Air fryer Fish Cake

Air fryer Fish Cake

Fish Cakes in the Fryer. These fish cakes, with their air-fried twist, have all the flavour and crispy perfection of classic fried fish cakes, but they’re healthier.


  1. Half a teaspoon of sweet paprika
  2. one clove of garlic
  3. 1/4 cup of canned roasted peppers
  4.  1/4 cup of mild mayo

Fish Cakes:

  1. 1 pound of fillets (either tinned crab or flounder, tilapia, cod, halibut, or salmon)
  2. 1/4 cup of seasoned
  3. gluten-free panko (or matzo meal for passover)
  4. 1 teaspoon Old Bay seasoning
  5. 1/4 teaspoon kosher salt
  6. black pepper, to taste
  7. olive oil spray
  8. 1/4 cup minced celery
  9. 2 tablespoons light mayo
  10. 1/2 tablespoon Dijon mustard
  11. 1 1/2 tablespoons lemon juice
  12. 2 large eggs, divided;
  13. 1/4 cup finely chopped parsley
  14. 3 scallions, minced green tops plus more for garnish;


  1. In a small blender, puree the paprika, garlic, and roasted peppers. Combine with the mayo and set aside.

Air Fryer Method:

  1. Fish should be cooked through and flake readily with a fork after 6 minutes at 400 degrees Fahrenheit in the air fryer basket. Move to a spacious bowl, allow it to cool, then break into little pieces. Empty the basket.
  2. Combine fish, 1/2 cup panko, celery, mayonnaise, dijon, lemon juice, one egg, parsley, scallion, Old Bay, salt and black pepper in a big bowl. Mix thoroughly until everything is incorporated.
    Divide into eight equal parts (about 1/4 cup each), then shape into patties. Put a bit more panko on them if they break apart.
  3. Divide into eight equal parts (about 1/4 cup each), then shape into patties. Put a bit more panko on them if they break apart.
    In a bowl, place the remaining egg and stir. Coat the patties in the remaining panko and pat off any excess after gently dipping them in the egg. Apply olive oil on both sides.
  4. Cook the patties in batches as needed, in an even layer at 400°F for 8 minutes, flipping halfway through, until they are crisp and golden brown. Accompany with red pepper sauce and lemon wedges.


  • Prepare the meal by frying the fish and forming the patties up to 24 hours in advance.
  • Cooked fish cakes keep for three days in the refrigerator. Eat them cold, reheat them in the microwave, or air fry them.
  • Place unbaked patties on a sheet pan and flash freeze. After freezing, firmly wrap them in foil or plastic wrap and keep them for up to two months in an airtight container. When ready to eat, defrost the cakes in the fridge and bake according to the recipe.
  • Alternatively, freeze cooked patties for a few months.

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