Lake Superior Whitefish Cakes
Delicious whitefish cakes with a crispy exterior and flavorful interior, perfect as appetizers or main dishes, complemented by sauces or served on their own.
Ingredients
Instructions
- Using a chopping board, chop whitefish into flakes and put in a bowl as you go.
- Chop onion and add to the bowl.
- Beat the egg.
- Stir the beaten egg into the fish mixture.
- Add flour and spices to the mixture and stir.
- Gradually add milk, stirring until the mixture is light and fluffy.
- Heat vegetable oil to 375°F or until a drop of water sizzles.
- Dip a spoon in cold water, then scoop out some fish mixture to form a cake.
- Roll the cake in bread crumbs to cover.
- Fry the cakes in hot oil, turning once, about 4 minutes on each side.
- Drain on paper towels before serving.
- Serve with cheese sauce, creamed peas, tartar sauce, or brown butter sauce.
- Great as an appetizer served hot or cold, making smaller balls.
Tips & Substitutions
For flaky fish cakes, ensure the whitefish is well-flaked and remove any bones. You can substitute whitefish with cod or haddock if unavailable. Adjust the spices according to your taste; for a zestier flavor, add a bit of lemon zest. If you prefer a gluten-free option, use almond flour instead of regular flour. This recipe pairs beautifully with the Grilled Salmon Skillet.
Serving Suggestions
Serve these fish cakes as a delightful appetizer or main dish. They pair well with a side of creamed peas or a fresh salad. For added flavor, serve with a tangy tartar sauce or a drizzle of brown butter sauce. They can also be enjoyed cold, making them great for picnics or as part of a seafood platter.
Storage & Reheating
Store leftover fish cakes in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a preheated oven at 350°F for about 10-15 minutes until warmed through and crispy. Alternatively, you can pan-fry them briefly to regain their crispiness.
Nutrition & Diet Analysis (per serving)
Each serving of Lake Superior Whitefish Cakes contains roughly 173 calories, with 3g protein, 26g carbohydrates, and 7g fat. It is a good source of iron (19% of the Daily Value). Note that it is relatively high in sodium, at 659mg per serving (29% 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 the whitefish cakes before cooking them?
Yes, you can freeze the uncooked fish cakes. Place them on a baking sheet to freeze individually, then transfer to an airtight container. They can be stored for up to 3 months. When ready to cook, fry them straight from frozen, adding a couple of extra minutes to the cooking time.
What can I use instead of whitefish?
If whitefish is not available, you can substitute with any firm white fish such as cod or haddock. These options will provide a similar texture and flavor. For a more robust taste, consider using salmon or even canned tuna, but adjust seasoning accordingly.
How do I know when the fish cakes are done frying?
The fish cakes are done when they are golden brown on both sides and cooked through. You can test one by cutting it in half; it should be opaque and flaky inside. Ensure the oil is hot enough to avoid sogginess, and turn them halfway through cooking.
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).