11 Delicious Carolina Fish Cakes Recipes

Picture this: golden, crispy fish cakes with a tender, flaky center, infused with the rich flavors of the Carolina coast. Whether you’re craving a quick weeknight dinner or a taste of Southern comfort, these 11 delicious recipes are your ticket to a seafood feast. From classic to creative twists, there’s a fish cake here for every palate. Dive in and discover your next favorite dish!

Classic Carolina Fish Cakes with Remoulade Sauce

Nothing captures the essence of Southern coastal cuisine quite like these Classic Carolina Fish Cakes, a harmonious blend of flaky fish and bold spices, perfectly complemented by a creamy remoulade sauce. This dish is a testament to the simplicity and elegance of regional cooking, offering a delightful crunch with every bite.

Ingredients

• 1 pound of fresh cod, chopped into small pieces
• 2 cups of panko breadcrumbs, plus a little extra for coating
• 1/2 cup of mayonnaise, for that creamy bind
• A couple of green onions, finely sliced
• 1 tablespoon of Dijon mustard, for a tangy kick
• A splash of lemon juice, to brighten up the flavors
• 1 teaspoon of Old Bay seasoning, because it’s not the same without it
• 1 egg, lightly beaten
• Salt and pepper, just enough to season
• 1/2 cup of vegetable oil, for frying
• For the remoulade: 1 cup of mayonnaise, 2 tablespoons of capers, a dash of hot sauce, and a sprinkle of paprika

Instructions

1. In a large bowl, mix the chopped cod, 1 cup of panko, mayonnaise, green onions, Dijon mustard, lemon juice, Old Bay, egg, salt, and pepper until well combined. Tip: Don’t overmix to keep the fish tender.
2. Shape the mixture into 8 equal-sized patties. Coat each patty lightly with the remaining panko for that extra crunch.
3. Heat the vegetable oil in a large skillet over medium heat until it shimmers, about 350°F. Carefully add the fish cakes, frying in batches to avoid overcrowding.
4. Cook for about 3-4 minutes on each side, or until golden brown and crispy. Tip: Let them drain on a paper towel-lined plate to remove excess oil.
5. For the remoulade, whisk together mayonnaise, capers, hot sauce, and paprika in a small bowl until smooth. Tip: Make this ahead to let the flavors meld.

Mouthwateringly crisp on the outside and tender within, these fish cakes are a celebration of textures and flavors. Serve them atop a bed of mixed greens for a light lunch or alongside a crisp coleslaw for a more hearty meal. The remoulade adds a creamy, spicy contrast that elevates the dish to new heights.

Spicy Carolina Fish Cakes with Jalapeno Aioli

Perfectly blending the bold flavors of the Carolinas with a spicy kick, these fish cakes are a delightful twist on a classic, paired with a creamy jalapeno aioli that adds just the right amount of heat.

Ingredients

• 1 lb of fresh cod, chopped into small pieces
• 2 cups of panko breadcrumbs, plus a little extra for coating
• 2 large eggs, lightly beaten
• 1/4 cup of mayonnaise
• 2 tbsp of Dijon mustard
• 1 jalapeno, finely diced (remove seeds for less heat)
• 1/2 cup of red bell pepper, finely diced
• 2 green onions, thinly sliced
• 1 tbsp of Old Bay seasoning
• A splash of lemon juice
• Salt and pepper, just a pinch
• 1/2 cup of vegetable oil, for frying

Instructions

1. In a large bowl, combine the chopped cod, panko breadcrumbs, eggs, mayonnaise, Dijon mustard, diced jalapeno, red bell pepper, green onions, Old Bay seasoning, lemon juice, salt, and pepper. Mix gently until just combined.
2. Shape the mixture into 8 equal-sized patties, about 1/2 inch thick. Tip: Wet your hands slightly to prevent sticking.
3. Lightly coat each patty with additional panko breadcrumbs for extra crunch.
4. Heat the vegetable oil in a large skillet over medium-high heat until it shimmers, about 350°F.
5. Carefully add the fish cakes to the skillet, cooking in batches to avoid overcrowding. Fry for about 3-4 minutes on each side, or until golden brown and crispy.
6. Transfer the cooked fish cakes to a paper towel-lined plate to drain any excess oil. Tip: Keep them warm in a low oven while you finish frying the rest.
7. Serve the fish cakes hot with the jalapeno aioli on the side. Tip: For an extra touch, garnish with additional sliced green onions or a wedge of lemon.

These Spicy Carolina Fish Cakes with Jalapeno Aioli offer a perfect balance of textures, from the crispy exterior to the tender, flavorful interior. The aioli adds a creamy, spicy contrast that elevates the dish, making it ideal for a sophisticated brunch or a light dinner with a side of crisp greens.

Herbed Carolina Fish Cakes with Lemon Dill Sauce

Delightfully crisp on the outside yet tender within, these Herbed Carolina Fish Cakes are a testament to the simplicity of coastal cooking, elevated with a bright Lemon Dill Sauce that dances on the palate.

Ingredients

• 1 lb fresh cod fillets, skin removed
• 1/2 cup panko breadcrumbs
• 1/4 cup mayonnaise
• 1 large egg, lightly beaten
• 2 tbsp fresh parsley, finely chopped
• 1 tbsp fresh dill, finely chopped
• 1 tsp lemon zest
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• For the sauce: a splash of olive oil, a couple of tbsp of lemon juice, 1/4 cup sour cream, and a handful of fresh dill, chopped

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, gently flake the cod fillets with a fork, ensuring no large chunks remain.
3. Add the panko, mayonnaise, egg, parsley, dill, lemon zest, salt, and pepper to the bowl. Mix until just combined; overmixing can make the cakes tough.
4. Form the mixture into 8 equal-sized patties, about 1/2 inch thick, and place them on the prepared baking sheet.
5. Heat olive oil in a large skillet over medium-high heat. Once hot, add the fish cakes in batches, cooking for 3-4 minutes per side until golden brown.
6. Transfer the seared cakes back to the baking sheet and bake for 10 minutes to ensure they’re cooked through.
7. While the cakes bake, whisk together the sauce ingredients in a small bowl until smooth.
8. Serve the fish cakes hot with the lemon dill sauce on the side.

Zesty and herbaceous, these fish cakes offer a delightful contrast of textures and flavors. Try serving them atop a bed of arugula for a light, summery meal that’s as visually appealing as it is delicious.

Crispy Carolina Fish Cakes with Sweet Chili Sauce

Captivating the essence of Southern coastal cuisine, these Crispy Carolina Fish Cakes blend flaky fish with a medley of herbs and spices, all encased in a golden crust. Paired with a vibrant sweet chili sauce, they offer a delightful contrast of textures and flavors that are sure to impress.

Ingredients

• 1 pound of fresh cod fillets, skin removed
• A couple of cups of panko breadcrumbs
• 1 large egg, lightly beaten
• A splash of whole milk
• 2 tablespoons of mayonnaise
• A handful of fresh parsley, finely chopped
• 1 teaspoon of Old Bay seasoning
• A pinch of salt and freshly ground black pepper
• 1/2 cup of sweet chili sauce
• Vegetable oil for frying

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, flake the cod fillets into small pieces, ensuring no bones remain.
3. Add 1 cup of panko breadcrumbs, the beaten egg, milk, mayonnaise, parsley, Old Bay seasoning, salt, and pepper to the bowl. Mix gently until just combined.
4. Shape the mixture into 8 equal-sized patties, pressing firmly to ensure they hold together.
5. Dredge each patty in the remaining panko breadcrumbs, coating evenly for extra crispiness.
6. Heat a generous amount of vegetable oil in a large skillet over medium-high heat until shimmering.
7. Fry the fish cakes in batches for about 3 minutes per side, or until golden brown and crispy. Avoid overcrowding the skillet to ensure even cooking.
8. Transfer the fried fish cakes to the prepared baking sheet and bake for 10 minutes to ensure they’re cooked through.
9. While the fish cakes bake, warm the sweet chili sauce in a small saucepan over low heat, stirring occasionally.

Delightfully crispy on the outside and tender within, these fish cakes are a testament to the simplicity and elegance of coastal cooking. Serve them atop a bed of mixed greens for a light meal or alongside a creamy coleslaw for a more indulgent treat.

Carolina Fish Cakes with Creamy Avocado Dip

Elevate your culinary repertoire with these Carolina Fish Cakes, a delightful blend of tender fish and aromatic herbs, paired perfectly with a creamy avocado dip that adds a refreshing twist to every bite.

Ingredients

• 1 lb of fresh cod, finely chopped
• 2 cups of panko breadcrumbs
• 1/4 cup of mayonnaise
• 2 eggs, lightly beaten
• 1 tbsp of Dijon mustard
• 1/2 cup of finely diced red bell pepper
• 1/4 cup of chopped green onions
• 1 tsp of Old Bay seasoning
• A splash of lemon juice
• Salt and pepper, just a pinch
• For the dip: 2 ripe avocados, 1/2 cup of sour cream, a couple of garlic cloves minced, and another splash of lemon juice

Instructions

1. In a large bowl, combine the chopped cod, 1 cup of panko, mayonnaise, eggs, Dijon mustard, red bell pepper, green onions, Old Bay seasoning, lemon juice, salt, and pepper. Mix gently until just combined.
2. Form the mixture into 8 equal-sized patties, then coat each patty in the remaining panko breadcrumbs for a crispy exterior.
3. Heat a large skillet over medium heat with a thin layer of oil. Once hot, add the fish cakes and cook for about 4 minutes on each side, or until golden brown and cooked through.
4. While the fish cakes cook, prepare the avocado dip by mashing the avocados in a bowl and stirring in the sour cream, minced garlic, and lemon juice until smooth.
5. Serve the fish cakes hot with the creamy avocado dip on the side. For an extra touch, garnish with additional green onions or a sprinkle of Old Bay seasoning.

Vibrant in flavor and texture, these fish cakes offer a crispy outside with a moist, flavorful interior, while the avocado dip brings a creamy, tangy contrast. Try serving them on a bed of mixed greens for a light, summery meal.

Southern Style Carolina Fish Cakes with Collard Greens

Elevating the humble fish cake to new heights, this Southern Style Carolina Fish Cakes with Collard Greens recipe marries the crisp, golden exterior of the cakes with the deep, earthy flavors of slow-cooked greens. Perfect for a weekend brunch or a comforting dinner, it’s a dish that sings with Southern charm.

Ingredients

• 1 lb of fresh cod, cut into chunks
• A couple of cups of collard greens, stems removed and leaves chopped
• 1/2 cup of mayonnaise
• A splash of apple cider vinegar
• 1 tbsp of Dijon mustard
• 1 egg, lightly beaten
• 1/2 cup of breadcrumbs
• A pinch of cayenne pepper
• 2 tbsp of olive oil
• Salt and freshly ground black pepper to taste

Instructions

1. In a large pot, heat a tablespoon of olive oil over medium heat. Add the collard greens and a splash of apple cider vinegar. Cover and simmer for about 20 minutes, stirring occasionally, until the greens are tender.
2. While the greens cook, place the cod in a food processor and pulse until coarsely chopped. Transfer to a bowl.
3. Add the mayonnaise, Dijon mustard, beaten egg, breadcrumbs, cayenne pepper, salt, and black pepper to the bowl with the cod. Mix gently until just combined.
4. Form the mixture into 4 equal-sized patties. Heat the remaining olive oil in a skillet over medium-high heat.
5. Cook the fish cakes for about 4 minutes on each side, or until golden brown and crispy.
6. Serve the fish cakes hot, atop a bed of the simmered collard greens.

Lusciously crisp on the outside and tender within, these fish cakes offer a delightful contrast to the soft, vinegary collard greens. For an extra touch of Southern flair, drizzle with a little hot sauce or serve with a side of cornbread.

Carolina Fish Cakes with Mango Salsa

Nothing embodies the vibrant spirit of Southern coastal cuisine quite like these Carolina Fish Cakes, paired with a refreshing mango salsa. This dish marries the delicate, flaky texture of fresh fish with the bright, tangy flavors of tropical fruit, creating a symphony of taste that’s both sophisticated and comforting.

Ingredients

• 1 lb fresh cod, cut into chunks
• 2 cups panko breadcrumbs, divided
• 1 large egg, lightly beaten
• A splash of whole milk
• 1 tbsp Dijon mustard
• A couple of green onions, finely chopped
• 1 tsp Old Bay seasoning
• Salt and freshly ground black pepper, just a pinch of each
• 2 tbsp olive oil, for frying
• 1 ripe mango, diced
• 1 small red bell pepper, diced
• A handful of cilantro, chopped
• Juice of 1 lime

Instructions

1. In a food processor, pulse the cod chunks until coarsely chopped, not pureed, to maintain texture.
2. Transfer the fish to a bowl and mix in 1 cup panko, egg, milk, Dijon mustard, green onions, Old Bay, salt, and pepper until just combined.
3. Form the mixture into 8 patties, then coat each in the remaining panko for a crispy exterior.
4. Heat olive oil in a skillet over medium heat (350°F) and fry the cakes for 3-4 minutes per side, until golden brown and cooked through.
5. While the cakes cook, toss together mango, bell pepper, cilantro, and lime juice in a bowl to make the salsa.
6. Let the fish cakes rest on a paper towel for a minute to absorb excess oil, ensuring they stay crisp.

Best enjoyed warm, these fish cakes offer a delightful contrast between the crispy outside and tender inside, while the mango salsa adds a juicy, vibrant kick. Serve atop a bed of mixed greens for a light, summery meal that’s as visually appealing as it is delicious.

Low Country Carolina Fish Cakes with Tartar Sauce

Yearning for a taste of the South? These Low Country Carolina Fish Cakes with Tartar Sauce are a delightful nod to coastal cuisine, blending fresh, flaky fish with a crispy golden exterior, all complemented by a creamy, tangy tartar sauce that’s simply irresistible.

Ingredients

• 1 pound of fresh cod, chopped into small pieces
• 2 cups of panko breadcrumbs, plus a little extra for coating
• 1/2 cup of mayonnaise
• 2 tablespoons of Dijon mustard
• A splash of lemon juice
• A couple of green onions, finely chopped
• 1 egg, lightly beaten
• 1/2 teaspoon of smoked paprika
• Salt and pepper, just a pinch of each
• 1/2 cup of vegetable oil, for frying
• For the tartar sauce: 1 cup of mayonnaise, 2 tablespoons of sweet pickle relish, and another splash of lemon juice

Instructions

1. In a large bowl, mix the chopped cod, 1 cup of panko, mayonnaise, Dijon mustard, lemon juice, green onions, egg, smoked paprika, salt, and pepper until well combined.
2. Shape the mixture into 8 equal-sized patties, about 1/2 inch thick. Tip: Wet your hands slightly to prevent sticking.
3. Place the remaining panko on a plate and gently coat each patty, pressing lightly to adhere.
4. Heat the vegetable oil in a large skillet over medium heat until it shimmers, about 350°F. Tip: Test the oil with a small piece of bread; it should sizzle immediately.
5. Fry the fish cakes in batches, about 3-4 minutes per side, until golden brown and crispy. Tip: Don’t overcrowd the pan to ensure even cooking.
6. Transfer to a paper towel-lined plate to drain any excess oil.
7. For the tartar sauce, whisk together mayonnaise, sweet pickle relish, and lemon juice in a small bowl until smooth.

Best enjoyed warm, these fish cakes boast a perfect contrast between the crispy exterior and tender, flavorful interior. Serve them atop a bed of mixed greens with a generous dollop of tartar sauce for a light yet satisfying meal.

Carolina Fish Cakes with Spicy Mayo and Pickles

Carolina fish cakes, a delightful blend of flaky fish and savory spices, are a testament to the simplicity and elegance of Southern cooking. Crisp on the outside, tender on the inside, and served with a zesty spicy mayo and tangy pickles, they’re a dish that promises to transport your taste buds straight to the Carolina coast.

Ingredients

• 1 lb of fresh cod, chopped into small pieces
• 2 cups of panko breadcrumbs, plus a little extra for coating
• 1/4 cup of mayonnaise, and another 1/4 cup for the spicy mayo
• 1 tbsp of Dijon mustard
• A couple of green onions, finely sliced
• 1 tsp of Old Bay seasoning
• A splash of lemon juice
• 1 egg, lightly beaten
• Salt and pepper, just a pinch
• 1/2 cup of dill pickles, chopped
• 1 tbsp of hot sauce for the spicy mayo
• 2 tbsp of vegetable oil for frying

Instructions

1. In a large bowl, mix the chopped cod, 1 cup of panko, 1/4 cup mayonnaise, Dijon mustard, green onions, Old Bay, lemon juice, egg, salt, and pepper until well combined.
2. Form the mixture into 8 equal-sized patties, about 1/2 inch thick. Tip: Wet your hands slightly to prevent sticking.
3. Coat each patty lightly in the remaining panko breadcrumbs, pressing gently to adhere.
4. Heat the vegetable oil in a large skillet over medium heat until shimmering. Fry the fish cakes in batches, about 3-4 minutes per side, until golden brown and crispy. Tip: Don’t overcrowd the pan to ensure even cooking.
5. While the fish cakes cook, mix the remaining 1/4 cup mayonnaise with hot sauce to create the spicy mayo.
6. Serve the fish cakes hot, topped with a dollop of spicy mayo and a sprinkle of chopped pickles. Tip: For an extra crunch, serve on a bed of lettuce or with a side of coleslaw.

Now, these fish cakes boast a perfect contrast of textures—crispy on the outside, yet moist and flaky within. The spicy mayo adds a kick that’s beautifully balanced by the cool, crisp pickles. Consider serving them on slider buns for a playful twist that’s sure to impress at any gathering.

Grilled Carolina Fish Cakes with Herb Butter

Nothing embodies the essence of Southern coastal cuisine quite like these Grilled Carolina Fish Cakes, a harmonious blend of fresh seafood and aromatic herbs, crowned with a dollop of herb butter that melts invitingly over the top.

Ingredients

• 1 pound of fresh Carolina fish fillets, like flounder or trout
• A couple of slices of day-old bread, torn into pieces
• A splash of whole milk
• 1 large egg, lightly beaten
• A handful of fresh parsley, finely chopped
• A pinch of cayenne pepper for a subtle kick
• 2 tablespoons of unsalted butter, softened
• A small bunch of chives, minced
• 1 teaspoon of lemon zest
• Salt and freshly ground black pepper to season

Instructions

1. Preheat your grill to a medium-high heat, around 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. In a large bowl, soak the torn bread pieces in milk for about 5 minutes, then squeeze out excess milk and mash into a paste.
3. Flake the fish fillets into the bowl, discarding any skin or bones, and mix gently with the bread paste.
4. Stir in the beaten egg, chopped parsley, and cayenne pepper, seasoning the mixture with salt and black pepper to your liking.
5. Form the mixture into 4 equal patties, about 1 inch thick, and chill in the refrigerator for 15 minutes to firm up.
6. Grill the fish cakes for 4-5 minutes on each side, or until they’re golden brown and cooked through, flipping carefully with a spatula.
7. While the cakes grill, mix the softened butter with minced chives and lemon zest to create the herb butter.
8. Serve the grilled fish cakes hot, topped with a generous spoonful of herb butter that will melt into the cakes.

Best enjoyed when the herb butter seeps into the crevices of the fish cakes, these delights offer a crispy exterior with a tender, flaky interior. For an extra touch of elegance, serve alongside a crisp, green salad or atop a bed of creamy grits.

Carolina Fish Cakes with Corn and Black Bean Salad

Savory and satisfying, these Carolina Fish Cakes paired with a vibrant Corn and Black Bean Salad are a testament to the simplicity and richness of coastal cuisine. Perfect for a summer evening, this dish combines tender fish with a crisp, refreshing salad for a meal that’s as delightful to the palate as it is to the eye.

Ingredients

• 1 lb of fresh cod, cut into chunks
• A couple of eggs, lightly beaten
• 1/2 cup of breadcrumbs
• A splash of lemon juice
• 2 tbsp of mayonnaise
• 1 tsp of Old Bay seasoning
• 1 cup of corn kernels
• 1 can of black beans, rinsed and drained
• A handful of cilantro, chopped
• 2 tbsp of olive oil
• Salt and pepper, just a pinch

Instructions

1. In a large bowl, combine the cod, eggs, breadcrumbs, lemon juice, mayonnaise, and Old Bay seasoning. Mix gently until just combined.
2. Form the mixture into 8 equal-sized patties. Chill in the fridge for 15 minutes to firm up.
3. Heat olive oil in a large skillet over medium heat. Cook the fish cakes for about 4 minutes on each side, or until golden brown and cooked through.
4. In a separate bowl, toss together the corn, black beans, cilantro, and a drizzle of olive oil. Season with salt and pepper to taste.
5. Serve the fish cakes hot with the corn and black bean salad on the side.

Delightfully crisp on the outside and tender within, these fish cakes are a harmonious blend of flavors and textures. The salad adds a sweet and earthy contrast, making each bite a discovery. For an extra touch, serve with a dollop of aioli or a wedge of lime on the side.

Conclusion

Carolina fish cakes offer a delightful taste of the coast, and our roundup of 11 recipes brings this Southern classic to your kitchen with ease. Whether you’re craving something spicy, herby, or perfectly crispy, there’s a recipe here for every palate. We’d love to hear which one becomes your favorite—drop us a comment below! Don’t forget to share these tasty ideas on Pinterest for fellow food lovers to enjoy.