Fish recipe: turning white meat into golden cakes

With fishing busting loose for many species heading into a weekend of cooler weather, a new moon and overall fall-fishing mania, it’s a must to have a great fish recipe at hand.

Whether you like to chase striped bass, sneak up on panfish, or stay close to home and catch catfish in Community waters, here’s a great way to prepare any tasty, white-meat fish:

Fish Cakes


Serves 4

Prep Time: 5 minutes
Cook Time: 10 minutes


  • 1 pound white-fleshed fish fillets, cooked and flaked
  • 1 large egg
  • 1 small yellow onion, minced
  • 1 tablespoon lemon juice
  • 2 tablespoons prepared yellow mustard
  • 1 teaspoon dried parsley flakes
  • ½ teaspoon salt
  • ¼ teaspoon coarse ground black pepper
  • ½ cup cornflakes crumbs, divided
  • Vegetable oil for frying


  1. Place a large skillet on medium-high heat and add enough oil to just cover the bottom.
  2. In a mixing bowl, combine fish, egg, onion, lemon juice, mustard, parsley, salt and pepper and stir together thoroughly. Add half the cornflakes to the mixture and gently toss together.
  3. Separate the mix into fourths and form each into a round patty. Roll each patty in remaining cornflakes to coat the outside.
  4. Place patties in the hot oil and fry both sides until crisp and browned to your liking.
  5. Serve and enjoy.

View a printable recipe


Originally published in “Fare Afield” by Johnathan O’Dell in the July-August 2016 issue of Arizona Wildlife Views magazine.

Subscribe to Arizona Wildlife Views magazine online

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