Crispy fish cakes with roasted pepper sauce can be made with any white fish, canned salmon, or even crab. Bake them or make them in the air fryer!
Ingredients
- 1/4 cup roasted peppers, jarred
- 1 clove garlic
- 1/2 teaspoon sweet paprika
- 1/4 cup light mayonnaise
- 1 pound fish fillets, such as flounder, tilapia, cod, halibut, salmon or use canned crab
- 1 1/4 cup seasoned panko, gluten-free, divided* (or matzo meal for passover)
- 1/4 cup minced celery
- 2 tablespoons light mayo
- 1/2 tablespoon Dijon mustard
- 1 1/2 tablespoons lemon juice
- 2 large eggs, divided
- 1/4 cup finely chopped parsley
- 3 scallions, green tops minced plus more for garnish
- 1 teaspoon Old Bay seasoning
- 1/4 teaspoon kosher salt
- black pepper, to taste
- olive oil spray
- lemon wedges, for serving
Directions
- Puree the roasted peppers, garlic and paprika in a mini blender and combine with the mayo, set aside.
- Air Fryer Method:
- Place the fish in the air fryer basket and cook 400F 6 minutes until cooked though and easily flakes with a fork. Transfer to a large bowl, let cool and flake into small pieces. Wipe basket clean.
- Add fish to a large bowl with 1/2 cup panko, celery, mayo, dijon, lemon juice, 1 of the eggs, parsley, scallion, Old Bay, salt and black pepper. Stir well until combined.
- Divide into 8 portions, about 1/4 cup each and form into patties. If they fall apart add a little more panko.
- Place the remaining egg in a bowl and whisk. Gently dip the patties in the egg, then coat with the remaining panko and pat off any excess. Spray both sides with olive oil.
- Air fry the patties in an even layer 400F 8 minutes turning halfway, in batches as needed until golden brown and crisp. Serve with lemon wedges and red pepper sauce.
