Air Fryer Fish Cakes: A Healthy, Quick Treat?

Fish cakes are a tasty treat, but frying them can be messy and add unnecessary calories. Air fryers provide a healthier alternative to frying, and they can also be used to make delicious fish cakes. In fact, air-fried fish cakes are a simple, tasty, and healthy option for a light supper or lunch. You can use a variety of fish, including salmon, tuna, or even crab, and add your own twist with different seasonings and ingredients.

Fish cake ingredients and alternatives

Fish

The best fish for fish cakes is a firm white fish, such as cod, haddock, pollock, tilapia, or catfish. Salmon can also be used, as can any oily fish with a strong flavour, such as sardines, mackerel, or river trout. It is best to avoid delicate fish like whiting and flounder, as these can break apart easily.

Potato

Potato is used to bind and fill out the fish cakes. Any starchy or all-rounder potatoes will work well, but waxy potatoes should be avoided if possible. Maris Piper and King Edwards are recommended varieties.

Herbs and Spices

Fresh herbs like chives, parsley, coriander, and dill add a zingy freshness to fish cakes. Thyme, garlic, and chilli can also be added for extra flavour.

Breadcrumbs

Breadcrumbs are used to coat the fish cakes and give them a crunchy exterior. Panko crumbs or regular breadcrumbs can be used.

Binders

An egg helps the fish cakes hold their shape and adds texture and richness. Mayonnaise can also be used as a binder.

Seasoning

Salt and black pepper are used to enhance the flavours of the dish. Old Bay seasoning is also popular, though any seafood seasoning will work.

Air fryer temperature and timing

The temperature and timing for cooking fish cakes in an air fryer will depend on the type of fish cakes you are cooking, the brand and model of your air fryer, and your personal preference for how well-done you like your food.

As a general rule, most recipes recommend preheating your air fryer to between 180–200°C (356–392°F) and cooking the fish cakes for around 10–15 minutes, or until they are golden brown and crispy.

For example, one recipe for Thai-style fish cakes suggests cooking them at 180°C for 15–20 minutes, while another recipe for air fryer salmon fish cakes recommends cooking at 200°C for 10 minutes.

If your fish cakes are on the thicker side, you may need to add an extra 2–3 minutes to the cooking time. It's also important to monitor your air fryer and adjust the timing as needed, as all air fryers are not made equal.

To ensure even cooking and to achieve the desired crispiness, it's recommended to preheat your air fryer before adding the fish cakes and to avoid overcrowding the basket by leaving enough space between each cake.

When cooking fish cakes in an air fryer, it's also important to flip them over halfway through the cooking process to ensure even browning on both sides.

Finally, it's worth noting that the internal temperature of the fish cakes should reach 140–145°F (60–63°C) to be considered safely cooked.

By following these guidelines and adjusting as needed for your specific air fryer and preferences, you can ensure that your air-fried fish cakes turn out crispy, golden, and delicious every time.

Fish cake binding and shaping

Fish cakes are a versatile dish that can be made with a variety of ingredients and cooked in an air fryer for a healthier alternative to traditional frying. Here are some detailed instructions on binding and shaping fish cakes:

Binding:

The binding agents in fish cakes help hold the mixture together and prevent it from falling apart during cooking. Here are some tips for binding:

• Always use an egg as the primary binding agent. The proteins in the egg act as a glue that binds the fish cake mixture. Use one egg for every pound of fish, or more if desired.
• For an egg-free alternative, you can use a flax or chia "egg" substitute, but the final result may not hold together as well.
• In addition to the egg, add a secondary binding agent such as breadcrumbs, crushed crackers, almond flour, or mashed potatoes. These ingredients add structure and prevent the fish cakes from becoming too dense.
• If the mixture seems too wet, add extra breadcrumbs or other dry ingredients to absorb the moisture.
• Avoid adding too much moisture to the mixture by finely chopping or processing ingredients.

Shaping:

Once you have a well-bound mixture, it's time to shape your fish cakes:

• Divide the mixture into equal portions, depending on the number of cakes you want to make.
• Form each portion into a ball, then lightly press it to form a thick patty or cake.
• For an extra crunchy exterior, coat the fish cakes in breadcrumbs by pressing them into a plate of breadcrumbs.
• Place the shaped fish cakes on a plate, cover, and chill in the refrigerator for at least 30 minutes before cooking. This helps the cakes firm up and makes them easier to handle during cooking.

Fish cake accompaniments

Fish cakes are a versatile dish that can be served for breakfast, lunch, or dinner. They are also a popular choice for families. The right side dishes can elevate your meal, adding balance and enhancing the flavours of the fish cakes. Here are some ideas for accompaniments to fish cakes:

Healthy and Light Sides

• A simple green salad with crisp lettuce, cherry tomatoes, and cucumber, dressed with a basic vinaigrette.
• Cucumber salad with thinly sliced cucumbers and a tangy dressing. Fresh herbs and a squeeze of lemon juice can also be added for extra flavour.
• Steamed vegetables, such as broccoli, carrots, and green beans, drizzled with olive oil and lemon juice.
• Quinoa salad with cooked quinoa, diced vegetables, fresh herbs, and a light vinaigrette.

Comforting and Hearty Sides

• Mashed potatoes with an optional addition of garlic or chives.
• Sweet potato fries, baked in the oven with olive oil, for a healthier alternative to regular fries.
• Roasted vegetables, such as carrots, capsicum, and zucchini.

Unique and Flavourful Sides

• Minted pea purée, combining the sweet and fresh taste of peas with mint.
• Grilled asparagus seasoned with salt, pepper, and lemon juice.
• Corn on the cob, boiled or grilled, with butter and salt.
• Lemon aioli, a bright and zesty dip made with garlic, lemon juice, and mayonnaise.
• Dill pickle tartar sauce, adding an extra burst of flavour to the classic tartar sauce.

Sides for Kids

• Cheesy baked potato wedges—a crispy and fluffy delight for children.
• Carrot sticks with hummus, a colourful and nutritious side.
• Fruit kabobs, skewering chunks of their favourite fruits like strawberries, grapes, and melons.
• Mini mac 'n' cheese cups, a kid-friendly twist on a classic comfort food.

Storage and reheating

Leftover fish cakes can be stored in the refrigerator for up to 3 days. Place them in an airtight container to prevent odour transfer from other foods in the fridge.

To reheat, place the fish cakes on a cookie sheet lined with parchment paper and bake in the oven at 400°F until heated through. Alternatively, you can briefly air-fry the fish cakes at 400°F until heated through.

For longer storage, it is recommended to freeze the fish cakes. However, it is best to freeze them uncooked and fry them on the day you plan to eat. Place the shaped patties on a parchment-lined tray or cookie sheet and freeze until solid. Then, transfer them to airtight containers, with parchment or wax paper between the patties to prevent sticking. Frozen fish cakes can be stored for up to 3-4 months.

When ready to eat, there is no need to thaw the frozen fish cakes before frying. Simply increase the frying time to 6-7 minutes per side.

Frequently asked questions