40min
Pan-seared, flounder
Pan-seared
beginnerClassic Fish Cakes
A good way to turn already-cooked fish — leftovers, or a fillet poached just for this — into crisp, pan-fried patties.
- Prep
- 25 min
- Cook
- 15 min
- Total
- 40 min
- Serves
- 4
Equipment
- Heavy skillet (cast iron works well)
Ingredients
- 1 lb fish fillets (see suitable species), or 2 1/2 cups already-cooked flaked fish
- 1 cup plain breadcrumbs, divided
- 1 large egg, beaten
- 1/4 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tsp Old Bay or Cajun seasoning
- 2 green onions, finely chopped
- 1 tsp lemon zest
- 3 tbsp neutral oil, for frying
- Lemon wedges, for serving
Method
- 1If starting from raw fish: poach or bake the fillets until they reach 145°F and flake easily, then cool and flake into bite-sized pieces (skip this step if using already-cooked fish).
- 2In a large bowl, combine the flaked fish, half the breadcrumbs, egg, mayonnaise, mustard, Old Bay, green onion, and lemon zest. Mix gently — overworking it makes the cakes dense.
- 3Divide into 8 portions and shape into patties about 3/4 inch thick.
- 4Coat both sides of each patty in the remaining breadcrumbs.
- 5Heat oil in a heavy skillet over medium heat.
- 6Fry the patties 3–4 minutes per side, until golden brown and heated through.
- 7Drain briefly on a wire rack and serve hot with lemon wedges.
Allergen notice
Contains fish, egg, and wheat/gluten as written. Always confirm current ingredient labels and cross-contact risk in your own kitchen before serving to someone with a food allergy — this project cannot verify any specific brand or supplier.
Safe cooking & storage
Cook fish to an internal temperature of 145°F, until the flesh is opaque and separates easily with a fork (source: FoodSafety.gov safe minimum internal temperature chart).
If you're starting from raw fish rather than already-cooked leftovers, the initial cook (poaching or baking) is the food-safety step — get that fillet to 145°F before flaking. Pan-frying the formed cakes afterward browns the crust and heats the mixture through; it isn't a substitute for cooking the raw fish itself.
Refrigerate or ice your catch within 2 hours of catching it (within 1 hour if it's above 90°F outside) — bacteria multiply fastest in the window between catch and cooking. Refrigerate formed, uncooked cakes up to 1 day, or freeze on a tray before transferring to a freezer bag for up to 2 months; thaw in the refrigerator before frying.
Only cook legally harvested fish. Confirm current size limits, seasons, and possession limits with VMRC (saltwater) or DWR (freshwater), and check Virginia fish consumption advisories for the waterbody you fished.