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Crispy White Fish Cakes with Lemon and Parsley Recipe

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4.2 from 59 reviews

Delicious and crispy fish cakes made from tender white fish, combined with fresh herbs and seasonings, then pan-fried to golden perfection. Perfectly served hot with tartar sauce and lemon wedges, these fish cakes are a savory treat that’s easy to prepare and sure to impress.

  • Total Time: 25 minutes
  • Yield: 6-8 fish cakes

Ingredients

Fish Cake Mixture

  • 1 pound white fish (walleye, cod, or other white fish)
  • 1 cup panko breadcrumbs
  • 2 eggs
  • ¼ cup green onions, chopped
  • ¼ cup celery, finely chopped
  • 2 tablespoons mayonnaise
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon lemon juice, fresh squeezed
  • 2 teaspoons Old Bay Seasoning
  • ½ teaspoon salt
  • ¼ teaspoon pepper

For Cooking

  • 1-2 tablespoons oil (vegetable or canola)

Instructions

  1. Cook the Fish: Place about 2 inches of water into a saucepan and bring to a simmer. Add the fish and simmer gently for about 2 minutes until cooked through. Drain the fish in a sieve and rinse with cold water to cool it down.
  2. Combine Ingredients: In a bowl, place the cooked fish, panko breadcrumbs, eggs, green onions, celery, mayonnaise, fresh parsley, lemon juice, Old Bay Seasoning, salt, and pepper.
  3. Mix Thoroughly: Use a spatula to combine all the ingredients, breaking the fish into small pieces and mixing until everything is well incorporated.
  4. Form Patties: Scoop the fish mixture onto a parchment-lined baking sheet using a #16 scoop (about ¼ cup per patty). Flatten each scoop with your hands or the bottom of a glass to form evenly shaped patties.
  5. Heat Pan and Cook: Heat a large sauté pan over medium heat and add about 1 tablespoon of oil, enough to coat the bottom of the pan.
  6. Fry Patties: Carefully place each patty in the pan with a fish spatula. The patties will be fragile, so handle with care and avoid overcrowding the pan. Cook for 2-3 minutes until golden brown, then carefully flip the patties, using your fingers on top to keep them intact.
  7. Finish Cooking: Cook the second side for another 2-3 minutes until golden and cooked through. Remove from the pan and serve hot.
  8. Serve: Serve the fish cakes warm with tartar sauce, lemon wedges, and garnish with extra green onions if desired.

Notes

  • You can use precooked or leftover fish for this recipe; if using precooked fish, omit the simmering step and reduce the fish amount to ¾ pound.
  • Break up the fish into small pieces as you mix to ensure even distribution of ingredients.
  • Use a large scoop to form uniform patties and then flatten them evenly on the baking sheet to help maintain shape.
  • The patties are fragile before cooking but firm up when fried, so handle them gently during flipping and transferring.
  • Cook in batches without overcrowding the pan and add more oil as needed for subsequent batches.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: American

Find it online: https://flavorhug.com/crispy-white-fish-cakes-with-lemon-and-parsley-recipe/