Baked Fish Patties
These crispy, tender baked fish patties are a lighter, hassle-free alternative to traditional frying.
Ingredients
- •1 pound white fish fillets (cod, tilapia, or haddock), thawed and finely chopped
- •1 large egg, lightly beaten
- •1/2 cup plain breadcrumbs, plus 1/4 cup extra for coating
- •2 tablespoons mayonnaise
- •1 tablespoon Dijon mustard
- •1 teaspoon fresh lemon juice
- •2 green onions, finely chopped
- •1 clove garlic, minced
- •1 tablespoon fresh dill, chopped
- •1/2 teaspoon salt
- •1/4 teaspoon black pepper
- •2 tablespoons olive oil for drizzling
Instructions
- 1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 2
In a large bowl, combine the chopped fish, beaten egg, 1/2 cup breadcrumbs, mayonnaise, Dijon mustard, lemon juice, green onions, garlic, dill, salt, and black pepper.
- 3
Mix gently with a fork until all ingredients are evenly incorporated without overworking the fish.
- 4
Divide the mixture into 8 equal portions and shape each into a thick patty.
- 5
Press both sides of each patty gently into the remaining 1/4 cup of breadcrumbs to create a light crust.
- 6
Place the patties on the prepared baking sheet and drizzle the tops lightly with olive oil.
- 7
Bake for 20 to 25 minutes, flipping halfway through, until the patties are golden brown and cooked through.
- 8
Remove from the oven and let cool for a few minutes before serving with lemon wedges.
💡 Chef tips
- You can use canned tuna or salmon as a quick substitute for fresh white fish.
- Uncooked shaped patties can be stored in the refrigerator for up to 24 hours before baking.
- Leftover baked patties can be kept in an airtight container in the fridge for up to 3 days and reheated in a toaster oven.
✅ How it should turn out
The finished patties should be golden brown and crispy on the outside, moist and flaky on the inside, with a fresh, savory aroma of herbs and citrus.