Make these crispy fish cakes for a quick and flavorful seafood dinner. This easy fish cakes recipe combines flaky white fish, Cajun seasoning, bell peppers, and a creamy binder for perfectly golden, pan-fried patties. Ideal as an appetizer, main course, or party snack, these homemade fish cakes are simple to prepare and budget-friendly. Serve with lemon wedges, tartar sauce, or spicy hot sauce for a classic Southern-style seafood dish that’s perfect for weeknight meals or entertaining guests.

These golden, pan-fried fish cakes are packed with tender white fish, zesty Creole flavors, and a hint of heat. Perfect as an appetizer or main course, they’re crispy on the outside and moist and flaky on the inside.

Table of Contents

Ingredients

½ cup mayonnaise
1 large egg
1 tablespoon Creole mustard (or stone-ground Dijon mustard)
1 tablespoon Worcestershire sauce
2 teaspoons Cajun or Creole seasoning
1 teaspoon hot sauce (such as Crystal or Tabasco), plus extra for serving
½ small red, yellow, or orange bell pepper, finely chopped
2 scallions, finely chopped
20 saltine crackers, finely crushed
1 pound cooked white fish, flaked (about 2 cups; cod, sea bass, barramundi, or mahi mahi work well)
1 tablespoon olive oil
4 tablespoons butter
Lemon wedges, for serving

Instructions

Prepare the mixture
In a large mixing bowl, whisk together the mayonnaise, egg, Creole mustard, Worcestershire sauce, hot sauce, and Cajun seasoning until smooth. Stir in the chopped bell pepper and scallions.
Add fish and crackers
Gently fold in the crushed saltine crackers and flaked fish. Mix just until combined, being careful not to overwork the mixture.
Shape and chill
Form the mixture into about 20 small patties (or 6 larger patties for entrée portions). Cover and refrigerate for at least 30 minutes to help them firm up.
Preheat and heat the pan
Preheat the oven to 325°F (160°C). In a large skillet over medium-high heat, melt the butter with the olive oil.
Cook the fish cakes
Cook the patties in batches without overcrowding the pan. Sauté until golden brown on one side, then flip and cook until evenly golden and heated through.
Keep warm
Transfer cooked fish cakes to a rack or paper towels to drain briefly, then place on a baking sheet in the oven to keep warm while cooking the remaining batches.
Serve
Arrange on a serving platter and serve hot with lemon wedges and extra hot sauce on the side.

Tips

Chill the mixture thoroughly to prevent the patties from falling apart during cooking.
Avoid overmixing to keep the fish cakes tender and flaky.
Use a thin spatula to carefully flip the cakes without breaking them.
If the mixture feels too wet, add a few extra crushed crackers.

Variations and Substitutions

Fish options: Substitute salmon for a richer flavor.
Breadcrumbs: Use panko or regular breadcrumbs instead of saltine crackers.
Spice level: Adjust the hot sauce and Cajun seasoning to your taste.
Vegetables: Add finely chopped celery or fresh parsley for extra texture and freshness.
Baked version: Bake at 400°F (200°C) for 12–15 minutes, flipping halfway through.

FAQs

Can I use fresh fish instead of cooked fish?
Yes. Simply cook the fish first (bake, steam, or pan-sear), let it cool slightly, then flake before using.

Can I freeze fish cakes?
Yes. Freeze uncooked patties on a baking sheet, then transfer to a freezer-safe bag. Cook from frozen, adding a few extra minutes to the cooking time.

Why are my fish cakes falling apart?
They may need more chilling time, or the mixture may require additional crushed crackers to bind properly.

Serving Suggestions

Serve with a crisp green salad or coleslaw.
Pair with roasted potatoes or sweet potato fries.
Add a dollop of tartar sauce or garlic aioli.
Serve in slider buns for a casual sandwich option.

Why You’ll Love This Recipe

Crispy exterior with a moist, flaky center
Bold Cajun-inspired flavors
Easy to prepare with simple pantry ingredients
Perfect for entertaining or weeknight dinners
Versatile and adaptable to different tastes and fish varieties