Fried Fish Cakes {Portion Fix/21 Day Fix}

Here in the Mid-South people eat salmon patties. I do not care for them at all, I tried. I like crab cakes and shrimp fritters, even canned tuna turned into cakes. But canned salmon isn’t “light” tasting enough for me. So I decided to make a 21 Day Fix approved Fried Fish Cakes that I liked! 

What kind of fish do I use for my Fried Fish Cakes?

You can use your favorite fish for these fish cakes. I wanted something very light tasting and so settled on tilapia fillets.

When you make salmon patties from a can, the salmon is already cooked. So when I make these I cook the fish to just barely done. Cooked enough to shred them with a fork.

I bake it in my NuWave oven/air fryer for a layer of flavor sometimes. But most of the time I just steam it for a few minutes or even microwave it for a minute or two, again just barely cooked. 

When I have my Hubby grill fish I make sure to give him plenty for making this with the leftovers. 

How much fish do I use?

The fish fillets I use are a kind of “medium and large” mixed in the bag. Some times 2 fillets = 1 Red container or sometimes it takes 3 fillets. I always measure it in my Red container to be sure. 

What other ingredients are in these fish cakes?

One of the reasons salmon patties are popular for a quick meal is because they take very few ingredients. Another is because the fish is already cooked it only takes a few minutes in the pan.

Simply an egg, a tablespoon of flour, and a little salt and pepper is my favorite way to fix them. Sometimes I will add a tiny bit of minced onion for some extra flavor. The mixture is very, very wet from the egg but that is what gives them their fluffy texture. It firms up when it hits the hot skillet because of that egg though. 

The oil needed to “fry” these is minimal. A skillet sprayed well with olive oil spray and a couple of teaspoons of olive oil per serving is what I use most of the time. Sometimes only the olive oil spray, depending on my containers that day. 

The fish is already cooked so you are basically cooking the egg and getting the outside the color that you want. 

What is the serving size and container count?

I often make these for just 1 serving. It is the size of the cakes that changes for me. Sometimes I like 4 fairly large cakes and eat them meal style. 

Other times I like to use a tablespoon to measure them and make them “snack-sized”. Ketchup and horseradish is my favorite “dip”.  I talk ketchup in this post for Philly Cheesesteak Sloppy Joes.

But no matter what size I make them they are still 1 serving.  The fish and egg are 1 1/2R, the flour is 1/4Y for 1Tablspoon, and 2 oil teaspoons for the olive oil.

You can make them in a larger batch for your family or meal prep and the math is still easy.

I served these with some roasted lemon slices and my homemade horseradish tartar sauce. 

What kinds of sides are good with Fried Fish Cakes?

I love some good ol’ baked beans with fish. Saucy sweet bacon flavored ones like these.

A creamy mayo coleslaw goes great with them too!! Try this one.

Let me know how you like these tasty little fish cakes!!