Fry it

Thai White Fish Cakes

If you enjoy Thai food, you’ll love these fish cakes. Can be served alone as appetizers at parties or as a meal topped on mixed greens. White fish is best for fish cakes. These are fried gently in canola oil and go well with a side of sweet chili sauce.

Servings: 8

Updated July 4, 2025

Ingredients

2 cups white fish, coarsely chopped (500 mL)
4 green onions
1 1/2 tsp jalapeno pepper, finely chopped (7 mL)
1/2 red pepper, finely chopped
2 Tbsp finely chopped basil (30 mL)
2 Tbsp finely chopped cilantro (30 mL)
1 Tbsp finely chopped mint (15 mL)
1 egg, lightly beaten
1 Tbsp canola oil (15 mL)
1 Tbsp fish sauce (15 mL)
2 cups Panko (Japanese breadcrumbs) (500 mL)
1 cup canola oil for frying (250 mL)
1/3 cup sweet chili sauce (75 mL)

Directions

In a large bowl, combine white fish, green onion, peppers, basil, cilantro and mint. Gently mix together.
Add egg, canola oil and fish sauce. Stir to combine. Add panko breadcrumbs and blend together. Let sit for 5 minutes. Make into 8 cakes by gently pressing mixture together with your hands.
In a saucepan, heat canola oil over medium-high heat. Add cakes; fry for 6 minutes on each side or until golden brown or until fish is cooked through. Serve with sweet chili sauce.

Tips for frying:

Canola oil’s optimal deep-frying temperature is 375°F (190°C). Preheat oil to about 15°F (10°C) higher than its optimal deep-frying temperature to ensure that oil remains at optimal frying temperature when you place food in oil. Canola oil has a high smoke point of 475°F (240°C).