Crispy Kosher Fish Cakes with Fresh Lemon Aioli

By /
Jump to Recipe Print Recipe

I’ve been making these fish cakes for years, and they’ve become one of my most requested dishes when I have company. There’s nothing quite like the satisfaction of biting into a perfectly crispy exterior that gives way to flaky, seasoned fish inside. The key to getting that golden crust is using panko breadcrumbs mixed with regular breadcrumbs, plus making sure your oil is hot enough before the cakes hit the pan.

Getting the Perfect Crispy Fish Cake Texture

Fish cakes have this wonderful versatility that makes them perfect for so many occasions. I originally started making them as a way to use up leftover cooked fish, but now I find myself cooking fish specifically for these cakes. The beauty lies in how you can use almost any white fish – cod, halibut, or even salmon if you’re feeling fancy. Just make sure whatever fish you choose is completely cooled before you start mixing it with the other ingredients.

The lemon aioli takes these from good to absolutely incredible. I know some people get intimidated by making aioli from scratch, but it’s really just a fancy mayonnaise with garlic and lemon. The trick is adding the oil slowly at first so it doesn’t break. If you’re nervous about raw eggs, you can absolutely use a high-quality store-bought mayonnaise as your base and just fold in the garlic and lemon.

Making Aioli That Won't Break

These fish cakes work beautifully as an appetizer with the aioli on the side for dipping, or you can serve them as a main dish alongside a simple salad and some roasted vegetables. They’re also fantastic for brunch with a poached egg on top. The best part is you can form the cakes ahead of time and keep them in the refrigerator until you’re ready to cook them.

Crispy Kosher Fish Cakes with Fresh Lemon Aioli - Jewish recipe
I've been making these fish cakes for years, and they've become one of my most requested dishes when I have company. There's nothing quite like the satisfaction of biting into a perfectly crispy exterior that gives way to flaky, seasoned fish inside. The key to getting that golden crust is using panko breadcrumbs mixed with regular breadcrumbs, plus making sure your oil is hot enough before the cakes hit the pan. Fish cakes have this wonderful versatility that makes them perfect for so many occasions. I originally started making them as a way to use up leftover cooked fish, but now I find myself cooking fish specifically for these cakes. The beauty lies in how you can use almost any white fish - cod, halibut, or even salmon if you're feeling fancy. Just make sure whatever fish you choose is completely cooled before you start mixing it with the other ingredients. The lemon aioli takes these from good to absolutely incredible. I know some people get intimidated by making aioli from scratch, but it's really just a fancy mayonnaise with garlic and lemon. The trick is adding the oil slowly at first so it doesn't break. If you're nervous about raw eggs, you can absolutely use a high-quality store-bought mayonnaise as your base and just fold in the garlic and lemon. These fish cakes work beautifully as an appetizer with the aioli on the side for dipping, or you can serve them as a main dish alongside a simple salad and some roasted vegetables. They're also fantastic for brunch with a poached egg on top. The best part is you can form the cakes ahead of time and keep them in the refrigerator until you're ready to cook them.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Jewish, Kosher
Calories: 385
Ingredients Method Notes

Ingredients
  

Fish Cakes
  • 1.5 pounds cooked white fish cod, halibut, or tilapia, flaked
  • 2 large eggs beaten
  • 1/2 cup panko breadcrumbs
  • 1/4 cup regular breadcrumbs
  • 2 tablespoons fresh parsley chopped
  • 2 tablespoons green onions finely chopped
  • 1 tablespoon lemon juice fresh
  • 1 teaspoon lemon zest
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper freshly ground
  • 1/4 teaspoon paprika
  • 1/4 cup vegetable oil for frying
Lemon Aioli
  • 2 large egg yolks room temperature
  • 2 cloves garlic minced
  • 2 tablespoons lemon juice fresh
  • 1 teaspoon lemon zest
  • 1/2 cup vegetable oil
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon white pepper

Method
 

Make the Aioli
  1. In a medium bowl, whisk together egg yolks, minced garlic, lemon juice, and lemon zest until well combined.
  2. While whisking constantly, slowly drizzle in the oil drop by drop at first, then in a thin stream once the mixture begins to thicken and emulsify.
  3. Season with salt and white pepper. If the aioli seems too thick, whisk in a teaspoon of water. Refrigerate until ready to serve.
Prepare the Fish Cakes
  1. In a large bowl, gently flake the cooked fish into bite-sized pieces, removing any bones or skin.
  2. Add the beaten eggs, panko breadcrumbs, regular breadcrumbs, parsley, green onions, lemon juice, lemon zest, salt, pepper, and paprika.
  3. Mix gently with your hands or a fork until just combined. Don't overmix or the fish will become mushy.
  4. Form the mixture into 8 patties, about 3 inches wide and 3/4 inch thick. Place on a plate and refrigerate for 15 minutes to help them hold together.
Cook the Fish Cakes
  1. Heat the vegetable oil in a large skillet over medium-high heat until shimmering but not smoking.
  2. Carefully add the fish cakes to the pan, leaving space between each one. Don't overcrowd the pan.
  3. Cook for 3-4 minutes on the first side until golden brown and crispy, then flip carefully with a spatula.
  4. Cook for another 3-4 minutes until the second side is golden brown and the cakes are heated through.
  5. Transfer to a paper towel-lined plate to drain briefly, then serve immediately with the lemon aioli on the side.

Notes

Fish cakes can be formed up to 4 hours ahead and refrigerated until ready to cook. The aioli will keep in the refrigerator for up to 3 days. If you prefer, you can bake the fish cakes at 400°F for 12-15 minutes, flipping once halfway through.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 385
% Daily Value*
Total Fat 23g 29%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 145mg 48%
Sodium 520mg 23%
Dietary Fiber 1g 4%
Total Sugars 2g
Protein 28g 56%
*Percent Daily Values are based on a 2,000 calorie diet.
Rate this recipe
★★★★★
No ratings yet

You Might Also Like

Scroll to Top