking again of taste oh and of course your hearts.

Once you’ve got your bits together, First thing to do is stick the potatoes on to boil with a little salt until they are soft enough to mash. While they are cooking put your chopped onion in a frying pan and fry until transparent. Once the onions are cooked remove them from the heat and set to one side.

Now to the fish, I hope you’ve gutted and cleaned them on the beach or you’ll have to do that now.Once the fish are cleaned I then chop the head and tail off and cut down either side of the spine.

Now put some water in a pan, add some salt and a good pinch of parsley and boil. Once the water is boiling add your 2 whiting, once the water comes to the boil again turn it down and simmer for 10-15 mins until fish is cooked it can even be slightly under. Remove the fish and put to one side.

You can throw the water away if you want but I normally put the heads and tails in along with carrot onion and celery to make a nice fish stock for other recipes, as once done it can be bottled and frozen down.

Ok so all we have to do now is put the fishcakes together. First of all roughly mash the potatoes and leave them in their pan, add the onions and rest of your parsley. Now comes the only difficult bit, I say difficult it’s just fiddly. Peel the skin from the fish and gently pull the flesh off the bones. You can put the flesh straight into the potatoes or into a separate bowl and check for any missed bones but normally the flesh comes off easy.

Now all you have to do is add the 1 beaten egg and gently fold the mixture together. If you do not want to cover the fishcakes in bread crumbs all you do now is grab some of the mixture and form into even sized fishcakes.

However if you do want to cover in bread crumbs follow this simple method. Get out 2 bowls in one put the other beaten egg and in the other put your bread crumbs. Make your fishcakes as above then dip them in the egg to cover the whole of the fishcake then roll in the bread crumbs. Shake off any excess and you’re done.

To cook all you need to do is gently fry them in olive oil until golden on both sides or you can grill them or even oven cook them.
If you like this recipe but like a little spice in your life, I will turn these fishcakes into Thai fishcakes with a sweet chilli dip. I like to think that cooking is not a chore and should be enjoyed by everyone.

This recipe has been brought to you by BigBadCol in association with the Ex Gunner society enjoy.

14 Responses to Whiting Fishcakes Recipe

  1. admin November 26, 2009 at 10:51 pm

    Great Stuff Col, thanks for posting that up for us. Im certainly looking forward to trying your recipe. The only problem is I need to catch some fish first. Thanks again mate and if you have any more recipes or if anyone esle has any recipes then please send them in and myself and Alan will post them up.

  2. dan November 26, 2009 at 11:12 pm

    looks good, they look delicious, i love whitings

    my view is that you need to poach rather that boil the whitings and 15mins is far too long 5mins max should do you.

    and maybe adding some salt and pepper to the mix, it will really lift the flavour

    keep them coming

  3. BigBadCol November 27, 2009 at 6:34 am

    Boil, Poach its all the same lol but yeah as I said it can be under done at that stage. I just hope its easy enough to follow as that was my aim.


  4. mick webster November 27, 2009 at 9:17 am

    Icant’ boil an egg, but im’ going to have a go at making these, they look great, well done!Any similar recipes wll be welcome as well.

  5. mick2786 November 27, 2009 at 9:33 am

    Great post going to have a bash this weekend. Which Gunner Association would that be BigBadCol.



  6. Bezz November 27, 2009 at 10:39 am

    I’ve been after a recipe for fish cakes. This look great. You can
    nearly taste them.

  7. Bigbadcol November 27, 2009 at 10:40 am

    The Ex-gunner society is just that I spent 12 yrs in The Royal Artillery with both 47 FD Regt RA then 26 FD Regt RA it’s just something I normally tag on the end of stuff lol.

  8. patterdale November 27, 2009 at 10:51 am

    Nice recipe mate.

    thanks for taking the time to post it

    with photo’s as well.

    Whiting Fishcakes are delicious.


  9. Bassman November 27, 2009 at 12:14 pm

    Tasty col we always add a little Schwartz Fish seasoning it makes them even more tasty
    thanks for sharing your recipe with us

  10. mick2786 November 28, 2009 at 4:48 am

    served with 12 & 22 Regiment Royal Artillery 23 years last few years at Kirton In Lyndsey good to meet a fellow gunner.


    Quo Fas Et Gloria Ducunt,” “Whither Right and Glory Lead.

  11. Rosalie September 14, 2010 at 12:53 pm

    Hi, I was reading your post and I just wanted to say thank you for putting out such great content. There is so much junk on the internet these days its hard to find anything worthwhile. I actually have cooked this recipe before, I got this book last month on recommendation from a friend http://ninjahq.com/go/cookingrecipes and it turned out very nice! I’m extremely eager to try your variation of it though, it looks excellent. I think you might enjoy those recipes, they’re very good. Thanks for the article and great ideas.

  12. SheffSean January 7, 2011 at 10:31 pm

    Top receipe Col, looking forward to making some tomorrow, cheers buddy.

  13. Jeff August 2, 2012 at 6:14 am

    Great recipe! I’ve been after a good but simple fish cake recipe for some time and this one did the trick really well. Just made them with frozen whiting today… Made a big pile of them too. Bet they’d be even better with fresh. As someone posting above said, thanks for posting good pics as well. If you ever feel like a bit of extra crunch in the coating, I suggest using half bread crumbs and half corn meal (medium grind particularly). Good stuff.

  14. Susan October 23, 2014 at 3:04 pm

    Just made a batch, added in some fish seasoning and some dried chives, cooked in halogen oven with just a brush of olive oil onto breadcrumb coating, nice tasty and healthy fish cakes, served with peas and sweetcorn, thanks for recipe, oh and def only needed about 5 mins to simmer.

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