These fish cakes are great with tartar or cocktail sauce or a simple squeeze of fresh lemon or lime. For a change of pace add a bit of chili powder, cilantro and jalapeno or a teaspoon of Cajun spice. Nice served with boiled red potatoes and a spinach salad. This recipe has two cooking options: you can fry the cakes or bake them -- it's up to you!

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Grease two baking sheets. Bring 3 cups of water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Reserve 1 cup mashed potatoes; discard remainder.

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  • In a large saucepan, saute onion, green and red bell pepper and celery in butter over medium high heat until tender. Turn heat to low and fold in flaked fish. Slowly mix in flour, cheese, Old Bay seasoning, dry mustard, salt, pepper, mashed potatoes and milk. Mix gently but thoroughly. Remove pan from heat.

  • With floured hands shape batter into cakes 1/2 inch by 3 inches. Coat with breadcrumbs.

  • If you are baking the fish cakes bake them for 10 minutes, flip the cakes and bake another 15 minutes until golden brown.

Nutrition Facts

250.7 calories; 21.8 g protein; 26.4 g carbohydrates; 48.9 mg cholesterol; 560.7 mg sodium. Full Nutrition

Reviews (38)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/02/2004
Wow after reading the other reviews maybe I did something wrong because these came out WONDERFUL for me. They are amazingly similar in taste to the filling of restaurant style "stuffed crab" or "stuffed fish". I didn't change a thing (but my potatoes were small). Good job Becky! Read More
(21)

Most helpful critical review

Rating: 1 stars
02/01/2004
I would have rated it a zero if the scale would have allowed it. May be okay if you like adhesives. This stuff was so sticky you could have used it to glue a battleship to the side of a building. Prep time was longer than stated. Tasted plain. I'd suggest losing the flour and replacing it with moist bread crumbs and using eggs (or egg whites) in place of the milk Read More
(10)
49 Ratings
  • 5 star values: 30
  • 4 star values: 15
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
04/02/2004
Wow after reading the other reviews maybe I did something wrong because these came out WONDERFUL for me. They are amazingly similar in taste to the filling of restaurant style "stuffed crab" or "stuffed fish". I didn't change a thing (but my potatoes were small). Good job Becky! Read More
(21)
Rating: 5 stars
03/13/2005
I used talapia because we had it in our freezer and I thought this would disguise the taste of fish that I don't like and it totally worked! This recipe tastes as good as restaurant crab cakes. One of the best on this site. Read More
(18)
Rating: 5 stars
07/12/2003
This receipe is best prepared fried but baked in the oven is certainly not bad. Really enjoyed! Read More
(17)
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Rating: 5 stars
01/24/2008
I loved it as a base recipe. I added flour to the amount required to bond nicely. Not sure why the person that gave that low rating it's pretty easy to correct the texture if it is too sticky...rule of thumb..never follow recipe too closely..adjust as needed! Read More
(11)
Rating: 5 stars
03/05/2003
These are pretty tasty. My kids loved them and so did my husband. I would recomend these to anyone!!! Read More
(10)
Rating: 1 stars
02/01/2004
I would have rated it a zero if the scale would have allowed it. May be okay if you like adhesives. This stuff was so sticky you could have used it to glue a battleship to the side of a building. Prep time was longer than stated. Tasted plain. I'd suggest losing the flour and replacing it with moist bread crumbs and using eggs (or egg whites) in place of the milk Read More
(10)
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Rating: 3 stars
02/27/2003
This could have turned out better. I also had a problem with stickiness with this dish. I think it was because I had the wrong ratio of potatoes to fish. I did use two potatoes but I guess they were larger than the recipe posters were. I think I'll try this again sometime with less potatoes. I did add more spicy seasonings and I am glad I did. Once I got past forming this into patties and baking them it was a good recipe. Read More
(9)
Rating: 4 stars
01/18/2003
My family and I enjoyed this recipe. I will make it again though I found the recipe to be a bit time consuming. Read More
(8)
Rating: 4 stars
09/09/2010
These were very good. I used a mixture of leftover smoked fish that included salmon steelhead trout and pike. I subbed asiago for the parmesan and left out the flour entirely because it didn't make sense to me as an ingredient. The texture was great and I had no trouble forming cakes. This time I baked them but I may try it again frying them. Read More
(8)