Easy Halibut Cakes Recipe

Growing up, fish cakes in our house meant those frozen patties from the grocery store. You know the ones – they were more breading than fish, and my mom would pop them in the oven on busy weeknights. It wasn’t until I started cooking for myself that I realized how much better homemade fish cakes could be.

These halibut cakes are nothing like those store-bought versions. They’re packed with chunks of real fish, and they’re actually pretty simple to make. I’ve found that halibut works perfectly here – it’s firm enough to hold together well, and its mild flavor lets the fresh herbs and seasonings shine through.

What Kind of Halibut Should I Use?

For these fish cakes, you can use either fresh or frozen halibut – both will give you great results. If you’re buying fresh, look for firm, white flesh with no strong fishy smell and ask your fishmonger to remove the skin for you. Pacific halibut is the most common variety you’ll find at the store, and it’s perfect for this recipe since it has a mild, sweet flavor that works well with the curry seasoning. When cooking your halibut for these cakes, keep it simple – steaming or gently poaching the fish helps maintain its moisture and ensures your fish cakes won’t be dry. Just make sure not to overcook it, as halibut can become tough and rubbery if cooked too long.

Options for Substitutions

This recipe is pretty flexible and you can make several swaps while still getting tasty results:

• Halibut: While halibut makes great fish cakes, you can use other firm white fish like cod, haddock, or even salmon. Just make sure the fish is well-cooked and flaked before mixing.
• Panko breadcrumbs: Regular breadcrumbs work fine here, or try crushed crackers, crushed corn flakes, or even ground pork rinds for a low-carb option. Just note that panko gives the best crunch!
• Mayonnaise: Greek yogurt can work as a healthier swap, though you might need to add a bit more to get the right consistency. You could also try sour cream or mashed avocado.
• Apricot jam: For the sauce, peach or mango preserves work great too. If you’re not into fruit preserves, try honey with a splash more chili sauce.
• Sweet Thai chili sauce: Regular sweet chili sauce works fine, or mix some honey with sriracha for a similar sweet-spicy kick.
• Fresh ginger: In a pinch, use 1/4 teaspoon ground ginger for every teaspoon of fresh ginger called for in the recipe.

Watch Out for These Mistakes While Cooking

The biggest challenge when making fish cakes is getting the right texture – too wet and they’ll fall apart, too dry and they’ll be crumbly, so start with less mayonnaise and add more only if needed to help the mixture hold together. A common mistake is not chilling the formed patties for at least 30 minutes before cooking, which helps them maintain their shape and prevents them from falling apart in the pan. When frying the halibut cakes, resist the urge to flip them too early – wait until you see a golden-brown crust forming around the edges, usually about 3-4 minutes per side, and only flip once to prevent breaking. For the best results, keep your oil at medium heat (around 350°F) – too hot and the outside will burn before the inside is heated through, too cool and the cakes will become greasy and fall apart.

What to Serve With Halibut Cakes?

These crispy halibut cakes are super tasty on their own, but they really shine when paired with some simple sides. A fresh coleslaw with a light vinegar dressing makes a perfect match, cutting through the richness of the fish cakes while adding a nice crunch. For a complete meal, you might want to add some roasted baby potatoes or a simple rice pilaf to soak up any extra sauce. If you’re keeping things light, a mixed green salad with cucumber and cherry tomatoes works great too – just give it a squeeze of lemon to tie in with the flavors of the fish cakes.

Storage Instructions

Keep Fresh: Once cooled, place your halibut cakes in an airtight container and pop them in the fridge. They’ll stay good for up to 3 days. If you’re making the apricot sauce too, store it separately in its own container – it’ll keep for about a week in the fridge.

Freeze: These fish cakes are perfect for freezing! Place them on a baking sheet lined with parchment paper, freeze until solid (about 2 hours), then transfer to a freezer bag. They’ll keep well for up to 3 months. Just remember to freeze them before cooking for the best results.

Warm Up: When you’re ready to eat your frozen halibut cakes, thaw them overnight in the fridge. To get them nice and crispy again, heat them in a skillet with a little oil over medium heat, or pop them in a 350°F oven for about 10 minutes until they’re heated through.

Preparation Time	20-30 minutes
Cooking Time	15-25 minutes
Total Time	35-55 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 80-90 g
• Fat: 90-100 g
• Carbohydrates: 60-70 g

Ingredients

For the halibut cakes:

• 0.25 cup green onions (thinly sliced)
• 2 tsp fresh ginger (finely grated)
• 0.75 lb halibut, cooked
• 0.5 tsp black pepper (freshly ground preferred for more flavor)
• oil for frying
• 1 cup panko breadcrumbs
• 0.5 cup mayonnaise (I like Hellmann’s mayonnaise)
• 1 tbsp curry powder
• 0.5 tsp salt
• 2 garlic cloves (finely chopped)
• zest of 1 lemon

For the dipping sauce:

• 1 tsp fresh ginger (finely grated)
• 2 tbsp sweet Thai chili sauce
• 0.5 cup apricot jam
• 0.25 cup white wine (or sherry or water)

Step 1: Prepare the Apricot Ginger Dipping Sauce

In a small saucepan over low heat, combine the apricot preserves, ginger, sweet chili sauce, and your liquid of choice.

Whisk the ingredients together as you gently heat the mixture until it becomes slightly warm and runny, which should only take a few minutes.

Remove the pan from the heat and allow the sauce to cool.

This will serve as a flavorful dipping sauce for the halibut cakes.

Step 2: Mix the Mayonnaise Mixture

In a small bowl, mix together the mayonnaise, minced garlic, and finely grated ginger until well combined.

This mixture will add a creamy texture and a burst of flavor to the halibut cakes.

Step 3: Prepare the Halibut Mixture

In a large bowl, add the halibut pieces, curry powder, salt, and pepper.

Lightly mix the ingredients to ensure the seasonings are evenly distributed throughout the flaked fish.

Add in the chopped green onions, lemon juice, and lemon zest; stir to combine.

Next, incorporate the previously prepared mayonnaise mixture into the halibut mix.

Step 4: Form the Patties

Gently fold in the panko breadcrumbs into the halibut mixture, stirring until the ingredients are well blended.

The mixture should maintain enough moisture to hold together when formed into patties.

If it’s too dry, add a little more mayonnaise to reach the desired consistency.

Use a muffin scoop for dinner-sized patties or a cookie scoop for appetizer-sized patties.

Form 6-8 dinner-sized patties or 12-16 small appetizer-sized patties and place them on a parchment-lined baking sheet.

Step 5: Cook the Halibut Cakes

In a large skillet over medium-low heat, add your choice of ghee, olive oil, or safflower oil.

Once the oil is hot but not smoking, place enough patties in the skillet to fill it without overcrowding.

Cook the cakes on either side until they are browned.

Once cooked, transfer the patties to a paper towel-lined platter and sprinkle them with a pinch of salt.

Step 6: Serve and Enjoy

Serve the Curried Halibut Cakes alongside the Apricot Ginger Dipping Sauce for a delightful combination of flavors.

For a complete meal, pair them with coconut rice and a tossed green salad.

Enjoy your culinary creation!