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.
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.
Notes
One of the best things about this recipe is that it is a perfect way to repurpose leftover fish. If you want to use leftovers, you will need one pound or about two cups. A little more or less will be fine. Chilling the fish cakes for at least one hour in the refrigerator firms everything up 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.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. Then, serve with your favorite 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.This recipe makes about six large main dish cakes or about a dozen smaller appetizer size cakes.Fish cakes are best eaten warm or hot just after cooking. If you have leftovers, they can be reheated in a 350 degrees 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 cooking times for fish in this recipe assume your fillets are one-half of an inch thick. If they are thicker or thinner, they will need more or less time.