Fish Cakes – Immaculate Bites

What Are Fish Cakes?

They’re a fabulous way to prepare international cuisine because every country with easy access to fresh fish has its own version. I’m not talking about frozen fish sticks you get in a grocery store. These guys are perfectly seasoned chunks of fish and mashed potatoes coated in a delicately golden breadcrumb crust.

Recipe Ingredients

1. Fish – Any firm, white-fleshed fish will do, such as cod, catfish, flounder, tilapia, and grouper.
2. Potatoes – I prefer russet potatoes because they are perfect for mashing. But any starchy potato will do, even the waxy ones.
3. Seasonings – Salt, black pepper, and Creole seasoning spice up the fish. While Creole seasoning is optional, it does improve the spiciness. Then onions, garlic, green onion, celery, and parsley provide flavor and aroma. Yum!
4. Breading – Flour, eggs, and breadcrumbs make a delightfully crispy breading. The flour helps the egg stick, then the egg makes the panko breadcrumbs stick. You could get away with regular breadcrumbs, but the panko is famous for its delicate texture, perfect for fish cakes.

How to Make Fish Cakes

Prep the Fish and Potatoes

• Prep Potatoes – Peel the potatoes, and cut them into big even-sized chunks. Wash them and place them in a large pot with about 1 teaspoon salt and enough water to cover them. (Photos 1-3)
• Cook – Simmer until they’re fork-tender. Drain the water and then put the potatoes back on the heat for about a minute to remove excess moisture.
• Mash – Mash roughly with a fork and set aside. (Photo 4)
• Season – Sprinkle fish with salt, pepper, and Creole seasoning. (Photos 5-6)
• Cook the Fish – Add oil and butter to a skillet and cook the fish for about 4 minutes. Be careful not to overcook it. Set aside. (Photo 7)
• Sauté Veggies – Add onion and celery and sauté for about 2 minutes. Then add the garlic, green onion, and parsley, and sauté for 2 more minutes. (Photos 8-10)

Make the Fish Cakes

• Combine – Pour the veggie mixture into the mashed potatoes. Then gently mix in the fish, being careful not over-mash the fish or potatoes. (Photos 11-12)
• Mold the Patties – Scoop out ¼ cup of mixture and mold into a firm 2-inch patty. Place it on a tray and repeat until the fish cake mixture has been used up. (Photo 13)
• Chill – Refrigerate the tray of patties for an hour.
• Prep the Breading – Place the flour, beaten egg, and breadcrumbs on separate plates.
• Dredge – First, coat the patties in flour, gently shake off the excess, and dip them in the egg. Then coat them with breadcrumbs. (Photos 14-15)
• Fry – Heat oil on medium-high heat in a skillet and cook fish cakes in batches for 2 minutes on each side until golden. (Photos 16-17)
• Drain – Transfer to a paper-towel-lined plate until all the fish cakes are done. (Photo 18)
• Serve with tartar or remoulade sauce, and enjoy.

Recipe Variations

1. Dips – Anything is better with sauce, but tartar sauce is the traditional fish cake sauce. Then again, remoulade is amazing. ❤️
2. Breading Swaps – Try breading with a twist. Your favorite corn chips, potato chips, pretzels, saltine crackers, etc. Or use pre-mixed chicken breading instead; the garlic-flavored one is my favorite.
3. Spicy and Cheesy – Ramp up the flavor with sprinkles of chili pepper flakes or grated parmesan cheese after frying. Or better yet, add them both. Yum!
4. More Veggies – You can also add more color, texture, and flavor by adding minced red bell peppers and carrots to the veggie mixture.

Tips and Tricks

1. Be mindful in choosing the type of fish. Oily fish has a stronger flavor, while delicate or dry fish fall apart easier. Frozen white fish fillets will also work well.
2. Mash the potatoes roughly to add texture rather than a mushy center. Mashing instead of dicing creates an excellent binder so your fish cakes keep it together.

Make-Ahead Instructions

These guys make a great make-ahead dish. You can assemble them the day before, refrigerate them, and then fry them up straight out of the fridge.

Or you can freeze leftover fish cakes for up to three months. Flash freeze them on a platter or plate lined with parchment paper, and then when they’re frozen solid, put them in a freezer bag and freeze until ready to cook.

Serving and Storage Instructions

This deliciousness is best hot off the stove straight to the table. They’ll disappear like hotcakes, but IF you have leftover fish cakes, you can keep them in the fridge for two days or freezer for 3 months (stored correctly in an airtight container).

To reheat, thaw your fish cakes overnight in the fridge and bake them for 10-15 minutes at 350℉/177℃ or until warm and crispy. Or crisp them back again by reheating them in the air fryer at 320℉/160℃ for 5-7 minutes.

FAQs

What to Serve With Fish Cakes

These easy fish cakes become a complete meal with a side of coleslaw, sweet potato fries, and homemade Southern buttermilk biscuits. A key lime pie wraps it all up, and if you prefer something more tropical than a glass of white wine, try it with a pina colada. 🥂

More Drool-Worthy Fish Recipes to Try

Conclusion

Delicately flaky and herby fish cakes make a super easy appetizer or main course. Would you like to keep up with the latest and greatest recipes? Then follow me on Facebook and Instagram. 👌

Watch How to Make Them