If you’ve never had a crispy, golden-brown fish cake straight from a sizzling pan, you’re seriously missing out. Whether you call them fish patties, croquettes, or just “those delicious seafood bites,” fish cakes are a global comfort food with endless variations and super simple prep.
They’re crunchy on the outside, moist and flaky on the inside, and packed with flavor that’s totally customizable. Best part? They’re budget-friendly, kid-approved, and freezer-friendly — a true weeknight hero.
“Fish cakes are like the jeans of the food world — classic, versatile, and always in style.”
Let’s dive in (pun intended) and learn everything you need to know to master them from scratch.
What Are Fish Cakes?
At their core, fish cakes are a mix of cooked or canned fish, a binding agent (like potato or breadcrumbs), seasonings, and herbs, shaped into patties and fried (or baked) until crispy. They’re simple, satisfying, and open to all kinds of creativity in the kitchen.
A Brief History and Global Variations
Fish cakes have roots in many cultures. In the UK, you’ll find them stuffed with mashed potatoes and served with peas. Head to Thailand, and you’ll be wowed by spicy Tod Mun Pla (Thai fish cakes). The Caribbean brings bold flavors with salted cod and Scotch bonnet peppers. Korea, Japan, and even parts of Africa have their own takes.
No matter where you’re from, there’s a fish cake for you.
Fish Cakes vs. Fish Patties vs. Fish Croquettes
Are they all the same thing? Not exactly.
- Fish cakes usually refer to mashed or shredded fish combined with a starch or binder, then pan-fried.
- Fish patties often involve minced fish, and are sometimes breaded or deep-fried.
- Croquettes are more refined, usually smaller and bound with béchamel or mashed potatoes, often breaded and deep-fried.
But in everyday kitchens, these terms often get tossed around interchangeably.
Why You’ll Love Making Fish Cakes at Home
There’s a lot to love here — and not just the taste.
Budget-Friendly and Great for Leftovers
Fish cakes are a genius way to stretch your grocery budget or use up that lone salmon fillet, leftover mashed potatoes, or even frozen veggies. You don’t need fancy fish — canned tuna or salmon work great too.
“One of the best ways to reduce food waste? Turn it into fish cakes.” ♻️🧆
Kid-Approved and Freezer-Friendly
Got picky eaters? Try shaping fish cakes into fun sizes or dipping them in ketchup or aioli. They’re great for kids, easy to freeze, and can be made in big batches for meal prep.
- Make mini ones for lunchboxes
- Freeze uncooked cakes for up to 2 months
- Reheat in the oven or air fryer for crispy results
Essential Ingredients for Classic Fish Cakes
Now let’s talk about what goes inside these magical patties.
Best Types of Fish to Use (Fresh, Canned, or Smoked)
- Fresh white fish like cod, haddock, or tilapia is ideal for delicate, flaky cakes.
- Canned tuna or salmon is convenient, affordable, and works beautifully.
- Smoked fish (like smoked mackerel or trout) adds a rich, savory depth.
You can even combine different fish to mix up textures and flavors!
Binders and Fillers: Potatoes, Breadcrumbs, Eggs
- Mashed potatoes are the most common binder — soft and creamy.
- Breadcrumbs or crushed crackers add texture and hold everything together.
- Eggs are crucial to bind everything so your cakes don’t fall apart.
Optional add-ins: corn, peas, grated carrots, or green onions for extra flavor and color.
Flavor Boosters: Herbs, Spices, and Aromatics
This is where fish cakes can go from good to amazing:
- Fresh parsley, dill, or cilantro
- Garlic, onion, scallions, or shallots
- Paprika, curry powder, cumin, or chili flakes
- Zest of lemon or lime for brightness
Don’t be afraid to season boldly — the fish can handle it!
Step-by-Step Recipe for Homemade Fish Cakes
Let’s get to the fun part: cooking! This classic fish cake recipe is crispy on the outside, tender on the inside, and full of flavor. Whether you’re a beginner or a seasoned home cook, it’s incredibly easy to pull off.
Prepping the Fish (Poaching, Baking, or Canning)
If using fresh fish:
- Poach it gently in water or broth with bay leaves, peppercorns, and lemon slices until flaky (about 8–10 minutes).
- Or bake it at 350°F (175°C) with a drizzle of oil and seasoning until cooked through.
If using canned fish:
- Drain thoroughly and flake with a fork, removing bones and skin if necessary.
Smoked fish? Simply flake and use as-is — no extra cooking needed.
Mixing the Ingredients and Forming the Cakes
In a mixing bowl, combine:
- 2 cups cooked flaked fish
- 1 cup mashed potatoes or soft breadcrumbs
- 1 egg
- 2 tablespoons chopped fresh herbs (like parsley or dill)
- 1 teaspoon lemon zest
- Salt, pepper, and optional spices (paprika, garlic powder)
Mix gently until combined. You want a mixture that holds its shape but isn’t too dry.
Form into patties — golf ball size for appetizers, palm-sized for mains. Chill them in the fridge for 15–20 minutes to firm up (optional, but helpful!).
Pan-Frying vs. Baking vs. Air Frying
Pan-Frying (classic)
- Heat a tablespoon of oil in a skillet over medium heat.
- Cook fish cakes for 3–4 minutes per side, until golden brown and crispy.
Baking (healthier)
- Preheat oven to 400°F (200°C).
- Place cakes on a lined tray, brush with oil, and bake for 15–20 minutes, flipping halfway through.
Air Frying (crisp & fast)
- Spray cakes with oil.
- Air fry at 375°F (190°C) for 10–12 minutes, turning once.
“Crispy on the outside, flaky on the inside — no matter how you cook them, fish cakes are hard to mess up!”
Tips for Getting the Perfect Golden Crust
- Use panko breadcrumbs to coat the cakes before frying for extra crunch.
- Don’t overcrowd the pan — give them room to crisp up.
- Let them rest a few minutes before serving so they hold their shape.
Common Mistakes When Making Fish Cakes
Fish cakes are simple, but like any recipe, a few small slip-ups can make a big difference in the final texture or flavor. Here’s how to spot and fix the most common issues:
Falling Apart While Cooking
This is the #1 fish cake fail.
Why it happens:
- Too little binder (egg, potato, breadcrumbs)
- Mixture too wet
- Not chilling before cooking
Solution:
- Add an extra spoon of mashed potato or breadcrumbs
- Always chill the patties for 15–30 minutes before cooking
- Be gentle when flipping!
“If your fish cakes are falling apart, they’re crying out for a little chill time and TLC.” ❄️💛
Too Dry or Too Moist Inside
Fish cakes should be tender and moist, but not soggy or mushy.
Too dry?
- You may have overcooked them or used dry fish (like canned tuna with no added moisture).
Too wet?
- You may need more breadcrumbs or a longer chilling time before frying.
Fix it:
- Balance the mix with moisture from ingredients like lemon juice, mayo, or soft herbs
- Cook over medium heat — not too high, not too low
Fishy Smell or Overpowering Flavor
Nobody wants a strong, fishy odor in their kitchen (or their fish cakes).
How to avoid it:
- Use fresh fish or high-quality canned options
- Add lemon zest, herbs, or a splash of vinegar to brighten the flavor
- Avoid overcooking — it intensifies the smell
Solutions to Fix Fish Cake Fails
Let’s sum up the essential pro tips for success:
- Chill your mix — this helps patties hold their shape
- Use enough binder — 1 egg per 2 cups of filling is a good rule of thumb
- Add layers of flavor — think lemon, herbs, garlic, and spices
- Don’t overcrowd the pan — give each cake room to crisp up
- Flip carefully — wait until the underside is golden before turning
How to Store and Reheat Fish Cakes 🧊
These little cakes are great for meal prep — here’s how to make the most of leftovers:
Best Storage Practices
- Store cooked fish cakes in an airtight container in the fridge for up to 3 days
- Freeze uncooked or cooked cakes for up to 2 months
- Place parchment between layers to avoid sticking
Reheating Without Losing Texture
- Oven: Bake at 350°F (175°C) for 10–12 minutes
- Air fryer: Reheat at 375°F (190°C) for 5–6 minutes
- Pan: Add a tiny bit of oil and reheat over low-medium heat
Avoid microwaving if possible — it tends to make them soggy.
Sauces and Dips That Pair Perfectly with Fish Cakes
Fish cakes love a good sauce! Here are a few classics and fun twists:
- Tartar sauce – classic combo with lemony tang
- Lemon garlic aioli – creamy and bright
- Sriracha mayo – for a spicy kick 🌶️
- Sweet chili sauce – perfect for Thai-style fish cakes
- Herb yogurt dip – light and fresh
“The right dip turns a great fish cake into an unforgettable bite.” 😋
Reader Questions and FAQs About Fish Cakes
Can I Freeze Fish Cakes After Cooking?
Yes! Let them cool completely, wrap individually or place in a single layer, and freeze. Reheat in the oven or air fryer for best texture.
What’s the Best Way to Make Them Crispy?
- Use panko breadcrumbs for coating
- Cook over medium-high heat with a little oil
- Don’t overcrowd the pan
How Do I Make Them Taste Less “Fishy”?
- Use fresh or high-quality canned fish
- Add acid: lemon juice or vinegar
- Mix in aromatics like onion, garlic, or herbs
You May Also Enjoy These Crispy & Flavorful Seafood Recipes
If these Fish Cakes hit the spot, you’re in for more ocean-inspired treats and comfort food favorites. Whether you’re in the mood for baked seafood, unique flavor combinations, or crispy golden sides, these recipes are perfect next clicks:
- Try this rich and elegant Crab Brulee Recipe – A Unique Blend of Flavor and Culture.
- Looking for more seafood inspiration? Don’t miss our Rockfish Recipes – Your Ultimate Guide to Cooking Rockfish Like a Pro.
- For a creative seafood twist, enjoy the savory goodness of The Ultimate Crab Quiche Recipe Guide.
- Balance your fish cakes with a classic side: Campbell Soup Green Bean Casserole Recipe – A Classic and Comforting Side Dish.
- Prefer something grilled? Dive into the How to Make the Perfect Salmon Teriyaki Bowl at Home.
These recipes continue the theme of crispy, comforting, and flavor-packed seafood dishes your readers will love. 🌊🍽️
Final Thoughts: Why Fish Cakes Should Be in Your Weekly Meal Plan ❤️
Fish cakes are humble, delicious, and crazy versatile. Whether you’re using up leftovers, meal-prepping for the week, or impressing guests with global flavors, these patties never disappoint.
They’re budget-friendly, freezer-friendly, kid-friendly — and honestly, kind of addictive. Once you start experimenting with spices, sauces, and textures, you’ll realize how creative and comforting fish cakes can be.
“Fish cakes are the MVP of easy home cooking — flexible, flavorful, and full of potential.”