Deviled Bluefish Cakes
Flavorful deviled bluefish cakes combine tender fish with aromatic vegetables and a crispy cracker crust, baked to perfection and topped with Parmesan for a savory, satisfying dish.
Ingredients
- 2 cups minced fish ⓘ
- 1/2 cup finely chopped onion ⓘ
- 1/4 cup finely chopped celery ⓘ
- 1/4 cup finely chopped green pepper ⓘ
- 1 1/2 cups rolled fine soda crackers ⓘ
- 1 cup heavy cream ⓘ
- 1 beaten egg ⓘ
- 2 tablespoons melted margarine ⓘ
- 2 teaspoons prepared mustard ⓘ
- 1 teaspoon salt ⓘ
- 1 teaspoon pepper ⓘ
- Parmesan cheese ⓘ
Instructions
- Mix all ingredients together in a large bowl.
- Put the mixture into clam shells or small baking dishes.
- Bake at 350°F for 20 minutes.
- Sprinkle with Parmesan cheese and place under the broiler until slightly browned.
Tips & Substitutions
For a lighter version, you can substitute Greek yogurt for the heavy cream. If you don't have bluefish, any firm white fish works well, like cod or haddock. Make sure to finely chop your vegetables for even cooking. If you prefer a spicier kick, add a dash of hot sauce or cayenne pepper to the mixture. For an easy side, serve with a fresh green salad.
Serving Suggestions
Serve the Deviled Bluefish Cakes hot, garnished with fresh herbs like parsley or chives for a pop of color. These cakes pair beautifully with a squeeze of lemon or a tartar sauce on the side. For a complete meal, consider serving with a side of roasted vegetables or a light quinoa salad. You can also browse more seafood recipes for additional pairing ideas.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place the cakes in a preheated oven at 350°F for about 10 minutes or until warmed through. Avoid microwaving, as it can make the cakes soggy. These can also be enjoyed cold as a flavorful snack.
Nutrition & Diet Analysis (per serving)
Each serving of Deviled Bluefish Cakes contains roughly 1186 calories, with 27g protein, 182g carbohydrates, and 40g fat. It is an excellent source of protein (54% of the Daily Value), iron (48% of the Daily Value), and calcium (43% of the Daily Value), and a good source of dietary fiber and vitamin A. Note that it is relatively high in sodium, at 1871mg per serving (81% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned bluefish instead of fresh?
Yes, you can use canned bluefish, but make sure to drain it well and flake it into smaller pieces. Canned fish may have a different texture compared to fresh, but it will still work well in this recipe. Adjust the seasoning as necessary, since canned fish can be saltier.
How do I know when the cakes are done baking?
The cakes are done when they are golden brown on top and firm to the touch. If you’re unsure, you can use a thermometer; they should reach an internal temperature of 150°F. The edges might slightly pull away from the sides of the dish, indicating they are ready.
Can I freeze these bluefish cakes?
Yes, you can freeze the unbaked mixture for up to 2 months. Portion it into individual servings and store in freezer-safe containers. When ready to cook, thaw in the refrigerator overnight and bake as directed. This is a great way to have a quick and delicious meal on hand.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).