Fish Cakes

Fish is a staple meal ingredient in my birthplace, and fish cakes have always had a special place in my heart. So when I want an easy but delicious meal, these delicate, flaky fish cakes come to mind. They make fantastic gameday appetizers or even the main attraction! If you love all things from the sea, this recipe is for you! Simplified and Immafied, these guys are perfect for a regular weeknight meal and a budget-friendly substitute for equally delicious crab cakes. 😉 Crazy delicious fish cakes for the win!

Recipe Ingredients

How to Make Fish Cakes

Prep the Fish and Potatoes

Prep Potatoes – Peel the potatoes, and cut them into big even-sized chunks. Wash them and place them in a large pot with about 1 teaspoon salt and enough water to cover them. (Photos 1-3)Cook – Simmer until they’re fork-tender. Drain the water and then put the potatoes back on the heat for about a minute to remove excess moisture. Mash – Mash roughly with a fork and set aside. (Photo 4)Season – Sprinkle fish with salt, pepper, and Creole seasoning. (Photos 5-6)Cook the Fish – Add oil and butter to a skillet and cook the fish for about 4 minutes. Be careful not to overcook it. Set aside. (Photo 7)Sauté Veggies – Add onion and celery and sauté for about 2 minutes. Then add the garlic, green onion, and parsley, and sauté for 2 more minutes. (Photos 8-10)

Make the Fish Cakes

Combine – Pour the veggie mixture into the mashed potatoes. Then gently mix in the fish, being careful not over-mash the fish or potatoes. (Photos 11-12)Mold the Patties – Scoop out ¼ cup of mixture and mold into a firm 2-inch patty. Place it on a tray and repeat until the fish cake mixture has been used up. (Photo 13)Chill – Refrigerate the tray of patties for an hour.Prep the Breading – Place the flour, beaten egg, and breadcrumbs on separate plates.Dredge – First, coat the patties in flour, gently shake off the excess, and dip them in the egg. Then coat them with breadcrumbs. (Photos 14-15)Fry – Heat oil on medium-high heat in a skillet and cook fish cakes in batches for 2 minutes on each side until golden. (Photos 16-17)Drain – Transfer to a paper-towel-lined plate until all the fish cakes are done. (Photo 18)Serve with tartar or remoulade sauce, and enjoy.

Recipe Variations

Tips and Tricks

Make-Ahead Instructions

These guys make a great make-ahead dish. You can assemble them the day before, refrigerate them, and then fry them up straight out of the fridge. Or you can freeze leftover fish cakes for up to three months. Flash freeze them on a platter or plate lined with parchment paper, and then when they’re frozen solid, put them in a freezer bag and freeze until ready to cook.

Serving and Storage Instructions

This deliciousness is best hot off the stove straight to the table. They’ll disappear like hotcakes, but IF you have leftover fish cakes, you can keep them in the fridge for two days or freezer for 3 months (stored correctly in an airtight container). To reheat, thaw your fish cakes overnight in the fridge and bake them for 10-15 minutes at 350℉/177℃ or until warm and crispy. Or crisp them back again by reheating them in the air fryer at 320℉/160℃ for 5-7 minutes.

What to Serve With Fish Cakes

These easy fish cakes become a complete meal with a side of coleslaw, sweet potato fries, and homemade Southern buttermilk biscuits. A key lime pie wraps it all up, and if you prefer something more tropical than a glass of white wine, try it with a pina colada. 🥂

More Drool-Worthy Fish Recipes to Try

African Fish RollFried Fish SandwichFried Catfish NuggetsFish Pepper SoupJamaican Steamed Fish

Conclusion

Delicately flaky and herby fish cakes make a super easy appetizer or main course. Would you like to keep up with the latest and greatest recipes? Then follow me on Facebook and Instagram. 👌

Watch How to Make Them

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