Crispy Golden Fish Cakes with Garlic Aioli (30 Minutes)

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These fish cakes are an absolute crowd-pleaser, perfect for any gathering or a cozy night in with loved ones. Imagine biting into a crispy, golden exterior that gives way to tender flakes of fish, combined with flavorful herbs and spices. And just wait until you taste the creamy and garlicky aioli – it’s the ultimate dipping companion that takes these fish cakes to a whole new level of deliciousness.

Ingredients

Units Scale
  • 1 lb white fish fillets (cod, haddock, or any firm white fish), cooked and flaked
  • 1 cup mashed potatoes (store bought or homemade)
  • 1/4 cup finely chopped onion
  • 2 cloves garlic, minced
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon lemon zest
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup breadcrumbs (panko or regular)

For the garlic aioli:

  • 1/2 cup mayonnaise
  • 1 clove garlic, minced
  • 1 tablespoon lemon juice
  • Salt and pepper to taste

Instructions

  1. In a large bowl, combine the cooked and flaked fish, mashed potatoes, chopped onion, minced garlic, fresh parsley, lemon zest, paprika, salt, and black pepper. Mix everything together until well combined.
  2. Shape the mixture into palm-sized patties and place them on a baking sheet lined with parchment paper. Pop them in the fridge for about 10 minutes to firm up slightly.
  3. While the fish cakes are chilling, prepare the garlic aioli. In a small bowl, whisk together the mayonnaise, minced garlic, lemon juice, salt, and pepper. Cover and refrigerate until ready to serve.
  4. Dredge each patty in flour, then dip them into the beaten eggs, and finally coat them with breadcrumbs, pressing gently to adhere.
  5. Heat some oil in a skillet over medium-high heat. Cook the fish cakes for about 3-4 minutes on each side or until they are golden and crispy. You can cook them in batches if needed.
  6. Once they are beautifully golden and crispy, transfer the fish cakes to a paper towel-lined plate to absorb any excess oil.
  7. Serve the hot and crispy fish cakes with a generous dollop of the garlic aioli on the side.

Notes

For an extra kick of flavor, add a pinch of cayenne pepper to the fish cake mixture. Make sure your oil is hot before adding the fish cakes to ensure that beautiful golden crust. Customize the aioli to your taste by adding a dash of hot sauce, Dijon mustard, or even some finely chopped fresh herbs. These fish cakes pair wonderfully with a refreshing side salad of mixed greens dressed with lemon vinaigrette. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

 

Nutrition

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