Go Back
Crispy golden-brown fish cakes served on a plate with a side of lemon wedges and fresh herbs.

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
Cook Time 20 minutes
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.