Easy Fish Cakes

This versatile fish cake recipe turns any fish – cod, haddock, grouper, or salmon – into delicious, juicy patties. I found that there was a budget-friendly alternative to crab cakes that tastes amazing and takes less than 30 minutes to prepare.

The recipe’s appeal comes from its efficiency – 500g of fish feeds 4-5 adults, which makes it perfect for family dinners. The sort of thing I love about these easy fish cakes is that they win over even the most seafood-hesitant eaters.

These patties pack just 114 calories each and need simple ingredients like panko breadcrumbs and Dijon mustard. You’ll learn to make fish cakes that balance health and flavor perfectly. Serve them with tartar sauce and lemon wedges or enjoy them on their own – these fish cakes will quickly become your family’s weeknight dinner favorite.

Before You Get Starte:

A few simple techniques will help you create perfect fish cakes. These techniques make the difference between good and exceptional results.

Key Tips:

These guidelines will help you make excellent fish cakes consistently:

• Keep ingredients cold while mixing to maintain texture
• Pat fish completely dry before flaking
• Mix gently to avoid overworking the mixture
• Form patties of equal size for even cooking
• Chill shaped patties for 30 minutes before cooking
• Maintain medium heat while frying for golden-brown exterior

Fresh breadcrumbs create a lighter texture than dried ones. On top of that, it helps to make a slight dimple in the center of each patty to prevent them from puffing up during cooking. The ideal thickness for each patty should be about 3/4 inch.

You can freeze these fish cakes too. Shape them first, then freeze individually on a baking sheet. Once frozen, transfer them to an airtight container. They’ll keep well for up to three months. The best results come from thawing them overnight in the refrigerator.

Let the fish cakes sit at room temperature about 15 minutes before cooking. This step will give you even heating throughout the patty while keeping that crispy exterior you want.

What Makes This Recipe So Good?

This fish cake recipe works magic through its perfect balance of textures and flavors. We made sure the potato stays chunky and the fish remains in substantial flakes instead of turning mushy. A satisfying golden-brown crunch forms on the outside, while the inside reveals a tender mix of buttery potato and succulent fish pieces.

Fresh herbs, garlic, chili, and green onions create a strong flavor profile that makes these cakes taste amazing even without sauce. These seasonings blend with the fish’s natural sweetness to lift the dish beyond simple fish patties.

The recipe’s adaptability makes it even better. The simple technique works whatever fish variety you choose. I’ve used all but one type of fish from cod to salmon, and each brings its own character to the dish. You can let the fish’s natural flavors shine through, especially after sautéing it in butter before mixing with other ingredients.

These fish cakes are budget-friendly since a small amount of fish goes a long way when mixed with potatoes. They offer an economical alternative to pure fish dishes while keeping excellent nutritional value. If you have health concerns, the grilled version contains just 359 calories with 4.7g of fat per serving.

These cakes reshape the scene by turning leftover fish into a purposeful, delicious meal that stands on its own. The crispy coating and flaky-moist interior create such an appealing texture that they’ve become a planned dish rather than just a way to use leftovers.

Why I Love This Recipe:

My experience as a professional chef has shown that this fish cake recipe excels in both versatility and health benefits. These protein-rich patties are packed with beneficial Omega-3 fatty acids. They make a great addition to any balanced diet. The patties have much less fat than traditional fried versions, with just 4.7g of fat and 359 calories per serving.

These fish cakes are incredibly budget-friendly. You can feed multiple people with a single batch, and portions cost between 500-1000 KRW. Their affordability comes from an interesting history. Fish cakes were created as a practical solution during food shortages and provided a protein-rich alternative when resources were scarce.

My love for this recipe grew after learning about its role in different cultures. North American restaurants serve these savory patties as appetizers. Asian cuisines use them in soups and noodle dishes. Their adaptability goes beyond serving them alone – they work well with everything from simple salads to complex main courses.

This recipe’s universal appeal makes it special to me. My years of cooking experience have shown that these fish cakes win over even the pickiest eaters. Their crispy exterior and tender interior create such an appealing texture that they’ve surpassed their modest beginnings as a leftover dish. The recipe’s flexibility with seasonings and fish varieties allows endless experimentation while keeping its comforting character.

Recipe Variations

Fish cakes show amazing variety across world cuisines. Each region puts its own spin on this adaptable dish. Different countries use their local ingredients to create unique flavors while sticking to the simple patty shape.

You can pick from several protein options:

• White Fish Substitutes: Haddock or cod work naturally as replacements
• Alternative Proteins: Hearts of palm, artichoke hearts, or jackfruit make great plant-based choices
• Regional Choices: Sardines pack rich flavor at a budget-friendly price

The binding ingredients adapt well to your dietary priorities. Breadcrumbs are a classic option, but almond flour or mashed potatoes do the job just as well. Success comes from balancing wet and dry ingredients for the perfect texture.

Regional influences shape the spice choices. Red chili and curry pastes rule Southeast Asian versions, while European recipes lean toward herbs like parsley and dill. Adding seaweed flakes or nori sheets brings out an authentic seafood taste.

Your cooking method shapes the end result. These adaptable patties turn out great when pan-fried, shallow-fried, or deep-fried at 350 degrees F (175 degrees C). Baking works well as a healthier option that keeps the crispy outside.

Fresh herbs, lemon slices, or a bed of quinoa make these fish cakes look amazing. Adding favorite dipping sauces helps win over younger family members.

Equipment

You need the right kitchen tools to make tasty fish cakes. We relied on simple equipment that most kitchens already have. A sharp knife is the foundation to cut and prepare fish properly.

These tools will give you consistent quality:

• A non-stick frying pan to cook evenly
• A sturdy potato masher to get the right texture
• A spacious mixing bowl to mix ingredients
• A reliable spatula to handle carefully
• Measuring cups to portion accurately
• Parchment paper to line baking sheets

Silicone tongs are a great option to handle delicate fish cakes gently. A fish spatula is worth the investment. Its thin edge and flexible blade make it perfect to flip patties without breaking them.

Clean tools are vital – wash everything in warm, soapy water after use. If you want uniform fish cakes, a dedicated fish cake press creates perfect 75mm diameter patties.

State-of-the-art tools can make preparation easier, but they’re not essential to create excellent fish cakes. A well-kept set of simple kitchen equipment is enough to achieve professional results. Pick tools that feel comfortable and let you control the cooking process consistently.

Ingredients

This classic fish cake recipe needs the right ingredients to get perfect texture and flavor. I recommend using firm white fish like cod, tilapia, haddock, or Alaskan pollock. Fresh salmon works great too, though you can also use canned tuna or salmon packed in brine as a convenient option.

The core ingredients for my fish cake recipe include:

• 1 pound white fish
• 1 cup panko breadcrumbs
• 2 eggs
• 1/4 cup finely chopped celery
• 1/4 cup chopped green onions
• 2 tablespoons mayonnaise
• 1 tablespoon fresh parsley
• 1 tablespoon lemon juice
• 2 teaspoons Old Bay Seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

You can add aromatics like garlic, chili, and thyme to improve the flavor depth. Eggs work as the vital binding agent – you’ll need about one egg per pound of fish to get the perfect consistency. Potatoes are a traditional choice that works as both binder and filler. Any starchy or all-purpose variety will do the job well.

The recipe works best with fish that flakes into chunks instead of becoming too soft or crumbly. You should avoid fatty fish like sardines or mackerel since they can overpower the delicate flavors. The breadcrumbs help absorb excess moisture and maintain structure, which gives you that signature crispy exterior.

Easy Fish Cake

Jennifer Relyea

Whip up these easy fish cakes in no time! Made with flaky fish, breadcrumbs, and zesty seasonings, these golden-brown patties are crispy on the outside and tender on the inside.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course Appetizer, Main Dish

Cuisine Seafood

Servings 4

Ingredients

  

• 1 pound white fish
• 1 cup panko breadcrumbs
• 2 eggs
• 1/4 cup finely chopped celery
• 1/4 cup chopped green onions
• 2 tablespoons mayonnaise
• 1 tablespoon fresh parsley
• 1 tablespoon lemon juice
• 2 teaspoons Old Bay Seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Instructions

 

• Start by placing fish filets in a pan with cold water and milk mixture. Bring the mixture to a gentle boil. The heat should be reduced to let it simmer for 4 minutes. Keep it covered for 10 minutes to complete cooking.
• The fish needs to be drained and flaked into large chunks, then set aside to cool. The potatoes should be mashed and dried over low heat for 1 minute. Add the sauce, lemon zest, and herbs and mix them until they combine well.
• Take the mixture and shape it into patties about 2.5cm thick. Each cake needs a coating of flour, beaten egg, and breadcrumbs that covers all sides evenly. The coated cakes should rest in the refrigerator for 30 minutes to become firm.
• Oil in a skillet should heat up to 350°F. Reduce heat to medium and cook the fish cakes for 5 minutes on each side until they turn golden brown. The cakes should be rolled gently on their sides to brown evenly.
• The baking method requires placing cakes on a lined baking pan at 400°F for 25 minutes with one flip halfway through. Steam cooking works too – steam the patties at medium heat for 10-12 minutes.
• The cooked fish cakes should rest on paper towels to remove excess oil. They taste best when served hot, but they can be stored in an airtight container after cooling completely.

Notes

Your fish cakes will stay fresh and safe with the right storage and handling techniques. Let them cool to room temperature before placing them in an airtight container. They’ll stay good in the fridge for 3-4 days.

The moisture level makes or breaks your fish cakes. A splash of liquid from canned salmon keeps the patties from getting dry and crumbly. Too much milk in your potato mix leads to soggy cakes. Try cooking a small test patty before shaping the whole batch.

Gentle reheating helps keep your fish cakes moist and flavorful. Low temperature works best. You can also brown both sides in a pan and finish them in the oven at 200°C (180°C fan) for 8 minutes until they’re hot through.

Key storage guidelines:

• Cool completely before refrigerating
• Keep in airtight containers
• Use within 3-4 days
• Never leave at room temperature for extended periods
• Check for freshness before reheating

Wrap each cake in plastic wrap and foil to freeze. They’ll stay fresh up to 2 months this way. Watch out for signs of spoilage – no yellowish liquid should leak out and there shouldn’t be any bad smells. Note that fish might contain small bones, so be careful when serving it to young children or elderly people.