Gluten Free Classic Fish Cakes

Total time1 hr 15 min

Prep time25 min

Cook time20 min

Flaky poached cod and haddock fold into buttery mashed potato with a bright hit of Dijon mustard, lemon zest, and fresh parsley, giving these fish cakes a savory, herby depth in every bite. Scallion greens add a mild oniony snap that cuts through the richness, and a quick chill firms everything up so the patties hold their shape beautifully once shaped. Each cake gets coated and pan-fried until deeply golden and crisp on both sides, with a warm, tender interior that flakes apart with a fork. Serve them hot with a squeeze of lemon and a dollop of tartar sauce for a comforting, restaurant-style dinner you can pull off easily at home. These fish cakes are a great fit for a gluten free table, delivering all the crunch and flavor of the classic version without any fuss.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

1 lb russet potatoes, peeled and cut into 1-inch chunks
Fresh Russet Potato Speedy Spuds Potato - Each Prince Edward Island Potato Country Yellow Gold Pommes De Terre Potatoes
Green Giant Carbsmart Yellow Idaho Potatoes - 3 Lb
See all
1 lb skinless cod or haddock fillets
1 cup whole milk
1 bay leaf
2 tbsp unsalted butter
1 tsp dijon mustard
2 tbsp fresh flat-leaf parsley, finely chopped
2 scallions, green tops only, thinly sliced
1 tsp lemon zest
salt and pepper, to taste

For coating

½ cup all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
2 large eggs, lightly beaten
1 cup breadcrumbs
Chef's tip
Panko flakes are larger and crispier than regular bread crumbs. Use the same amount for breading or crunchy toppings; crush it slightly first if the recipe needs fine crumbs for binding.

For frying

3 tbsp neutral oil (such as vegetable oil or canola oil)

For serving

lemon wedges, for serving (optional)
tartar sauce, for serving (optional)

Instructions

1
Place the potato chunks in a large saucepan, cover with cold salted water, and bring to a boil over high heat. Cook until completely tender when pierced with a knife, about 15 minutes. Drain thoroughly and return to the pan. Mash with the butter until smooth, then set aside to cool slightly.
2
While the potatoes cook, place the fish fillets in a single layer in a wide skillet or saucepan. Pour the milk over the fish, add the bay leaf, and bring to a gentle simmer over medium heat. Poach until the fish is opaque throughout and flakes easily when pressed with a fork, about 6–8 minutes. Remove the fish with a slotted spatula and discard the poaching milk and bay leaf. Let the fish cool for 5 minutes, then flake into large pieces, checking for any bones.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!