Fish Cakes Recipe

5 from 41 votes

Delicious fish cakes made with white fish.

Course Appetizer

Cuisine American

Prep Time 15

Cook Time 10

Total Time 25

Servings cakes

Calories 114kcal

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.

- 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.

- 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.