Fish Patties
Prep time
Cook time
Total time
Recipe type: Entree
Serves: 12-14 patties
  • 1½ lbs fish (any kind that you like, cod, haddock, grouper, halibut, tilapia, salmon, etc.)
  • ½ Tablespoon butter or oil
  • 1 onion, minced
  • 1 celery stalk, minced
  • ½ cup panko bread crumbs
  • 1 egg
  • ¼ cup mayonnaise or Greek yogurt
  • 1 Tablespoon dijon mustard
  • salt, ground black pepper
  • fresh herbs (parsley, dill, chives) minced
  • ½ cup flour, for dredging the patties
  • oil, for pan frying (avocado, grape seed, peanut, sunflower, light olive oil, etc.)
  1. Place the fish in a food processor and pulse a few times until the fish is cut up into small pieces. The fish should not be mushy and pureed, rather have a coarse texture, and be flaky. You can also put it through a meat grinder or cut it into really small pieces.
  2. You can use just about any fish that you like. For this recipe, I like to use white fish and cod is one of my favorites.
  3. Mince the celery and the onion. Heat the butter or oil in a skillet, add the onion and celery, season with salt and pepper and saute them in the skillet for 5-7 minutes, until softened. Set aside to cool slightly.
  4. Add the celery, onion, breadcrumbs, egg, mayonnaise, mustard, ¾ - 1 teaspoon salt, pepper, and herbs to the fish. Mix to combine.
  5. Place the flour into a shallow bowl. Form small patties from the fish mixture, dredge them in the flour and set aside. I usually get about 14 patties.
  6. Set a large sauté pan over medium high heat, add about 1½ Tablespoons of oil and heat until shimmering. Sauté the fish patties until they are golden brown, approximately 4 to 5 minutes a side. Cook in batches, wiping out the skillet clean and adding fresh oil each time, until all the patties are cooked.
  7. Serve hot. If you are reheating the fish patties, place them in a skillet on low heat, with about ½ Tablespoon of water. Cook on low heat, covered, until the fish patties are heated all the way through.
Recipe by Olga's Flavor Factory at