White fish is combined with potatoes and veggies to make these delicious, filling Fish Cakes. Crispy and oh-so-satisfying, your family will ask for them again and again!
My dad is a lifelong angler. He’ll fish anywhere, from the surf of the Gulf of Mexico to the banks of his backyard pond, and he usually doesn’t leave empty-handed. When my sister married another serious angler years ago, our family was suddenly flush with fish. Together, my dad and my brother-in-law filled every freezer in our family with fish fillets in a single, lucky summer. I’ll tell you, it’s a lovely problem to have.
We all came up with lots of delicious solutions to empty out our freezers that year. We made tons of fried fish, to my delight. We baked lemon-pepper fish, made smoked fish, and crafted fish po’ boys. I even tried my hand at making fish sausage, which was fun, but I don’t think I’ll do it again. The dish I liked the most out of all our fishy experiments, however, was the one I thought I’d like the least: Fish cakes.
This recipe for fish cakes does not yield large, round versions of fish sticks—not at all! These fish cakes are filled with flaked fish and mashed potatoes, lightly seasoned to perfection, and fried up to a delightful golden-brown crisp. Fish cakes are divine with a simple squeeze of lemon, but you can easily match them with many types of dipping sauces and condiments. Try not to eat the whole batch!
Are These Fish Cakes Healthy?
The primary ingredient in this recipe is white fish, and no matter which type of common white fish you choose to work with, it’s generally a healthy source of lean protein, omega-3 fatty acids, and plenty of minerals like magnesium, potassium, and phosphorus. The other main ingredient is mashed plain potatoes, which provide doses of vitamin C and potassium. The eggs lend healthy fats and more protein, in addition to holding the patties together as they fry.
Overall, these fish cakes are protein-rich, gluten-free and dairy-free. Pair them with a few healthy vegetable sides, and you have yourself a pretty healthy meal!
Types Of White Fish
The term “white fish” conjures images of cod or tilapia, two of the most common white-fleshed fish. Some people think white fish is a direct reference to the color of the fish or a specific breed of fish, but that is not the case.
White fish (or “whitefish”) is a term used by fisheries to describe lots of different types of fish with similar characteristics. White fish usually have a light-colored, quick-cooking flesh that typically does not have much fat. White fish are usually mild in flavor and work well with many types of seasonings. Types of saltwater white fish include Atlantic cod, haddock, pollock, whiting, and halibut, among others.
To make things more confusing, there are several species of freshwater fish that are also known as “Whitefish,” and there are plenty of white-fleshed freshwater and brackish-water fish that are quite tasty in this recipe. These include tilapia, bass, and catfish, among others.
If you’re not sure which fish to use, just grab some cod or tilapia, as you will likely find them at most grocery stores!
How Do I Store Leftovers?
Fish cakes are best eaten hot and fresh, but they can be stored for later consumption, too. After they’ve cooled off, you can keep them in an airtight container in the fridge for up to 3 days. For longer storage, put them on a wax paper-lined baking sheet and flash-freeze them. Once frozen, put them in freezer-safe bags or containers and freeze for up to 3 months. When you are ready to enjoy them, thaw them in the refrigerator overnight, and put them on a baking sheet in the oven at 350°F until warmed through.
Serving Suggestions
These fish cakes can be the star attraction of the meal, accompanied by a Spring Salad, this Cucumber Tomato Salad (With Onions), or a small serving of Chopped Salad. I also love pairing my fish cakes with simple starches, such as healthy brown rice. As for condiments, enjoy your fish cakes with lemon wedges and this classic Tartar Sauce or this fantastic Fish Taco Sauce.
Ingredients
- ¾ pound potatoes peeled and quartered
- 1 pound white fish fillets such as cod or tilapia
- ¼ cup onion finely chopped
- 2 large eggs beaten
- Salt to taste
- Ground black pepper to taste
- 2 tablespoons olive oil for frying
- Lemon wedges for garnish, optional
Instructions
- Boil the potatoes until tender, about 10-15 minutes. Then, drain and mash them until smooth. You should have about 1½ cups of mashed potatoes.
- Cook the fish fillets in boiling water until they flake easily with a fork, about 10-12 minutes. Drain well, pat dry, and flake the fish into small pieces.
- In a large bowl, combine the mashed potatoes, flaked fish, chopped onion, and beaten eggs. Season with salt and pepper, and mix well.
- Form the mixture into 4 patties about the size of a hamburger. Place them on a baking sheet or plate lined with parchment.
- Heat olive oil in a large skillet over medium heat, and fry the patties until golden brown on both sides, about 3-4 minutes per side. Serve immediately, with a lemon wedge for garnish.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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