Fish Cakes are a delicious way to enjoy your favorite white fleshed fish I found some beautiful pacific sea bass. I blended the fish with some fresh mix ins. Many fish cake recipes are blended with potatoes. I prefer to have the fish stand out without the potato. Hope you enjoy!

Served with roasted Brussels sprouts, crispy baked steak fries

Yield 3 fish cakes


fish cakes:

  • 3/4 pound white flaky fish (sea bass, cod, haddock)
  • 1 carrot, fine dice
  • 1 stalk celery, fine dice
  • 1/4 cup finely chopped red onion
  • 2 cloves minced garlic
  • 1/4 cup finely chopped fresh parsley
  • 2 -3 tablespoons mayonnaise
  • 3 teaspoons Dijon mustard (I love grey poupon mild and creamy )
  • 2 teaspoons Worcestershire sauce
  • 1 egg yolk
  • squeeze of fresh lemon juice
  • Kosher salt and pepper to taste
  • 2 teaspoons old bay seasoning
  • 1/4 -1/2 cup fish fry coating (I love slap ya mama)
  • 2 tablespoons unsalted butter
  • 1 tablespoon mild flavored vegetable oil (canola)

tartar sauce:

  • 1/2 cup mayonnaise
  • 1/4 cup pickled jalapeños
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1 -2 minced scallions (white and 1/2 of green parts)
  • Kosher salt and pepper to taste
  • Pinch of garlic powder


In a small sauce pan, heat the butter. Sauté the vegetable mix ins for several minutes on medium low until tender and fragrant stirring in salt, pepper, old bay. Set aside and allow to cool. Using a food processor, combine fish and mix ins together, pulsing 5 -10 times to break up fish and blend. Transfer to a bowl and add mayonnaise, mustard, Worcestershire, lemon and egg yolk. Blend to incorporate thoroughly. Using your hands, form the fish in your hands into patties. The fish cakes should hold together. (About 5 inches in diameter, 1/2 -3/4 inch high). If too dry, add a bit more mayonnaise. Sprinkle cakes on either side with fish Fry. Place on a parchment lined baking sheet and transfer to refrigerator for 30 minutes.

Heat a heavy bottom skillet or cast iron with vegetable oil on medium high heat. Place prepared fish cakes in heated skillet and cook for about 4 minutes/side.

Combine all ingredients for tartar sauce in a bowl. Serve fish cakes on toasted brioche rolls with favorite toppings, roasted vegetables and steak fries. Enjoy!