Quick and easy Homemade Fish Cakes without potatoes, with my unique blend of seasonings, just might become your new favorite “go-to” fish recipe. They are crispy on the outside and feature tasty flakes of freshly cooked grouper on the inside. Fish cakes are adaptable and can be served as an appetizer, main dish, or even a healthy, protein-filled after-school snack for the kids.
Fish cakes, sometimes called fish patties, are also perfect to serve to the pescatarians or vegetarians in your family, and they are ideal for your picky eaters who think they don’t like seafood. While this versatile recipe calls for fresh grouper fillets, you can substitute any leftover cooked fish that you might have on hand.
Many popular fish cake recipes call for the addition of cooked potatoes, but this simple recipe only includes enough filler ingredients to bind everything together and keep the grouper’s salty-sweetness front and center.
This easy budget-friendly seafood recipe was inspired by my recipe for Southern Blue Crab Cakes, which can be a bit pricey, and Shrimp Burgers, which are also made with seafood, but have a denser texture.
Like most seafood, this southern dish pairs well with simple side dishes, including Southern Potato Salad, Cheese Grits, Cheese Grits Casserole, Homemade French Fries, and Deviled Eggs.
Ingredients – Here’s what you need:
- Grouper – is the guest of honor at this party and brings its fresh, mild, sweet taste and large moist flakes to the dish. Another firm white fish can be substituted and even leftover cooked fish can be used.
- Old Bay seasoning – is a lovely combination of 18 herbs and spices that enhance the flavor of the fillets. If you can’t find Old Bay, you can substitute one-quarter of a teaspoon of celery salt and paprika, which are the two main ingredients.
- Lemon pepper – is one of my favorite secret ingredients and adds a delicious citrusy essence.
- Kosher salt and garlic salt – round out the grouper seasonings and bring all of the other flavors together.
- All-purpose flour – locks in the moisture when cooking the fillets. If you are following a gluten-free diet, you can substitute your favorite one-for-one gluten-free flour.
- Oil and butter – are used to pan-sear the fillets, and pan-fry the cakes.
- Eggs – bind all of the ingredients together and keep the cakes from falling apart.
- Mayonaise – adds moisture and flavor.
- Dijon mustard and Worcestershire sauce – in addition to adding moisture, these two seasonings bring a deep richness and umami flavor to the cakes.
- Fresh parsley – adds a pop of color and a freshness to the dish. I like Italian parsley, but you can use curly parsley in a pinch. You can also substitute one teaspoon of dried parsley for the fresh.
- Panko breadcrumbs – acts as a filler and binder and surrounds the cakes with crispy deliciousness. Feel free to substitute gluten-free panko.
See the full recipe for quantities.
Instructions – Here’s how to make this recipe:
- Combine one teaspoon of Old Bay Seasoning, lemon pepper, and kosher salt with one-half teaspoon of garlic salt in a small bowl.
- Pat the fillets dry with a paper towel and sprinkle the seasoning mixture all over the fillets.
- Place the flour on a plate. Dredge the fillets in the flour and shake off any excess.
- Add the olive oil and butter to a large skillet over medium-high heat. When the oil is hot, add the fillets and pan-sear for two to four minutes per side, depending on the thickness of the fillets. When the fish flakes easily when pierced by a fork, it’s done.
- Wipe the skillet out with a paper towel and set it aside to use later.
- Let the fillets cool for a few minutes and flake it into small pieces with a fork. Set aside.
- To make the fish cakes, beat the eggs and add them to a large bowl along with the mayonnaise, Dijon mustard, Worcestershire sauce, one teaspoon of Old Bay Seasoning, parsley, and panko breadcrumbs. Mix to combine.
- Add the flaked fish and mix gently until just combined, taking care not to break up the pieces.
- Use a large ice-cream scoop or a one-third cup measuring cup, scoop the mixture out and place the cakes on a parchment-lined baking sheet or plate. Gently press down with the palm of your hand to flatten out the patties slightly. Place the fish cakes in the refrigerator and chill for at least one hour.
- When ready to cook the fish cakes, add two tablespoons of olive oil to the skillet over medium heat. When the oil is hot, add the patties and pan-fry for about three minutes on each side or until golden brown and crispy.
- Serve immediately while they are still hot.
Frequently asked questions:
Chilling the fish cakes for at least one hour in the refrigerator firms up everything and is an essential step that you shouldn’t skip. It also helps to have a gentle touch when handling the cakes. Finally, If you have one, use a fish-turner or spatula to flip over your cakes. They are a little longer and more flexible than a regular pancake-turner or spatula.
A squeeze of lemon or lime juice or a dollop of remoulade, tartar sauce, or cocktail sauce enhances and complements the sweet-savory flavor of the cakes. You could also serve them with Tomato Jam or Jezebel Sauce, for something a bit out of the ordinary.
Yes, I like to partially make mine ahead and either refrigerate or freeze the uncooked cakes. Then, I pan-fry them right before I am ready to serve. They can also be cooked ahead and reheated, but they are better if cooked right before you serve them.
You can store uncooked fish cakes covered in the fridge for 24 hours. If you want to keep them longer, they need to be frozen and will stay fresh for up to two months. If you freeze them, remember to thaw them overnight in the fridge before pan-frying.
I like and use grouper in this recipe. I love the taste, and it’s readily available in our area. However, you can use any firm, white mild fish such as cod, tilapia, sea bass, flounder, halibut, and red snapper. I’ve even seen recipes that call for stronger-tasting varieties like mackerel, salmon, and tuna.
Grouper’s taste is mild, with a slightly sweet and salty essence. To me, it tastes like a fresh sea breeze. Because of its mild taste, grouper is an excellent choice for folks that think they don’t like seafood.
One of the best things about this recipe is that it is a perfect way to repurpose leftovers. You will need one pound or about two cups of leftovers. A little more or less will be fine.
Assuming you are making the main dish size fish cakes (one-sixth of the recipe), each cake has 184 calories. If you make the appetizer size, they will have fewer calories.
Sharon’s tips:
- If you want to serve fish cakes as an appetizer, use a small ice cream scoop to make bite-size cakes and cook as directed. Serve with a bowl of remoulade or tartar sauce for dipping.
- If you want to add a little kick to your cakes, add one finely chopped and seeded jalapeno pepper to the mix.
- Fish cakes are best eaten warm or hot just after cooking. If you have leftovers, they can be reheated in a 350 degree F. oven for about ten minutes. You can also use an air-fryer for reheating. I do not recommend microwaving them.
- Leftovers can be stored covered in the fridge for two days.
- This recipe makes about six large main dish cakes or about a dozen smaller appetizer size cakes.
More grouper recipes:
If you like seafood, and especially grouper, you might want to check out some of these popular recipes on my blog:
- Blackened Grouper
- Pecan-Crusted Fish
- Grilled Grouper with Mango Salsa
- Oven-Baked Parmesan Grouper
- Fish Tacos with Mango Salsa
You can find all of my seafood recipes here.
**If you make this recipe, please leave a comment and give it a star rating. I would love to know how you liked it!
Thank you so much for visiting Grits and Pinecones!
Homemade Fish Cakes Recipe (without Potatoes)
Equipment
- large non-stick skillet
- fish turner or spatula
Ingredients
For the fish:
- 1 pound skinless grouper fillets
- 1 teaspoon Old Bay Seasoning
- 1 teaspoon lemon pepper
- ½ teaspoon kosher salt
- ½ teaspoon garlic salt
- 1 tablespoons olive oil
- 1 tablespoon butter
For the fish cakes:
- 2 eggs large or extra large
- 2 tablespoons mayonnaise
- 2 teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay Seasoning
- 2 tablespoons chopped fresh parsley
- ½ cup panko breadcrumbs
Instructions
For the fish:
- To make the fish, combine one teaspoon of Old Bay Seasoning, lemon pepper, and kosher salt with one-half teaspoon of garlic salt in a small bowl.
- Pat the fillets dry with a paper towel and sprinkle the seasoning mixture all over them.
- Place the flour on a plate. Dredge the fillets in the flour and shake off any excess.
- Add the olive oil and butter to a large skillet over medium-high heat. When the oil is hot, add the fillets and pan-sear for two to four minutes per side, depending on the thickness of the fillets. When the fillets flake easily when pierced by a fork, it's done.
- Wipe the skillet out with a paper towel and set it aside to use later.
- Let the fillets cool for a few minutes and flake it into small pieces with a fork. Set aside.
For the fish cakes:
- To make the fish cakes, beat the eggs and add them to a large bowl along with the mayonnaise, Dijon mustard, Worcestershire sauce, one teaspoon of Old Bay Seasoning, parsley, and panko breadcrumbs. Mix to combine.
- Add the flaked fish and mix gently until just combined, taking care not to break up the fish.
- Use a large ice-cream scoop or a one-third cup measuring cup, scoop the mixture out and place the cakes on a parchment-lined baking sheet or plate. Gently press down with the palm of your hand to flatten out the patties slightly. Place the fish cakes in the refrigerator and chill for at least one hour.
- When ready to cook the cakes, add two tablespoons of olive oil to the skillet over medium heat. When the oil is hot, add the patties and pan-fry for about three minutes on each side or until golden brown and crispy.
- Serve immediately while they are still hot.
These Fish Cakes sound delicious. Made my copy and will give it a try.
Carolyn