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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.
Prep Time2 hrs
Cook Time35 mins
Total Time2 hrs 35 mins
Course: Seafood
Cuisine: Caribbean
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 tbsp 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.


Calories: 294kcal | Carbohydrates: 36.9g | Protein: 21.9g | Fat: 7g | Sodium: 637mg