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

Crispy Kosher Fish Cakes with Fresh Lemon Aioli

By /
Jump to Recipe Print Recipe
PareveFish

Crispy fish cakes with homemade lemon aioli make an easy dinner or party appetizer. Flaked cooked white fish is mixed with eggs, panko, breadcrumbs, parsley, green onions and lemon, pan-fried until golden, and served with a garlicky lemon aioli.

Getting a Crispy Crust

A mix of panko and regular breadcrumbs gives the best crunch. Make sure the oil is hot before the cakes go in, and don’t move them until the first side is golden. Chill the formed cakes for 15 to 30 minutes so they hold together. You can also bake them at 400°F for 12 to 15 minutes, flipping once.

Kosher Notes

The fish cakes and aioli are pareve. Cod, halibut and tilapia are kosher. Homemade aioli uses raw egg yolks; check each egg for blood spots, and use pasteurized eggs if you’re serving young children or anyone pregnant.

Make-Ahead

Form the cakes up to 4 hours ahead. The aioli keeps for 3 days in the fridge.

Crispy Kosher Fish Cakes with Fresh Lemon Aioli
Golden, crispy fish cakes made with flaky white fish and served with a bright lemon aioli that's surprisingly simple to make at home.
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

What I use for this recipe

As an Amazon Associate I earn from qualifying purchases.

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.

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