Why should crab cakes get all the attention? Fish cakes are just as crispy and tasty, and my recipe makes their sweet fish flavor really stand out.
If you’ve never heard of Fish Cakes, you’re not alone. While many of us have enjoyed crab cakes, Fish Cakes are a little more obscure.
But they absolutely shouldn’t be. Why? Because Fish Cakes have all the tasty, crispy, seafood-y yumminess of crab cakes. And they also have this—fish tends to be less expensive than crab. So while Fish Cakes are special, you don’t have to save them for a special occasion!.
Fish cakes and fish patties are two popular fish dishes that are quite similar in some ways, but have some distinct differences. In this article, we’ll break down the key differences between fish cakes and fish patties so you know exactly what you’re getting when you order one or the other.
Overview
Both fish cakes and fish patties are made from fish that has been minced or finely chopped and combined with other ingredients before being shaped and fried The main differences lie in the type of fish used, the additional ingredients, the shape, and the cooking method.
Fish cakes tend to have a round, flattened shape and contain white fish like cod or haddock mixed with mashed potato and other binders. Fish patties are more like a burger patty in shape, often made with oily fish like salmon or trout and with breadcrumbs rather than potato.
While fish cakes are usually pan fried, fish patties may be pan-fried, baked, or grilled. Fish cakes are more common in Europe, especially the UK, while fish patties are popular in North America.
Fish Used
The type of fish is one of the major distinguishing factors between fish cakes and fish patties,
Fish cakes traditionally use white fish like cod, haddock, pollock or whiting. Oily fish like salmon or trout are rarely used. Popular white fish options for fish cakes include:
- Cod
- Haddock
- Pollock
- Whiting
Fish patties more commonly use salmon, trout, tuna, or other oily fish. Some popular oily fish choices for patties include:
- Salmon
- Trout
- Tuna
- Mackerel
So if you see “salmon cakes” on a menu, you can be certain they are actually fish patties and not fish cakes.
Binders and Other Ingredients
While the main ingredient in both dishes is fish, the additional ingredients used can vary:
Fish cakes typically contain
- Mashed potato
- Breadcrumbs or flour
- Onion
- Parsley
- Egg
Fish patties often contain:
- Breadcrumbs or crackers
- Eggs
- Onion
- Bell pepper
- Spices
The mashed potato binds the fish cake mixture together, while breadcrumbs or crackers serve this purpose in patties. Fish patties also tend to have more seasoning and spice added for flavor.
Shapes
Shape is a key visual difference between fish cakes and patties.
Fish cakes are usually:
- Round and flattened
- Around 2-3 inches wide
- Around 1 inch thick
Fish patties tend to be:
- Formed into the shape of a burger patty
- Around 3-4 inches wide
- 3/4 to 1 inch thick
So if you see a thick, round disk of fish, it’s likely a fish cake. If it’s shaped more like a burger, it’s probably a fish patty.
Cooking Methods
The most common cooking methods for each dish are:
-
Fish cakes – pan-fried
-
Fish patties – pan-fried, baked, or grilled
Pan-frying is the traditional way to cook fish cakes, giving them a crispy golden exterior. Fish patties have a bit more versatility in cooking methods. While pan-frying is still common, baking and grilling allow the use of salmon or other oily fish that can handle higher heats.
So if you see fried fish disks on a menu, they are likely fish cakes. If the fish patties are described as baked or grilled, that’s another sign you’re getting actual patties rather than cakes.
Regional Differences
Fish cakes and patties also have some regional distinctions:
-
Fish cakes are more popular in the UK and Europe.
-
Fish patties are more common in North America.
So if you’re dining in London and see “fish cakes” on the menu, you can expect the traditional British-style fish cakes. In New York, “fish cakes” would likely be the North American fish patties instead.
The terms tend to be used interchangeably in recipes and casual conversation, so looking for the other distinguishing factors is the best way to decipher which dish is being referenced.
In Summary
While there is some overlap in ingredients between fish cakes and fish patties, there are some clear differences that set the dishes apart:
Fish Cakes
- White fish like cod or haddock
- Mashed potato binder
- Round, flattened shape
- Pan-fried
- More common in UK/Europe
Fish Patties
- Oily fish like salmon or tuna
- Breadcrumb binder
- Hamburger patty shape
- Pan-fried, baked, or grilled
- More popular in North America
So the next time you see “fish cakes” or “fish patties” on a menu, look for these clues to determine exactly which fish dish is being served. Either way, you’re in for a tasty seafood meal!
Tips For Crispy Cakes
I like to arrange my shaped cakes on a flat, rimless plate or on a rimless sheet pan. That way, I can gently slide them off the plate or pan into the skillet, making them less likely to fall apart.
When you shape your cakes, try to make both sides as flat and even as you can. Think more like hockey pucks than flying saucers. That will give them more contact with the skillet, resulting in more crispiness.
But make sure the pan is hot before you cook the cakes. Then add the cooking oil and make sure it’s hot too. And don’t crowd the skillet. All those things will also help you end up with tasty, crispy, browned, delicious Fish Cakes. Yum.
If you love this fish cake recipe, you’ll probably love this delicious Crispy Air Fryer Fish recipe.
Fish Cakes Versus Crab Cakes
Fish cakes and crab cakes are made of seafood, breading, and seasonings like Old Bay, lemon zest, veggies, and fresh herbs. These can be shaped into patties and fried in a pan. This recipe for Corn and Crab Cakes with Cilantro, for example.
Where they differ is in what’s used to bind those ingredients together. Where crab cakes typically use eggs, fish cakes typically use eggs and mashed potatoes. The final results are similar, but slightly different in both taste and texture.
I think the key to making good fish cakes or crab cakes is to use as little breading and binders as possible. Enough to hold the ingredients together, but not so much that they steal the limelight from the seafood. Because of this, the following recipe has more fish than most others, which really lets the clean, sweet flavors of the fish stand out.
For the same reason, I use just a smidge of Old Bay for seasoning. But you could definitely add more if you like.