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Smoked Whitefish CakesSmoked Whitefish Cakes

Meal Theme: Make Ahead

Approximate Yield: 4 Servings


Our beautiful, flaky smoked whitefish, and our creamy smoked whitefish salad, mixed with fresh ground pepper and sharp cheddar, combine to make this decadent appetizer. Our whitefish cakes are also excellent as a snack, or as a full meal. No matter the occasion, these whitefish cakes won't disappoint!


3⁄4 pounds Acme smoked whitefish (filleted)
7 oz. whitefish salad (for a creamier consistency, you can skip the filleted whitefish, and just use whitefish salad)
1⁄4 cup yellow onion (grated)
3 ounces extra sharp cheddar cheese (coarsely grated)
1 teaspoon lemon zest (grated)
1 tablespoon lemon juice
2 1⁄4 cups panko bread crumbs (use more, as needed, if mixture is too loose)
1 pinch freshly ground black pepper (to taste)
2 tablespoons canola oil (for frying)


First de-bone and fillet the whitefish, then chop it into relatively small pieces. In a large bowl, combine the whitefish, whitefish salad, onion, cheese, lemon zest and juice and 1/4 cup panko bread crumbs. Season to taste with pepper and mix well. Sprinkle remaining panko on a plate, divide the whitefish mixture into four and shape into cakes, coating them lightly with the Panko. (If making ahead, put on a plate, cover with plastic wrap and refrigerate until needed.) To cook, heat the oil in a large heavy-bottomed sauté pan over medium heat. Add the fish cakes and fry for 5-6 minutes. Turn and cook the other side for about 4-5 minutes. Allow cakes to rest 5 minutes before serving.

Pictured above with kale, halved cherry tomatoes, olive oil, and salt.


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