Easy Kosher Fish Cakes With Tangy Tartar Sauce

By /
Jump to Recipe Print Recipe

I know what you’re thinking when you see the title. Traditional crab cakes aren’t kosher, but these fish cakes capture all that golden, crispy goodness you’re craving without breaking any dietary laws. I use a combination of cod and salmon that gives you the flaky texture and mild sweetness that makes these patties so irresistible.

Why Fresh Fish Makes All the Difference

The idea came to me during Rosh Hashanah prep when I wanted something elegant but not too heavy before the main meal. My grandmother used to make fish patties, but hers were dense and kind of bland. These are different. The secret is using fresh fish instead of canned, and adding just enough breadcrumbs to hold everything together without making them heavy. A touch of lemon zest brightens the whole thing up.

The Secret to Perfect Fish Cake Texture

What really makes these work is the technique. You want to handle the mixture gently so the fish stays in nice chunks rather than turning into paste. I form them and let them chill for about 30 minutes before cooking. This helps them hold together when they hit the hot oil. The tartar sauce is dead simple but way better than anything from a jar.

Serve these as an appetizer with drinks, or make them the star of a light dinner alongside roasted vegetables and rice pilaf. They’re perfect for Shabbat lunch too since you can make them ahead and serve at room temperature.

Easy Kosher Fish Cakes With Tangy Tartar Sauce - Jewish-American recipe
I know what you're thinking when you see the title. Traditional crab cakes aren't kosher, but these fish cakes capture all that golden, crispy goodness you're craving without breaking any dietary laws. I use a combination of cod and salmon that gives you the flaky texture and mild sweetness that makes these patties so irresistible. The idea came to me during Rosh Hashanah prep when I wanted something elegant but not too heavy before the main meal. My grandmother used to make fish patties, but hers were dense and kind of bland. These are different. The secret is using fresh fish instead of canned, and adding just enough breadcrumbs to hold everything together without making them heavy. A touch of lemon zest brightens the whole thing up. What really makes these work is the technique. You want to handle the mixture gently so the fish stays in nice chunks rather than turning into paste. I form them and let them chill for about 30 minutes before cooking. This helps them hold together when they hit the hot oil. The tartar sauce is dead simple but way better than anything from a jar. Serve these as an appetizer with drinks, or make them the star of a light dinner alongside roasted vegetables and rice pilaf. They're perfect for Shabbat lunch too since you can make them ahead and serve at room temperature.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American, Jewish
Calories: 285
Ingredients Method Notes

Ingredients
  

For the Fish Cakes
  • 1 lb cod fillet skin removed, cut into chunks
  • 8 oz salmon fillet skin removed, cut into chunks
  • 1/2 cup panko breadcrumbs
  • 1 large egg beaten
  • 2 tbsp mayonnaise
  • 1 tsp Dijon mustard
  • 2 tbsp fresh chives chopped
  • 1 tbsp fresh dill chopped
  • 1 tsp lemon zest
  • 2 tbsp lemon juice
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper freshly ground
  • 3 tbsp vegetable oil for frying
For the Tartar Sauce
  • 1/2 cup mayonnaise
  • 2 tbsp dill pickles finely chopped
  • 1 tbsp capers chopped
  • 1 tbsp fresh parsley chopped
  • 1 tsp lemon juice
  • 1/4 tsp garlic powder

Method
 

Prepare the Tartar Sauce
  1. In a small bowl, mix mayonnaise, chopped pickles, capers, parsley, lemon juice, and garlic powder. Refrigerate while preparing the fish cakes.
Make the Fish Cakes
  1. Place fish chunks in a food processor and pulse 8-10 times until roughly chopped. You want some texture, not a smooth paste.
  2. Transfer fish to a large bowl and add panko, beaten egg, mayonnaise, mustard, chives, dill, lemon zest, lemon juice, salt, and pepper.
  3. Gently fold ingredients together with a fork until just combined. Don't overmix.
  4. Form mixture into 8 patties about 3 inches wide and 1/2 inch thick. Place on a plate and refrigerate for 30 minutes.
  5. Heat oil in a large skillet over medium-high heat. When oil shimmers, add fish cakes without crowding the pan.
  6. Cook for 3-4 minutes per side until golden brown and crispy. Transfer to paper towels to drain.

Notes

Fish cakes can be formed and refrigerated up to 4 hours ahead. For extra crispiness, dust patties lightly with flour before frying. Leftover fish cakes keep in the refrigerator for 2 days and can be reheated in a 350°F oven.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 16g 21%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 85mg 28%
Sodium 420mg 18%
Dietary Fiber 1g 4%
Total Sugars 2g
Protein 24g 48%
*Percent Daily Values are based on a 2,000 calorie diet.
Rate this recipe
★★★★★
No ratings yet

You Might Also Like

Scroll to Top