The most delicious crispy fish cake made in less than 10 minutes with cod, bread crumbs, lemon, herbs and seafood seasonings. Easy to make and make the perfect main course or appetizer.
206 Cal 10 grams of carbohydrates 7g fat 28G protein 2
Fish Cake Recipe
Crispy and golden on the outside and soft on the inside; this fish cake recipe makes you the perfect snack or entree. This recipe is made from nutrient-based cod, including fresh parsley, lemon zest and Old Bay seasoning, to ensure delight. These fish cakes are ranked with our favorite fish burgers.
From cod to salmon to crab, I have always been a big fan of fish cakes. Whether you’re looking for a “clean up the refrigerator” style meal or a mouthwatering way to get kids to eat fish, these fish cakes can solve the problem. Apart from being easy to make and burst, this dish is all cooked with certainty.
From street food carts to high-end restaurants, a wide range of fish cakes are available all over the world. Every time I look for fresh fish at the grocery store meat counter, I see at least two or three fish cakes. In many cases, I make this recipe and I cook fish specifically for it, but it quickly became my favorite way to enjoy the remaining white fish the night before.
This recipe only blends together in 10 minutes, so it’s perfect for a quick snack or lunch for your family. It can also be used as an appetizer or entree at family gatherings and dinners, especially when paired with creamy sauce and fresh lemon wedges. It is healthy, easy to make and full of incredible flavors, so even those who are not the biggest fish fans will love this dish.
Key ingredients for cod cake
This dish requires less than 10 ingredients, most of which may already be at home. Key ingredients used to make this dish shine include:
- Cooked cod: You can use any solid white fish of your choice, but when using COD in this recipe, I will produce the best results. Here is a simple recipe for making grilled cod. Tuna or canned salmon will also work.
- Panko breadcrumbs: This ingredient acts as a juice that absorbs the juice released during cooking, capturing them inside and preventing the fish cake from drying out. A regular Panko or whole wheat panko will work here.
- lemon: We use the passionate acidity of juice and lemon to enhance the plate and make everything taste better. Limes are also effective. If you go to lime, consider swapping parsley in cilantro.
- Fresh parsley: This ingredient balances the savory ingredients and brightens the flavor like lemon. Other fresh herbs, such as coriander, dill or basil, work.
- egg: These act as adhesives that hold everything together. We don’t want our delicious fillets to collapse on us!
The best sauce pairing
When making these fish cakes, it is best to supplement them with a simple sauce. Tartar sauce is a common pairing with fish that pairs well with this recipe, but I also love making my own cream sauce to pair with dishes. By mixing equal low-fat mayonnaise and Greek yogurt with a few tablespoons of fresh herbs, you can make your own delicious sauce that complements the dish perfectly. You can use any fresh herbs you like, but some of my best choices for this recipe are parsley, dill, basil and cilantro.
Service and Alternative Tips
These are my favorite dishes and alternatives to this dish:
- Not a big fan of cod? Don’t worry. You can replace it with another sturdy white fish such as black line diameter, halibut, pollock or grouper.
- If you don’t have Laowan seasoning on hand or prefer other seasonings, any seafood seasoning you like will work.
- If you want to try this dish with different herbs, fresh chives and dill work well too.
- To kick the dish into a notch, add a small piece of chili powder to the fish mixture before forming the cake.
- Serve this dish with lemon wedges and cream sauce to provide the perfect snack and sprinkle some fresh coriander or green onions on top for extra color.
- I use regular whole wheat panko crumbs in this recipe, but you can use any recipe you like. Remember that if the bread crumbs you are using have already added seasoning, it will slightly change the flavor of the dish.
How to store leftovers
If you end up with the leftovers of this dish, you can store them in one of two ways:
- In the refrigerator Up to 2 days in airtight bags or containers
- In the freezer Up to 2-3 months in sealed bags or containers
What to make this dish
If you use this dish as the main route for a meal, you can pair it with side dishes like fresh salads, rice, cooked vegetables and potatoes. Here are some of my favorite side dishes to go with fish cake:
Frequently Asked Questions
Below you will find the answers to the most common questions about this dish:
How should I cook cod?
Just use it in this recipe and you can cook cod in any way. I recommend cooking or stirring the pan in the oven. If you have leftover cod from another meal, that works well too.
How big should the fish cake be?
It’s all up to you, but I prefer to have each of my fish cakes weigh about 2 inches.
How do you prevent the fish cake from collapsing?
The eggs used in this recipe act as a binder to hold the rest of the ingredients together, which helps prevent cracking. Another way to prevent fish cakes from collapsing is to make sure you allow them to cook on the pan until the bottom turns golden and then flip.
Can you freeze fish cake?
certainly! To freeze fish cakes, simply place them on a plate or baking sheet and place them in the refrigerator for about 20 minutes. Then, transfer them to sealed bags or containers and freeze them for up to 2-3 months.
