Nova Scotia Fish Cakes Recipe

Name: Nova Scotia Fish Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound haddock, cod, halibut or any other flaky white fish; 1 cup milk; 1 pound (about 2 medium) russet potatoes, peeled; Salt and pepper to taste; 2 tablespoons butter; 4 scallions, thinly sliced; 3 large eggs; 1 teaspoon Worcestershire sauce; 2 tablespoons chopped parsley; 2 cups bread crumbs for dredging; Corn oil, for frying; Tartar sauce, chutney or chowchow, for serving; Juice of 1 lemon, as needed, optional

Servings: persons

1 pound haddock, cod, halibut or any other flaky white fish
1 cup milk
1 pound (about 2 medium) russet potatoes, peeled
Salt and pepper to taste
2 tablespoons butter
4 scallions, thinly sliced
3 large eggs
1 teaspoon Worcestershire sauce
2 tablespoons chopped parsley
2 cups bread crumbs for dredging
Corn oil, for frying
Tartar sauce, chutney or chowchow, for serving
Juice of 1 lemon, as needed, optional

1
Put the fish and milk in a medium saucepan.
2
Refrigerate at least an hour.
3
Peel the potatoes and put in a saucepan with water to cover.
4
Bring to a boil, then simmer for 20 to 30 minutes, until the potatoes are soft.
5
Drain thoroughly, mash and season well with salt and pepper.
6
In a small skillet, melt butter, add scallions and cook until soft, 1 to 2 minutes.
7
Remove the fish from the refrigerator and place over medium-low heat.
8
Bring the milk to a simmer and cook the fish until flaky, 5 to 7 minutes; do not overcook.
9
Remove from heat, drain off the milk and allow to cool.
10
Using a fork, break the fish into large flakes.
11
Lightly beat one of the eggs and stir into the cooled potato mixture with the scallions and Worcestershire sauce.
12
Add the flaked fish and 1 tablespoon of the parsley and gently fold into the mixture.
13
Refrigerate for about 30 minutes.
14
Taste for seasoning and adjust if needed.
15
Form patties about 3 1/2 inches in diameter and 1 inch thick for entree portions, or 2 inches in diameter for appetizer portions.
16
Beat the remaining 2 eggs in a small bowl and put the bread crumbs in another.
17
Dip the patties first in the beaten egg and then the bread crumbs.
18
Heat about 1/8 of an inch of oil in a frying pan, adding more as needed.
19
Fry the patties for just a few minutes on each side until golden.
20
Drain on paper towels and sprinkle with the remaining parsley.
21
Serve warm with lemon, tartar sauce, chutney or chowchow.

286

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pound haddock, cod, halibut or any other flaky white fish, 1 cup milk, 1 pound (about 2 medium) russet potatoes, peeled, Salt and pepper to taste, and more.

Yes, Nova Scotia Fish Cakes falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Nova Scotia Fish Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions