Whole30 Crispy Fried Fish Cakes

Elevate your Whole30 meal plans with these Crispy Fried Fish Cakes, a flavorful and satisfying recipe that proves healthy eating doesn't have to compromise on taste. Made with tender white fish fillets, grated sweet potato for a naturally sweet and nutritious twist, and a hint of zesty lemon, these fish cakes are perfectly crisped using wholesome olive or avocado oil. Bound together with Whole30-compliant ingredients like coconut flour and mayonnaise, they’re seasoned with garlic, parsley, and black pepper for an herby, savory kick. Quick and easy to prepare in just 40 minutes, these golden patties are perfect as a protein-packed appetizer or a delicious main course, served fresh with your favorite Whole30 dipping sauce. Whether you're meal-prepping or indulging in a guilt-free treat, these fish cakes are the epitome of clean eating comfort food!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 pound white fish fillets (such as cod or haddock)
• 1 medium sweet potato
• 0.5 cup onion
• 1 egg
• 2 tablespoons mayonnaise (Whole30 compliant)
• 3 tablespoons coconut flour
• 0.25 cup fresh parsley
• 1 teaspoon lemon zest
• 0.5 teaspoon garlic powder
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 4 tablespoons olive oil or avocado oil

Directions

Step 1

Begin by poaching the fish: Place the fish fillets in a saucepan and cover with water. Bring to a gentle simmer and cook for 8-10 minutes until the fish flakes easily with a fork. Remove from the pan, drain, and let cool slightly. Flake the fish into small pieces using a fork.

Step 2

Peel and grate the sweet potato using a fine grater. Transfer to a large mixing bowl.

Step 3

Finely chop the onion and parsley, then add them to the bowl with the grated sweet potato.

Step 4

Add the flaked fish to the bowl along with the egg, mayonnaise, coconut flour, lemon zest, garlic powder, salt, and black pepper. Mix everything together until well combined. The mixture should hold together when pressed. If it's too moist, add a little more coconut flour.

Step 5

Preheat a large skillet over medium heat and add the olive oil or avocado oil.

Step 6

Scoop about 1/4 cup of the fish mixture for each cake and form into patties with your hands. You should get approximately 8-10 fish cakes.

Step 7

Carefully place the fish cakes into the hot oil in batches, making sure not to overcrowd the pan. Fry them for about 4-5 minutes on each side, or until golden brown and crispy.

Step 8

Transfer cooked fish cakes to a paper towel-lined plate to drain any excess oil.

Step 9

Serve warm with a Whole30 compliant dipping sauce of your choice, such as a spicy aioli or a cilantro-lime sauce.

Nutrition Facts

Serving size	(868.7g)

Amount per serving	% Daily Value*
Calories	1435.7

Total Fat 95.4g	0%
Saturated Fat 17.5g	0%
Polyunsaturated Fat 3.4g
Cholesterol 446.7mg	0%
Sodium 2010.1mg	0%
Total Carbohydrate 50.4g	0%
Dietary Fiber 14.8g	0%
Total Sugars 14.3g
Protein 96.2g	0%

Vitamin D 955.2IU	0%
Calcium 165.7mg	0%
Iron 5.7mg	0%
Potassium 2178.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.4%

Protein: 26.6%

Carbs: 14.0%