These crispy air fryer fish cakes are one of those recipes I keep coming back to when I want something quick, simple, and full of flavor. With just 30 minutes from start to finish, it will become one of your favorite quick dinner ideas in no time!
If you enjoy quick seafood dinners like this, you might also want to try these Air Fryer Marinated Tuna Steaks. They cook just as fast and are perfect for those evenings when dinner needs to happen right now.
Try This Easy Air Fryer Fish Cakes Recipe
I started making fish cakes when I was trying to cook healthier meals at home instead of relying on ready-made food. Recipes like this became my go-to because they’re fast, simple, and use ingredients I usually already have in my kitchen. Plus, anything crispy always wins in my house.
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Video Tutorial
What Are Fish Cakes?
Fish cakes are similar to crab cakes and are one of those simple dishes that turn a small piece of fish into something really satisfying. The fish is flaked and mixed with breadcrumbs, herbs, spices, and an egg to hold everything together.
Once the mixture is shaped into patties, they cook up beautifully and become crisp on the outside while staying soft inside.
Traditionally, fish cakes are cooked in a pan with oil, but I prefer making them in the air fryer. It’s quicker, far less messy, and still gives you that lovely golden crust without needing much oil.
They’re also incredibly versatile. You can serve them as a light dinner, a quick lunch, or even tuck them into a sandwich with some sauce and a bit of salad.
Why You’ll Love These Fish Cakes In Air Fryer?
• Crispy without deep frying: The air fryer gives these fish cakes a beautifully crisp crust that turns golden brown while the inside stays tender. A light mist of cooking spray helps the crust develop beautifully.
• Surprisingly easy recipe: Everything mixes together quickly in a large bowl or food processor, which makes this a very easy air fryer fish cakes recipe, even if you’re new to making fish cakes at home.
• Quick cooking time: These fish cakes cook in about 10–12 minutes, which makes them perfect for a fast weeknight dinner or lunch when the kids are yelling at you for food.
• Perfect with sauces and sides: I love serving these with tartar sauce, sweet chili sauce, or even a little mayonnaise mixed with lemon. A few lime wedges on the side really make a difference, whether for visual appeal or to eat, it is up to you!
• Inspired by classic fish cakes: The flavors here are simple and savory, but you can easily add ingredients like green onion or extra spices if you enjoy flavors similar to Thai fish cakes.
Air Fryer Fish Cakes Ingredients & Substitutes
• White fish fillet: I usually use haddock because it’s mild and flaky, but cod works well, too.
• Breadcrumbs: These help hold the mixture together and give the cakes structure. Panko or gluten-free breadcrumbs work just as well if needed.
• Egg: This acts as the binder that keeps everything from falling apart when cooking, which can become very messy! Do not skip the egg!
• Parsley: Fresh parsley adds brightness to the mixture. If you like a stronger herbal flavor, dill, cilantro, or chopped green onion can also be mixed in.
How to make Air Fryer Fish Cakes
1. Soak the Breadcrumbs - In a small bowl, combine breadcrumbs and milk and let them sit for about 10 minutes so the crumbs soften.
2. Prepare the Fish Mixture - Cut the fish fillet into pieces and place them in a food processor.
3. Add curry powder, paprika, fried onions, egg, fish sauce, parsley, garlic, salt, and pepper.
4. Add the soaked breadcrumbs and blend until the mixture becomes smooth and consistent. Refrigerate for 1 hour.
5. Add the Peas - Remove the mixture from the refrigerator and gently stir in the green peas.
6. Shape the Fish Cakes - Preheat the air fryer to 400°F (200°C). Lightly wet your hands with water and shape the mixture into patties.
6. Air Fry - Place the patties in the air fryer basket and gently press them slightly flat. Air fry for about 10-12 minutes until golden brown and crispy.
7. Serve - Serve warm with fresh lemon wedges, tartar sauce, mayonnaise, or sweet chili sauce for dipping. Baked potatoes or mashed potatoes are my favorite sides, but a great salad works wonders, too!
Expert Tip: Try mashing the fish cakes and adding them to buns for a fast meal on the run.
Fish Cake Recipe Tips
- Leftover fish works really well in this air fryer fish cakes recipe.
- Let the mixture chill before shaping. It makes the patties much easier to handle.
- Try to keep the fish cakes the same size so they cook evenly.
- Don’t overcrowd the air fryer basket. Leave space between the patties so they crisp properly.
- Lightly wet your hands when shaping the patties to prevent sticking.
What can you serve with fish cakes?
- Tartar sauce
- Sweet chili sauce
- Lemon mayonnaise
- Fresh green salad
- Roasted potatoes or mashed potatoes
- Lime or lemon wedges
Air Fryer Fish Cakes FAQs
Most fish cakes cook in about 10-12 minutes at 400°F (200°C), but thicker patties may need a couple of extra minutes.
The egg and breadcrumbs help bind the mixture, but chilling the mixture beforehand also helps the cakes hold their shape during cooking.
Fish cakes can become rubbery if overprocessed or overcooked, as this causes the proteins in the fish to tighten and squeeze out moisture.
Yes, the egg helps bind everything together and keeps the inside moist and tender.
Recipe
Air Fryer Fish Cakes
Equipment
- Air Fryer
- Food processor
- Knife
- Cutting board
- Small bowl
- Silicone spatula
- Parchment Paper
- Kitchen tongs
Ingredients
- 10 ounces white fish fillet
- ½ teaspoon curry powder
- ½ teaspoon ground red paprika
- 2 tablespoon fried onions
- 1 egg
- 1 tablespoon fish sauce
- 2 tablespoon fresh parsley
- 1 tablespoon green peas
- ½ cup bread crumbs
- ⅓ cup milk
- ½ teaspoon dried garlic
- ½ tablespoon salt
- ½ tablespoon pepper
- 1 teaspoon olive oil
Instructions
- In a small bowl, combine bread crumbs and milk and allow it to sit for 10 minutes.
- Slice the fish fillet into pieces and transfer them to a food processor. Add all the spices, parsley, fried onions, fish sauce, and egg to the processor.
- Add the soaked bread crumbs to the food processor as well. Blend all the ingredients until you have a consistent mixture. Put the mixture in the fridge for 1 hour.
- After 1 hour, take the mixture out of the refrigerator. Add green peas and mix them in.
- Preheat the air fryer to 400°F (200°C).
- Wet your hands with water and form several patties from the mixture
- Place the patties in the preheated air fryer basket, and gently press them down with your hand to slightly flatten them. Air fry for approximately 12 minutes.
- After 12 minutes, serve the air fryer fish cakes with lemon or your favorite sauce.
Notes
Taste & Texture
Golden crisp exterior Tender, flavorful fish filling Light herbs and spices in every biteStorage, Freezing & Reheating
Fridge: Store cooked fish cakes in an airtight container for up to 3 days. Freezer: Freeze cooked or uncooked fish cakes for up to 3 months. Reheat: Air fry at 375°F (190°C) for about 5 minutes until heated through and crisp again.Cooking Time and Temperature
- Thickness matters: Keep in mind that the thicker your fish cakes are, the longer they might take to cook. If yours are on the thicker side, consider adding an extra 2-3 minutes to the cooking time.
- Monitor your air fryer: All air fryers aren't made equal. Depending on the brand and model, you might need to adjust cooking times slightly. It's always a good practice to keep a close eye, especially the first time you try a new recipe.
- Avoid overcrowding: For even cooking, make sure the fish cakes aren't touching in the air fryer. If necessary, cook in batches. Overcrowded fish cakes might require more cooking time.
- Preheating is key: Always preheat your air fryer. It ensures consistent cooking and helps achieve that desired crispiness.
Serving Recommendations
- A squeeze of fresh lemon juice over these fish cakes elevates the flavor tremendously.
- Consider serving with tartar sauce, aioli, or a spicy mayo for an added kick.
- A light, fresh salad with vinaigrette complements the rich flavors of the fish cakes beautifully.
- Mashed potatoes, roasted potatoes, or even sweet potato fries are great accompaniments.
Recipe Variations and Substitutions
- While white fish is a classic, feel free to use salmon, tuna, or even crab meat for a different flavor profile.
- Substitute half of the fish with shredded zucchini or potato for a different texture and added nutrition.
- If you love heat, consider adding a chopped jalapeño or a dash of cayenne pepper to the mixture.
- You can easily swap out the breadcrumbs for gluten-free breadcrumbs or almond flour for those with diet restrictions.
Proper Storage Tips
- Before storing any leftovers, always allow your crispy air fryer fish cakes to cool down to room temperature. This helps prevent condensation, which can make them soggy.
- Place your fish cakes in an airtight container and store them in the refrigerator. They will last for up to 3 days. If stacking them, consider using parchment paper in between layers to prevent sticking.
- For longer storage, fish cakes can be frozen. Lay them flat on a baking sheet, ensuring they're not touching, and freeze until solid. Once frozen, transfer them to a resealable freezer bag or airtight container. They can be stored in the freezer for up to 3 months.
- To reheat refrigerated fish cakes, you can use the air fryer again at 375°F (190°C) for about 5 minutes or until warmed through. For frozen fish cakes, add a few extra minutes to the reheating time.
- If you've thawed frozen fish cakes, it's best not to refreeze them. This can affect both their texture and flavor.
Pro Tips for Success
- Always use fresh fish for the best flavor and texture. Frozen fish tend to carry more water, which can affect the consistency of your fish cakes.
- Don't skip the chilling. Refrigerating the mixture helps it to set, making it easier to form the cakes and ensuring they don't fall apart during cooking.
- When forming your patties, aim for a consistent size and thickness for each one. This ensures even cooking.
- As mentioned in the instructions, wetting your hands prevents the mixture from sticking and allows for smoother shaping.
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