This recipe will work with just about any fish you have on hand, fresh or frozen. I find it a great way to utilize frozen fish past its prime. We cook on the Camp Chef Pro 90X stove which has three 30,000 btu burners, and Camp Chef cast iron skillets. www.campchef.com or available at Sportsmen’s Warehouse. Recipe video here 

Fish Cake Ingredients:

olive oil

salt and pepper to season

4 medium size boneless fish fillets, any species

2-3 cloves chopped garlic

1/2 serrano chili, seeded and chopped

1 medium russet potato, peeled and sliced thin (a mandolin works well for this)

2 T chopped cilantro

2 chopped scallions

zest of 1/2 a lime

1 large egg

dash or cayenne pepper

1/2 C Panko-style bread crumbs

Fish Cake breading: mix equal parts Panko and flour, season with S&P and a touch of cayenne.

Dipping Sauce: 1/2 C mayonaise, juice of 1/2 lemon or lime, 1t salt, and 1/2 t each cayenne pepper, onion powder, garlic powder, and paprika. Make ahead and chill for an hour or so.

Heat up your cast iron skillet over medium heat, then add enough olive oil to coat the bottom. Season fish fillets with salt and pepper, then add to skillet. Cook until they just start to brown on the edges, then flip and continue cooking until fish flakes easily. The fish will be shredded so no worries on it’s appearance…simply cook it all the way through. Remove from skillet with a metal spatula making sure to scrape up as many browned bits as possible and place in a large mixing bowl. Next add a touch more olive oil and the garlic and serrano chili. Cook for about 90 seconds or so until they just start to smell tasty. Add the potato slices evenly, season with more salt and pepper, and cook for 1 minute, then add enough water to just cover the potato. Cook until all the water is gone and the skillet barely starts to brown again. Immediately remove skillet from heat and scrape all the contents into the bowl with the fish. Use a large fork to mash all those ingredients together loosely. 

Next add the cilantro, scallions, lime zest, and egg. Season with a touch more salt and pepper and a dash of cayenne pepper. Lastly add Panko and mix thoroughly until it looks about like chunky mashed potatoes. Place the mixture in the refrigerator and chill completely.

Clean up the skillet and heat it back up over medium heat, then add enough olive oil to completely coat the skillet bottom. Form the chilled mixture into patties about burger size, then coat them with the flour/Panko breading. Carefully place patties in skillet making sure they make good even contact with the skillet bottom and let them cook for about 3 minutes without touching them. Carefully flip them and continue cooking for about 3 more minutes or until the proverbial golden brown is achieved. Remove from heat.

I like to top these fish cakes with a the dipping sauce. From there, they can be served on a bun burger-style or eaten plain like a crab cake. This is a simple and delicious recipe with room for improv on the seasoning and fish. Enjoy! CL

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