Gluten-Free Crispy Fried Fish Cakes
Transform your dinner table with these irresistible Gluten-Free Crispy Fried Fish Cakes—perfectly golden, flaky, and brimming with fresh flavors. Made with tender white fish fillets, vibrant green onions, and a hint of zesty lemon, these fish cakes are coated in gluten-free breadcrumbs for a satisfying crunch in every bite. Whether you’re gluten-sensitive or just looking for a lighter, wholesome alternative, this recipe combines ease with elegance, taking only 35 minutes from start to finish. Pan-fried to perfection in olive oil, these fish cakes make a versatile dish that can be served as an appetizer, main course, or even a delightful snack alongside your favorite dipping sauce or crisp garden salad. Create a crowd-pleasing meal that's as nutritious as it is delicious!
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Ingredients
- 500 grams white fish fillets (e.g., cod or haddock)
- 1 cup gluten-free breadcrumbs
- 3 units green onions, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- 0.5 cup gluten-free flour
- 2 units large eggs
- 2 tablespoons milk (dairy or non-dairy alternative)
- 1 teaspoon lemon zest
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 tablespoons olive oil
Directions
Step 1
Begin by poaching the fish. Place the fish fillets in a large shallow pan and cover them with water. Bring to a simmer over medium heat and cook until the fish is opaque and flakes easily with a fork, about 5-7 minutes.
Step 2
Once cooked, transfer the fish to a large bowl and use a fork to flake it into small pieces. Discard any skin or bones.
Step 3
Add the chopped green onions, parsley, lemon zest, salt, and black pepper to the bowl with the flaked fish. Stir gently to combine these ingredients evenly.
Step 4
In a small separate bowl, beat the eggs and mix in the milk. Set aside.
Step 5
Spread the gluten-free flour on a plate, the beaten egg mixture in a shallow bowl, and the gluten-free breadcrumbs on another plate, ready for dredging.
Step 6
Take a small handful of the fish mixture, approximately 3 tablespoons, and shape it into a patty. Repeat the process with the remaining mixture until all the fish cakes are formed.
Step 7
Carefully dredge each fish cake in the gluten-free flour, shaking off the excess, then dip it in the egg mixture, and finally coat it with the gluten-free breadcrumbs. Ensure each patty is entirely covered in breadcrumbs for extra crispiness.
Step 8
Heat the olive oil in a large skillet over medium heat. Once the oil is hot, place the fish cakes in the skillet, avoiding overcrowding (cook in batches if necessary).
Step 9
Fry the fish cakes for about 3-4 minutes on each side, until they are golden brown and crispy.
Step 10
Once cooked, remove the fish cakes from the skillet and place them on a plate lined with paper towels to absorb any excess oil.
Step 11
Serve the gluten-free crispy fish cakes hot with your choice of dipping sauce or a side of salad.
Nutrition Facts
| Serving size | (1017.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2178.9 |
| Total Fat 82.8g | 0% |
| Saturated Fat 12.5g | 0% |
| Polyunsaturated Fat 5.3g | |
| Cholesterol 623.5mg | 0% |
| Sodium 4583.6mg | 0% |
| Total Carbohydrate 230.5g | 0% |
| Dietary Fiber 12.3g | 0% |
| Total Sugars 10.3g | |
| Protein 123.3g | 0% |
| Vitamin D 1095IU | 0% |
| Calcium 360.0mg | 0% |
| Iron 9.7mg | 0% |
| Potassium 2036.7mg | 0% |
Source of Calories