Fish Cakes Oven Baked Or Fried
Golden-brown fish cakes offer a savory blend of flaky fish, tender mashed potatoes, and a hint of onion, perfect for a comforting meal or snack. They can be baked for a healthier option or fried for extra crispiness, appealing to seafood lovers and those seeking hearty, homemade bites.
Ingredients
Instructions
- Separate the cooked fish into small flakes.
- Cook the chopped onion in bacon fat until limp.
- Combine the beaten eggs, mashed potatoes, catsup (if using), and salt in a bowl.
- Add the fish and cooked onion to the mixture and mix well.
- Portion the mixture into cakes and roll each in dried bread crumbs.
- Place the cakes in a well oiled shallow pan in a single layer.
- Bake at 375°F (190°C) for 8 to 10 minutes until golden brown.
- Alternatively, fry the cakes in bacon fat until brown on both sides.
Tips & Substitutions
For a lighter version, consider using olive oil instead of bacon fat for sautéing the onions. You can substitute any firm, cooked fish like salmon or cod based on your preference. If you want a little extra flavor, add some fresh herbs like parsley or dill to the mixture. For a gluten-free option, use gluten-free breadcrumbs.
Serving Suggestions
Serve the fish cakes with a side of tartar sauce or a dollop of sour cream for added flavor. They pair beautifully with Wilted Coleslaw for a refreshing crunch. You might also consider serving them with a side of roasted vegetables or a green salad for a well-rounded meal.
Storage & Reheating
Store leftover fish cakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10 minutes or until heated through. You can also pan-fry them briefly to restore their crispiness.
Nutrition & Diet Analysis (per serving)
Each serving of Fish Cakes Oven Baked Or Fried contains roughly 725 calories, with 20g protein, 94g carbohydrates, and 30g fat. It is an excellent source of potassium (50% of the Daily Value), protein (39% of the Daily Value), and vitamin C (35% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 2933mg per serving (128% 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 freeze fish cakes before cooking them?
Yes, you can freeze the uncooked fish cakes. Simply shape them, coat them in breadcrumbs, and place them on a baking sheet. Freeze until solid, then transfer to a freezer bag. When ready to cook, bake or fry them directly from the freezer, adding a few extra minutes to the cooking time.
What type of fish works best for this recipe?
You can use any cooked fish you like, but flaky white fish such as cod or haddock works particularly well. Canned tuna or salmon are convenient options too. Just ensure the fish is well-drained and flaked to mix easily with the other ingredients.
How do I know when the fish cakes are done?
If baking, the fish cakes are done when they're golden brown and heated through, which typically takes 8 to 10 minutes at 375°F. If frying, they should be golden on both sides, which usually takes about 4-5 minutes per side. You can check the internal temperature; it should reach 165°F.
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).