Fish Cakes
These Fish Cakes are crispy, flavorful, and super easy to make! Packed with fresh fish and vibrant ingredients, they're sure to be a family favorite.
Equipment
- Mixing Bowl
- Skillet
- Spatula
- Measuring cups and spoons
- Knife and cutting board
Ingredients
- 1/4 cup roasted peppers, jarred
- 1 clove garlic
- 1/2 teaspoon sweet paprika
- 1/4 cup light mayonnaise
- 1 pound fish fillets flounder, tilapia, cod, halibut, salmon, or canned crab
- 1 1/4 cup seasoned panko
- 1/4 cup minced celery
- 2 tablespoons light mayo extra
- 1/2 tablespoon Dijon mustard
- 1 1/2 tablespoons lemon juice
- 2 large eggs divided
- 1/4 cup finely chopped parsley
- 3 scallions, green tops minced
- 1 teaspoon Old Bay seasoning
- 1/4 teaspoon kosher salt to taste
- black pepper to taste
- olive oil spray for cooking
- lemon wedges for serving
Instructions
- Start by cooking your fish fillets. If using fresh fish, poach or steam them until fully cooked, about 10 minutes. If using canned crab, simply drain and set aside. Once cooked, allow the fish to cool slightly, then flake it into bite-sized pieces.
- In a large mixing bowl, combine the flaked fish, roasted peppers, minced garlic, sweet paprika, light mayonnaise, minced celery, Dijon mustard, lemon juice, one egg (beaten), parsley, scallions, Old Bay seasoning, kosher salt, and black pepper. Stir until well combined.
- With your hands, form the mixture into small patties, about 2-3 inches in diameter. This recipe should yield about 8-10 fish cakes, depending on the size you prefer.
- Place the seasoned panko in a shallow dish. Gently coat each fish cake in the panko, pressing slightly to adhere. This will create a lovely crunchy crust once cooked.
- Heat a skillet over medium heat and lightly spray with olive oil. Once the oil is hot, add the fish cakes, cooking in batches if necessary. Cook for about 4-5 minutes on each side or until they’re golden brown and crispy. Make sure they’re cooked through.
- Once cooked, transfer the fish cakes to a plate lined with paper towels to absorb any excess oil. Serve warm with lemon wedges and additional scallions for garnish.
Notes
- Prepare the fish cake mixture a day ahead and keep refrigerated to save time on the day of cooking.
- Freeze formed patties on a baking sheet before transferring to a freezer bag for up to three months; cook from frozen adding a few extra minutes to cooking time.
- For a spicier version, add cayenne pepper or chopped jalapeños to the mixture.