Description
Delicious and crispy fish cakes made with fresh fish and simple ingredients, perfect for any occasion.
Ingredients
- 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
- 1-2 tablespoons oil (vegetable or canola)
Instructions
- Cook the fish: Place about 2 inches of water into a saucepan and bring to a simmer. Add the fish and simmer for about 2 minutes until cooked through. Drain into a sieve and rinse with cold water to cool the fish.
- Mix ingredients: In a bowl, place the flaked fish, panko, eggs, green onions, celery, mayonnaise, parsley, lemon juice, and seasoning. Use a spatula to combine all the ingredients. Keep mixing until the fish breaks into small pieces, and everything is well combined.
- Form patties: Scoop the mixture onto a parchment-lined baking sheet. Flatten each scoop using your hands or the bottom of a glass. Utilize a #16 size scoop (¼ cup) for uniformity.
- Cook the cakes: Heat a large sauté pan over medium heat. Add about 1 tablespoon of oil sufficient to coat the pan’s bottom. Carefully place each patty in the pan using a fish spatula. The patties will be crumbly at this stage, so handle them carefully and do not overcrowd the pan. You may need to cook in two batches.
- Brown the cakes: Cook for 2-3 minutes, then carefully flip. Position your fingers on top of the patty to help hold it together during flipping. Cook for another 2-3 minutes until golden brown. Remove from the pan and serve hot with tartar sauce and lemon wedges. Garnish with green onions.
Notes
For added flavor, consider chilling the patties for about 30 minutes before cooking.
