Fish Cakes

These Easy Cod Fish Cakes are crisp on the outside, flaky inside, and packed with fresh flavor. If you're looking for a quick, budget-friendly dinner that feels a little special, this recipe checks every box. You only need a handful of ingredients and some cooked white fish, like cod, halibut, or even leftovers from last night's dinner.

I've made a lot of fish cakes over the years, but this version with lemon, parsley, and Old Bay seasoning is my personal favorite. It's light, zesty, and surprisingly filling. Serve them with your favorite sauce and sides for an easy appetizer or dinner that feels fancy but is so simple!

Before You Get Started

Here are some important tips to make this recipe a breeze:

• Choose the right white fish: Use firm white fish like cod, haddock, or halibut. Canned tuna or salmon will also work. Leftovers work great. Just make sure the fish is fully cooked and flaked.
• It shouldn't be too wet: Make sure your fish mixture isn't too wet. If it feels loose, add a few more breadcrumbs to help it hold together.
• Heat up your pan: The pan should be hot before adding cakes. This helps them sear instead of steam.

How to Make Fish Cakes

Making fish cakes is a lot easier than it looks! Here's an easy step-by-step guide:

1. Mix the Base

Use a fork to flake the cooked fish in a large bowl. Add beaten eggs, lemon juice, zest, green onions, parsley, Old Bay, salt, and pepper.

2. Form the Patties

Stir in breadcrumbs until the mixture holds together. Shape into small, evenly sized patties.

3. Cook Until Golden

Heat olive oil in a skillet over medium-high heat. Cook fish cakes for about 3 minutes per side, until golden and crisp.

Baking option: Place on a baking sheet lined with parchment and spray with oil. Bake at 400°F for 12–15 minutes, flipping halfway, until golden and heated through.

Best Sauce Pairings

When making these Fish Cakes, it's best to complement them with a simple sauce. Tartar sauce is a common pairing with fish and works great with this recipe, but I also like to make my own creamy sauce to pair alongside the dish. By mixing equal parts low-fat mayonnaise and Greek yogurt with a few tablespoons of fresh herbs, you can make your own delicious sauce that perfectly complements the dish. You can use any fresh herbs you like, but some of my top choices for this recipe are parsley, dill, basil, and cilantro.

Serving and Substitution Tips

These are some of my favorite serving styles and substitutions for this dish:

• Not a big fan of cod? No worries. You can sub this out for another firm white fish like haddock, halibut, pollock, or grouper.
• Change up the seasoning: If you don't have Old Bay seasoning on hand or prefer a different one, any seafood seasoning you like will work.
• Swap the herbs: If you want to try this dish with a different herb, fresh chives and dill also work well.
• Add heat: To kick this dish up a notch, add a dash of cayenne powder to the fish mixture before forming into cakes.
• Serve it up: Serve this dish alongside lemon wedges and a cream-based sauce for the perfect snack, and sprinkle some fresh parsley or green onions over the tops for an extra pop of color.
• Breadcrumb swap: I use plain whole wheat panko breadcrumbs for this recipe, but you can use any kind you like. Keep in mind that if you use breadcrumbs with seasonings already added in, it will slightly alter the flavor profile of the dish.

How to Store Leftovers

If you wind up with leftovers of this tasty dish, they can be stored in one of two ways:

• In the fridge in an airtight bag or container for up to 2 days.
• In the freezer in an airtight bag or container for up to 2-3 months. Let the fish cakes thaw before reheating.
  • Reheating: Skillet method: Heat a small amount of oil in a skillet over medium heat. Add fish cakes and cook for 2–3 minutes per side until warmed through and crispy again.
  • Oven or toaster oven: Preheat to 375°F. Place fish cakes on a baking sheet and reheat for about 8–10 minutes, flipping once halfway through.
  • Air fryer: Set to 375°F and heat for 5–6 minutes, or until hot and crisp.
• Leftovers: Break up the fish cakes and pile them into tortillas with your favorite toppings and Fish Taco Sauce to make Fish Tacos!

What to Serve With Fish Cakes

If you're making this dish as the main course of a meal, you can pair it with side dishes like fresh salads, rice, cooked vegetables, and potatoes. Here are some of my favorite side dishes to pair with fish cakes:

• Grilled Potatoes
• Sauteed Broccoli
• Watermelon and Avocado Salad with Honey Lime Vinaigrette
• Creamy Mexican Coleslaw
• Easy Grilled Vegetables
• Cucumber, Avocado, and Tomato Salad