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Crispy Fish Cakes With Lemon Caper Yogurt Dip

These Crispy Fish Cakes are perfect for entertaining. They're quick, easy to make, call for simple ingredients, and are downright crave-worthy.
Course Appetizer, Side, Snack
Cuisine Pescetarian, Seafood
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings 8

Ingredients

Crispy Fish Cakes

  • 2 4.05 oz tins of King Oscar Mackerel in Olive Oil (Royal Fillets), well drained You can reserve the olive oil from the tin for sauteeing later
  • 1/4 cup scallions, thinly sliced
  • 1 tsp freshly squeezed lemon juice
  • 2 tsp Dijon mustard
  • 1/4 tsp smoked paprika
  • 1/2 tsp kosher salt
  • Cracked black pepper, to taste
  • 1 large egg, beaten
  • 1 cup Panko bread crumbs
  • Olive oil, for sauteeing

Lemon Caper Yogurt Dip

  • 1/4 cup plain Greek yogurt
  • 2 tsp capers, drained and roughly chopped
  • 1 tsp freshly squeezed lemon juice
  • 1/4 tsp Worcestershire sauce
  • 1 TBSP freshly chopped parsley, + more for garnish

Instructions

Crispy Fish Cakes

  • Add the drained mackerel to a medium-sized bowl. Roughly flake it with a fork until it's shredded up. Add the scallions, lemon juice, Dijon mustard, paprika, salt, and pepper. Mix well and taste. Adjust seasoning if needed, then add the beaten egg and 1/4 cup of the Panko breadcrumbs; mix until cohesive.
  • With a tablespoon, scoop up a heaping helping of the mixture and form it into a small puck, placing them on a parchment-lined cookie sheet. You should end up with eight cakes. When done, transfer them to the fridge and let them sit for 15 minutes to help them firm up so they don't fall apart. In the meantime, make your dip.
  • Once the cakes have set, remove them from the fridge. Fill a small bowl or pie plate with the remaining Panko bread crumbs. Carefully press and coat each puck in the panko bread crumbs on all sides; set aside on a plate.
  • Cover the bottom of a small to mediuam (10-12 inch) frying pan with olive oil (you can also use the reserved oil from the can of mackerel here) and heat over medium until the oil starts to lightly smoke.
  • Carefully transfer the cakes to the pan and saute for 2 to 3 minutes on each side, or until they're golden brown in color. When done, transfer them to a cooling rack and let cool for about five minutes before serving serve with dip!

Lemon Caper Yogurt Dip

  • In a small bowl, mix all of the ingredients together until well blended. Taste, and adjust to your liking. Garnish with freshly chopped parsley and serve with Crispy Fish Cakes.