Fish Patties – Рыбные Котлеты
Fish patties are a great way to include fish on your menu in a creative way. They are really flavorful and juicy, with tender chunks of fish. They just melt in your mouth.
If you’ve got any Slavic blood running through your veins, you’re most likely familiar with kotleti, and seafood kotleti are a classic variation. They are a great option for a quick weeknight dinner and you can also make a large batch, since they reheat very well, and you won’t have to cook the next day. For all the people that are nervous about seafood, don’t worry, these fish patties don’t taste “fishy” at all.
Whenever I serve these to family and friends, I get a very enthusiastic response. Even people who don’t usually like fish have been known to be enjoy these.
1 1/2 lbs fish (any kind that you like, cod, haddock, grouper, halibut, tilapia, salmon, etc.)
1/2 Tablespoon butter or oil
1 onion, minced
1 celery stalk, minced
1/2 cup panko bread crumbs
1/4 cup mayonnaise or Greek yogurt
1 Tablespoon dijon mustard
salt, ground black pepper
fresh herbs (parsley, dill, chives) minced
1/2 cup flour, for dredging the patties
oil, for pan frying (avocado, grape seed, peanut, sunflower, light olive oil, etc.)
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.
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.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.Add the celery, onion, breadcrumbs, egg, mayonnaise, mustard, 3/4 – 1 teaspoon salt, pepper, and herbs to the fish. Mix to combine.
Place the flour into a shallow bowl. Form small patties from the fish mixture, dredge them in the flour and set aside.
Set a large sauté pan over medium high heat, add about 1 1/2 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.
Serve hot. If you are reheating the fish patties, place them in a skillet on low heat, with about 1/2 Tablespoon of water. Cook on low heat, covered, until the fish patties are heated all the way through.Print
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 mins
- Yield: 12-14 patties 1x
- Category: Entree
- 1 1/2 lbs fish (any kind that you like, cod, haddock, grouper, halibut, tilapia, salmon, etc.)
- 1/2 Tablespoon butter or oil
- 1 onion, minced
- 1 celery stalk, minced
- 1/2 cup panko bread crumbs
- 1 egg
- 1/4 cup mayonnaise or Greek yogurt
- 1 Tablespoon dijon mustard
- salt, ground black pepper
- fresh herbs (parsley, dill, chives) minced
- 1/2 cup flour, for dredging the patties
- oil, for pan frying (avocado, grape seed, peanut, sunflower, light olive oil, etc.)
- 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.
- 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.
- 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.
- Add the celery, onion, breadcrumbs, egg, mayonnaise, mustard, 3/4 – 1 teaspoon salt, pepper, and herbs to the fish. Mix to combine.
- 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.
- Set a large sauté pan over medium high heat, add about 1 1/2 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.
- Serve hot. If you are reheating the fish patties, place them in a skillet on low heat, with about 1/2 Tablespoon of water. Cook on low heat, covered, until the fish patties are heated all the way through.
I’m a fish lover and these look fantastic!! :)) the only question I have is about celery…do you really taste it? I’m not a big fan of celery but I do use it when I make soup. I would assume that the taste of it in katleti is very mild (since its cooked) right?
thanks again for your blog. Its amazing 🙂
You thought right! The celery and onion have a very mild flavor in the fish, since they are sautéed first. I think it adds a lot of aroma and flavor to the fish kotleti.
made these yesterday and they were fantastic! Loved them 🙂 thanks you once again for your creative recipes and your amazing blog!
I’m so glad you enjoyed them, Tina.
You are such a pasta and fish pro!!! I love it 🙂
Thanks, Mom’s Dish! I do love fish. Pasta is great too, although, I’d have to say, I like potatoes more:).
Saw your post right before I went grocery shopping, and decided to make it for dinner. My family loved it, and yes kids did too.
I do wish there was some kind of sauce to go with this dish.
I will definatly be making these again.
Thanks so much, and God Bless!
That was quick, Lyuda!
I prefer to eat mine with some freshly squeezed lemon juice, but you can make a quick Homemade Tartar Sauce with mayo, lemon juice, dijon mustard, minced dill pickles, capers, minced shallot or scallion, white wine vinegar, fresh herbs, salt, pepper and sugar. Enjoy!
Olga these fish patties are absolutely delicious!! Perfectly fluffy and so full of flavor! Fantastic post! Love the photos you and Serge take! Keep up the wonderful work!!
Olga, what a great recipie!!!!! I lovvve fish and could eat every day 🙂 !!! Do you think these kotleti could be frozen??
Probably, if you cook them first. They are very delicate, so don’t freeze the fish patties before cooking them. Although, in my opinion, these are so quick to prepare, I wouldn’t bother freezing them.
These fish patties look mouth watering, and I like that they don’t take much time to prepare either :).
Exactly! I love simple recipes that are absolutely delicious too.
Julia | JuliasAlbum.com
I love ribnie kotleti! Miss them! 🙂 It’s a comfort food from my childhood.
For me as well, Julia:).
I made these today, and they turned out really great. I couldn’t stop eating them. 😉
I omitted the celery, added dill instead of parsley, and didn’t dip them in flour before frying, and they came out really delicious. Definitely a keeper in my recipe book.
That’s awesome, Julia! I’m so glad you liked the fish patties. I like dill with seafood too and I usually like to add it, but this particular time I didn’t have any on hand. Thanks for taking the time to comment.
Olya! I made these for my husband; he loves them! Thanks.
simple and delicious!! I used swai fish, honey mustard (thats all I had) and omitted the celery (didnt have any on hand) with dill.. lol.. still tasted great! Thank you.
I’m glad you enjoyed it:). The best way to cook is to make good use of whatever you have on hand, Tanush. I’m always doing that myself.
Hi! I made the patties today, with 3.5lb of tilapia. I used baguette instead of bread, dried parsley (didn’t have fresh herbs.. ) and added some garlic (1 clove per lb fish) and more spices for fish. I baked a half and fried another half. My friend told me to put the patties on the baking sheet, cover with foil and bake for 30min at 350F with the foil and 15min without. The only mistake was not to grease the foil I put in the baking sheet. The patties stuck to the foil.. My husband prefer them baked. Very tasty, kids eat it good. Thank you!
I’m so glad you enjoyed the fish patties, Maria:).
This Looks really good. I have been looking for a good fishcake recipe! However, I am on a gluten free diet… Can I substitute the bread with gluten free cracker crumbs? Would you suggest soaking it in the milk the same way as the bread? Also where I live there aren’t lots of fish available, is frozen acceptable? I’ve tried other fishcake recipes with frozen fish and they make the mixture wayyy too wet because they were frozen. All of your recipes look so delicious!! I tried the meatball soup and it was really good!! Love how I don’t need to use broth, just water and it tastes good.
I’m sure you can use gluten free alternatives instead of the bread, but I don’t have any experience cooking with it, so I don’t know if you need to soak them in the milk or not.
You can certainly use frozen fish; that is what I use most of the time for this recipe anyway. Make sure to dry the fish thoroughly before using it though.
Let me tell you first Olga thank you thank you than you ;-)) this is the best recipe of fish patties i ever tried, i made some today and not only me but my hubby and kidos are in love.
I’m so happy to hear that, Olesea.
My husband and I both really enjoy these too, so I love hearing that other families like them too.
Ok I just made these for my husband and my 3 year old son who loves anything fish….. well, they are not home right now and I’m terrified that I might eat them all before anyone gets home. So delicious. I love your blog and have used many of your recipes and they ate always fantastic.
That’s awesome, Victoria:). I’m so glad you enjoyed the Fish Patties. We love these in our family too.
How is flounder for this recipe?
I’ve never tried it myself, but I don’t see why it wouldn’t work.
Made the Fish kotleti with cod tonight for my family. Absolutely delicious! Thanks for recipe!
-EWP in KY
Hi Olga! If I was to use dry herbs instead of fresh, how much would you recommend to start with? I am new at learning how to judge where to start on “to taste” with herbs. So if you were making it for your family, how much would you add? 🙂
Spices and herbs are very much a matter of taste preference, Lori. Some people like to use only a small amount and others like using a ton. In most cases, I use double the amount of herbs when I use fresh herbs than dry herbs. I very much prefer using fresh herbs whenever possible, but if I use dry herbs, and sometimes I use both, I will only use half as much.
Wow…what a treat for a newbie like me. Made it today and everybody loved it….going try salmon next time.
Rita Teresa Silva Camilo
I made these today with salmon and I loved them. I skipped the mustard as hubby is not a fan, and I wish I had some fresh herbs on hand, but the patties were still very tasty. Thank you for this delicious recipe 😍
Thank you so much for taking the time to write:). I’m so glad you enjoyed the fish patties.
I have a weekly fish CSA, and I often get bored when we get Rockfish. I was happy to find this recipe. It was relatively quick and I made a yogurt-herb sauce to pair with it. Super delicious, my partner really liked it and will definitely make again.
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