Learn how to make Fish Cakes with your kids using potato chips, ricotta cheese, lemon juice, and Old Bay seasoning for this super easy fish cake recipe.
Fish Cakes: A Family Friendly Dinner
If you’ve been searching for a way to make a delicious dinner the whole family will enjoy, look no further than this Easy Fish Cake Recipe. With simple ingredients, quick prep, and a fun opportunity to get the kids involved, these fish cakes are destined to become a staple in your household. Plus, there’s a bonus: this recipe uses sour cream and onion potato chips, so you can snack while you cook. Just be sure to double the amount of chips so there’s plenty to go around!
I’ve tried many fish cake recipes over the years, but this one stands out. Why? It’s incredibly easy and avoids common pitfalls like mushy texture. Instead, you get perfectly crispy, flavorful cakes baked in the oven - not fried. That means fewer dishes to wash and more time to enjoy dinner with your loved ones.
This recipe is also perfect for meal prep. I like to make a big batch and freeze extras, so my wife and 9-year-old daughter have quick dinners ready when I’m away on a hunting or fishing trip.
While I used crappie fillets for these fish cakes (a favorite from my recent fishing trip), you can use perch, catfish, or any mild white fish you have on hand.
Why You'll Love This Fish Cakes Recipe
Kid-Friendly: This is a fun recipe to make with your kids. Let them help crush the potato chips and shape the patties.
Time-Saving: Baking instead of frying means you can cook tater tots, French fries, or even asparagus on the same sheet pan. Dinner comes together in no time!
Use Fish Available To You: While I used crappie, this fish cakes recipe works with most types of fish. Use what you’ve got in the freezer or from your latest fishing trip.
Snack-Friendly: The potato chips in the recipe mean you can treat yourself while you cook. No judgment here!
Fish Cake Ingredients
- 12 ounces crappie, perch, catfish, or similar fish fillets
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
- 3 tablespoons butter, divided
- 4 ounces sour cream and onion flavored potato chips, crushed to fine crumbs
- 1 cup ricotta cheese
- Juice from ½ lemon
- 1 tablespoon Old Bay seasoning
- ¼ cup chopped fresh parsley
How To Make Fish Cakes
1. Prepare the Fish: Pat the fish fillets dry with paper towels and sprinkle both sides with salt and pepper. Preheat your oven to 350°F.
2. Cook the Fish: Melt 1 tablespoon of butter in a large non-stick skillet over medium-high heat. Add the fish fillets and cook for 2 minutes on one side. Flip them carefully with a fish spatula and cook the other side for 1 minute more. The fish should be just cooked through but not golden.
3. Mix the Ingredients: Transfer the cooked fish to a large mixing bowl. Add the crushed potato chips, ricotta cheese, lemon juice, Old Bay seasoning, and parsley. Use a fork to break up the fish as you mix everything together until well combined.
4. Shape the Fish Cakes: Divide the mixture into 6 equal portions. Use your hands to form each portion into a patty. If you’re making extra, wrap them tightly in plastic wrap and freeze for future use.
5. Bake the Fish Cakes: Melt the remaining 2 tablespoons of butter in the microwave (about 15 seconds). Brush the melted butter on both sides of each fish cake. Place the patties on a parchment paper-lined baking sheet and bake for 20–25 minutes.
6. Serve: Serve the fish cakes immediately with your favorite vegetable. If your kids love asparagus, pop some on the sheet pan when there are 10 minutes left. Everything will finish cooking at the same time!
Pro Tips For Success
- Get the Kids Involved: Crushing the potato chips is a job kids love. It’s messy, fun, and lets them feel like a real sous chef.
- Double Up: If you’re a snacker, buy extra potato chips. You’ll want to munch while you’re preparing the recipe.
- Customize Your Sides: While tater tots and asparagus are great options, you can pair these fish cakes with any vegetable or starch your family enjoys.
- Freeze for Later: These fish cakes freeze beautifully. Lay them on a baking sheet to freeze individually, then transfer to a zip-top bag for storage. Reheat in the oven for an easy dinner.
More Fish Recipes
If you’re looking for another delicious fish recipe from Wild Game & Fish, check out some of our favorites below:
- Smoked Fish Dip
- Speckled Trout Fish Piccata
- Pescado Frito
- Butter Poached Puffer Fish
- Salmon Chowder
- Coconut Crusted Fish
- Lahori Fish
Come Fishing in North Dakota
If you are headed our way to come fishing in North Dakota, check out the North Dakota Game & Fish Department website.
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Easy Fish Cake Recipe
Ingredients
- 12 ounces crappie, perch, catfish or similar fish fillets
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
- 3 Tablespoons butter, divided
- 4 ounces sour cream & onion flavored potato chips, crushed to fine crumbs
- 1 cup ricotta cheese
- juice from ½ lemon
- 1 Tablespoon Old Bay seasoning
- ¼ cup chopped fresh parsley
Instructions
- Pat fish fillets dry with paper towels and sprinkle all over with salt and pepper.
- Preheat oven to 350 degrees F.
- Melt butter in a large non-stick skillet over medium high heat. Add fish fillets and cook for 2 minutes, flip with fish spatula and cook other side for 1 minute more. It should be just cooked inside, but not golden.
- In a large mixing bowl, combine the fish fillets and all remaining ingredients together, breaking up the fish as you mix.
- Divide mixture into 6 equal parts and use your hands to form each into a patty. (I like to make big batches of these and freeze them for my wife and daughter to make for a quick weeknight dinner when I'm out of town.)
- Melt remaining 2 Tablespoons of butter in the microwave for about 15 seconds and brush on both sides of the fish cakes.
- Place fish cakes in oven on a parchment paper-lined rimmed baking sheet and bake at 350 degrees F for 20 – 25 minutes. Serve immediately with your favorite vegetable.
Rodney O'Clair says
So easy to do
Theresa says
Yum! These are great with catfish.
Jeff Benda says
Thanks Theresa. Glad you enjoyed the fish cakes with catfish.
Margaret says
Great fish cakes! The kids helped me make them and devoured the sour cream and onion chips while adding them to the mix. But luckily we had a big bag and enough to finish the recipe. Everyone loved it! Definitely making it again for Fridays in Lent.
Jeff Benda says
Thanks Margaret! Glad you and the kids loved them. The sour cream and onion chips are hard to resist!