Irresistible Gluten-Free Fish Cakes Recipe
These gluten-free fish cakes need a bit of preparation but are totally worth it. I find that chilling the mixture makes it easier to work with.
They can be served as a starter or as the main course for a dinner party. I serve them with a sweet chilli sauce and a crunchy salad at any time of the year.
Depending on how big you make your gluten-free fish cakes this recipe can make 8-10 fish cakes.
Table of Contents
What you’ll love about this recipe
- Completely gluten-free, so you can enjoy these fish cakes without worry
- A versatile dish that works as a starter or main course – perfect for dinner parties!
- Packed with flavour from the smoked cod, cheese, and herbs
- Can be made ahead and chilled, making meal prep a breeze
- Crispy on the outside, soft and flaky on the inside – just like the fish cakes you remember!
Ingredients
Alright, let’s gather our goodies for these fabulous fish cakes!
Cooked fish. First up, we need 320g of lovely cod fillets – tuna, salmon or haddock are good choices too
Potatoes Next, grab 450g of good old potatoes – they’re the unsung heroes of our dish.
Onions & lemon. For a bit of zing, we’ll need 1 small onion and a wedge of 1 lemon to serve – it’ll be like a little flavour party! Don’t forget a handful of fresh parsley to add some colour and pizzazz.
Flour & eggs. Now, for our crispy coating, we’ll need 60g of gluten-free plain flour (make sure it’s the gluten-free kind!), and an egg for binding, to give our fish cakes that irresistible crunch.
Cheese: 100g of mature cheddar cheese will give a wonderfully deep richness to the fish cakes.
Sweetcorn: Gives the fish cakes a natural sweetness and crunch.
Flavouring. A pinch of salt, pepper to taste and Italian herbs for seasoning, and a splash of milk for poaching our fish.
Sunflower oil. Finally, get some oil ready for frying – vegetable or sunflower will do the trick.
There we have it – a simple list of ingredients that’ll come together to make something truly scrumptious! Ready to get cooking? Let’s go!
How to make gluten-free fish cakes
First things first, pop your potatoes into a pot of boiling water. Give them a good 15-minute bubble bath until they’re nice and tender. While they’re having a soak, let’s get cracking with the fish. Pop it in a frying pan with a splash of milk, and let it simmer on medium heat for about 5 minutes until it’s cooked through. Easy peasy!
Now, it’s time for a bit of mashing magic! Drain those potatoes and give them a good mash. No need for butter or milk here – we want them nice and firm. Once your fish is cooked, flake it into the mashed potatoes. It’s like they’re having a little party in the bowl!
Here comes the fun part! Chuck in your chopped onions, parsley, sweetcorn corn, lemon juice, herbs, cheese and a pinch of salt and pepper. Give it all a good mix – don’t be shy, get your hands in there if you like! Now, shape this lovely mixture into eight patties. Pop them on a plate, cover them up, and let them chill out in the fridge for about 30 minutes. They need a little rest before their big moment!
While your fish cakes are chilling, let’s get our gluten-free breadcrumbs station ready. Grab three shallow dishes: one for the flour, and one for the beaten egg. It’s like a little production line!
Time to get those hands messy again! Take each fish cake and give it a little spa treatment. First, a dusting of flour, then a dip in the egg. Make sure they’re evenly coated – we want them to look fabulous!
Now for the grand finale! Heat up some oil in a frying pan – about 1cm deep should do the trick. Once it’s nice and hot, gently lower your fish cakes. Let them sizzle away for about 5 minutes on each side until they’re golden brown and irresistibly crispy.
And there you have it! Serve up your glorious gluten-free fish cakes with a wedge of lemon and maybe a cheeky side salad. Tuck in and enjoy every bite – you’ve earned it, chef! 🐟👩🍳
What to serve with gluten-free fishcakes
Side Dishes
- Green salads (such as Perpetual spinach or Waldorf salad)
- Lemon-y courgette salad
- Peas and sweetcorn
- Sweet potato fries
- Vegetable noodles
- Rice
Sauces and Accompaniments
- Parsley sauce (gluten-free)
- Tomato ketchup
- Sweet chili sauce
- Tartar sauce (made with Greek yoghurt, chopped gherkins, and capers)
- Hollandaise sauce
Dipping
- Sweet chilli dipping sauce (made with chilli sauce, lime juice, and chopped coriander)
- Mayonnaise with spring onions
Pro Tips
- Most sides can be easily made gluten-free
- Serve with a generous portion of vegetables to make the meal more nutritious
- Consider adding a lemon wedge as a garnish for extra flavour
Are you ready to try my gluten-free fishcake recipe? Then let’s get started:
Irresistible Gluten-Free Fish Cakes Recipe
Equipment
- Mixing Bowl
- Sharp Knife
- Chopping Board
- Cheese grater
- Measuring Jug
- Frying pan
- 2 Saucepan
- Baking tray
- 2-Inch Pastry Cutter
- Greaseproof paper
- Slotted Spatula
Ingredients
- 320 g Fresh fish (11 ounces, I used smoked cod)
- 1 Medium onion (or three spring onions finely chopped)
- 450 g Potatoes (16 ounces)
- 75 g Frozen sweetcorn, defrosted (3 ounces)
- 60 g Plain gluten free flour (2 ounces)
- 100 g mature cheddar cheese, grated
- 100 ml Milk (3 fl oz)
- 1 Egg beaten
- 1 tsp Italian herbs
- Pinch Salt & Pepper
- 1/2 Lemon juice
Instructions
- Cook the potatoes, mash them and allow them to cool.
- Cook the fish and the onion in the milk as per its instructions, drain the milk, and leave it to cool.
- In a bowl gently mix the potato, onion, fish, beaten egg, sweetcorn, flour, herbs, salt and pepper and the cheese.
- Make the mixture into the desired size fishcakes and put into the fridge to chill for at least 1 hour.
- I push the mixture into a 2-inch pastry cutter as a mould (the sort used to cut out mince pies) onto grease-proof paper.
- After chilling, heat the oil up to fry either in a frying pan or a deep-fat fryer. Fry until golden brown and sizzling. Mine takes about 6-8 minutes.
- Serve immediately with sweet chilli sauce and salad.
Nutrition
Other gluten-free fish recipes 👇
- Gluten-Free Fish Stir-Fry
- Gluten-Free Fish Risotto
- Creamy Gluten-Free Fish Pie
- Supreme Gluten-Free Fish And Chips
If you have some potatoes left over, then why not try my gluten-free leek and potato soup recipe?
Gluten-free fish cake tips
Here are some tips to help you make the most out of this recipe:
Fresh Herbs and Spices
Use fresh herbs and spices to enhance the flavour of the fish cakes. This adds depth without introducing gluten. Common gluten-free options include parsley, dill, chives, garlic, and paprika.
Gluten-Free Dipping Sauces
Prepare gluten-free dipping sauces to accompany the fish cakes. A simple lemon-dill yoghurt sauce or a homemade gluten-free tartar sauce can complement the flavours nicely.
Check the Fish
Ensure the fish you’re using is fresh and hasn’t been processed with any gluten-containing additives. If using canned fish, check the label to confirm it’s gluten-free.
Avoid Cross-Contamination
If you’re preparing fish cakes in a kitchen that is not entirely gluten-free, take precautions to avoid cross-contamination. Use separate utensils, cutting boards, and cooking surfaces to prevent gluten from coming into contact with the ingredients.
Baking vs. Frying
Consider baking the fish cakes instead of frying them. Baking reduces the risk of cross-contamination and produces a healthier dish. If you prefer frying, make sure the oil used is gluten-free and free from any cross-contamination.
Frequently asked questions
Do fish cakes contain gluten?
Traditional fish cakes often contain gluten, as they typically include breadcrumbs or flour as binding agents. However, many gluten-free versions are available or can be made at home using alternative ingredients.
Do Korean fish cakes contain gluten?
Korean fish cakes, known as ‘eomuk’ or ‘odeng’, usually contain wheat flour as a primary ingredient. Therefore, most commercially available Korean fish cakes are not gluten-free. However, some speciality shops or homemade recipes might offer gluten-free alternatives.
What fish fingers are gluten-free?
Several brands offer gluten-free fish fingers:
Birds Eye Gluten-Free Fish Fingers
These are made with 100% fish fillet and coated in gluten-free golden breadcrumbs. They’re widely available in major supermarkets.
The Fishmonger Gluten-Free Chunky Cod Fish Fingers
Aldi offers these gluten-free fish fingers made with cod and coated in a rice flour-based coating.
When purchasing, always check the packaging to ensure the product is certified gluten-free, as ingredients and manufacturing processes can change.
If you are looking for the perfect drink to pair with this fish-based recipe, then you should definitely try it with some champagne. Check out my article: Is champagne gluten-free?
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Becky Terrell ✍️
Hi, I am Becky. I am a passionate recipe maker and having been a coeliac (celiac) for 30+ years I focus on gluten-free recipes. My blog is my online cookbook of gluten-free tasty recipes. You can follow me on X: @beckygwg
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Comments
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These were crispy on the outside, soft inside, and great with a salad for lunch.
These were so crispy on the outside and soft inside—definitely making them again.
These fish cakes are crispy on the outside and tender inside; a new family favorite.