How to Make Fish Cakes - Homemade Flounder, Hake, or Sea Bass Fish Patty

Ingredients

• 1 whole Green Onion (both white and green parts, minced)
• 1 whole Serrano Chili (seeded, sliced into strips then minced)
• 3 tablespoons Fresh Basil Leaves (roughly chopped; about a dozen leaves)
• 3 tablespoons Parsley or Cilantro (roughly chopped; use whichever you prefer)
• 1 small Lime (zest only, saved for garnish)
• 1 pinch Cayenne Pepper
• 2 large Eggs (cracked)
• 0.33 cup Panko Breadcrumbs (measure and set aside)
• 1 pound Russet Potatoes (peeled and sliced into 2‑cup thin rounds)
• 2 cloves Garlic (smashed, peeled, then minced with the potatoes later)
• 1.5 teaspoons Kosher Salt (1 tsp for fish, 0.5 tsp for potatoes, pinch for mixture)
• 0.25 teaspoon Black Pepper (freshly ground)
• 1 pound Firm White Fish Fillets (flounder, hake, or black sea bass) (skinless, boneless; flounder used in video)
• 4 tablespoons Olive Oil (2 tbsp for sautéing garlic/fish, 2 tbsp for pan‑frying cakes)
• 2 tablespoons Dry Vermouth or White Wine (adds depth to fish poaching liquid)
• 2 tablespoons Water (for fish poaching; additional 2 cups for boiling potatoes)
• 0.5 cup All‑Purpose Flour (for lightly coating each patty before frying)
• 2 tablespoons Mayonnaise (optional serving condiment)
• 2 tablespoons Dijon Mustard (optional serving condiment)

Instructions

1. Prepare Aromatics and Herbs

   Finely mince the white and green parts of 1 green onion, seed and mince 1 Serrano chili, slice 3 tbsp fresh basil leaves into ribbons then chop, roughly chop 3 tbsp parsley or cilantro, zest 1 small lime, and set aside together in a bowl with a pinch of cayenne pepper, 2 cracked eggs, and 1/3 cup panko.

   Time: PT5M

2. Prep Potatoes and Garlic

   Peel 1 lb russet potatoes and slice into thin rounds (about 2 cups). Smash and peel 2 garlic cloves. Set potatoes aside; garlic will be added to the skillet later.

   Time: PT5M

3. Season the Fish

   Pat 1 lb firm white fish fillets dry, then sprinkle with 1 tsp kosher salt and 1/4 tsp freshly ground black pepper, rubbing gently to coat evenly.

   Time: PT2M

4. Sauté Garlic and Begin Poaching Fish

   Heat 2 tbsp olive oil in a large skillet over medium heat. Add the smashed garlic cloves and sauté until edges turn golden, about 2 minutes. Add the seasoned fish fillets, cooking for 1 minute on each side, then pour in 2 tbsp dry vermouth (or white wine) and 2 tbsp water.

   Time: PT5M

   Temperature: Medium

5. Poach the Fish

   Reduce heat to low, cover the skillet, and let the fish finish cooking gently for 8–10 minutes until just opaque and easily flaked.

   Time: PT10M

   Temperature: Low

6. Cook the Potatoes

   In the same skillet (remove fish to a plate), add the sliced potatoes, ½ tsp kosher salt, and enough water to just cover them. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes until tender.

   Time: PT15M

   Temperature: Medium‑High to boil, then Low simmer

7. Mash Potatoes and Combine with Fish

   Drain the potatoes together with the garlic, return to a large bowl, and roughly mash with a fork. Flake the cooked fish into the mash, ensuring there are no large pieces.

   Time: PT5M

8. Incorporate Herb Mixture and Chill

   Add the herb‑egg‑panko mixture from step 1 to the potato‑fish mash, stir until evenly combined, taste and adjust salt if needed. Cover the bowl with plastic wrap and refrigerate for at least 3 hours (or overnight) to allow the mixture to firm up.

   Time: PT5M

9. Form and Flour the Patties

   Using a ¼‑cup scoop, shape the chilled mixture into ½‑inch‑thick patties. Place patties on parchment‑lined trays, dust each side lightly with ½ cup all‑purpose flour, shaking off excess.

   Time: PT5M

10. Pan‑Fry the Fish Cakes

    Heat an 1‑inch layer of olive oil in an 8‑inch nonstick skillet over medium‑high heat until the surface ripples but does not smoke. Working in batches of 3‑4 cakes, gently slide them into the oil using a fish spatula. Fry 5‑8 minutes per side, watching for active bubbling around the cake; when bubbling slows, the side is done. Transfer to a paper‑towel‑lined plate to drain.

    Time: PT12M

    Temperature: Medium‑High

11. Serve

    Serve the hot fish cakes with lime wedges and a side of mayonnaise and/or Dijon mustard. Sprinkle any reserved basil or cilantro for a fresh finish.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

15 g

Carbohydrates

20 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of Green Onion: chives, shallots
• Instead of Serrano Chili: jalapeño, Thai bird's eye chili
• Instead of Fresh Basil Leaves: Thai basil, tarragon
• Instead of Parsley or Cilantro: dill, chervil
• Instead of Lime: lemon zest, lime juice
• Instead of Cayenne Pepper: hot paprika, red pepper flakes
• Instead of Eggs: flax egg (1 tbsp flax + 3 tbsp water)
• Instead of Panko Breadcrumbs: regular breadcrumbs, crushed cornflakes
• Instead of Russet Potatoes: Yukon Gold potatoes
• Instead of Garlic: garlic powder (1/2 tsp)
• Instead of Kosher Salt: sea salt
• Instead of Black Pepper: white pepper
• Instead of Firm White Fish Fillets (flounder, hake, or black sea bass): cod, tilapia
• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Dry Vermouth or White Wine: extra‑dry sherry, apple cider vinegar (1 tsp)
• Instead of All‑Purpose Flour: cornstarch, rice flour
• Instead of Mayonnaise: Greek yogurt
• Instead of Dijon Mustard: whole grain mustard

Equipment Needed

• Cutting Board
• Chef's Knife
• Scissors (optional)
• Mixing Bowl
• Large Nonstick Skillet
• Fish Spatula (optional)
• Fork
• Measuring Spoons
• Measuring Cups
• Parchment Paper
• Paper Towels
• Plate

Critical Steps — Do Not Skip

• Chill the fish‑potato mixture for at least 3 hours before shaping.
• Flake the cooked fish completely before mixing with potatoes.
• Maintain proper oil temperature; too low leads to soggy cakes, too high burns them.
• Do not overcrowd the skillet when frying.

Chef Tips from the Video

• A mandolin speeds up potato slicing and gives uniform thickness for even cooking.
• A fish spatula with a thin, flexible blade makes flipping delicate cakes easier.
• Use the leftover poaching liquid to thin the mash if it becomes too dry.

Troubleshooting

Storage

Refrigerator: Store cooked fish cakes in an airtight container for up to 3 days.

Freezer: Freeze uncooked, flour‑coated patties on a tray, then transfer to a zip‑top bag; keep for up to 2 months. Re‑heat from frozen in a skillet.

Room temperature: Do not store at room temperature longer than 2 hours.

Make-Ahead Tips

• The fish‑potato mixture can be prepared a day ahead and kept refrigerated.
• Formed patties can be frozen raw; fry directly from frozen for a slightly longer cooking time.
• Herb‑zest mixture can be pre‑measured and stored in a sealed container.

Frequently Asked Questions