Crispy Kosher Fish Cakes with Fresh Herbs

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I learned to make fish cakes from my grandmother, who would stretch leftover salmon or cod into a whole new meal that somehow tasted even better than the original. She’d stand at her old gas stove, forming perfect little patties with her weathered hands, and the smell of onions and fresh dill would fill the whole kitchen.

The key to really good fish cakes is getting the texture just right. You want them to hold together without being dense, and crispy on the outside without drying out the inside. I use a combination of fresh breadcrumbs and a little matzo meal, which gives them structure while keeping things light. The fish should be flaked, not mashed to death, and you need just enough egg to bind everything without making it soggy.

Getting the Perfect Fish Cake Texture

What makes these fish cakes special is the way they crisp up in the pan. I heat the oil until it shimmers, then don’t move them for the first few minutes. This creates that gorgeous golden crust that contrasts so nicely with the tender interior. Fresh herbs make all the difference too. I use dill and parsley, but chives work beautifully if that’s what you have.

The Secret to Crispy Golden Crusts

These are perfect for a light dinner with a simple salad, or you can make smaller ones for appetizers. They reheat well in the oven, so you can make them ahead for company. Serve them with lemon wedges and maybe a dollop of sour cream mixed with fresh herbs.

Crispy Kosher Fish Cakes with Fresh Herbs - Jewish recipe
I learned to make fish cakes from my grandmother, who would stretch leftover salmon or cod into a whole new meal that somehow tasted even better than the original. She'd stand at her old gas stove, forming perfect little patties with her weathered hands, and the smell of onions and fresh dill would fill the whole kitchen. The key to really good fish cakes is getting the texture just right. You want them to hold together without being dense, and crispy on the outside without drying out the inside. I use a combination of fresh breadcrumbs and a little matzo meal, which gives them structure while keeping things light. The fish should be flaked, not mashed to death, and you need just enough egg to bind everything without making it soggy. What makes these fish cakes special is the way they crisp up in the pan. I heat the oil until it shimmers, then don't move them for the first few minutes. This creates that gorgeous golden crust that contrasts so nicely with the tender interior. Fresh herbs make all the difference too. I use dill and parsley, but chives work beautifully if that's what you have. These are perfect for a light dinner with a simple salad, or you can make smaller ones for appetizers. They reheat well in the oven, so you can make them ahead for company. Serve them with lemon wedges and maybe a dollop of sour cream mixed with fresh herbs.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Jewish, Kosher
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs cooked kosher fish fillets cod, salmon, or halibut work well
  • 1 large egg lightly beaten
  • 1/2 cup fresh breadcrumbs
  • 2 tablespoons matzo meal
  • 1 medium onion finely chopped
  • 2 tablespoons fresh dill chopped
  • 2 tablespoons fresh parsley chopped
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper freshly ground
  • 1/4 teaspoon paprika
  • 3 tablespoons vegetable oil for frying
  • 1 lemon cut into wedges for serving

Method
 

  1. Remove any skin and bones from the cooked fish, then flake it into medium-sized pieces in a large bowl. Don't break it up too much - you want some texture.
  2. Add the beaten egg, fresh breadcrumbs, matzo meal, chopped onion, dill, parsley, salt, pepper, and paprika to the fish. Mix gently with a fork until just combined.
  3. Using your hands, form the mixture into 8 patties about 3 inches wide and 3/4 inch thick. Place them on a plate and refrigerate for 15 minutes to help them hold together.
  4. Heat the vegetable oil in a large skillet over medium-high heat until it shimmers but doesn't smoke.
  5. Carefully place the fish cakes in the hot oil, leaving space between each one. Don't move them for the first 3-4 minutes to develop a good crust.
  6. Flip the fish cakes when they're golden brown on the bottom, about 4 minutes. Cook for another 3-4 minutes until the second side is golden and crispy.
  7. Transfer to a paper towel-lined plate to drain briefly, then serve immediately with lemon wedges.

Notes

Fish cakes can be formed up to 4 hours ahead and refrigerated. For best results, use fish that's been cooked simply - poached, baked, or grilled work well. Leftover fish works perfectly. Store leftover fish cakes in the refrigerator for up to 2 days and reheat in a 350°F oven for 10 minutes to crisp them up again.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 12g 15%
Saturated Fat 2.5g 13%
Trans Fat 0g
Cholesterol 95mg 32%
Sodium 520mg 23%
Dietary Fiber 1.5g 5%
Total Sugars 2g
Protein 28g 56%
*Percent Daily Values are based on a 2,000 calorie diet.
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