Introduction

Fish Cakes with Dill Tartar Sauce are a comforting, flavorful, and slightly crispy dish that elevates everyday seafood into an elegant meal. Fluffy fish cakes are made with tender, flaky fish combined with mashed potatoes, aromatic herbs, and seasonings. Pan-fried to golden perfection, they are served with a creamy, tangy dill tartar sauce that complements the mild fish beautifully.

This dish works perfectly as an appetizer, main course, or even a light lunch. The combination of textures—crispy exterior and soft, flavorful interior—paired with the refreshing dill sauce makes it a crowd-pleaser that feels both homey and gourmet.

Why I Love This Recipe

I love this recipe because it’s simple yet impressive, offering a delicious way to enjoy seafood without complicated preparation. The fish cakes are tender, flavorful, and satisfying, while the dill tartar sauce adds a fresh, tangy brightness that elevates every bite.

It’s also versatile: you can use leftover cooked fish, white fish fillets, or even a mix of seafood. It’s a recipe that delivers restaurant-quality results in the comfort of your own kitchen.

Why This is a Must-Try Dish

• Crispy and tender: Golden, pan-fried exterior with a soft, flavorful interior.
• Elevated flavor: Dill tartar sauce complements the fish perfectly.
• Versatile: Works as an appetizer, main dish, or lunch.
• Quick and approachable: Ready in under 40 minutes.
• Family-friendly: A delicious way to enjoy seafood for all ages.

Recipe Overview

• Preparation Time: 15 minutes
• Cooking Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4
• Calories: ~320 calories per serving
• Course: Main / Appetizer
• Cuisine: American / Seafood

Ingredients

For the Fish Cakes:

• 1 lb (450 g) white fish fillets (cod, haddock, or tilapia), cooked and flaked
• 1 cup mashed potatoes (plain, seasoned lightly with salt and pepper)
• 1 small onion, finely chopped
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon Dijon mustard
• 1 teaspoon lemon juice
• 1 egg, beaten
• Salt and pepper, to taste
• ¼ cup breadcrumbs (plus extra for coating)
• 2 tablespoons olive oil, for frying

For the Dill Tartar Sauce:

• ½ cup mayonnaise
• 2 tablespoons finely chopped dill pickles
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1 tablespoon fresh dill, chopped
• Salt and pepper, to taste

Cooking Directions

Preparing the Dill Tartar Sauce:

1. In a small bowl, combine mayonnaise, chopped pickles, lemon juice, Dijon mustard, and fresh dill.
2. Mix thoroughly and season with salt and pepper to taste.
3. Refrigerate until ready to serve.

Preparing the Fish Cakes:

1. In a large bowl, combine flaked fish, mashed potatoes, onion, parsley, Dijon mustard, lemon juice, and egg.
2. Season with salt and pepper.
3. Mix until well combined. Shape mixture into 8 small patties.
4. Lightly coat each patty with breadcrumbs.
5. Heat olive oil in a skillet over medium heat.
6. Fry fish cakes 3–4 minutes per side until golden brown and heated through.
7. Remove from skillet and drain on paper towels.

Step-by-Step Preparation Method

1. Prepare dill tartar sauce and refrigerate.
2. Flake cooked fish and combine with mashed potatoes, onion, parsley, mustard, lemon juice, egg, salt, and pepper.
3. Shape mixture into small patties.
4. Coat each patty with breadcrumbs.
5. Heat olive oil in a skillet and fry patties 3–4 minutes per side until golden.
6. Drain on paper towels.
7. Serve hot with dill tartar sauce.

How to Serve

• Serve fish cakes as an appetizer or main course with dill tartar sauce on the side.
• Pair with a fresh green salad, roasted vegetables, or steamed rice for a complete meal.
• Garnish with lemon wedges and additional fresh dill for a restaurant-quality presentation.

Recipe Tips

• Use firm, white fish for best texture.
• Do not overmix the fish cake mixture; this keeps them light and fluffy.
• Chill the patties for 15–20 minutes before frying to help them hold their shape.
• Add a pinch of smoked paprika or cayenne for a subtle kick.
• Leftover fish cakes can be reheated in a skillet or oven for a quick meal.

Variations

1. Seafood Mix: Use a combination of shrimp, crab, and fish for a luxurious seafood cake.
2. Spicy: Add chopped jalapeño or a dash of hot sauce to the fish cake mixture.
3. Gluten-Free: Use gluten-free breadcrumbs.
4. Baked Option: Brush patties with olive oil and bake at 400°F (200°C) for 15–20 minutes.
5. Herb Variations: Substitute parsley with cilantro or chives for a different flavor profile.

Freezing and Storage

• Uncooked Fish Cakes: Freeze on a baking sheet for 1 hour, then transfer to a freezer-safe bag for up to 2 months. Cook directly from frozen, adding 1–2 minutes to frying time.
• Cooked Fish Cakes: Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet or oven until warmed through.
• Dill Tartar Sauce: Store in the fridge for up to 1 week.

Special Equipment Needed

• Skillet or frying pan
• Mixing bowls
• Knife and cutting board
• Paper towels for draining
• Small bowl for sauce

FAQ

Q1: Can I use leftover cooked fish?
A: Yes, leftover fish works perfectly. Ensure it’s flaked and not overcooked.

Q2: Can I bake the fish cakes instead of frying?
A: Yes, bake at 400°F (200°C) for 15–20 minutes, flipping halfway through.

Q3: Can I make the dill tartar sauce ahead of time?
A: Absolutely, it tastes even better if allowed to chill for at least 30 minutes.

Q4: Can I make this recipe gluten-free?
A: Use gluten-free breadcrumbs and ensure all other ingredients are gluten-free.

Q5: Can I use mashed sweet potatoes instead of regular potatoes?
A: Yes, it adds a slightly sweet flavor and keeps the fish cakes moist.

Conclusion

Fish Cakes with Dill Tartar Sauce are a perfect combination of crispy, tender, and flavorful. With the golden exterior, soft interior, and tangy dill sauce, this dish is a versatile, crowd-pleasing option for any meal. Quick, approachable, and elegant, it’s a must-try for seafood lovers looking for a delicious, home-cooked dish that feels both comforting and gourmet.