161 fish cake recipes

Creamy baked ricotta and goat cheese swirled with basil pesto, sliced thick and served over a chunky ratatouille of eggplant, zucchini, and tomatoes. A gorgeous vegetarian main or side.

Chicken breast baked with wild rice, pearl onions, celery, and tarragon in white wine and chicken broth. A refined one-dish dinner that practically cooks itself.

Twice baked potato casserole gives you all the stuffed-potato flavor with none of the scooping hassle. Russet flesh baked with sour cream, bacon, cubed and grated cheddar, and green onions.

Fast and simple but simply delicious with few calories!!!!

Spinach sausage cheese bake with Italian sausage, cottage cheese and mozzarella. Easy casserole layered and baked in 45 minutes, wheat-free.

Whole wheat herb bread with cottage cheese, scallions, dill, and V8 juice: soft yeast loaves enriched with eggs, kneaded until elastic, and baked until golden hollow-sounding.

Here is an excellent chicken recipe for a winter dinner in a greek style.

This vibrant Creole-style rémoulade sauce, a zesty twist on tartar sauce, boasts bold flavors from whole-grain mustard, tangy pickles, and a kick of cayenne. Perfect for crab cakes, shrimp, or any fish dish, it’s a versatile condiment that elevates seafood with its creamy, spicy profile.

Japanese miso soup with shrimp, kamaboko fish cake, and scallions in dashi stock. A quick, warming starter or light lunch ready in 20 minutes.

It's a satisfying cold-weather dish of chewy noodles with vegetable and a hot broth. You can add either tofu or kamaboko fish cakes.

Deviled codfish patties with flaked cod, mustard, Worcestershire sauce, lemon juice, and mayonnaise, baked golden with a paprika crust. A New England fish cake classic.

Jalapeno tartar sauce made from scratch with homemade mayo from egg yolks, olive oil, Dijon mustard, dill pickle, and fresh jalapeno. A spicy upgrade for fish cakes and fried seafood.

Pescado con agristada: Sephardic poached fish in lemon-egg sauce with cake meal. Traditional Jewish recipe served warm or chilled, kosher for Passover.

Three-ingredient lemon caper mayonnaise with fresh lemon zest and chopped capers. A quick condiment for grilled fish, crab cakes, roasted vegetables, or sandwiches.

Pink tartar sauce with mayo, sweet relish, grainy Dijon mustard, and lemon juice. A four-ingredient no-cook condiment for fried fish, shrimp, or crab cakes.

Crispy Asian-style crab cakes with lemongrass and cilantro, served with tropical fruit chutney for elegant seafood appetizers with Thai-inspired flavors.