It’s easy to make these tasty gluten-free fish cakes, and they’re a great way to eat more fish. You can either use fresh fish, or canned fish such as salmon or tuna.
Fish cakes are a popular dish around the world, but for those with gluten sensitivities, a pressing question arises – are fish cakes gluten-free? I dug into this issue to provide a thorough explainer on the gluten content of fish cakes and considerations for those on a gluten-free diet.
As someone who loves cooking and always tries new recipes, I often get questions from friends and family members about whether certain dishes contain gluten. Fish cakes seem to be a particularly common source of confusion. While fish itself doesn’t contain gluten, other ingredients commonly added to fish cakes may.
So let’s walk through this step-by-step:
Can Fish Cakes Contain Gluten?
Yes, fish cakes can contain gluten depending on the specific recipe and ingredients used. While fish meat is naturally gluten-free, breadcrumbs wheat flour and other common binding agents added to fish cakes may contain gluten.
The main sources of gluten to look out for in fish cakes include:
- Regular breadcrumbs
- Wheat flour
- Other wheat-based ingredients
So if you see any of those items in the ingredient list the fish cakes likely contain gluten.
How to Make Gluten-Free Fish Cakes at Home
Luckily, it’s easy to adapt traditional fish cake recipes to be gluten-free. Here are some simple ingredient swaps:
- Use cornmeal, almond flour, or gluten-free breadcrumbs instead of regular breadcrumbs.
- Replace wheat flour with rice flour, tapioca flour, or almond flour.
- Use eggs as a natural binder instead of breadcrumbs.
I love making gluten-free fish cakes at home since I can control exactly what goes into them. I use almond flour and eggs as binders and herbs like parsley and dill for extra flavor.
Are Store-Bought Fish Cakes Gluten-Free?
It depends. You always need to carefully read the ingredients list and nutrition labels on store-bought fish cakes. Some brands make gluten-free versions, while others use wheat-based ingredients.
I typically look for fish cakes that are certified gluten-free or specifically advertised as gluten-free. Reaching out to manufacturers directly to inquire about ingredients is another good approach if labels are unclear.
Overall, it takes a little extra care when selecting store-bought fish cakes to ensure they don’t contain gluten. But with proper vetting, there are gluten-free options out there.
Can Fish Cakes from Restaurants Be Gluten-Free?
Again, it depends on the specific restaurant and dish. More casual restaurants likely use pre-made fish cakes containing gluten. Higher-end restaurants that make dishes from scratch may be willing to adapt fish cakes to be gluten-free upon request.
I always advise those with celiac disease or gluten sensitivities to ask about preparation methods and ingredients before ordering fish cakes at a restaurant. Most chefs should be able to tell you definitively whether their recipe contains gluten.
Cross-contamination is also a potential issue at restaurants if fish cakes are fried in the same oil as gluten-containing foods. So that’s another factor to consider when dining out.
Gluten-Free Alternatives to Traditional Fish Cakes
For those seeking gluten-free fish cakes, all hope is not lost if you can’t find a guaranteed recipe. There are some easy substitutes, including:
- Crab cakes – Crab meat is naturally gluten-free, so crab cakes are a safer bet than traditional fish cakes.
- Salmon patties – Made purely with salmon and eggs, these are a simple gluten-free alternative.
- Tuna cakes – Like crab cakes and salmon patties, these contain no gluten.
These options skip the breadcrumbs and wheat flour but maintain the same flavorful seafood taste. You can also add herbs and spices to jazz them up.
The Bottom Line
While fish is naturally gluten-free, traditional fish cake recipes often contain gluten, especially in the form of breadcrumbs. So extra care is required when selecting fish cakes to avoid gluten exposure.
How to make gluten free fishcakes
Scrub the potatoes – I dont peel them as the peel practically disappears in the fish cakes. And youll retain more fibre and vitamins by leaving the skins on. Cut them into dice approximately 1. 5 cm.
Pop the potatoes into a pan and cover with boiling water. Bring to the boil, put a lid on the pan and simmer for about 7 or 8 minutes. Use the point of a knife to make sure the potatoes are cooked. Different kinds of potatoes cook in different ways.
Remove from the heat and drain well.
Mash the potatoes until they are smooth. If you want to mash your potatoes with a hand blender, don’t do it. The texture will get sticky and gross. Theres no need to add butter or milk as you would if you were making normal mash.
Put the mashed potatoes in a bowl. Add the cooked fish that has been drained, the egg, salt, lemon zest, herbs, and cheese, if you are using it. Mix together gently with a fork. The ingredients should be blended, but try to keep some of the texture of the fish.
Roughly divide the mixture into 8 portions in the bowl. Then using your hands, shape each portion into a flattened ball, approximately 1. 5 cm in thickness.
The fish cakes will be very soft at this point, so put them in the fridge for about 30 minutes. At this point, you could put them in the fridge for up to 48 hours if you want to make them ahead of time. Or if youre really short of time, pop them in the freezer for 10 minutes. Itll make them easier to cook.
Heat a large non stick frying pan on a medium heat, and add a drizzle of oil. Make sure that the pan and oil are really hot so that the fish cakes dont stick. Then fry the fish cakes for about 4 minutes on each side until golden.
Dont overcrowd the pan, its best to cook the fish cakes in 2 batches.
If you prefer, rather than frying the fish cakes, you can cook them under the grill. To help them brown, brush them with olive oil or butter. Then, cook them for 3–4 minutes on each side under a hot grill.
Serve these gluten free fish cakes with a big salad or pile of veggies. They go really well with greens (try this perpetual spinach recipe) or waldorf salad. Or try them alongside this lemon-y courgette salad.
Fish cakes go perfectly with parsley sauce (gluten free of course!). To make a quick tartar sauce, mix Greek yogurt with chopped gherkins and capers. You could also add some healthy tomato ketchup. Or treat yourself to some healthy hollandaise.
You can store uncooked or cooked fish cakes in the fridge for 2-3 days. Gluten free fish cakes also freeze well.
Fish cakes often contain gluten, both as a binder and as a coating. Breadcrumbs are often used in the body of a fish cake, and some recipes also use flour. Many fish cakes are dipped in egg and then breadcrumbs to add a crisp coating. These gluten free fish cakes contain no wheat or breadcrumbs.
Too much moisture in the recipe can result in fish cakes that dont hold together well. Make sure that you drain the both the potatoes and fish well. Chilling the fish cakes will also help to firm them up so that they dont fall apart.
Fish cakes are a great way enjoy fish. The NHS says that two servings of fish a week, one of which should be oily, are part of a healthy, well-balanced diet. This gluten free fish cakes recipe contains just fish, potatoes, an egg and seasoning and herbs. If you want to avoid the fillers and additives that are in store-bought fish cakes, making your own is the best way to do it.
What you’ll love about the recipe
- If you use salmon or mackerel, this is a simple way to eat more oily fish.
- Use canned fish to make the recipe super speedy
- A budget-friendly fish recipe
- Perfect for using up leftover potatoes or cooked fish
- Gluten-free fish cakes can be made ahead of time and freeze well.
- A filling and healthy midweek meal
Cooked fish. This recipe works with either canned fish that’s already cooked, cooked fish that you already have, or fish that you poach quickly. I used canned pink salmon, or you could also use a tin of mackerel or tuna.
White fish works well in these gluten free fish cakes too. If youve got some leftover cooked fish, thats ideal. Otherwise you could quickly poach a fillet of fish whilst the potatoes are cooking. Just pop it in a pan and half cover with boiling water. Cover the pan and simmer gently for 6-8 minutes depending on the thickness of the fish. The cooked fish should flake through easily. Drain well.
You could also use a packet of cooked smoked mackerel. Or if you enjoy smoked fish, use the recipe to make gluten free smoked haddock fish cakes.
Potatoes. You can either use freshly cooked potatoes, or leftovers if youve got them. Although some types of potato are better for mashing, I just use whatever Ive got. Other than a really waxy salad potato, you can mash most varieties.
Egg. Youll need an egg to bind the fish cakes together.
Flavourings. The fish and potatoes don’t have a strong flavor, so you’ll need to season the mix well and add some other flavors. Some lemon zest is good. Herbs add both colour and flavour. I used some chopped chives, but you could also use dill, parsley or basil. Or try of teaspoon of spice such as toasted cumin or fennel seeds.
I like to add a handful of cheddar cheese to the recipe. If you want, you can add a little cheese. It will make the fishcakes taste richer and help them turn a beautiful golden brown.