Crispy fish cakes with chili sauce can be made with white fish. canned salmon Or even crab, baked or fried!

fish cake

These homemade baked or fried fish cakes are much healthier than deep-frying. Every time I have fish left over I like to make fish cakes or fish croquettes, such as tuna croquettes or air fryer salmon patties. For this easy fish cake recipe, I’ve included cooking instructions for the air fryer and oven. But of course, when using the air fryer they are the crispiest!

Ingredients for fried fish cakes

• fish: You can use any white fish such as flounder, tilapia, cod, halibut, or even salmon. or canned crab
• Panko seasoning: Use panko to wrap the fish pieces together. and the rest is coated on the outside.
• Parsley: Chopped celery adds crunch.
• Condiments: Light mayonnaise gives it a slight creaminess and Dijon mustard gives it a sour touch. Both act as a binder to keep the fish cake from falling apart.
• lemon juice Add sourness and brightness
• egg: Use one large egg to wrap the filling and another to coat the filling before dipping in the panko.
• Parsley: Chopped parsley adds freshness and color.
• spring onion: Chop the green tops of three scallions.
• Condiments: Old Bay Seasoning, Salt, Pepper
• Roasted Red Chili Sauce: Jar of roasted red peppers, 1 clove of garlic, sweet paprika, light mayonnaise.

How to make fish ball cake

1. Make Roasted Red Pepper Sauce: Puree the roasted red peppers, garlic, and paprika in a small blender. Mix with mayonnaise and set aside.
2. Cook the fish: Bake the fish at 425°F in a 9×12-inch baking dish for 10 minutes, or fry the fish at 400°F for 6 to 8 minutes until cooked through and flakes easily with a fork. Transfer fish to a large bowl, let cool, then cut into small pieces. You can also use leftover cooked or canned fish.
3. Make the fish cake filling: Mix fish with panko, celery, mayonnaise, Dijon, lime juice, 1 egg, parsley, green onion, old bay and pepper. Divide into 8 parts and form into patties. If it falls apart, add a little more panko.
4. Dredging: Whisk remaining egg into a bowl and add remaining Panko to another. Dip the filling in the egg and then the panko spray with olive oil spray on both sides.
5. Baked fish cake 425°F 5 to 6 minutes on each side. Until crispy or…
6. Fish cakes at 400°F for 8 minutes, flipping halfway through until golden.

Various formats

• Fish cakes with fish tin: Fresh fish and canned fish
• Pango: If you don’t have seasoned Panko, add herbs and spices to plain Panko. Try onion and garlic powder. Dried parsley, salt and paprika. You can also use bread crumbs.
• Gluten-free fish cakes: Gluten-free panko substitute
• old bay Contains celery salt black and red pepper and paprika. If you don’t have Old Bay, make your own Cajun seasoning or seasoning salt or substitute.
• Not a mayonnaise fan? Use Greek yogurt.
• herb: Swap the parsley for parsley, tarragon, or thyme.
• If you want to shallow fryUse a little olive oil and cook in a large skillet over medium heat for about 5 minutes on each side.

What do you serve with fish cakes?

You can serve healthy fish balls in many ways. Here are some ideas.

What is the best binder for fish cakes?

Panko, eggs, light mayonnaise and Dijon mustard bind the fish cakes together so they don’t fall apart when shaped into the filling. If they don’t stick together, add a little more panko flour.

Storage space

• Food preparation: Cook the fish and shape it into pieces for 24 hours before cooking.
• Keep the cooked fish cakes. Store in the refrigerator for 3 days. Eat cold or in the microwave. Or air fry until warm.
• Flash frozen unbaked filling On a paper tray when frozen Wrap tightly in plastic wrap or foil. Then store it in an airtight container for up to 2 months if you want to eat it. Let the cake thaw in the refrigerator and bake according to instructions.
• or freeze cooked patties. a couple of months

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