Best Fish Cakes Recipe
Fish Cakes Recipe – This is truly the best fish cakes recipe, not only because it’s delicious but because it’s healthy and clean too. These fish cakes made with raw fish is a game changer!
Crab cakes have always been my husband’s absolute favorite seafood recipe. That was, until he tried this new fish cake recipe. We both agree, this really is the best fish cakes recipe either of us have ever had.
As a bonus, they are easier to make than all of the other recipes I researched and tested. I also can’t help but point out that fish cakes are substantially less expensive to make than crab cakes (this is the best crab cake recipe by the way!)
And even though they may not look (or taste!) like it, these fish cakes are completely inline with the anti-inflammatory clean eating guidelines.
Secret to the Best Fish Cakes Recipe
While trying to come up with this recipe, I tested a number of other fish cake recipes. Many were very good, but some simply did not hold together. At all.
If there was one big secret to making this fish cakes recipe, I would have ton say it would be using raw fish. And if you have a food processor, it chunks up with just a few pushes of the pulse button.
An Easier & Better Way to Make Fish Cakes
Time after time the other fish cake recipes I tried called for cooking the fish first (this also adds an extra step!). Then, once cooked the recipes called for me to mix the cooked fish with the binding ingredients (egg, mayo, breadcrumbs, etc.).
I followed the directions exact and each time I had difficulty keeping my fish cakes together when I used cooked fish.
Then, I made my recipe using raw cod… and wow! Raw is the way to go!
How to Make the Perfect Fish Cakes Recipe
What worked the best for me was to use raw wild cod and then follow these 4 simple steps:
- Shred the raw cod in a food processor.
- Mix the shredded raw cod with the binding ingredients.
- Use your hands to form fish cakes.
- Pan sear your fish cakes in a little organic unrefined red palm oil (red palm oil is a superfood oil, by the way) and then finish in the oven.
Cleaned Up Ingredients for this Delicious Fish Cakes Recipe
As for keeping my fish cakes recipe clean, here’s what I did different than most recipes:
#1: Make Whole Grain Breadcrumbs
Instead of panko, saltines or processed breadcrumbs, I made my own breadcrumbs using whole grain gluten free bread. For this recipe, I used Canyon Bakehouse Whole Grain bread.
#2: Use Unrefined Superfood Oil
Instead of deep frying in a refined and pro-inflammatory oil, I lightly pan-seared my fish cakes in a heat-stable, unrefined superfood oil, Organic, Unrefined Red Palm Oil. I finished the fish cakes in the oven. If you don’t have red palm oil handy, you can substitute with unrefined coconut oil (doesn’t have the coconut flavor) or good quality Extra Virgin Olive Oil.
#3: Hummus or Homemade Mayo Instead of Store Bought Mayo
I used hummus instead of mayonnaise and the fish cakes were still rich and creamy. Note: If you want to use mayo, you can make a healthy, unrefined version using this clean mayonnaise recipe.
#4: Pasture-Raised Eggs
I used organic, pasture-raised eggs rather than conventional eggs. Our favorite brand is Vital Farms and they distributes their organic, pasture-raised eggs nationwide.
#5: Use Wild Cod
I used wild cod rather than a farm-raised white fish. You can learn more about the best tips for choosing the healthiest fish.
Perfect Dipping Sauce for this Fish Cakes Recipe
Growing up, my mom made a simple recipe for homemade Tartar Sauce by mixing together Hellman’s mayonnaise and dill relish she canned from the garden.
If you love classic homemade tartar sauce, then you’re going to fall in love with the fresh dill and garlic for this Homemade Tartar Sauce recipe. Plus, we use clean mayonnaise and toss the soybean and canola oil one from the grocery store.
Kitchen Favorites
Best Fish Cakes Recipe
Make this Fish Cakes Recipe using raw wild caught fish for the best flavor. They are the tastiest and healthiest fish cakes you will eat!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 6-8 1x
Ingredients
- 1 cup whole grain gluten free bread, toasted and processed into breadcrumbs
- 3 cups raw wild cod, about 1.5–2 lbs
- 2 organic pastured eggs, whisked
- 1/4 cup Spanish onion, finely diced
- 2 tablespoons fresh thyme or 1/2 tablespoon dried thyme
- 2 teaspoons lemon juice
- 2 tablespoons hummus or mayo
- 1 teaspoon Dijon mustard
- 1 teaspoon Pink Himalayan Sea Salt
- Stone ground cornmeal, for dusting
- Organic red palm oil, coconut oil or EVOO for cooking
- Homemade Tartar Sauce, for dipping
Instructions
- Preheat oven to 350 degrees and set aside a large stone baking pans.
- Put the toasted bread slices in a food processor and process into crumbs.
- Put the cod pieces in the food processor and process until fish is shredded. Dump into a fine mesh sieve and push the excess liquid out of the fish. Set shredded cod aside.
- To a large mixing bowl add the breadcrumbs, whisked eggs, onion, thyme, lemon juice, hummus, Dijon mustard and salt. Mix ingredients thoroughly. Add in the shredded cod and mix well.
- If your ingredients are too wet, consider adding another 1/4 cup to 1/2 cup breadcrumbs or leave in the fridge overnight.*
- On a large plate, add a dusting layer of stone ground cornmeal for the fish cakes to sit on. Form the fish cakes, using a 3 tablespoon scoop of the fish mixture. In your hands, gently squeeze the fish cake together just enough for it to come together. Slightly flatten the ball, and placed on the plate covered in cornmeal. Repeat until done. Then, dust a layer of cornmeal on top of the fish cakes.
- Place the plate in the freezer for 8-10 minutes until firm.
- Set a large 12″ ceramic skillet over medium-low heat and add a thin layer of oil to cover the bottom. When the oil is hot, cook the fish cakes in batches for about 3-5 minutes per side, or until light golden brown .
- Gently add the fish cakes to the large baking pans and cook in the oven for 10 to 12 minutes, or until fish is cooked through. Serve warm with Homemade Tartar Sauce.
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Notes
*I have made this fish cakes recipe several times and if my fish is too damp, then I place the mixture into the fridge overnight. You can also try to dry the fish off with paper towels or wring the liquid out of the fish once it’s been processed.
HANDS DOWN – best fish cakes ever. Thanks for the great recipe
I would love to make fish cakes with raw fish, could you suggest any substitutions for the bread crumbs? I can’t have any grains…. crushed pork rinds maybe!?!? They look so delicious. Thank you.
Oh Aileen, That sounds like a perfect idea. We actually have some pork rinds that I’ve been meaning to use as breading. If you try it out, keep me posted. Would love to know how it turns out and how much you would need to substitute for the grains!
I had a lot of wild caught fish, thanks to my fishing friends. I had been looking for a fishcake recipe using raw fish and I found this one. I used about 5 pounds of walleye and snapper so I kind of quintupled the recipe. U think the mustard added a lot and I would never have thought to put mustard in fishcakes/..I also used Duke’s mayo, sourdough breadcrumbs and old bay seasoning….in any case the end result was delicious!! I ended up calling these fish burgers because I made them large and they came out more like burgers. In any case – delicious!! Thank you for the recipe!!
Oh Lynette, thank you so much for letting us know. Our family loves Duke’s and this is by far, one of our favorite clean recipes!!!
My follow up: Yes, definitely keep them at golf ball size. I made mine too big, which I believe created some fall apart action in the pan. But I persevered, put them in the oven and they came out put together and completely delicious. So tasty dipped in the Dijon. My daughter loved them too! Great recipe!!!
Hi again Bobbi! I missed that you had a follow-up when responding to your first comment. Anyway, I am so glad all turned out ok =) I am still going to tweak the recipe though just to make it all super clear. And I am so happy your daughter liked them too. Thank you again for taking the time to comment (twice!)
I had trouble with them falling apart while browning. I think I made them larger then golf ball size and maybe didn’t flatten them enough. Do you think squeezing some of the water out of the fish would help before mixing with the breadcrumb mixture? Is it correct to only coat one side of the balls? If so, what side do you brown them on? Maybe having them in the oven will bring it all together because you can’t beat the flavors in the mixture.
Hi Bobbi,
Thank you so much for taking the time to comment. But oh gosh, they definitely should not be falling apart. Having said that, yes!! You definitely need to drain the fish well, squeezing out as much liquid as possible will give you the best results (I am going to make that more clear in the directions!) It is also important to flatten them enough too. As for coating, you coat BOTH sides. I am so sorry I didn’t make this all clear enough in the directions. But yes, transferring them to the oven will help dry up excess liquid moisture but not make them “dry” (hope that makes sense?) Anyway, I am so glad you liked the flavor though! I am going to make those tweaks in the recipe now. Thank you again for commenting!
I made these fish cakes with canned tuna, I doubled the other ingredients as it was a large can of tuna and they turned out great 🙂
Have leftovers for lunch 🙂
Oh I am so happy to know you liked them Lisa! And yes, I often do the same with doubling the recipe—I’m very big into leftovers for lunch over here 😉
What is the parchment lined baking sheet for?
I’m so glad you caught that mistake Katrina! My skillet was too small to fit all of the fish cakes so I put them on a parchment-lined baking sheet to finish in the oven. I just corrected the error on the recipe though. Thank you for letting me know 😉