Carolina Fish Cakes Recipe -
Carolina Fish Cakes Recipe
  • READY IN 1 hr

Carolina Fish Cakes

Recipe by  

"These fish cakes are great with tartar or cocktail sauce or a simple squeeze of fresh lemon or lime. For a change of pace add a bit of chili powder, cilantro and jalapeno or a teaspoon of Cajun spice. Nice served with boiled red potatoes and a spinach salad. This recipe has two cooking options: you can fry the cakes or bake them -- it's up to you!"

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Ingredients Edit and Save

Original recipe makes 12 fish cakes Change Servings
  • PREP

    30 mins
  • COOK

    30 mins

    1 hr


  1. Preheat oven to 400 degrees F (200 degrees C). Grease two baking sheets. Bring 3 cups of water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Reserve 1 cup mashed potatoes; discard remainder.
  2. In a large saucepan, saute onion, green and red bell pepper and celery in butter over medium high heat until tender. Turn heat to low and fold in flaked fish. Slowly mix in flour, cheese, Old Bay seasoning, dry mustard, salt, pepper, mashed potatoes and milk. Mix gently but thoroughly. Remove pan from heat.
  3. With floured hands shape batter into cakes 1/2 inch by 3 inches. Coat with breadcrumbs.
  4. If you are baking the fish cakes bake them for 10 minutes, flip the cakes and bake another 15 minutes until golden brown.
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Reviews More Reviews

Most Helpful Positive Review
Apr 02, 2004

Wow, after reading the other reviews maybe I did something wrong because these came out WONDERFUL for me. They are amazingly similar in taste to the filling of restaurant style "stuffed crab" or "stuffed fish". I didn't change a thing (but my potatoes were small). Good job, Becky!

Most Helpful Critical Review
Feb 01, 2004

I would have rated it a zero if the scale would have allowed it. May be okay if you like adhesives. This stuff was so sticky you could have used it to glue a battleship to the side of a building. Prep time was longer than stated. Tasted plain. I'd suggest losing the flour and replacing it with moist bread crumbs and using eggs (or egg whites) in place of the milk

Mar 13, 2005

I used talapia because we had it in our freezer and I thought this would disguise the taste of fish that I don't like, and it totally worked! This recipe tastes as good as restaurant crab cakes. One of the best on this site.

Jul 12, 2003

This receipe is best prepared fried, but baked in the oven is certainly not bad. Really enjoyed!

Jan 24, 2008

I loved it as a base recipe. I added flour to the amount required to bond nicely. Not sure why the person that gave that low rating, it's pretty easy to correct the texture if it is too sticky...rule of thumb..never follow recipe too closely..adjust as needed!

Mar 05, 2003

These are pretty tasty. My kids loved them and so did my husband. I would recomend these to anyone!!!

Feb 27, 2003

This could have turned out better. I also had a problem with stickiness with this dish. I think it was because I had the wrong ratio of potatoes to fish. I did use two potatoes, but I guess they were larger than the recipe posters were. I think I'll try this again sometime, with less potatoes. I did add more spicy seasonings and I am glad I did. Once I got past forming this into patties and baking them, it was a good recipe.

Jan 18, 2003

My family and I enjoyed this recipe. I will make it again, though I found the recipe to be a bit time consuming.


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  • Calories
  • 251 kcal
  • 13%
  • Carbohydrates
  • 26.4 g
  • 9%
  • Cholesterol
  • 49 mg
  • 16%
  • Fat
  • 6.1 g
  • 9%
  • Fiber
  • 2.4 g
  • 10%
  • Protein
  • 21.8 g
  • 44%
  • Sodium
  • 561 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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