Fish Cakes with Dipping Sauce Recipe

Fish Cakes with Dipping Sauce

This recipe is almost straight from the 100 Days of Real Food book. It’s so simple, takes only about 20 minutes, and is a great way to eat fish. I don’t usually like fish, but I will eat it in a few ways, and this is one of them. Honestly, I was a little unsure about this recipe when I first read it, but Justin wanted to try it, so we did. I also like that the ingredients are common ingredients that we almost always have on hand, so it’s a quick dinner to whip up if we forgot to take something out that day.

Fish Cakes with Dipping Sauce
Cook Time
30 mins
Total Time
30 mins
Course: Main Dish
Cuisine: Seafood
Servings: 8 fish cakes
Fish Cakes:
  • 1 lb white fish (I use tilapia)
  • 1 cup whole-wheat bread crumbs
  • 2 eggs lightly beaten
  • 1 tbsp fresh onion minced
  • 2 tbsp sour cream
  • 2 tsp lemon juice
  • 1/2 tsp yellow mustard
  • 1/2 tsp salt
  • Dash of cayenne pepper
  • olive oil for cooking
Dipping Sauce:
  • 1/2 cup sour cream
  • 2 tsp lemon juice
  • 1/2 tsp yellow mustard
  1. Cook and shred the fish
  2. Prepare the dipping sauce by combining all the ingredients then cover and refrigerate
  3. Spread 1/2 of the bread crumbs on a plate
  4. In a medium bowl, combine shredded fish, eggs, onion, sour cream, lemon juice, mustard, salt, cayenne pepper, and the other 1/2 of the breadcrumbs
  5. To make the fish cakes, grab a golf ball-sized handful of the fish mixture and squeeze it together
  6. Slightly flatten the fish cake and coat the outside with the breadcrumbs and place on an empty plate
  7. Repeat with the rest of the fish mixture
  8. In a large saute pan, over medium-low heat, add a thin layer of olive oil
  9. When the oil is hot, cook the fish cakes until brown, about 3-5 minutes per side
  10. Serve fish cakes warm with dipping sauce

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