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Best Fish Cakes Recipe

fish cakes recipe
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★★★★★

5 from 3 reviews

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!

Ingredients

Scale
  • 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

  1. Preheat oven to 350 degrees and set aside a large stone baking pans.
  2. Put the toasted bread slices in a food processor and process into crumbs.
  3. 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.
  4. 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.*
  5. 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.
  6. Place the plate in the freezer for 8-10 minutes until firm.
  7. 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 .
  8. 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.

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.

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