Fried fish cakes on a plate with salad greens.

Fish Cakes Recipe

Contributor: Jill Silverman Hough

Why should Crab Cakes get all the attention? Fish Cakes are similarly crispy and craveable—and my recipe really lets their delicious fish flavor shine through.
Serve them with tartar sauce, aioli, or your favorite dipping sauce.

  • Author: Jill Hough
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Category: Entrée
  • Method: Stovetop
  • Cuisine: American


  • 2 tsp. salt, divided
  • 1 and 1/4 lb. white fish fillets, such as cod, pollock, or haddock
  • 2 large eggs
  • 1/2 cup sliced scallions
  • 1/4 cup panko
  • 1 and 1/2 tsp. Old Bay seasoning
  • 1/4 tsp. garlic powder
  • 3/4 lb. russet potatoes, cooked and coarsely mashed (about 1 and 1/2 cups) (see note)
  • 1/4 cup olive oil, divided


  1. Add enough water to a large skillet to reach a 1-inch depth. Stir in 1 and ½ teaspoons of the salt and bring to a gentle simmer over medium heat.
  2. Add the fish and adjust the heat to maintain barely a simmer. Cover and cook until the fish is barely opaque throughout, about 6 minutes.
  3. Meanwhile, place a baking sheet in the oven and preheat the oven to 200°F.
  4. Remove the fish from the water and set aside to cool slightly. Empty the skillet, wipe it out, and set it aside.
  5. In a large bowl, whisk the eggs. Stir in the scallions, panko, Old Bay, garlic, and remaining ½ teaspoon salt. Once combined, stir in the potatoes.
  6. Flake the fish and then gently stir it into the potato mixture. Shape the mixture into 8 cakes, each about 3/4-inch thick.
  7. Return the skillet to medium heat and add 2 tablespoons of the oil. Add 4 fish cakes and cook until golden brown, 2 to 4 minutes per side.
  8. Transfer the cooked fish cakes to the baking sheet in the oven and repeat with the remaining fish cakes.

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Note: To cook the potatoes, try this super easy microwave method.