Moist Mahi Mahi Fish Cakes

If you ask me, fish cakes are one of those dishes that just make sense.

These mahi mahi fish cakes bring together fresh seafood and simple seasonings in a way that feels both casual and special. The flaky fish gets mixed with crispy breadcrumbs and herbs, forming patties that cook up golden brown on the outside while staying tender inside.

A quick pan-fry gives them those nice crispy edges everyone loves, and they’re just as good served hot as they are at room temperature. I like to add a squeeze of lemon and some tartar sauce on the side to brighten things up.

It’s the kind of dinner that works for both weeknights and casual get-togethers, especially when you’re craving something a little lighter but still satisfying.

What Kind of Mahi Mahi Should I Use?

Fresh mahi mahi is great for fish cakes, but don’t worry if you can only find frozen – it works just as well and is often more readily available at regular grocery stores. When shopping, look for mahi mahi fillets that have firm, pinkish-white flesh without any brown spots or strong fishy smell. If you’re using frozen mahi mahi, thaw it overnight in the fridge rather than using quick-thaw methods to maintain the best texture. Keep in mind that you can also substitute cod in this recipe, which tends to be less expensive and is equally good at holding together in fish cakes.

Options for Substitutions

This fish cake recipe is pretty flexible and you can make several swaps depending on what you have in your kitchen:

• Mahi Mahi: Don’t worry if you can’t find Mahi Mahi – any firm white fish works great here. Try cod (as mentioned), halibut, grouper, or even tilapia. Just make sure it’s not too delicate or it won’t hold together well in the cakes.
• Grapeseed oil: Any neutral cooking oil will do the job – try canola, vegetable, or avocado oil. Even light olive oil works fine here.
• Panko breadcrumbs: Regular breadcrumbs can replace Panko, though the texture won’t be quite as crispy. You can also use crushed crackers or even crushed corn flakes for a gluten-free option.
• Sweet onion: Yellow or white onions work just as well. If you’re out of fresh onions, you can use 1 tablespoon of onion powder instead.
• Whole grain Dijon: Regular Dijon or even yellow mustard will work in a pinch. If you’re not a fan of mustard, try a splash of Worcestershire sauce instead.
• Toppings: The lime, cilantro, and avocado are optional but tasty additions. You can swap cilantro with parsley, or try a quick slaw instead of avocado for crunch.

Watch Out for These Mistakes While Cooking

The biggest challenge when making fish cakes is getting the right texture – overmixing the fish will make your cakes dense and rubbery, so pulse the fish in your food processor just until coarsely chopped, or finely chop by hand. Another common mistake is making the cakes too wet, which causes them to fall apart during cooking – if your mixture feels too moist, gradually add more Panko breadcrumbs until it holds together when shaped. Temperature control is crucial when pan-frying these delicate cakes – if your pan is too hot, the outside will burn before the inside cooks through, so maintain a medium heat and look for a golden-brown color as your guide. For the best results, chill the formed cakes for 30 minutes before cooking, which helps them hold their shape and develop a nice crust when fried.

What to Serve With Fish Cakes?

These mahi mahi fish cakes pair really well with fresh, bright sides that complement their seaside flavors. A simple coleslaw with a light, tangy dressing makes a perfect match, while roasted sweet potato wedges add a nice contrast to the crispy exterior of the fish cakes. For a lighter option, try serving them over mixed greens with a citrus vinaigrette, or go for steamed rice with a squeeze of lime to soak up all the good flavors. If you’re serving these for lunch, they’re also great tucked into soft rolls with some tartar sauce and crisp lettuce for an easy sandwich.

Storage Instructions

Keep Fresh: These tasty fish cakes will stay good in an airtight container in the fridge for up to 3 days. I like to place a piece of parchment paper between each cake to prevent them from sticking together. They make great leftovers for quick lunches!

Freeze: Want to make a bigger batch? These fish cakes freeze really well! Place them on a baking sheet until frozen solid, then transfer to a freezer bag or container. They’ll keep for up to 2 months. Just remember to label them with the date!

Make Ahead: You can prep these fish cakes up to a day ahead – just shape them and keep them uncooked in the fridge, separated by parchment paper. When you’re ready, take them out and cook them fresh. The panko coating will stay crispier this way!

Reheat: To warm up leftover fish cakes, heat them in a skillet over medium heat for a few minutes on each side until heated through. This helps keep the outside crispy. You can also pop them in the oven at 350°F for about 10 minutes.

Preparation Time	20-30 minutes
Cooking Time	20-30 minutes
Total Time	40-60 minutes
Level of Difficulty	Medium

Estimated Nutrition

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

• Calories: 900-1100
• Protein: 70-80 g
• Fat: 50-60 g
• Carbohydrates: 50-60 g

Ingredients

For the fish cakes:

• 1/8 tsp ground nutmeg
• 1/2 cup panko breadcrumbs
• Grapeseed oil or other cooking oil (for frying)
• 1/4 tsp black pepper
• 1 to 1 1/4 lb mahi-mahi or cod (fresh is best)
• 1/4 tsp cayenne pepper (adds a nice kick)
• 1/4 tsp sea salt
• 1/2 rounded tsp whole grain Dijon mustard (I prefer Maille brand)
• 2 beaten eggs
• 1 chopped sweet onion (finely chopped for better texture)

For serving:

• Chopped cilantro
• Fresh lime juice
• Sliced ripe avocado

Step 1: Preheat the Oven

Preheat your oven to 260°F (130°C).

This will be used later to keep the fish cakes warm and finish any necessary cooking.

Step 2: Sauté the Onions

In a skillet, heat 1 tablespoon of oil over medium-high heat.

Add the chopped onion and sauté for 10-12 minutes until browned and fragrant.

Once done, remove the onion from the skillet and set it aside for later use.

Step 3: Prepare the Fish

If you are using frozen fish, steam it for 5-6 minutes until it is mostly cooked through.

It’s fine if some parts are slightly undercooked, as they will finish cooking when forming the fish cakes.

Step 4: Mix Ingredients for Fish Cakes

Place some Panko crumbs in a mixing bowl.

In another bowl, break apart the steamed or cooked fish into smaller pieces.

Add sea salt, cracked peppercorns, nutmeg, Cayenne pepper, Dijon mustard, the sautéed onions, and beaten eggs.

Mix all the ingredients well until fully combined.

Step 5: Shape and Fry the Fish Cakes

Roll the fish mixture into golf ball-sized balls and lightly coat each ball with Panko crumbs.

Heat 2-3 tablespoons of oil in the same skillet you used for the onions, over medium heat.

Place the Panko-covered fish balls into the skillet and flatten them gently with a masher.

Fry each side for about 3 minutes, carefully turning them over to prevent crumbling.

Add more oil as needed to promote even browning and cooking.

Step 6: Finish Cooking and Serve

Once the fish cakes are golden brown and cooked through, transfer them to a baking sheet and place them in the preheated oven to keep warm until you’re ready to serve.

This step will ensure they are fully cooked and maintain their temperature.

Enjoy your delicious homemade fish cakes!