Looking for a low-carb recipe that’s both comforting and packed with flavor? These Keto Fish Cakes are the answer! In this article, I’ll show you how to make them perfectly crispy, tender, and keto-friendly with a few simple ingredients. We’ll start with my personal story of discovering fish cakes in my mother’s kitchen, walk through choosing the right fish and binders, and end with expert tips for the crispiest results every time. Whether you’re new to keto or a seasoned pro, this guide will help you enjoy fish cakes without the carbs — and I’ll answer all your top questions along the way.
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Why Keto Fish Cakes Are My Favorite Comfort Food
Best Fish for Keto Fish Cakes
Growing up in Naples, I watched my mother work wonders with the freshest fish from the market. Even though we didn’t call them “Keto Fish Cakes” back then, her pan-fried cod patties were always the highlight of our week. The scent of fish sizzling in olive oil and the golden crust forming on each cake instantly made our kitchen the coziest place in the world. When I moved to New York, I craved that same warmth but needed a keto-friendly version. I swapped breadcrumbs for coconut flour and discovered a binder that didn’t just work but made these Keto Fish Cakes even crispier than the originals.
What Makes These Fish Cakes Perfect for Keto?
The secret is in choosing a low-carb binder and frying technique. By using coconut flour, eggs, and coarsely flaked cod, these Keto Fish Cakes stay moist inside yet crispy outside, with only a fraction of the carbs found in traditional recipes. Plus, spices like cayenne and paprika add depth without adding carbs. If you’re curious about balancing low-carb comfort with authentic flavor, these fish cakes deliver every time — especially when you pair them with my homemade Easy Keto Mayonnaise for dipping or serve them alongside a fresh salad inspired by my Blended Cottage Cheese recipe.
I learned over years of testing in my NYC kitchen that keeping the fish mixture a bit chunky helps the cakes hold their shape beautifully. This tip alone has saved countless fish cakes from falling apart! And for days you crave something heartier, don’t miss my juicy Côte de Boeuf Rib Steak — perfect for a weekend keto feast.
Choosing Ingredients for Perfect Keto Fish Cakes
Best Fish for Keto Fish Cakes
When it comes to Keto Fish Cakes, cod is my go-to. It’s lean, mild, and flakes beautifully once cooked, creating the perfect texture for patties. But don’t feel limited to cod — haddock or halibut also work great if you prefer a different white fish. The key is using a firm fish that holds together when flaked, avoiding softer fish like tilapia which can turn mushy and fall apart. Fresh or thawed-from-frozen fillets both work, as long as you pat them completely dry before cooking; excess water is the enemy of crispy fish cakes. My mother always said, “Dry fish makes happy fish cakes” — and she was absolutely right.
Low-Carb Binders: Why Coconut Flour Wins
Classic fish cakes rely on breadcrumbs or potatoes, which are loaded with carbs. But for Keto Fish Cakes, we need a binder that holds everything together without spiking carbs. Coconut flour is perfect: it’s high in fiber, absorbs moisture well, and adds a subtle sweetness that pairs beautifully with cod’s mild flavor. Combined with eggs, it creates a sturdy mixture that shapes easily into patties. Some people try almond flour, but I’ve found coconut flour results in a lighter, crispier crust. Plus, it keeps these cakes completely grain-free.
For more creative keto meals that don’t sacrifice texture or flavor, try my Protein Ice Cream Recipe — it’s a cool, creamy treat you’ll love after a savory dinner like these fish cakes. And if you need a quick high-protein snack, check out my velvety Blended Cottage Cheese that comes together in minutes and pairs well with savory or sweet toppings.
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Keto Fish Cakes
- Total Time: 25 mins
- Yield: 6–8 cakes 1x
Description
These Keto Fish Cakes are crispy outside, tender inside, and low in carbs. Perfect for a quick keto-friendly meal with classic flavor.
Ingredients
1 lb codfish
¼ cup coconut flour
2 tablespoon olive oil
2 eggs
1 small onion chopped
3 tablespoon parsley chopped
1 teaspoon paprika
½ teaspoon cayenne pepper
½ teaspoon black pepper
½ teaspoon salt or to taste
Instructions
1. Wash and pat dry the codfish.
2. Spray pan with oil, season fish, fry both sides until cooked.
3. Cool, then flake fish into small pieces.
4. Add onions, parsley, coconut flour, eggs, and spices. Blend coarsely.
5. Shape mixture into patties using ¼-cup measure.
6. Fry patties in olive oil 3 minutes per side until golden.
Notes
Let shaped fish cakes chill in fridge for 10 minutes before frying for best results. Serve with keto mayonnaise or lemon wedges.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Main
- Method: Frying
- Cuisine: Keto/Low-Carb
Nutrition
- Serving Size: 1 fish cake
- Calories: 180
- Sugar: 1g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 85mg
Keywords: Keto Fish Cakes, low-carb fish recipe
Cooking Techniques for Crispy Keto Fish Cakes
How to Fry Keto Fish Cakes Perfectly
Crispy Keto Fish Cakes start with one simple rule: control your heat. When I first tried making these, I cranked the heat too high, which burned the outsides before the centers cooked. The secret is frying them on low to medium heat, giving each cake three minutes per side so the crust browns evenly while the inside cooks through. Using a nonstick pan and a good splash of olive oil helps prevent sticking. Once the fish cakes are golden brown on both sides, you know you’ve nailed it.
Don’t worry if the top and bottom edges darken more than you expect; that’s how you get the signature crispy crust. Gently flip each cake with a spatula, and don’t rush — letting them set before flipping keeps them intact. My mother used to say, “Patience makes perfect patties,” and it’s true for these Keto Fish Cakes.
Serving Ideas for Keto Fish Cakes
Serve your hot Keto Fish Cakes with a dollop of homemade Easy Keto Mayonnaise, a sprinkle of fresh parsley, and a squeeze of lemon. They’re perfect on their own or served over a bed of fresh greens. For a complete meal, pair them with my savory Côte de Boeuf Rib Steak on nights when you’re craving a surf-and-turf dinner that’s 100% keto. These cakes also make a fantastic appetizer for dinner parties or quick weeknight dinners when you want something hearty without the carbs.
The best part? These fish cakes reheat beautifully in a skillet or air fryer, staying crispy and delicious even the next day. Perfect for meal prepping your keto lunches.
Pro Tips and Variations for the Best Keto Fish Cakes
Tips to Keep Keto Fish Cakes from Falling Apart
One of the biggest frustrations with fish cakes is watching them break apart in the pan. I’ve been there many times, but over the years I’ve learned what makes Keto Fish Cakes hold their shape. First, keep your fish mixture coarse rather than blending it smooth — bigger flakes of fish give the cakes structure. Second, compress each cake firmly when shaping. I like to use a quarter-cup measure and press down well before turning them out onto a plate.
Next, chill the formed cakes in the fridge for 10–15 minutes before frying. This helps them firm up and hold together when they hit the hot pan. Lastly, avoid overcrowding the pan; giving each cake enough space makes flipping easier and reduces the risk of breaking.
Creative Keto-Friendly Variations
Once you master the base recipe, don’t be afraid to experiment! Swap cod for salmon for a richer flavor or add chopped shrimp for extra texture. Play with seasonings: dill, lemon zest, or even curry powder can completely transform your Keto Fish Cakes. If you want a spicier version, increase the cayenne pepper or add finely chopped jalapeños. You can also shape smaller, bite-sized cakes for keto-friendly appetizers — perfect for parties or snacks.
To make your fish cakes even more filling, serve them topped with a fried egg for brunch. Or crumble leftovers over a salad for an easy lunch packed with protein and healthy fats. These fish cakes are endlessly versatile, proving you don’t need carbs to enjoy hearty, satisfying meals on a keto diet.
FAQs About Keto Fish Cakes
Can you eat fish cakes on a keto diet?
Yes! Traditional fish cakes can be high in carbs due to breadcrumbs or potatoes, but these Keto Fish Cakes use coconut flour instead, making them low in carbs and perfect for a keto diet. They’re high in protein, packed with healthy fats, and free from grains.
How to make fish cake keto?
To make fish cakes keto, swap breadcrumbs for a low-carb binder like coconut flour or almond flour. Use fresh fish, eggs, and keto-friendly spices. Avoid any added sugars or high-carb fillers. Fry the cakes in healthy fats like olive oil or avocado oil for best results.
How many carbs are in a fish cake?
These Keto Fish Cakes contain about 2–3 grams of net carbs per cake, depending on their size and exact ingredients. Always calculate carbs based on your specific brands and measurements to stay within your personal keto goals.
What is the best binder for fish cakes?
For keto-friendly fish cakes, coconut flour is the best binder. It absorbs moisture well, helps the cakes hold their shape, and keeps carbs low. Almond flour is an alternative but can make the cakes heavier. Eggs are also essential to bind everything together.
Conclusion
Making Keto Fish Cakes at home is easier than you think — and so rewarding. These crispy, savory patties are low in carbs yet big on flavor, proving you don’t have to sacrifice taste to stay keto. By choosing the right fish, using coconut flour as a binder, and frying with care, you’ll create fish cakes that are perfectly golden on the outside and tender on the inside. Whether you serve them as an appetizer, main course, or meal-prep staple, these Keto Fish Cakes will quickly become a go-to in your kitchen. Happy cooking, and here’s to delicious, keto-friendly comfort food that brings everyone to the table!
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