These quick and easy fish cakes are fun appetizer or main course made with cod, or you favorite white fish. Pair them with homemade tartar sauce to really take this recipe to a new level. Makes 16 fish cakes.
I’m a huge fan of all things seafood, and these fish cakes are no exception. I first made them two years ago for New Year’s Eve, and they were a hit, and this year I plan to make them for Christmas (along with my Canadian meat pie) I’ve tweaked the recipe a little since, though.
I’ve simplified it, and limited the ingredients to make these cod cakes a more realistic option for weeknight dinners and last minute get-togethers. Fish cakes a great alternative to crab cakes – especially if you’re on a budget.
They’d also be a great way to use up leftover fish, if you have it. I’ve laced them with my favorite seafood seasoning, and I paired them with my favorite homemade tartar sauce. You could also serve your fish cakes with your favorite remoulade (think like a crab cake here!) or cocktail sauce for something a little lighter.
Here’s what you’ll need to make these cod fish cakes
- Baked cod (or other flaky white fish such as pollack or haddock)
- Panko breadcrumbs (make sure you check the ingredients for dairy free)
- Green onions
- Lemon juice
- Old Bay (or your favorite seafood seasoning)
How to prepare your cod
Start by cooking your cod. You can prepare it anyway you want, as long as it’s cooked through. If you have enough leftovers from another meal, that’s even better.
I usually chose to bake mine because I think it’s the easiest option. To bake your cod, put it on a baking sheet lined with parchment paper. Season it liberally with salt & pepper, and bake for 20 – 25 minutes at 350˚F.
How to make 6 ingredient fish cakes
Place all of the ingredients in a large mixing bowl and stir together with a fork, flaking the fish as you go. The texture may seem a bit dry, but I promise they won’t be once they’re cooked. When the ingredients are evenly mixed, it’s time to portion them out.
You can make your cakes any size you want, but I prefer mine a bit smaller. I used a two tablespoon scoop to measure them evenly, and then pressed them flat into the shape I wanted. The larger your cakes are, the longer they will take to cook.
Fry your fish cakes
Once your cakes are all measured out, heat a large skillet to medium-high and add your cooking oil of choice. You can really use any type of oil here since your pan won’t be getting super hot. I’ve used both olive oil and canola oil. Just use whatever you have on hand.
Fry your fish cakes in two batches so you have enough room for flipping. I used my regular plastic spatula, but if you have a fish spatula, this would be a really great time to use it (the extra length helps you be maneuver a little better).
Let your fish cakes fry on the first side for about 3 minutes before flipping them. They should release on their own without much effort.
If they seem stuck, don’t force it. Wait a little longer and they will release on their own.
This will help prevent your fish cakes from breaking and ensure you get that nice golden-brown color. If you’re worried about them getting cold, keep your first batch warm in the warm oven while you fry the next batch.
This fish cakes recipe would go great with:
- Broccoli salad (perfect for summer)
- Kale and brussel sprouts salad (great for the colder months)
- Caesar cocktail
- Brandy old fashioned
- Blue moon ice cream
More great appetizer recipes:Print
- 1 pound cooked cod
- 3/4 cup panko
- 2 eggs
- 1/4 cup thinly sliced green onion
- 1 tablespoon lemon juice
- 1/2 tablespoon Old Bay
- 1/2 teaspoon coarse salt
- 1/4 teaspoon black pepper
- Cooking oil
- Place ingredients in a large mixing bowl. Stir the ingredients together with a fork, breaking apart the fish, until evenly combined.
- Portion mixture into patties (about 2 tablespoons each).
- Coat the bottom of a large skillet with cooking oil and heat to medium-high. Fry fish cakes in batches until golden brown, about 3 minutes per side.
- Serving Size: 4 cakes
- Calories: 342
Last Updated on