Name: Crispy Leftover Fish Cakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 2 cups cooked leftover fish, flaked (bones and skin removed); 2 medium potatoes, peeled and diced; 1 tablespoon butter; 1 small onion, finely chopped; 2 tablespoons fresh parsley, chopped; 1 tablespoon fresh dill, chopped (optional); 1 teaspoon lemon zest; 1 tablespoon lemon juice; 1 egg; 1/2 cup breadcrumbs (plus extra for coating); Salt and freshly ground black pepper, to taste; 2–3 tablespoons olive oil, for frying; Lemon wedges, for serving; Tartare sauce or aioli, for serving (optional)

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Golden and crispy on the outside with a soft, flavorful center, these Crispy Leftover Fish Cakes are one of my favorite ways to transform leftover fish into something completely new and exciting. I take simple pantry staples, fresh herbs, and flaky cooked fish to create comforting patties that are perfect for a weeknight dinner or a relaxed weekend lunch.

Crispy Leftover Fish Cakes

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 cups cooked leftover fish, flaked (bones and skin removed)

2 medium potatoes, peeled and diced

1 tablespoon butter

1 small onion, finely chopped

2 tablespoons fresh parsley, chopped

1 tablespoon fresh dill, chopped (optional)

1 teaspoon lemon zest

1 tablespoon lemon juice

1 egg

½ cup breadcrumbs (plus extra for coating)

Salt and freshly ground black pepper to taste

2–3 tablespoons olive oil, for frying

Lemon wedges, to serve

Tartare sauce or aioli, to serve (optional)

Directions

I start by placing the diced potatoes in a saucepan of salted water and bringing them to a boil. I cook them for 12–15 minutes until they are tender, then drain and mash them until smooth. I let them cool slightly before mixing.

While the potatoes cook, I melt the butter in a skillet over medium heat. I sauté the chopped onion for about 3–4 minutes until it becomes soft and translucent, then remove it from the heat.

In a large bowl, I combine the flaked fish, mashed potatoes, sautéed onion, parsley, dill if I am using it, lemon zest, and lemon juice. I add the egg and breadcrumbs, season generously with salt and pepper, and mix everything together until well combined.

I shape the mixture into 8 evenly sized patties and lightly coat each one in extra breadcrumbs for added crispiness.

I heat the olive oil in a large frying pan over medium heat. I cook the fish cakes in batches for 3–4 minutes per side, until they are golden brown and heated through. Once done, I transfer them to a paper towel-lined plate to drain any excess oil before serving warm with lemon wedges and tartare sauce or aioli.

Servings and timing

This recipe makes 4 servings, with 2 fish cakes per person.

Prep Time: 20 minutes

Cooking Time: 20 minutes

Total Time: 40 minutes

Each serving contains approximately 320 kcal.

Variations

I sometimes swap the dill for fresh chives or cilantro for a different herbal note. If I want a bit of heat, I add a pinch of chili flakes or a small amount of finely chopped fresh chili. For a richer flavor, I occasionally mix in a spoonful of grated Parmesan cheese. When I prefer a lighter option, I bake the fish cakes in a preheated oven at 400°F (200°C) for about 20 minutes, flipping halfway through, instead of frying them.

Storage/Reheating

I store leftover fish cakes in an airtight container in the refrigerator for up to 3 days. When I want to reheat them, I prefer using a skillet over medium heat to bring back their crisp exterior. I sometimes use the oven at 350°F (175°C) for about 10–12 minutes if reheating several at once. I avoid microwaving when possible because I find it softens the crispy coating.

I also freeze uncooked patties by placing them on a tray until firm, then transferring them to a freezer-safe container. I cook them straight from frozen, adding a few extra minutes to the cooking time.

FAQs

Can I use any type of fish?

I use almost any cooked fish I have available, such as cod, salmon, snapper, or even tuna. I just make sure the fish is fully cooked and properly flaked with no bones or skin.

Can I make these fish cakes ahead of time?

I often prepare the patties a few hours ahead and store them in the refrigerator until I am ready to cook. I find this helps them hold their shape even better during frying.

How do I keep the fish cakes from falling apart?

I make sure the mashed potatoes are not too wet and that the mixture is well combined. If it feels too soft, I add a little extra breadcrumbs to firm it up before shaping.

Can I bake instead of fry?

I bake them at 400°F (200°C) for about 20 minutes, turning halfway through. I lightly brush or spray them with oil to help achieve a golden finish.

What can I serve with fish cakes?

I like serving them with a fresh green salad, steamed vegetables, or a simple coleslaw. I also enjoy pairing them with tartare sauce, aioli, or even a squeeze of extra lemon for brightness.

Conclusion

I find these crispy leftover fish cakes to be a comforting, budget-friendly meal that never feels like leftovers. With their golden crust, tender center, and bright herbal flavor, they are a simple yet satisfying dish that I enjoy making again and again.

📖 Recipe:

Crispy Leftover Fish Cakes

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Author: Cheryl
Total Time: 40 minutes
Yield: 4 servings (8 fish cakes)
Diet: Low Lactose

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Description

Golden and crispy on the outside with a soft, flavorful center, these fish cakes transform leftover cooked fish into a comforting and budget-friendly meal perfect for weeknight dinners or relaxed weekend lunches.

Instructions

Place diced potatoes in a saucepan of salted water and bring to a boil. Cook for 12–15 minutes until tender. Drain and mash until smooth. Let cool slightly.
While potatoes cook, melt butter in a skillet over medium heat. Sauté chopped onion for 3–4 minutes until soft and translucent. Remove from heat.
In a large bowl, combine flaked fish, mashed potatoes, sautéed onion, parsley, dill (if using), lemon zest, and lemon juice.
Add egg and breadcrumbs. Season with salt and pepper and mix until well combined.
Shape mixture into 8 evenly sized patties. Lightly coat each patty in extra breadcrumbs.
Heat olive oil in a large frying pan over medium heat. Cook fish cakes in batches for 3–4 minutes per side until golden brown and heated through.
Transfer to a paper towel-lined plate to drain excess oil. Serve warm with lemon wedges and tartare sauce or aioli if desired.