Fishcakes are comfort food — flaky fish and fluffy potato in a crisp crumb. The air fryer crisps them with just a spray of oil, no shallow frying. Here's how.
Key takeaways
Q: How do you make fishcakes in an air fryer?
A: Mix flaked fish with mash, shape, crumb, spray with oil, and air fry at 200°C (400°F) for 12–14 minutes.
Q: How do you keep them together?
A: Fairly dry, cold mash and a breadcrumb coating, chilled before cooking.
The method
Flake cooked fish (salmon, cod or smoked haddock) into cold, fairly dry mashed potato with herbs, lemon and a little mustard. Shape into cakes, coat in flour, egg and breadcrumbs, chill, then spray with oil and air fry until crisp and golden, turning once.
The recipe
Air Fryer Fishcakes
Ingredients
- 300g cooked fish
- 300g mashed potato
- Herbs, lemon, mustard
- Flour, egg, breadcrumbs
Method
- Mix flaked fish with cold mash and herbs.
- Shape; coat in flour, egg, breadcrumbs.
- Chill; spray with oil.
- Air fry at 200°C for 12–14 minutes.
Tips
- Cold, dry mash holds them together.
- Chill before cooking so they keep shape.
- Spray with oil for a golden crumb.
Frequently asked questions
How do you make fishcakes in an air fryer?
Mix flaked cooked fish with cold mash and herbs, shape into cakes, coat in flour, egg and breadcrumbs, chill, then air fry at 200°C for 12–14 minutes.
How do you stop fishcakes falling apart?
Use cold, fairly dry mash, coat them in breadcrumbs, and chill the shaped cakes before cooking so they firm up and hold together.
What fish is best for fishcakes?
Salmon, cod, haddock or smoked haddock all work well; tinned salmon or tuna make a quick, budget version.