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Fish Cakes

Fish cakes are a great addition to any meal. They can be perfect with chips or with any main dish around lunch time.
Course Seafood
Cuisine Caribbean
Prep Time 2 hours
Cook Time 35 minutes
Total Time 2 hours 35 minutes
Servings 6
Calories 294kcal
Author Felix


  • 1 lb potatoes boiled, peeled and crushed
  • 1 tbsp. mustard
  • 1 lb fish tuna, salmon, marlin, or any firm fish, seasoned (no salt
  • 1 lime for washing fish
  • 2 tbsp. onions diced
  • ¾ cup carrots shredded
  • 2 tbsp. green seasoning
  • 1 tsp. paprika
  • 2 tbsp. celery
  • 2 tbsp. chive
  • 1 tablespoon pepper flakes optional
  • 1 tsp. black pepper
  • Salt to taste
  • ½ cup cornmeal
  • ½ cup white flour
  • ¾ cup milk


  • Wash, and season fish with green seasoning and paprika (any herbs you like really) no salt. Allow to marinate for at least 3 hours.
  • Steam fish for about 15 minutes. (Note: If you don't have a steamer, you could use instead a rice strainer and a pot cover placed over a pot of boiling water.)
  • Boil, peel and crush potatoes. Flake fish when cool and add to potatoes. Add all other ingredients (carrots, chive, celery, onion, mustard, salt to taste) and mix well.
  • Form into egg-shaped balls.
  • Mix ½ cup cornmeal and ½ cup white flour seasoned with pepper flakes. Set aside.
  • Mix ¾ cup milk seasoned with 1 tsp. black pepper. Dip fish cakes in batter then in coating, coat well. Set aside for about 5 minutes. Fry in hot oil until golden brown. Serve cool with your favourite sauce.