Who doesn't love a dish that can double as both a main and an appetizer? These deliciously simple fish cakes are easy to make, full of flavor, and ready in only 20 minutes. You are going to love making them as much as you'll enjoy eating them.
Whether you are simply trying to use up that leftover fish or looking for a recipe that will impress at your next dinner party, we've got you covered. From the crispy crust to the tender fish infused with flavor, everyone will love these delicious fish cakes.
Table of Contents
Recipe Video
Why This Recipe Works
This fish cake recipe works exceptionally well because it's highly customizable, easy to make, and full of flavor.
Everything about this recipe can be changed to suit your needs and taste preferences. You can choose from various types of fish, such as cod and salmon, or even a mix of seafood, like shrimp or crab. This flexibility extends to seasoning, where herbs like dill or cilantro, spices such as paprika or cayenne, and additional ingredients like diced onions or bell peppers can be added to suit your taste.
Not only is it customizable, but these fish cakes are very easy to make. Cook the fish until flaky, mix it with binding agents like breadcrumbs and eggs, shape it into patties, and then fry it until golden brown.
Despite their simple ingredients, these homemade fish cakes are packed with flavor—each bite offering a delicate balance of seafood essence and complementary seasonings.
Ingredients
Fish:
Several types of fish are suitable for making fish cakes, offering varied flavors and textures. Fresh white fish like cod, haddock, tilapia, or halibut are popular choices, known for their mild taste and flaky texture when cooked. Salmon, both fresh and canned, adds a richer flavor and color, while smoked fish like trout or mackerel provide a distinctive smokiness.
When using frozen fish, ensure it is fully thawed and pat dry to remove excess moisture before cooking to maintain texture. Canned fish, such as tuna or salmon, should be drained well and flaked into small pieces. Whatever kind of fish you use, ensure that it is cooked and ready for consumption before adding to to your fish cake mixture. Poaching, baking, or steaming are effective methods.
Panko:
The panko combined with the eggs acts as a binding agent for the fish cakes, holding them together while they cook. However, instead of panko breadcrumbs, you can use alternatives like crushed crackers, oatmeal, cornmeal, or even finely grated Parmesan cheese as binding agents in your fish cakes.
Seasonings:
While this easy fish cake recipe only calls for onion powder, garlic powder, salt, and pepper as seasonings, there are a number of other options that you can use to season your homemade fish cakes. Fresh herbs like dill, parsley, or cilantro create a burst of freshness. Spices such as paprika or cayenne pepper can add a subtle heat, while lemon zest or Old Bay seasoning brings a tangy, seafood-inspired flavor. Experiment with a touch of Dijon mustard or Worcestershire sauce for added depth, creating flavorful fish cakes that delight the palate with each bite.
Eggs:
As previously mentioned, the eggs combine with the panko to act as a binding agent for the fish cakes. To eliminate the use of eggs altogether, you can also use mashed potatoes to keep your fish cakes from falling apart while cooking.
Green Onions:
Green onions (Scallion) enhance the overall flavor profile and provide a pop of color and freshness. To achieve the same effect, you can also use fresh chives, dill, or shallots.
Vegetable Oil:
Vegetable oil is used for frying fish cakes because it has a high smoke point and neutral flavor, allowing the cakes to cook evenly without imparting additional taste. Alternatives include canola oil, peanut oil, or clarified butter (ghee), each offering similar high smoke points and neutral flavors suitable for frying.
How to Make Fish Cakes
Step One:
Mix all of the ingredients in a bowl until well combined.
Step Two:
Use 2-3 tablespoons of the mixture and form it into a pattie. Repeat with the remaining fish mixture.
Step Three:
Heat the vegetable oil in a large pan or wok over medium-high heat.
Step Four:
Once the oil is boiling hot, reduce the heat to medium, and add your crab cakes 2-3 at a time. They should be easily submerged in the oil without touching each other to ensure an even cook.
Step Five:
Cook for 2-3 minutes on each side until you have a nice golden brown crust.
Step Six:
Gently remove your fish cakes from the oil, place them on a paper towel-lined plate to remove any excess oil, and allow them to cool slightly before serving.
Step Seven:
Serve with a squeeze of fresh lemon and a side of your favorite dip. Enjoy!
Tips
- Refrigerate the formed fish cakes for at least 30 minutes before cooking. This helps them firm up and hold their shape.
What to Serve With Fish Cakes
When considering what to serve with fish cakes, consider pairing them with side dishes and accompaniments that complement their flavors and textures. Consider serving them with a fresh green salad dressed with a light vinaigrette, steamed or roasted vegetables such as broccoli or asparagus, or a creamy coleslaw for contrast. Mashed potatoes or rice make excellent starch options, while tartar sauce, aioli, or a tangy dill sauce can add a zesty finish.
If you need more ideas, check out What To Serve With Fish Cakes for 20 delicious recipes.
FAQs
Can homemade fish cakes be made ahead of time?
Yes, you can make your homemade fish cakes up to 24 hours ahead of time. You can prepare the mixture and shape the cakes, then refrigerate or freeze them for longer storage.
How do I prevent fish cakes from being too dry?
Ensure the fish is not overcooked before mixing, and add a bit of moisture with ingredients like mayonnaise or a splash of lemon juice. Avoid using too many breadcrumbs, which can dry out the mixture.
How can I make gluten-free fish cakes?
Substitute regular breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers. Ensure all other ingredients used are gluten-free.
What is the best way to store leftover fish cakes?
Leftover fish cakes can be stored in an airtight container in the refrigerator for up to 3 days. For longer-term storage, wrap each cake individually in plastic wrap, place them in a freezer bag, and store for up to 3 months.
More Fish Recipes
Fish is a great option when you need a quick meal on a busy day. For more quick and easy fish recipes like these crispy fish cakes, check out this collection of some of our favorites.
Fish Cakes
Ingredients
- ¾ cup panko
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 2 eggs
- 1 pound fish cooked
- ¼ cup green onions
- 3-4 cups vegetable oil
Instructions
- Mix all of the ingredients in a bowl until well combined.
- Use 2-3 tablespoons of the mixture and form it into a pattie. Repeat with the remaining fish mixture.
- Heat the vegetable oil in a large pan or wok over medium-high heat.
- Once the oil is boiling hot, reduce the heat to medium, and add your crab cakes 2-3 at a time. They should be easily submerged in the oil without touching each other to ensure an even cook.
- Cook for 2-3 minutes on each side until you have a nice golden brown crust.
- Gently remove your fish cakes from the oil, place them on a paper towel-lined plate to remove any excess oil, and allow them to cool slightly before serving.
- Serve with a squeeze of fresh lemon and a side of your favorite dip. Enjoy!
Video
Nutrition
Notes
- If you have time, refrigerate the formed fish cakes for at least 30 minutes before cooking. This helps them firm up and hold their shape.
Is this pan fried in just a little oil to prevent sticking or is this deep fried? A little bit more instructions would helpful. If this is only pan seared/fried, I will be willing to try it. Not interested in any deep fried dishes. THANKS!