Fabulous Fish Cakes
A fun spin on the traditional crab cake recipe, using fish instead of lump crab.
Prep Time45 mins
Cook Time5 mins
- 5 fish filets weighing 5-7 oz. each any type of flakey fish will do. I have used tilapia, cod, mahi-mahi, and trout.
- 1/2 cup bread crumbs
- 1/4 cup mayonnaise
- 1/4 cup grated parmesan cheese
- 1/2 cup chopped shallot or red onion
- 2 T. Old bay seasoning
- Juice from 2 large lemons
- A handful of chopped fresh parsley and basil
- Salt and Pepper
- Oil for coating fish and frying fish cake patties.
Wash and pat dry fish filets. Rub with olive oil, salt, and pepper. Place fish on a baking sheet and bake for 10-14 minutes at 400 degrees, turning once half way though.
Shred fish by lightly tapping each filet with 2 forks.
Add fish and all other ingredients into a large mixing bowl and squeeze lemons into the mixture.
Gently Mix all ingredients together.
Divide the mixture into 8 equal parts and form them into patties about ½ to ¾ inch thick. Place patties onto a lined baking sheet and refrigerate. Refrigerating the fish cake patty for at least 20 minutes prior to frying will help to keep the patty intact and not crumble apart in the oil.
Pour oil into frying pan about ½ as deep as the height of your fish cakes. Heat oil in a frying pan over medium-high heat. Oil temp should be around 365 degrees. Carefully place fish cakes into the oil.
Fry fish cakes until light brown and crisp on each side, which should take about 2 minutes on each side. Remove from oil and place onto a paper towel lined plate.
Serve over a beautiful green salad with a lemon wedge.