These air fryer fish cakes are crispy on the outside, soft in the middle, and packed with fresh flavor. I love this recipe because it feels a little special, but it is still easy enough for a regular weeknight. The air fryer does most of the work, and you get that golden crust without standing over a pan.
Servings: 4
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Why I Love This Recipe
The first time I made fish cakes in the air fryer, I was trying to skip the mess of frying on the stove. I wanted that same crispy edge and tender middle, but without the splatter and extra oil. After a little trial and error with the mix, I found that mashed potatoes, flaky fish, breadcrumbs, and a little mayo make the texture just right. Now this is one of those recipes I come back to when I want something simple, cozy, and really satisfying.
What I love most about it:
- The outside gets crisp without deep frying
- The inside stays soft and flaky
- It is a smart way to use cooked fish
- The ingredients are simple and easy to find
- It feels homemade and comforting without being hard to make
What You’ll Need
- 1 pound white fish fillets, like cod or haddock
- 1 tablespoon olive oil
- 1/2 teaspoon salt, divided
- 1/4 teaspoon black pepper, divided
- 1 cup mashed potatoes, cooled
- 1/2 cup plain breadcrumbs, plus 1/4 cup for coating
- 1/4 cup finely diced onion
- 2 tablespoons chopped fresh parsley
- 1 tablespoon mayonnaise
- 1 large egg
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1/2 teaspoon garlic powder
- Olive oil spray for the air fryer basket and tops of the fish cakes
Tools You’ll Need
- Air fryer
- Medium mixing bowl
- Fork
- Spoon or small scoop
- Knife
- Cutting board
- Measuring cups
- Measuring spoons
- Small bowls
- Plate or tray
Air Fryer Fish Cakes Recipe
Step 1: Season the fish
Pat dry 1 pound white fish fillets. Rub them with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
Step 2: Cook the fish in the air fryer
Place the seasoned fish fillets in the air fryer basket in a single layer. Air fry at 400°F for 8 to 10 minutes, or until the fish flakes easily with a fork. The exact time depends on thickness. Let the fish cool for about 5 minutes.
Step 3: Flake the cooked fish
Transfer the cooked fish to a plate or bowl. Use a fork to break it into medium flakes. You want pieces, not mush.
Step 4: Mix the fish cake base
In a medium bowl, combine the flaked fish, 1 cup cooled mashed potatoes, 1/2 cup plain breadcrumbs, 1/4 cup finely diced onion, 2 tablespoons chopped parsley, 1 tablespoon mayonnaise, 1 large egg, 1 teaspoon Dijon mustard, 1 teaspoon lemon juice, 1/2 teaspoon garlic powder, the remaining 1/4 teaspoon salt, and the remaining 1/8 teaspoon black pepper. Mix gently until the mixture holds together. Do not overmix.
Step 5: Shape the fish cakes
Divide the mixture into 8 equal portions. Shape each one into a small patty about 3 inches wide and 1/2 inch thick. Place them on a plate or tray. Add the extra 1/4 cup plain breadcrumbs to a shallow bowl and lightly coat both sides of each fish cake.
Step 6: Air fry the fish cakes
Spray the air fryer basket with olive oil spray. Place the 8 fish cakes in a single layer, working in batches if needed. Lightly spray the tops with olive oil spray. Air fry at 390°F for 10 to 12 minutes, flipping at the 6-minute mark, until both sides are golden brown and crisp.
Step 7: Serve
Serve the hot fish cakes on a round plate with lemon wedges and a sprinkle of extra chopped parsley. A simple dip like tartar sauce, plain yogurt sauce, or lemon mayo is great here.
Pro Tips
- Let the cooked fish cool a little before mixing so the egg does not start cooking in the bowl.
- Use cold mashed potatoes. Warm potatoes make the mixture too soft.
- Finely dice the onion so it blends in and cooks up nicely.
- If the mix feels loose, add 1 to 2 more tablespoons of breadcrumbs.
- Do not crowd the air fryer basket. Space helps the fish cakes crisp up better.
Why This Recipe Works (Quick Science)
Fish cakes need a balance between moisture and structure. The flaky cooked fish brings light texture, while the mashed potatoes add softness and help the cakes hold together. The egg and mayonnaise act like binders, keeping the patties from falling apart. Breadcrumbs soak up extra moisture, so the cakes stay firm enough to shape. In the air fryer, moving hot air dries the outside just enough to make it golden and crisp.
Macros Information
These numbers are for 2 fish cakes, based on making 8 fish cakes total.
- Calories: about 290
- Protein: 22g
- Carbs: 20g
- Fat: 12g
- Fiber: 1g
- Sugar: 1g
These are estimates and can change based on the fish, mashed potatoes, and breadcrumbs you use.
Substitutions and Variations
- Use salmon instead of cod or haddock for a richer flavor.
- Swap parsley for dill or chives.
- Use panko instead of plain breadcrumbs for extra crunch.
- Add 1 tablespoon of capers for a briny bite.
- Use leftover cooked fish instead of cooking raw fish first. You need about 2 to 2 1/2 cups flaked cooked fish.
- For a little heat, mix in 1/4 teaspoon cayenne or a few dashes of hot sauce.
Make Ahead Tips
You can mix and shape the fish cakes up to 1 day ahead. Keep them covered in the fridge on a plate or tray. Bread them right before air frying for the best texture. You can also freeze the shaped uncooked fish cakes for up to 2 months. Freeze them on a tray first, then move them to a freezer bag.
Common Mistakes
- Using fish that is too wet: Pat it dry first so the mixture does not get soggy.
- Overmixing the filling: That can break the fish down too much and make the texture pasty.
- Skipping the cooling time: Hot fish and warm potatoes make the mixture harder to shape.
- Making the cakes too thick: Thick patties may not heat through as evenly.
- Crowding the air fryer: The fish cakes need space for the outside to crisp.
What to Serve With
These fish cakes go well with:
- Simple green salad
- Roasted broccoli
- Air fryer green beans
- Coleslaw
- Lemon rice
- Potato wedges
- Tartar sauce or lemon mayo
- Cucumber salad
Leftovers and Storage
Store leftover fish cakes in an airtight container in the fridge for up to 3 days. Reheat them in the air fryer at 375°F for 3 to 4 minutes until hot and crisp again. You can also freeze cooked fish cakes for up to 2 months. Reheat from frozen at 375°F for 8 to 10 minutes.
FAQ
Can I use canned fish?
Yes. Canned salmon works well. Drain it well and remove any large bones or skin if needed.
Can I make these without mashed potatoes?
You can, but the texture will change. Mashed potatoes help make the middle soft and hold the cakes together. Without them, the fish cakes may feel more dry and crumbly.
What fish works best?
Mild white fish like cod, haddock, pollock, or halibut works best. Salmon also works if you want a stronger flavor.
How do I know when the fish cakes are done?
They should look golden brown on the outside and feel firm when you gently press the top. Since the fish is already cooked, you are mainly crisping and heating the cakes through.
Can I pan-fry these instead?
Yes. Cook them in a lightly oiled skillet over medium heat for about 4 to 5 minutes per side until golden and heated through.
Final Thoughts
These air fryer fish cakes are simple, crispy, and really satisfying. They are a great way to turn basic ingredients into something that feels homemade and special. Give them a try, make them your own with a dip or side you love, and come back and share how they turned out.