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Maryland Style Fish Cake

Crispy on the outside and tender on the inside, Maryland Style Fish Cake is a simple yet delicious dish that captures the essence of Chesapeake Bay cuisine.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 cakes
Course: Appetizer, Main Course
Cuisine: American, Chesapeake Bay
Calories: 250
Ingredients Method Notes

Ingredients
  

Fish Cake Mixture
  • 2 cups cooked and flaked fish (such as cod or rockfish) Ensure there are no bones left
  • 1 cup bread crumbs
  • 1/2 cup mayonnaise
  • 1 large egg, beaten
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Old Bay seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • as needed for frying vegetable oil Choose enough to cover the bottom of the pan

Method
 

Preparation
  1. Flake your cooked fish into a large mixing bowl, ensuring there are no bones left.
  2. Add the bread crumbs, mayonnaise, beaten egg, Dijon mustard, Old Bay seasoning, salt, and black pepper to the bowl. Mix gently until well combined.
  3. Shape the mixture into patties, about 1/2 inch thick, making approximately 6-8 cakes.
Cooking
  1. Heat enough vegetable oil in a non-stick skillet over medium heat until it shimmers.
  2. Carefully place the fish cakes into the hot oil and fry for about 4-5 minutes on each side until golden brown and crispy.
  3. Drain the cooked fish cakes on a paper towel-lined plate to absorb excess oil.
Serving
  1. Serve warm, with a squeeze of lemon or your favorite dipping sauce.

Notes

If substituting fish, ensure to use a firm white fish. Store leftovers in an airtight container for 3-4 days in the fridge or freeze for up to 2 months; reheat in the oven at 350°F (175°C) for 10-15 minutes.