Carolina Fish Cakes

Carolina Fish Cakes

32

"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

1 h servings 251 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 251 kcal
  • 13%
  • Fat:
  • 6.1 g
  • 9%
  • Carbs:
  • 26.4g
  • 9%
  • Protein:
  • 21.8 g
  • 44%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 561 mg
  • 22%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

32
  1. 43 Ratings

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Most helpful positive review

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" o...

Most helpful critical review

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...

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" o...

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....

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

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.....

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...

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

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...

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

These were very good. I used a mixture of leftover smoked fish that included salmon, steelhead trout and pike. I subbed asiago for the parmesan and left out the flour entirely because it didn'...