Kosher recipes for Shabbat, Yom Tov and every weeknight Meat, dairy and pareve, always clearly marked

Easy Kosher Fish Cakes With Tangy Tartar Sauce

By /
Jump to Recipe Print Recipe
PareveFish

These fish cakes combine fresh cod and salmon for a flaky, mildly sweet patty, seasoned with chives, dill, lemon and a little Dijon, pan-fried until golden and served with a tangy homemade tartar sauce.

Why Fresh Fish

Chopping fresh fish by hand or with a few pulses in a food processor gives cakes that are light and moist, rather than dense like canned-fish versions. Add just enough panko to hold the mixture together. Chill the formed patties before frying, and dust them lightly with flour for extra crispness.

Kosher Notes

These fish cakes are pareve. Crab cakes aren’t kosher, but cod and salmon make a great alternative. They work well as a first course for Rosh Hashanah or Shabbat; many people serve fish on separate plates before a meat main.

Make-Ahead

Form the cakes up to 4 hours ahead. Leftovers keep for 2 days and reheat in a 350°F oven.

Easy Kosher Fish Cakes With Tangy Tartar Sauce
These kosher fish cakes deliver all the crispy, flaky goodness of traditional crab cakes using fresh cod and salmon with a tangy homemade tartar sauce.
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

What I use for this recipe

As an Amazon Associate I earn from qualifying purchases.

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.

You Might Also Like

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

Scroll to Top