Crispy Homemade Fish Cakes with Flaky White Fish

Gently fold the cooked fish into the potato mixture. Break the fish into large, succulent flakes as you stir, ensuring they are evenly distributed without over-mixing.

Form the cakes by scooping about 1/4 cup of the mixture at a time. Pack it firmly and shape into a disc approximately 1.75cm (2/3 inch) thick. You should be able to make 13 to 15 cakes.

Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs. Coat each cake in flour (shaking off excess), dip into the egg, and finally press into the panko until fully covered.

Heat oil in a skillet over medium-high heat. Pan-fry the fish cakes in batches for 1.5 minutes per side until golden brown. For an extra professional touch, briefly stand them on their edges and roll them to brown the sides. Transfer to a paper towel-lined tray to drain.

Remove the paper towels and place the fish cakes directly on the baking tray. Bake for 10 minutes to ensure they are heated through to the center. Serve hot with lemon wedges and your favorite dipping sauce, such as tartare or Japanese mayonnaise.