Whole30 Crispy Fried Fish Cakes
Dive into the wholesome flavors of Whole30 Crispy Fried Fish Cakes, a delightful and nutritious twist on traditional fish patties. Made with flaky white fish fillets like cod or haddock, vibrant sweet potato, and a fragrant blend of parsley, garlic powder, and lemon zest, these patties pack a savory punch while staying gluten-free and grain-free with the addition of coconut flour. Perfectly crisped in olive or avocado oil, they’re golden brown on the outside yet tender and flavorful on the inside. Quick to prepare in just 40 minutes, this recipe serves as an ideal Whole30-friendly meal or snack. Serve these irresistibly crispy fish cakes with a zesty dipping sauce, such as spicy aioli or cilantro-lime dressing, for a crowd-pleasing dish that’s both healthy and satisfying.
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Recipe Information
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
Instructions
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.
Peel and grate the sweet potato using a fine grater. Transfer to a large mixing bowl.
Finely chop the onion and parsley, then add them to the bowl with the grated sweet potato.
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.
Preheat a large skillet over medium heat and add the olive oil or avocado oil.
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.
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.
Transfer cooked fish cakes to a paper towel-lined plate to drain any excess oil.
Serve warm with a Whole30 compliant dipping sauce of your choice, such as a spicy aioli or a cilantro-lime sauce.
Nutrition Facts
Calories |
1436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.4 g | 122% | |
| Saturated Fat | 17.5 g | 88% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 447 mg | 149% | |
| Sodium | 2010 mg | 87% | |
| Total Carbohydrate | 50.4 g | 18% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 14.3 g | ||
| Protein | 96.2 g | 192% | |
| Vitamin D | 23.9 mcg | 119% | |
| Calcium | 166 mg | 13% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 2178 mg | 46% | |
*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.
