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This Easy Fish Cake Recipe teaches you how to make white fish taste delicious, irresistibly delicious. Crispy outside, moist and tender inside, these white fish cakes are perfect for healthy meals and appetizers.
The first time I tried fishcakes was in 2017, when I was visiting Denmark with my mum. Upon leaving the airport, we were so hungry that the first restaurant on sight was our first stop. Fortunately it was a good one!My mum ordered salmon patties, I went for cod fish cakes. Oh my goodness, they were so delicious that I’ve recently decided to make them at home. My own way, easy and healthy!
What is fish cake?
Fish cake is a popular dish that is made from white fish, minced and mixed with additional ingredients such as flour, potatoes and seasonings. Thanks to its delicious taste and versatility, this food is consumed across the entire world. From Northern countries to Asia, fish cakes characterize the diet of people all around the world.
There are many ways to make it, in different sizes, shapes and with different ingredients. The two most common dishes are Korean Fish Cake and Naruto Fish Cake. My recipe for fish cakes is closer to the Western version, which resembles croquettes.
Why are fish cakes healthy?
The main ingredient in this fish cake recipe is – moment of suspense – FISH! Packed with nutrients, protein and vitamins such as vitamin D and B2, fish is one of the healthiest foods in the planet. As you may know, it is also an excellent source of fatty-acid omega 3, essential fats that contribute to the health of heart and brain.
Further, white fish is a great source of high-quality protein. From appetite control to building muscle mass, eating a high protein diet has many health benefits.
What is fish cake made of?
- White fish. This healthy recipe uses fresh fillets of cod, but you can replace with any other white fish such as haddock or pollock. Both fresh and frozen fillets can be used, but in the second case you’ll need to thaw them ahead of time.
- Egg. A fresh egg helps bind the mixture and gives this dish a richer flavor.
- All purpose flour. Adding flour ensures that the dough stick together and improves the texture of homemade fish patties.
- Milk. This ingredient moisturizes the dough and makes fishcakes more tender. Choose dairy milk or dairy-free alternatives, unsweetened and unflavored. My suggestions are semi-skimmed milk, soy milk and oat milk.
- Olive oil. I like making fish cake with extra virgin olive oil, but you can use any other type of oil.
- Onion. You’ll need a third of a small onion, finely chopped.
- Salt and pepper. Adjust the taste with salt, pepper and additional seasonings to your likings.
Can you make fish cakes with frozen cod?
Frozen white fish is a great alternative to fresh fillets: cheaper, more convenient and with similar health benefits. But can you make fish cakes with frozen fish?
Yes, indeed you can! However, you’ll need to plan ahead and thaw your fish before preparing the dish. To safely thaw white fish, remove it from the freezer and pop your filets into the refrigerator. You can do this overnight or in the morning, if making healthy fish cakes for dinner.
How to make fish cake easy
This is a quick and easy fish cake recipe that can be prepared in a food processor or in a bowl. In under 20 minutes. But if you use frozen fillets, you’ll need to thaw them ahead.
Start by placing cod fish in a food processor and processing until it is finely minced. As an alternative, chop it with the help of a sharp fork and knife (as I did, see the pictures down below).
Add diced onion, egg, olive oil, salt, pepper and flour to the minced fish. Mix, then pour in milk and give a good stir until well combined. The following step is optional, but highly recommended for better fish cakes. So, if you have some time, place the dough in the refrigerator for 10 to 15 minutes.
Finally, time to cook. Start by heating a large nonstick skillet, greased with cooking spray, olive oil or butter. In the meantime, scoop out some of the fish mixture and form into a flattened circle. When the skillet is hot, pan-fry your fish cakes over medium heat until the bottom is golden, then flip and cook on the other side. Enjoy warm with tartar sauce, as a side dish or satisfying meal.
Storage directions
Homemade fish patties taste delicious warm, straight from the pan, or reheated in the next days. Before storing, let your patties cool completely at room temperature. Once they have cooled, transfer to an airtight container and refrigerate for a maximum of 3 days. Warm up in a hot skillet before serving.
Can you freeze fish cake?
Yes, for a longer storage you can consider storing healthy fish cakes in the freezer. After making, let cool and place in a freezer-safe container or in zipping bags. Frozen, these patties will last for up to 2 months. Before eating, thaw them in the refrigerator overnight or reheat directly in the oven (or air fryer) until warm and crispy.
Recipe tips
Make sure you mince the fish very finely, and mix everything thoroughly. Season with salt and pepper to your own likings, adding extra seasonings such as garlic powder or herbs for more taste and flavor. Shape your patties, fry until golden brown for a crispy exterior and serve. I recommend enjoying them when they are still nicely warm, on their own or dipped in some good tartar sauce!
FAQ – Frequently asked questions
White fish varieties like cod, haddock, or pollock are the best choices. These types of fish have a mild flavor, which makes them versatile for different dishes.
White fishcakes are characterized by a mild and delicate flavor that is not too strong. They have a moist and tender texture on the inside, and are crispy on the outside. So delicious that you won’t ever believe they’re also healthy and good for you!
These easy fish cakes pair well with many foods. They taste delicious on their own, or served with vegetables, potatoes, noodles and soups. Enjoy with dipping sauces like tartar sauce or mayonnaise!
One homemade fish cake provides approximately 77 calories. Remember that this is just an estimate, as precise nutritional values depend on many factors such as fish used and size of the patties.
More healthy appetizers and side dishes
- Salmon patties
- Air fryer zucchini fries
- Low calorie French fries
- Deviled egg potato salad
- Healthy zucchini fritters
- Simple potato fritters
- Air fryer salmon bites
Fish Cake Recipe
Ingredients
- 300 grams (10 oz.) cod fish, fresh or frozen
- 1 egg
- 20 grams (2 tbsp) all purpose flour
- ⅓ onion, finely diced
- ½ tbsp olive oil, plus more for cooking
- 30 ml (2 tbsp) milk of choice, unsweetened and unflavored
- salt and pepper, to taste
Instructions
- If you are using frozen cod fish, thaw it ahead.
- Place cod fish in a food processor and process until finely chopped. As an alternative, chop it with the help of a sharp fork and knife.
- Add diced onion, egg, olive oil, salt, pepper and flour to the minced fish. Mix, then pour in milk and give a good stir until well combined.
- Place in the refrigerator for 10 to 15 minutes (optional but recommended for better fish cakes).
- Heat a large nonstick skillet and grease with cooking spray, olive oil or butter.
- Scoop out some of the fish mixture and, with the help of your hands, form into a flattened circle. When the skillet is hot, pan fry fish cakes over medium heat until the bottom is golden, then flip and cook on the other side.
- Serve warm and enjoy!
