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Golden Fish Cakes

Our family loves seafood, so I've tried many fish cake recipes. I came up with this combination and it's been a hit at our house. It's outstanding served with corn bread.
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    6 servings


  • 1 pound flaked cooked whitefish, cod or haddock
  • 1-1/2 cups soft bread crumbs
  • 3 large eggs, beaten
  • 2 to 4 tablespoons water
  • 1 medium onion, chopped
  • 2 tablespoons mayonnaise
  • 1-1/2 teaspoons ground mustard
  • 1 teaspoon dried parsley flakes
  • 3/4 teaspoon salt
  • 1-1/2 cups Italian-seasoned bread crumbs
  • 2 tablespoons vegetable oil
  • Tartar sauce and lemon wedges, optional


  • In a bowl, combine the first nine ingredients; mix well. Shape into 12 patties, adding additional water if needed; coat with the Italian bread crumbs. In a large skillet, cook the patties in oil for 4-5 minutes on each side or until lightly browned. Serve immediately with tartar sauce and lemon if desired.
Editor's Note
To make soft bread crumbs, tear bread into pieces and place in a food processor or blender. Cover and pulse until crumbs form. One slice of bread yields 1/2 to 3/4 cup crumbs.

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Average Rating:
  • bicktasw
    Jun 16, 2020

    Since I had some leftover tilapia, I decided to try this recipe. I didn't a couple of substitutions: 2 eggs instead of 3; no water; dried onion flakes instead of chopped onion; and I coated the cakes in cracker crumbs instead of bread crumbs. The fish cakes were nice and dense and held together nicely. A great way to use and kind of leftover white fish. This is now my go to recipe to use for leftover fish! 5 stars for sure!!

  • Michelle
    Jan 6, 2019

    Whole family enjoyed even got my 3 yrs old to eat it! I used left over sheep head fish. I am from New Orleans and we have a camp in the bayou to catch fresh fish and sheep head is a meaty white fish. I grilled and seasoned it the night before. I used this recipe with out the water and put the formed cakes in the freezer while I made homemade tarter sauce and a butter sauce for dipping. I enjoyed without the sauces. Everything held together and the onions were a great in it. I also added a little Tabasco in my mixed. It was delicious and fast which is important when you have a full time job and a family of 5!

  • Nancy
    Feb 7, 2018

    Great way to use up Talapia from a dinner night before. I added lemon juice in place of water and to kick it up, sprinkled cayenne pepper right before dredging in panko.

  • chrissteve
    Aug 12, 2014

    Mixture was a little too wet to form into patties but even though they didn't hold together well, they tasted great! I used leftover halibut from a meal of fish tacos.

  • ambergirl76
    May 31, 2014

    I just loved this recipe, I have been looking for a recipe for fishcakes and no one seems to be able to connect fish with cakes, but they were delicious. thank you.

  • dv521e
    May 21, 2013

    This was great

  • lokiraf
    Jan 13, 2013

    No comment left

  • zdb2010*
    Apr 5, 2012

    This wasn't bad although I had to add way more breadcrumbs to make it stick. If I do again I won't put any water in the mixture. Added parmesan and a bunch of other seasonings - I can just never resist! But they were somewhat of a nightmare to shape into patties and I felt like I had more of the stuff on my hands than got onto the skillet. I definitely don't think I'm a fishcake person. They tasted good though.

  • ldray18
    Dec 29, 2011

    EXCELLENT! Used tilapia and added parmesan (per other reviewer's suggestion) and some dry bread crumbs to the fish patties before coating to get them to stick together better. Also used a mixture of cornmeal and italian bread crumbs for the coating. VERY TASTY!!

  • jutech
    Jun 23, 2010

    I do not like fishy tasting fish and I made these for my husband and used pollack and I would make them every week they are great