These fish cakes are the kind of recipe I turn to when I want something that feels special but doesn’t demand an afternoon in the kitchen. They come together fast, crisp up golden in the air fryer (or oven), and have that perfect balance of tang, herb, and gentle spice. The red pepper sauce is simple but bright, and it lifts every bite.
There are two things I love about this version: you can use fresh fillets or canned crab without changing the rest of the recipe, and the seasoned panko keeps the exterior crisp while the inside stays tender. They’re great for weeknight dinners, lunchboxes, or scaled up for a casual party platter.
The Ingredient Lineup
Ingredients
- 1/4 cup roasted peppers, jarred — adds sweetness and color to the red pepper sauce without extra cooking.
- 1 clove garlic — sharp aromatics for the sauce; mince or press before pureeing.
- 1/2 teaspoon sweet paprika — mild smokiness and color for the sauce.
- 1/4 cup light mayonnaise — base for the sauce; light mayo keeps it creamy with less fat.
- 1 pound fish fillets, such as flounder, tilapia, cod, halibut, salmon or use canned crab — main protein; flaky white fish or canned crab both work nicely.
- 1 1/4 cup seasoned panko, gluten-free, divided* (or matzo meal for passover) — provides crunch and structure; divided so some goes inside and some for coating.
- 1/4 cup minced celery — gives a fresh crunch and classic crab cake texture.
- 2 tablespoons light mayo — binder inside the mix and a bit of richness.
- 1/2 tablespoon Dijon mustard — a touch of tang to lift the filling.
- 1 1/2 tablespoons lemon juice — brightens the whole mixture.
- 2 large eggs, divided — one egg binds the mixture; the other is for dredging before panko coating.
- 1/4 cup finely chopped parsley — fresh herb for flavor and color.
- 3 scallions, green tops minced plus more for garnish — subtle oniony freshness; reserve some for garnish.
- 1 teaspoon Old Bay seasoning — classic seasoning for seafood; adds warmth and complexity.
- 1/4 teaspoon kosher salt — seasons the filling; adjust to taste.
- black pepper, to taste — finishing seasoning.
- olive oil spray — helps the panko crust crisp up without deep-frying.
- lemon wedges, for serving — optional but recommended to brighten each serving.
Fish Cakes Made Stepwise
- Make the red pepper sauce: in a mini blender or food processor, puree 1/4 cup roasted jarred peppers, 1 clove garlic, 1/2 teaspoon sweet paprika and 1/4 cup light mayonnaise until smooth. Transfer to a small bowl and set aside.
- If using fresh fish fillets: preheat the air fryer to 400°F. Place the fish fillets in the air fryer basket and cook at 400°F for about 6 minutes, or until the fish is cooked through and flakes easily with a fork. Transfer the cooked fish to a large bowl, let cool slightly, and flake into small pieces. Wipe the air fryer basket clean. If using canned crab, drain it and add it to the large bowl now; skip the cooking step.
- Add to the bowl with the flaked fish or crab: 1/2 cup seasoned panko (from the divided amount), 1/4 cup minced celery, 2 tablespoons light mayonnaise, 1/2 tablespoon Dijon mustard, 1 1/2 tablespoons lemon juice, 1 large egg (one of the two), 1/4 cup finely chopped parsley, the green tops of 3 scallions minced, 1 teaspoon Old Bay seasoning, 1/4 teaspoon kosher salt and black pepper to taste. Stir until the mixture is evenly combined.
- Divide the mixture into 8 equal portions (about 1/4 cup each) and shape each portion into a compact patty. If a patty is too loose and falls apart, add more panko as needed to help it hold together.
- Put the remaining large egg in a shallow bowl and whisk. Place the remaining seasoned panko (the rest of the 1 1/4 cup) in a separate shallow dish. Gently dip each patty into the whisked egg, then press each side into the remaining panko to coat. Shake off any excess panko and spray both sides of each coated patty with olive oil spray.
- Air-fry the patties: arrange patties in a single layer in the air fryer basket (cook in batches if necessary) and air fry at 400°F for 8 minutes, flipping once halfway through, until golden brown and crisp. (Alternatively, to bake: preheat the oven to 425°F, place sprayed patties on a baking sheet, and bake until golden and crisp, about 5 to 6 minutes per side.)
- Serve: transfer cooked patties to a platter, garnish with additional minced scallion green tops and lemon wedges, and serve with the reserved red pepper sauce.
Why This Recipe Works
The balance here is simple: moisture inside, crunch outside. The combination of light mayonnaise and a single egg keeps the filling tender and cohesive without becoming heavy. Seasoned panko provides texture and a neutral, toasty flavor that plays well with the Old Bay and lemon.
The red pepper sauce is an easy way to add depth without overpowering the fish. Roasted jarred peppers bring sweetness and a touch of char; blended with mayo and paprika they form a silky condiment that contrasts the crisped panko.
Healthier Substitutions
- Use nonfat Greek yogurt in place of light mayonnaise in the filling or sauce for fewer calories and more protein.
- Swap regular panko for whole-wheat or gluten-free panko if you need a different flour profile or are avoiding gluten.
- Air-fry as written instead of frying in oil. The olive oil spray gives browning without added fat.
- Pick lean white fish fillets like cod or flounder to keep fat lower; canned crab is also a lean option.
Kitchen Gear Checklist
- Mini blender or food processor — for the red pepper sauce.
- Air fryer (or oven) — the air fryer crisps quickly; oven instructions are in the steps.
- Large mixing bowl — to combine the fish and seasonings.
- Shallow bowls or dishes — one for whisked egg, one for remaining panko.
- Baking sheet (if baking) and nonstick spray or parchment.
- Measuring cups and spoons, spatula, and a fork for flaking fish.
Pitfalls & How to Prevent Them
- Dry filling: overcooking the fish or adding too much panko can dry the interior. Cook fish just until it flakes and add panko gradually until patties hold together.
- Patties falling apart: make sure the mixture is evenly combined and compact each patty firmly. If necessary, add a tablespoon or two more panko to tighten the texture.
- Soggy crust: don’t skip spraying the panko-coated patties with olive oil spray. Also, air-fry or bake in a single layer so steam can escape and the crust crisps evenly.
- Uneven browning: flip once halfway through air-frying and avoid overcrowding the basket.
Seasonal Spins
Spring: fold in a couple tablespoons of finely chopped blanched asparagus or peas for a fresh lift. Summer: add diced sun-dried tomatoes or fresh basil to the filling. Fall/Winter: swap parsley for dill and fold in a tablespoon of capers for briny depth.
If peppers are in season, roast fresh red peppers instead of using jarred for a smokier sauce. In colder months, serve with a warm lemon-butter sauce instead of the red pepper mayo for a cozier bite.
Behind the Recipe
I developed this recipe out of necessity: I wanted seafood that felt homemade but was quick and tidy to make. Using a blender for the sauce and the air fryer for the cakes cut the hands-on time dramatically. The choice to divide the panko—some inside, some for coating—was intentional. It keeps the interior moist while giving the outside that satisfying crunch.
Family-tested and edited over many dinners, this version hits the sweet spot between convenience and classic flavor. It’s forgiving, too: if a patty needs a little more binder or a touch more seasoning, you can tweak on the fly.
Save It for Later
- Refrigerator: Store cooked fish cakes in an airtight container for up to 3 days. Keep the red pepper sauce separate in a small container for up to 4 days.
- Freezer: Freeze raw, breaded patties on a sheet tray until firm, then transfer to a labeled freezer bag for up to 1 month. Cook from frozen, adding a few minutes to the air-fry time and checking for doneness.
- Reheating: Reheat in the air fryer at 350°F for 3–5 minutes until warmed through to preserve crispness. Avoid microwaving when possible, as it softens the crust.
Frequently Asked Questions
- Can I use canned crab? Yes. The recipe explicitly allows canned crab as an alternative to fresh fish; drain it and add it directly to the bowl.
- Can I make these gluten-free? Use gluten-free seasoned panko (listed in the ingredients) or substitute matzo meal as noted for Passover.
- Can I skip the red pepper sauce? You can, but the sauce adds a bright, slightly sweet note that pairs well with the savory cakes. A simple lemon yogurt or tartar sauce would also work.
- How do I know when the patties are done? They should be golden and crisp on the outside. If using fresh fish, ensure it was cooked through before flaking. A thin knife into the center should feel hot; the interior will be opaque and flaky.
Ready to Cook?
Everything you need is here: an easy sauce, a forgiving mix, and a reliable crisp from the panko and air fryer. Gather your ingredients, follow the steps, and don’t be shy about tasting and adjusting as you go. If you try them, tell me how you served them—I love hearing variations and pairing ideas.
Fish Cakes
Equipment
- Air Fryer
- Sheet Pan
Ingredients
Ingredients
- 1/4 cuproasted peppers jarred
- 1 clovegarlic
- 1/2 teaspoonsweet paprika
- 1/4 cuplight mayonnaise
- 1 poundfish fillets such as flounder, tilapia, cod, halibut, salmon or use canned crab
- 1 1/4 cupseasoned panko gluten-free, divided* (or matzo meal for passover)
- 1/4 cupminced celery
- 2 tablespoonslight mayo
- 1/2 tablespoonDijon mustard
- 1 1/2 tablespoonslemon juice
- 2 largeeggs divided
- 1/4 cupfinely chopped parsley
- 3 scallions green tops minced plus more for garnish
- 1 teaspoonOld Bay seasoning
- 1/4 teaspoonkosher salt
- black pepper to taste
- olive oil spray
- lemon wedges for serving
Instructions
Instructions
- Make the red pepper sauce: in a mini blender or food processor, puree 1/4 cup roasted jarred peppers, 1 clove garlic, 1/2 teaspoon sweet paprika and 1/4 cup light mayonnaise until smooth. Transfer to a small bowl and set aside.
- If using fresh fish fillets: preheat the air fryer to 400°F. Place the fish fillets in the air fryer basket and cook at 400°F for about 6 minutes, or until the fish is cooked through and flakes easily with a fork. Transfer the cooked fish to a large bowl, let cool slightly, and flake into small pieces. Wipe the air fryer basket clean. If using canned crab, drain it and add it to the large bowl now; skip the cooking step.
- Add to the bowl with the flaked fish or crab: 1/2 cup seasoned panko (from the divided amount), 1/4 cup minced celery, 2 tablespoons light mayonnaise, 1/2 tablespoon Dijon mustard, 1 1/2 tablespoons lemon juice, 1 large egg (one of the two), 1/4 cup finely chopped parsley, the green tops of 3 scallions minced, 1 teaspoon Old Bay seasoning, 1/4 teaspoon kosher salt and black pepper to taste. Stir until the mixture is evenly combined.
- Divide the mixture into 8 equal portions (about 1/4 cup each) and shape each portion into a compact patty. If a patty is too loose and falls apart, add more panko as needed to help it hold together.
- Put the remaining large egg in a shallow bowl and whisk. Place the remaining seasoned panko (the rest of the 1 1/4 cup) in a separate shallow dish. Gently dip each patty into the whisked egg, then press each side into the remaining panko to coat. Shake off any excess panko and spray both sides of each coated patty with olive oil spray.
- Air-fry the patties: arrange patties in a single layer in the air fryer basket (cook in batches if necessary) and air fry at 400°F for 8 minutes, flipping once halfway through, until golden brown and crisp. (Alternatively, to bake: preheat the oven to 425°F, place sprayed patties on a baking sheet, and bake until golden and crisp, about 5 to 6 minutes per side.)
- Serve: transfer cooked patties to a platter, garnish with additional minced scallion green tops and lemon wedges, and serve with the reserved red pepper sauce.
Notes
*1 tablespoon crumbs get tossed, which has been updated in n.i.
