Fishcakes are one of the ultimate comfort foods - I remember TV chef Antony Worrall-Thompson saying he could never take them off the menu. In general they pair well with dry white wines, however it depends a little on what fish you use and whether you’re serving a buttery sauce alongside
Salmon fishcakes are quite rich and often served with a citrussy butter sauce. I tend to favour the same types of wine as I’d pick for a fish pie - unoaked or lightly oaked Chardonnay, Chenin Blanc and Pinot Blanc or a Sauvignon/Semillon blend such as you find in Bordeaux or the Margaret River region of Australia
White fish cakes with parsley
Not being quite as rich these are fine with a lighter, crisper white such as Albarino, Muscadet, Picpoul de Pinet or Pinot Grigio. A minerally Sauvignon Blanc like a Sancerre is a good pairing too
Thai fish cakes
Here the seasoning is all-important together with the sweet chilli sauce with which they’re often served. I’d tend to go for a dry Riesling - particularly Clare or Eden Valley Riesling though you could also drink a New Zealand - or other zesty Sauvignon Blanc. Witbier/bière blanche (wheat beer) is also a really good match
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