Fish Cakes

Forget about frozen fish sticks. This fish cake recipe can be used to add a fun twist to burger night, and is a kid-friendly way to serve seafood for dinner. Made with tender, flaky whitefish and a handful of pantry staples, the mixture is shaped into patties, lightly coated in bread crumbs and pan-fried until golden and crispy on the outside.

Enjoy them on their own with tartar sauce and lemon wedges, or tuck them into buns with fresh lettuce and tomato slices for an easy weeknight dinner the whole family will enjoy.

Fish Cake Ingredients

• Whitefish: Cod and haddock are mild, flaky and quick-cooking, and either will give the fish cakes delicate flavor and a tender texture. Poach or bake fresh or frozen fillets, then flake the fish finely with a fork to help the patties hold together without falling apart.
• Bread crumbs: Soft bread crumbs help bind the fish cakes and keep them moist. To make soft crumbs, tear bread into pieces and pulse it in a food processor or blender. After shaping the patties, coat each one in dry, Italian-seasoned crumbs to give them a crisp, golden coating.
• Eggs: Eggs act as a binder, helping the fish cakes hold their shape during cooking. Lightly beat them before adding them to the fish.
• Onion: Finely chopped yellow onion is a good choice when you want a mild, savory flavor that mellows as it cooks. If you prefer a sharper bite, try a white or red onion.
• Mayonnaise: Mayonnaise adds richness, a bit of tang, and moisture that’s key to keeping the fish cakes moist as they cook. Full-fat mayo offers the best flavor, but light mayo and plain Greek yogurt are great alternatives for lighter cakes.
• Spices: Ground mustard adds subtle heat, dried parsley brings a hint of earthiness, and salt enhances the fish’s natural flavor. If desired, swap in fresh parsley (use three times as much) or add a pinch of Old Bay for extra kick.
• For serving: Serve the fish cakes with lemon wedges and tartar sauce for a tangy, creamy contrast. If you don’t have tartar sauce, try mixing plain mayonnaise with a little lemon juice or cocktail sauce for a bit of zip.

Directions

Step 1: Mix and shape the fish cakes

In a large bowl, gently mix the flaked fish, soft bread crumbs, beaten eggs, 2 tablespoons of water, onion, mayonnaise, ground mustard, dried parsley and salt until they’re just combined.

Editor’s Tip: The mixture should be moist and should hold together when pressed. If it feels dry or crumbly, add a little more water, 1 teaspoon at a time.

Step 2: Coat them in bread crumbs

Using lightly damp hands, shape the mixture into 12 patties. Coat the patties with the Italian bread crumbs, pressing lightly so they adhere.

Editor’s Tip: If you have time, chill the patties in the refrigerator for 15 minutes to help them firm up and hold their shape before frying them.

Step 3: Pan-fry them until they’re golden

Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, add the patties in a single layer. Cook them until they’re lightly browned, four to five minutes per side. Serve them immediately with tartar sauce and lemon wedges, if desired.

Editor’s Tip: To prevent your fish cakes from becoming greasy, make sure the oil is hot before adding them to the skillet. Transfer the fish cakes to a paper towel–lined plate to drain excess oil.

Fish Cake Variations

• Coat them in panko: Use panko instead of Italian bread crumbs for an extra-crispy coating. If desired, season the panko with a pinch of salt and dried herbs.
• Make them herby: Swap the dried parsley for a mixture of fresh herbs for a brighter, fresher flavor. Try dill, chives, parsley or a combination.
• Add some spice: Replace the ground mustard with seafood seasoning, or stir in cayenne pepper, smoked paprika or a few dashes of hot sauce for gentle heat. Serve the fish cakes with spicy mayo or cocktail sauce for an extra kick.
• Season them with lemon and garlic: Season the fish cakes with lemon-pepper seasoning, or add fresh lemon zest, pepper and a grated garlic clove to the mixture for a flavor twist.
• Get cheesy: Add 1/2 cup of finely shredded Parmesan or sharp cheddar cheese to the fish mixture for extra savory flavor and an even crispier exterior.
• Include veggies: Mix finely chopped bell peppers, celery or scallions into the fish cake mixture for extra texture, color and flavor. Just dice them finely so the patties hold together.

How to Store Fish Cakes

Let the fish cakes cool completely, then store leftovers in an airtight container with parchment or waxed paper between layers to prevent the cakes from sticking together. Store them in the refrigerator for up to four days.​

Reheat fish cakes in a skillet over medium heat, in a 350°F oven or in an air fryer until they’re heated through. Avoid microwaving fish cakes, which can make them overly soft.

Can you freeze fish cakes?

Yes, these fish cakes freeze well and can be frozen either before or after they’re pan-fried. If you cook them first, let them cool before freezing them. Arrange the fish cakes in a single layer on a baking sheet and freeze them until they’re firm. Transfer them to a freezer-safe container or a resealable freezer bag for up to two months. Cook or reheat them directly from frozen, adding a few extra minutes per side to ensure they’re fully heated through.

Can you make fish cakes ahead of time?

Absolutely, you can mix and shape these fish cakes up to one day ahead. For the best texture, wait to coat the patties with the dry bread crumbs until just before cooking them. Keep the fish cakes covered and refrigerated until you’re ready to cook them.

Fish Cake Tips

What’s the best way to cook whitefish for fish cakes?

Gentle cooking methods, such as poaching or baking, are the best ways to cook whitefish for these fish cakes. The key is to cook the fish through without drying it out, so that the fish cakes stay tender and juicy.

To poach cod or haddock, arrange the fillets in a single layer in a high-sided skillet and add enough water to cover them by 1 inch. Bring the water to a gentle simmer, then reduce the heat. Cover the pan and cook the fish for about 10 minutes or until it reaches an internal temperature of 145°.

To bake the fish, preheat the oven to 375° and place the fish in a baking dish or on a parchment-lined baking sheet lightly coated with oil. Bake the fish for about 15 minutes, or until it is opaque and flakes easily with a fork.

Can I make fish cakes with canned fish?

Although this recipe calls for whitefish such as cod or haddock, you can use canned tuna or salmon as a substitute in a pinch or to give your fish cakes a different flavor. Be sure to drain canned fish very well and flake it finely so the mixture isn’t overly wet or chunky.

Why are my fish cakes falling apart?

If your fish cakes are falling apart, the mixture may be too dry, or the fish and vegetables may be cut too large. Be sure to flake the fish well and finely chop the onion or any other veggies you add—big pieces will prevent the patties from holding together.

If needed, add a splash of water or an extra spoonful of mayonnaise to the mixture to help bind it together. Chilling the patties briefly before cooking them also firms them up.

Can you bake fish cakes instead of frying them?

You can bake these fish cakes, although they won’t turn out quite as crispy as pan-fried ones. Preheat your oven to 400° while you mix and shape the patties, then arrange them on a greased baking sheet. Bake the fish cakes for 15 to 20 minutes, flipping them halfway through, until they’re are golden and heated through.

What can you serve with fish cakes?

For a lighter meal, serve fish cakes with a side of creamy coleslaw, a crisp cucumber salad or steamed green vegetables. They also work well with heartier sides, such as roasted potatoes, french fries, rice pilaf or macaroni and cheese. Add tartar or cocktail sauce and lemon wedges on the side to brighten up the flavors.