Why I love this easy fish cake recipe
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.
Ingredient notes:
- Baked cod – You could use a different flaky white fish, such as pollock or haddock as a substitute.
- Panko breadcrumbs – Always make sure you check the ingredients label for hidden dairy ingredients.
- Old Bay – This is my favorite seafood seasoning, but if you prefer another brand – use your favorite.
Making changes to a recipe can result in recipe failure. Any substitutions listed are simple changes that I believe will work in this recipe, but results are not guaranteed.
The following is a detailed overview of the recipe steps with added tips and tricks for recipe success. For a simplified and printable version, including ingredient amounts and more formal instructions, see the recipe card below.
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.
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.
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.
More 5 ingredient mains: slow cooker beef tacos / miso salmon / beer brined chicken drumsticks / baked stuffed pork chops
Are your breadcrumbs safe?
Store-bought breadcrumbs are a common source of hidden dairy. It’s less common in panko breadcrumbs, but it’s still possible. Make sure to read your labels carefully before using any ingredients than may contain milk.
6 Ingredient Fish Cakes
Ingredients
- 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
Instructions
- 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.
Like this? Leave a comment below!
This was my first time making fish cakes and we loved them! The recipe was so easy to follow and it was delicious!
College student here! Made this recipe using left over tilapia and some Steak N Shake seasoning and it turned out amazing. Will do it again, hopefully with tartar sauce next time!
Can you freeze these fish cakes?
These were amazing!! My first time trying and they came out fantastic.
Can we use crab or shrimp instead of fish?
Yes. You can absolutely do that! I’m sure it would be great!
Yummy! This is a very good dish for dinner.
Great recipe.
Also, please amend your recipe key by removing “egg free”. the recipe calls for 2 eggs!
I don’t have this labeled as egg free, so I’m not sure what you are referring to, but I’m glad you liked the recipe!
What can I substitute for old bay seasoning? Not available here.
I’m not sure where you’re located, but any seafood seasoning should work. I think a Cajun seasoning would be great too!
Great recipe….much easier than some of the other recipes I looked at…First time fish cake maker and I am pleased with turn out….thanks for sharing….Old Bay makes everything BETTER!!!!
Whats the best way to cook fish for fish cakes?
I like to bake it in the oven for about 15-20 minutes, depending on the size of the fish.
Can you use raw fish instead of cooked or poached fish?
I’m sure you could, but you’ll need to adjust the cooking time to make sure the fish is cooked through.