These crispy pan-fried fish cakes are full of flavor and guaranteed to not skimp out on the good stuff (fish)! They are restaurant quality, and in fact, I am confident to say you’ll want to skip out on the restaurant versions to simply make your own. Give it a try and let me know what you think in the comments.
Why am I confident that these fried fish cakes are better than a restaurant? Because you know exactly what goes into making these. You can also be confident knowing just how much filler goes in. ZERO! Well, when I think of filler, I think breadcrumbs. This recipe does not use breadcrumbs.
Do I have to use cod?
Absolutely not! Here are some alternatives you can use to cod:
- Tilapia, snapper, grouper
- Salmon
- Crab
I included crab because we all know that crab cakes are one of the most popular types of seafood “cakes” known to man, especially if you have been to the northeast USA. But any type of flaky white fish will work for this dish. Using cod is not required.
What can I serve these fried fish cakes with?
Fried fish cakes can be served with a wide variety of things. Particularly, I think a squeeze of lemon juice is a requirement. There is something wonderful about the lemon juice and seafood combination, don’t you think?
One of my particular favorites though? Tartar sauce. The tanginess of tartar sauce with fried fish is just sublime. But I know tartar sauce is not everyone’s cup of tea, and that’s okay!
My last recommendation is to simply serve it on a bed of arugula or microgreens. Gotta keep it healthy, eh?
Do these really don’t have breadcrumbs?
That’s correct! This recipe relies more on the combination of flour and eggs. Eggs are a perfect binder when it comes to recipes like this. Unfortunately, I cannot recommend a specific amount of breadcrumbs in place of flour, since I did not try that. But if you give breadcrumbs a try, do let me know in the comments just how much worked for you!
Fried fish cakes that are restaurant quality
Ingredients
- 1/2 pound cod cooked
- 1 onion finely chopped
- 1 red bell pepper finely chopped
- Salt and pepper to taste
- 3/4 cup flour
- 5 green onions chopped
- 1 teaspoon marjoram
- 1 teaspoon thyme
- 1 egg beaten
- 1/4 cup milk
- Oil for frying
Instructions
- First, cook the cod filets until just cooked. I simmered them in water for about 10 minutes. Set the fish aside in a bowl and let cool.
- When cooled, flake the fish with a fork. Stir in the onion, bell peppers, green onions, marjoram, thyme, salt, pepper, flour, egg, and the milk.
- Heat a nonstick or cast iron skillet over medium heat. When ready, add oil. Using a spoon, get a heaping spoonful of the fish mixture and add to the pan. Sear on both sides until brown.
- Set the cod cakes aside on a paper towel while you cook up the rest. Serve hot.
Nutrition
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