Flavorful fish cakes made with walleye or your choice of white fish are a perfect light dinner or appetizer. Serve with homemade tartar sauce and lemon wedges.
These fish cakes are easy to make and are ready in less than 30 minutes.
Easy to make fish cakes
These fish cakes are so full of flavor and they're so easy to make. You can use any type of white fish, but we primarily use walleye. We have a freezer full of walleye and I'm always looking for new and delicious ways to use it.
Every year we have a huge walleye fishing and camping trip. We have a fish fry and make beer battered fish in camp one night and the rest of the fish gets brought back home where we portion it up and freeze it.
This recipe is simple. I didn't want a heavy fish cake. I just really wanted it light with simple flavors and similar to a crab cake. My husband declared this was one of his favorite ways to eat walleye! That's big praise coming from him. I guess that means this will be a regular on our menu! That's okay by me. I loved them too.
We catch a lot of different kinds of fish, and walleye is definitely one we really enjoy. The picture above is from our recent fishing weekend. That was a 26-inch walleye, which is very large for this area. Most fish we catch are usually 12-16 inches.
What is a Fish Cake?
A fish cake is very similar to a crab cake but is made with fish instead of crab. The cakes are combined with a few seasonings, breadcrumbs, eggs and mayonnaise and then formed into small patties. The patties are pan fried until crispy on the outside. Fish cakes are eaten as an appetizer, a main dish or can be made into a fish cake sandwich.
What are fish cakes made of?
This section reviews the best ingredients and substitutions for this recipe. For an exact list of ingredients and quantities, check the recipe card below.
- Fish - Use light white fish like cod, walleye, halibut or haddock. Feel free to use leftover cooked fish or do a quick poach to cook the fish. Leftover baked halibut would work well in this recipe.
- Breadcrumbs - I used plain panko bread crumbs and when I have them on hand, I use my homemade breadcrumbs.
- Binder - Eggs and a bit of mayonnaise help bind everything together
- Seasoning - Old Bay Seasoning, salt, pepper and fresh parsley
- Celery - Adds a bit of crunch and flavor
- Green Onion - Adds just the right amount of onion flavor
- Lemon - Just the lemon juice is added, although a bit of lemon zest would be delicious too!
How to make Fish Cakes
In this section, I share step-by-step photos, cooking methods, techniques, and a general overview. For detailed instructions, temperatures, and timing, check the printable recipe card below.
- Cook the fish - Place about 2 inches of water into a saucepan and bring to a simmer. Add fish and simmer for about 2 minutes until cooked through. Drain into a sieve and rinse with cold water to cool the fish.
- Place fish, panko, eggs, green onions, celery, mayo, parsley, lemon juice, and seasoning into a bowl.
- Use a spatula to combine all ingredients. Keep mixing until the fish is broken into small pieces and everything is well combined.
4. Scoop fish onto a parchment-lined baking sheet. Flatten each scoop with your hands or the bottom of a glass.
5. Heat a large saute pan over medium heat. Add about 1 tablespoon of oil so there's just enough to coat the bottom of the pan.
6. Use a fish spatula to carefully place each patty in the pan. The patties will be very crumbly at this stage so handle carefully.
7. Cook for 2-3 minutes and then carefully flip. I place my fingers on top of the patty while it's flipping to help hold it together.
8. Cook for another 2-3 minutes until golden brown. Remove from pan and serve hot with tartar sauce and lemon wedges. Garnish with green onions or chopped parsley.
Fish Cake Recipe Tips
- You can use precooked or leftover fish for this recipe. If your fish is already cooked, skip step one.
- Break up the pieces of the fish as you're stirring it together
- Form evenly shaped patties. I use a large scoop and then flatten each scoop once it's on the baking sheet.
- The patties will be fragile until cooked. Then they hold together fairly well to move them around to a serving dish and to a dinner plate.
- Don't overcrowd the pan. Cook in two batches if necessary. Add a bit more oil for the second batch.
What do you serve with fish cakes?
- Tartar Sauce
- Green salad with Lemon Vinaigrette
- Roasted Fingerling Potatoes
- Garlic Green Beans
Fish Cakes FAQs
Yes, you need to use cooked fish in the fish cakes. If you have leftover fish, use it. If not just quickly poach some fillets.
The best binder to use to hold the fish together in fish cakes is a combination of eggs, mayonnaise and panko bread crumbs.
More ways to cook walleye
More from Beyond the Chicken Coop
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious fish recipes!
Fish Cakes Recipe
Equipment
- Measuring Cups
- Fish Spatula
- Jumbo Size Cookie Scoop (#16 scoop)
- Cookie Sheet
- Parchment paper
Ingredients
- 1 pound white fish (walleye, cod or other white fish)
- 1 cup panko breadcrumbs
- 2 eggs
- ¼ cup green onions (chopped)
- ¼ cup celery (finely chopped)
- 2 tablespoons mayonnaise
- 1 tablespoon fresh parsley (chopped)
- 1 tablespoon lemon juice (fresh squeezed)
- 2 teaspoons Old Bay Seasoning
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1-2 tablespoons oil (vegetable or canola)
Instructions
- Cook the fish - Place about 2 inches of water into a saucepan and bring to a simmer. Add fish and simmer for about 2 minutes until cooked through. Drain into a sieve and rinse with cold water to cool the fish.1 pound white fish
- Place fish, panko, eggs, green onions, celery, mayo, parsley, lemon juice, and seasoning into a bowl.1 cup panko breadcrumbs, 2 eggs, ¼ cup green onions, ¼ cup celery, 2 tablespoons mayonnaise, 1 tablespoon fresh parsley, 1 tablespoon lemon juice, 2 teaspoons Old Bay Seasoning, ½ teaspoon salt, ¼ teaspoon pepper
- Use a spatula to combine all ingredients. Keep mixing until the fish is broken into small pieces and everything is well combined.
- Scoop fish onto a parchment-lined baking sheet. Flatten each scoop with your hands or the bottom of a glass. I use a #16 size scoop (¼ cup)
- Heat a large saute pan over medium heat. Add about 1 tablespoon of oil so there's just enough to coat the bottom of the pan.1-2 tablespoons oil
- Use a fish spatula to carefully place each patty in the pan. The patties will be very crumbly at this stage so handle carefully. Do not overcrowd the pan. You might need to cook in two batches.
- Cook for 2-3 minutes and then carefully flip. I place my fingers on top of the patty while it's flipping to help hold it together.
- Cook for another 2-3 minutes until golden brown. Remove from pan and serve hot with tartar sauce and lemon wedges. Garnish with green onions.
Notes
-
- You can use precooked or leftover fish for this recipe. If your fish is already cooked, skip step one. When using precooked fish, reduce the amount to ¾ of a pound.
-
- Break up the pieces of the fish as you're stirring it together
-
- Form evenly shaped patties. I use a large scoop and then flatten each scoop once it's on the baking sheet.
-
- The patties will be fragile until cooked. Then they hold together fairly well to move them around to a serving dish and to a dinner plate.
-
- Don't overcrowd the pan. Cook in two batches if necessary. Add a bit more oil for the second batch.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Brad Pollock says
Why not use uncooked fish?
Kathy says
Good question! I've only made it as written. However, raw fish should work. The cooking time will be much longer. Let me know how it turns out. 🙂
Warren Volden says
I followed the recipe exactly, using Northern Pike! Absolutely delicious. And so easy. No need for me to try any other recipes for fish cakes! Thank You!
Kathy says
Thanks so much! I'm so glad you enjoyed them! 🙂
Jennifer Reed says
Delicious and easy. I used leftover roasted red snapper. Added a dollop more mayo as my mixture seemed a bit dry and chilled the cakes for an hour in the fridge. Fried up perfectly. Served with homemade siracha-mayo sauce. Love the photo of you and the wall-eye.
Kathy says
Thanks so much! 🙂 Catching that fish was so fun!!!
KayDubb says
Delicious!! I used leftover Dorado (firm white fish) and added a touch of Sriracha for kick and a little extra Mayo. Other than that, I followed exactly as written. Fabulous with fresh homemade tartar sauce. Thank you.
Kathy says
Thanks so much! The Sriracha sounds like a perfect addition! 🙂
Aurora says
Delicious! Easy to prepare, as well as the best fish cakes I have had! My husband loved these and asked if we could make them again this week already:)
I used cod, and they came out flavorful
Kathy says
Thank you so much! I'm so glad you both enjoyed them! They are easy enough to make again and again! 🙂
linda rider says
Hi! Can cooked rainbow trout be a suitable sub in this?
Kathy says
Sure thing! 🙂 Enjoy!
Ann Adams says
Simple and delicious or simply delicious! I did reduce the OBS to 1 tsp, it’s too spicy for me. My husband would have preferred the full 2 tsp. I made the homemade tartar sauce and served w mashed spuds and green beans as sides. The fish cakes were crispy and filling. TY! Certainly will try more of your recipes.
Kathy says
Wonderful! I'm glad you both enjoyed the fish cakes and the tartar sauce! 🙂
Mark says
Came out very tasty and super easy. I substituted plain gluten free breadcrumbs so my son could have it. The texture and everything was still great.
Seems like a great easy way to use leftover fish.
Kathy says
Yay!!! Using GF breadcrumbs is a great idea! Thanks so much for leaving a comment. I really appreciate it!
🙂
KimM says
This was SO good! I used leftover red snapper and formed the cakes into elongated "logs" to put on baguettes with the tartar sauce for sandwiches. If you place the formed cakes on a plate and refrigerate for about 20 minutes before cooking, they hold together a lot better. Plus, it works well with the rest of the meal prep, as you can work on your side dishes during the refrigeration time.
Kathy says
Hi Kim,
Thanks so much! So glad you enjoyed the fish cakes!!! And thanks for your tips. I love the idea of making these into a sandwich! 🙂
Kathy