Quick and easy Homemade Fish Cakes without potatoes, with my unique blend of seasonings, just might become your new favorite “go-to” fish recipe.
Crispy on the outside with 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.
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 recipes 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.
While this versatile recipe calls for fresh grouper fillets, you can also substitute any leftover cooked fish you might have.
Why you will love this recipe:
- Like my recipe for Old Fashioned Salmon Patties, preparation is quick and easy.
- It’s a great way to utilize leftover fish and to get your family to eat more seafood.
- The cakes have a delightful flavor and texture that appeals to seafood lovers and non-seafood lovers alike.
Jump to:
- Why you will love this recipe:
- Ingredients – Here’s what you need:
- Step-by-step instructions – how to make homemade fish cakes without potatoes:
- Sides that pair well with fish cakes:
- How to keep them from falling apart:
- Leftovers and storage:
- The best fish to use in fish cakes:
- Recipe FAQs:
- Expert tips and tricks:
- More grouper recipes:
- 📋 Recipe:
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.
Step-by-step instructions – how to make homemade fish cakes without potatoes:
- 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.
Sides that pair well with fish cakes:
Like most seafood, including my Crispy Fried Oysters, this southern dish pairs well with simple side dishes, including Classic House Salad, Southern Potato Salad, Cheese Grits, Cheese Grits Casserole, Air Fryer Frozen French Fries, Fried Potatoes with Onions, Hush Puppies, or Deviled Eggs.
How to keep them from falling apart:
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 delicate fish cakes.
Finally, If you have one, flip over your cakes with a fish turner or spatula. They are a little longer and more flexible than a regular pancake turner or spatula.
Leftovers and storage:
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.
The best fish to use in fish cakes:
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. My Lemon Pepper Salmon would be a good choice, too!
Recipe FAQs:
A squeeze of lemon or lime juice, this great seafood sauce, 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.
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.
Leftover Blackened Mahi Mahi, Fried Fish, Pan-Seared Red Snapper, Fried Grouper, Grilled Grouper, and Pan-Seared Grouper all work great in this recipe.
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.
Expert tips and tricks:
- 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.
- Add one finely chopped and seeded jalapeno pepper to the mix if you want to add a little kick to your cakes.
- 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:
You can find all of my seafood recipes here.
⭐ ⭐ ⭐⭐⭐ If you make this dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!
Thank you so much for visiting Grits and Pinecones; I hope you come back soon!
📋 Recipe:
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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.
Jennifer V
Outstanding flavor! Had 1 leftover cod fillet so I halved the recipe. Added small amount of finely minced onion but otherwise changed nothing. So very good. Ate with homemade tartar sauce, but that wasn’t necessary. This is a keeper! Thank you
Sharon Rigsby
Hi Jennifer, I’m so happy you and your family liked it! Thanks for sharing!
Sharon
Laura
I used Barramundi cooked on the grill from the night before and Lawry’s season salt instead of Old Bay Seasoning. This came out great. I made tartar sauce, which my husband always wants with fish, but he said these fish cakes were so good he wouldn’t have minded not having the tartar sauce.
Mary
We used leftover broiled redfish. I added minced onion but WOW…. this was so easy and so delicious! Will definitely make this again.
Sharon Rigsby
Hi Mary, I am so happy you enjoyed this dish! Thanks so much for letting me know!
Sharon
Carolyn
These Fish Cakes sound delicious. Made my copy and will give it a try.
Carolyn