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Fish Cakes

Delicious fish cakes that are crispy on the outside and soft on the inside, perfect for weeknight dinners or special gatherings.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: American, Seafood
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Fish Cakes
  • 1 pound white fish (walleye, cod, or other white fish) Choose your preferred white fish.
  • 1 cup panko breadcrumbs For a crispy texture.
  • 2 large eggs To bind the mixture.
  • 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) For frying.

Method
 

Preparation
  1. Cook your white fish by steaming, poaching, or baking until flaky. Let it cool, then flake apart with a fork.
  2. In a large bowl, combine the flaked fish with panko breadcrumbs, chopped green onions, finely chopped celery, mayonnaise, parsley, lemon juice, Old Bay seasoning, salt, and pepper. Gently fold together.
  3. Beat the eggs in a separate bowl, then add them to the fish mixture to bind the ingredients.
  4. Shape the mixture into patties, adjusting size based on whether you want appetizers or a main dish.
Cooking
  1. Heat oil in a large skillet over medium heat. Cook the patties for about 3-4 minutes on each side until golden brown and crispy.
Serving
  1. Remove the fish cakes from the skillet and place them on a paper towel to drain excess oil. Serve hot with your favorite dipping sauce.

Notes

Fish cakes can be prepared ahead and refrigerated for up to 24 hours. They freeze well; freeze uncooked patties on a tray, then transfer to an airtight container.