Fish Cakes Recipe
These easy fish cakes are golden and crisp outside, soft and flaky inside and loaded with bold Cajun flavor. It's a smart way to use up leftover fish, and is always a crowd pleaser!
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You Will Love these Fish Cakes!
I grew up in a fishing family, so leftover fish was a regular thing in our fridge. I learned early on that leftover fish should never go to waste. It gets reinvented!
These fish cakes are exactly that. They take whatever’s left and turn it into something crisp, satisfying, and full of flavor. This recipe takes that concept, gives it a Cajun twist, and uses a secret ingredient I learned from making the best Maryland crab cakes.
That ingredient? Saltine crackers! They add just enough substance to bind the fish together without adding any bulk, so the fish remains the star.
Creole mustard, Worcestershire sauce, hot sauce, scallions and finely diced red bell pepper add a rich Cajun flavor that was inspired by my time living in Louisiana.
Sautéing in a mix of olive oil and butter gives the fish cakes a rich flavor and helps them develop a crisp, golden brown crust.
What are Fish Cakes?
Fish cakes have a long history across many cultures. They’re essentially patties made by combining flaky fish, a delicate binder, and a few flavorful aromatics, then pan-fried until crisp.
They can be made with freshly cooked fish or leftover fish, which is most common. It's a traditional method of using up every last bit of food. Waste not, want not!
There are the classic Thai fish cakes and salt codfish cakes in the Caribbean, among many other versions. This recipe combines my family's classic New England version with a Cajun twist.
Want more great seafood recipes? Try my easy New Orleans BBQ shrimp, these classic Maine lobster rolls, or a comforting bowl of New England clam chowder.
Why This Recipe Works
- It's the perfect way to use leftover fish.
- Crushed saltine crackers are used as binder for the best texture.
- Works with any type of fish, especially mild white fish like cod or barramundi.
- Cooking in butter and olive oil ensures maximum flavor without burning.
- Chilling before cooking helps the fish mixture stay together.
Fish Cake Recipe Ingredients
Fish – Any kind of flaky fish works here, like cod, haddock, barramundi, grouper, mahi mahi, soaked salt cod or even salmon cakes work nice You’ll need 8 ounces, or about 2 cups flaked.
Saltine Crackers – Skip the panko bread crumbs or Italian breadcrumbs here, saltines are the secret to the lightest fish cakes. Crushed finely, these help hold the fish patties together without turning gummy or heavy.
Mayonnaise & Egg – These help the mixture emulsify and bind, adding richness and moisture.
Bell Peppers & Scallions – Classic Cajun ingredients. I use both green and red peppers, but you can use either or.
Creole Mustard - This is a specialty ingredient that can be hard to find outside of the Deep South. Order it online, or substitute Dijon mustard.
Cajun Seasoning – A good blend of paprika, garlic, and herbs. You can sub in Old Bay seasoning or add a pinch of lemon pepper or hot red pepper flakes for extra kick.
Butter & Olive Oil – A combo of both gives you a golden crust and rich flavor without burning the butter. For best results, always use high-quality extra virgin olive oil.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Large bowl
- Fish spatula
- Large skillet
- Plastic wrap
- Paper towels
- Potato masher
How to Make Fish Cakes
- In a large bowl, whisk together the mayonnaise, egg, mustard, Worcestershire sauce, hot sauce, Cajun seasoning, finely chopped red bell pepper, and green onion or spring onion. Season with a pinch of salt and black pepper.
- Gently fold in the crushed saltine crackers and flaked fish until combined.
- Form into about 20 small patties, or 6 larger ones for entree-sized portions. Cover with plastic wrap and chill for at least 30 minutes.
Pro Tip: Chilling helps the fish mixture firm up so the patties stay together in the pan.
- Preheat oven to 325°F. Heat a mix of butter and olive oil in a large frying pan over medium heat.
- Pan fry the fish cakes in batches until crisp and golden brown, about 3-4 minutes per side. Don’t overcrowd. Cook in a single layer.
Pro Tip: Use a fish spatula to gently flip the cakes without breaking them apart.
- Drain on paper towels, then transfer to a baking sheet and keep warm in the oven while you cook the rest.
- Serve hot with lemon wedges, hot sauce, and a good dipping sauce.
Tips for Success
- Chill the patties before cooking to help them firm up, making it easier to handle and less likely to fall apart in the pan.
- Avoid overcrowding the pan. Fry the cakes in a single layer in batches to ensure even browning and a crisp crust.
- Handle gently with a fish spatula, these delicate patties can break easily if flipped too early or too roughly.
- Form patties with damp hands, this helps prevent sticking and gives you smoother, more uniform cakes.
Fish Cakes Recipe Variations
- Use canned or fresh salmon to make salmon cakes.
- Add fresh herbs like dill, parsley or chives for brightness.
- Air fry them for a lighter version. Just brush with vegetable oil or melted butter and cook at 375°F for 10 minutes.
- Try swapping in leftover mashed potatoes to make potato fish cakes.
How to Serve Fish Patties
These classic fish cakes are a great appetizer but can also be a main dish.
Serve with a squeeze of lemon and your favorite sauce, like Creole remoulade, cocktail sauce, homemade tartar sauce or my spicy jalapeño hot sauce.
Pair with bright sides like this crunchy celery root remoulade, crispy truffle fries, or buttery green beans and corn.
Storing Fish Cakes
Store any remaining fish cakes in an airtight container in the fridge for up to 3 days. To reheat, place in a large skillet over medium heat with a touch of olive oil, or warm in a 325°F oven until heated through.
They also reheat well in an air fryer for crispiness. Avoid the wrong way to store by skipping the microwave—it makes them soggy.
These don’t freeze as well due to the delicate texture, but you can freeze uncooked patties in a single layer on a baking sheet, then transfer to a zip-top bag. Just thaw overnight and cook as directed.
FAQs
Absolutely. This recipe is very flexible. You can use any mild white fish like cod, haddock, or tilapia. Even stronger-flavored fish like salmon or mackerel will work if you enjoy a bolder flavor. Leftover fish fillets from last night’s dinner are perfect here, making this a great way to avoid food waste.
This delicious fish recipe uses saltine crackers to achieve that classic fishcake signature texture, but you can substitute with any other cracker, plain bread crumbs or panko bread crumbs, soaked white bread, or a scoop of mashed potatoes. This will make the texture slightly different.
The key is chilling the fish mixture before cooking. Also, avoid flipping too early. Let them form a good crust in the hot oil before moving. Use a fish spatula and cook in a single layer in a large frying pan over medium heat for best results.
Yes! You can shape the small patties and store them in the fridge for up to 24 hours before cooking. Just keep them covered with plastic wrap. If you're short on time, shape and freeze them raw, then thaw and cook when ready.
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Fish Patties
Ingredients
- ½ cup mayonnaise
- 1 large egg
- 1 tablespoon Creole mustard substitute stone ground dijon if unavailable
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Cajun or Creole seasoning
- 1 teaspoon hot sauce Suggested: Crystal or Tabasco, plus more for serving
- ½ red yellow or orange bell pepper small, finely chopped
- 2 scallions finely chopped
- 20 saltine crackers finely crushed
- 1 pound cooked white fish flaked apart, about 2 cups flaked (suggested: cod, sea bass, barramundi, mahi mahi, etc.)
- 1 tablespoon olive oil
- 4 tablespoons butter
- lemon wedges for serving
Instructions
- Whisk together the mayonnaise, egg, Creole mustard, Worcestershire sauce, hot sauce, Cajun seasoning, bell peppers and scallions in a large bowl.
- Add the crushed saltine crackers and flaked fish, then gently mix until combined.
- Form the mixture into about 20 small patties, cover and chill for at least 30 minutes. Alternatively, you can make larger patties for entree portions (about 6).
- Preheat the oven to 325°F. Heat the olive oil and butter in a large saute pan over medium high heat.
- Saute the fish cakes in batches, being sure not to overcrowd the pan.
- Cook until golden brown on one side, flip, and cook until golden on the other side.
- When done, remove them to a rack or paper towels to drain, then transfer to a baking sheet and place in the oven to keep warm. Repeat until all of the fish cakes are cooked.
- Arrange on a platter and serve with lemon wedges and hot sauce on the side.
Notes
- Chill the patties before cooking. This step helps them firm up, making them easier to handle and less likely to fall apart in the pan.
- Avoid overcrowding the pan. Fry the cakes in a single layer in batches to ensure even browning and a crisp crust.
- Handle gently with a fish spatula, these delicate patties can break easily if flipped too early or too roughly.
- Form patties with damp hands, this helps prevent sticking and gives you smoother, more uniform cakes.
