Amazing Air Fryer Fish Cakes in 12 Minutes

If you’re like me, you want delicious seafood dinners on the table fast, but the thought of deep frying just brings on too much cleanup! That’s where my favorite kitchen gadget comes in handy. The magic of the air fryer is taking something that should be heavy and oily and turning it into something wonderfully crispy, all without the mess. Trust me, I spent weeks dialing in the temperature so you don’t have to waste your time!

We nailed the perfect method for these amazing Air Fryer Fish Cakes, and now they are our go-to Tuesday night meal. They come out golden brown and tender inside, ready in under 30 minutes total. Seriously, they are a weeknight miracle!

Why You Will Love These Air Fryer Fish Cakes

Honestly, why wouldn’t you love these? They tick every single box a busy home cook like me has. Plus, that crispy texture is just impossible to get right in a frying pan without making a huge smoky mess.

• They are lightning fast! Dinner is on the table in under 30 minutes total, perfect for those busy weeknights.
• The texture is incredible—super crispy Panko coating without drowning them in oil.
• Cleanup is a total breeze, which is the whole point of owning an air fryer, right?
• You probably already have most of the ingredients right there in your pantry, especially if you keep leftover mash on hand!

It just makes sense for a quick, delicious main course, and remember, you can find other great shortcuts like my quick cinnamon roll recipe when you need something sweet later!

Essential Ingredients for Perfect Air Fryer Fish Cakes

Okay, let’s talk about what goes into these amazing little patties. The ingredient list is super manageable. You definitely need that cooked, flaked white fish—I highly recommend using cod or haddock for the best flavor, but pollock works great too if that’s what you have leftover. That’s my biggest tip for flavor build-up!

The mashed potato is crucial not just for structure but for moisture, so make sure it’s cooled down well first. You’ll also need your binder ingredients, like that beaten egg and the pop of flavor from the Dijon mustard. Everything else is just about texture and seasoning.

• One pound of white fish fillets (cod, haddock, or pollock), already cooked and nicely flaked.
• One cup of cooled, mashed potato.
• A quarter cup of onion, chopped super fine—don’t want big chunks in your cakes!
• Two tablespoons of fresh parsley, chopped up.
• One large egg, lightly beaten.
• One teaspoon of Dijon mustard for that little zing.
• A half teaspoon of salt and a quarter teaspoon of pepper, to taste.
• A half cup of panko breadcrumbs for the crispy outer shell.
• Don’t forget the cooking spray! That thin layer is what gets them golden.

If you’re looking for other simple recipes using pantry staples, you absolutely must check out my ultimate homemade cornbread—it has that same simple, satisfying quality!

Step-by-Step Instructions for Making Air Fryer Fish Cakes

Putting these together is really intuitive once you get the texture right. My biggest piece of advice? Be gentle! You want that lovely flaked fish texture to stay visible, so we aren’t making a smooth paste here. These instructions will take you straight to that restaurant-quality crispiness right in your little machine.

Remember to preheat your air fryer before you even start shaping the patties. Seriously, getting that basket hot at 380 degrees Fahrenheit (or 195 Celsius) makes all the difference for instant crisping of that Panko coating!

Mixing the Air Fryer Fish Cakes Base

Grab your biggest bowl! We’re mixing the flaked cooked fish, the cooled mashed potato, the finely chopped onion, and the fresh parsley first. Then, drizzle in your lightly beaten egg and the Dijon mustard. Stir everything together using a spatula, but I mean *gently*. We’re just trying to bring the ingredients together. If you mash it too hard, it gets gummy, and we want fluffy, tender fish cakes!

Shaping and Breading Your Air Fryer Fish Cakes

Once everything is *just* combined, take your mixture and divide it into eight equal bits. Roll them lightly between your palms into patties, aiming for about one inch thick. Now the fun part: the crunch! Spread out your Panko breadcrumbs on a shallow plate. Lightly press each side of your shaped patties into the crumbs so they get a nice, even coating. Don’t squish them, just press gently to adhere.

Air Frying the Fish Cakes to Golden Perfection

This is where efficiency counts! If your air fryer basket is small, you absolutely have to work in batches—crowding the basket is the enemy of crispiness. Lightly spray the bottom of the basket. Place your breaded fish cakes in a single layer. Now, spray the tops lightly with your cooking spray too; this helps them brown perfectly! Pop them in the preheated 380F basket for 10 to 12 minutes total. You must flip them halfway through to make sure both sides get that gorgeous golden color. When they look delicious, gently pull them out and serve right away!

If you’re looking for a simple side dish to go with these, check out my recipe for garlic breadsticks; they are amazing for dipping in leftover tartar sauce!

Tips for the Crispiest Air Fryer Fish Cakes

I’ve made my mistakes over the years, trust me! We are aiming for that beautiful, crunchy, golden exterior without drying out that lovely fish inside. It all comes down to a few tiny but mighty steps you absolutely cannot skip if you want truly crispy air fryer fish cakes. These are the things I learned the hard way so you don’t have to!

First, and I cannot stress this enough, preheat the air fryer. If you toss the patties into a cold basket, they spend the first five minutes just slowly warming up, and that moisture gets trapped. Preheating to 380F ensures that the second the Panko hits the basket, it starts frying immediately. It’s like magic, but it’s just science!

Second tip involves space—think picnic blanket, not crowded classroom! You must cook these in a single layer. If they are stacked or touching, the hot air can’t circulate around the sides, and you end up with sad, steamed sides instead of satisfyingly crispy ones. If you have to do three batches, then do three batches. Patience equals crispiness!

My third power move is about that spray. A light all-over spray of oil on both sides of the breaded cakes is non-negotiable for that final crunch. We aren’t deep frying, but adding just a tiny bit of fat helps the Panko go from toasted to perfectly fried looking. It really elevates the texture.

Finally, make sure your mashed potato is completely cool! If you mix warm potatoes into the base, they create steam when they hit the hot air fryer, and steam means sogginess. Cool potatoes give you that sturdy structure needed to hold everything together during that crucial flip halfway through. If you like crispy sides, you should try my recipe for crispy roasted cauliflower—same principle applies!

Ingredient Notes and Substitutions for Air Fryer Fish Cakes

One thing I always hear is, “What if I don’t have the exact fish you listed?” Don’t panic! That’s the beauty of the fish cake—it’s incredibly forgiving. For these air fryer fish cakes, we primarily want firm white fish. Cod, haddock, and pollock are my top picks because they flake up beautifully and don’t turn mushy. If you happen to have some leftover baked salmon or maybe even canned salmon (drained really well!), that certainly works in a pinch! Just know the flavor profile will change slightly because those are stronger fish.

Now let’s talk about the flavor boosters. If you are fresh out of Dijon mustard, just swap it for a teaspoon of yellow mustard, or if you have some horseradish lying around, that adds a fantastic kick that plays well with the fish. It’s all about what makes your taste buds happy!

What if I need an egg substitute?

The egg is acting as our binder here, holding that soft potato and flaky fish together so they don’t crumble when flipping in the air fryer. If you have an allergy or just ran out, try using one tablespoon of flaxseed meal mixed with three tablespoons of water. Let that sit for about five minutes to thicken up—it works wonders as a vegan egg replacer and still gives you that necessary binding power! If you don’t want to use that, two tablespoons of applesauce or even a splash more mashed potato can help glue things together, though the texture might be slightly softer.

I love sharing these little workarounds because cooking should be accessible, not stressful! For another batch of easy comfort food that uses simple swap-ins, you absolutely have to look at my quick bread recipes. They are full of adaptable ideas!

Serving Suggestions for Your Air Fryer Fish Cakes

So, you’ve pulled off perfectly crispy, golden brown Air Fryer Fish Cakes! Congratulations! The wonderful thing about these is that they are so versatile. They are great for a quick light lunch, but they feel substantial enough for a lovely weeknight supper. How you dress them up is half the fun.

The absolute classic, and for good reason, is a good squeeze of fresh lemon juice right over the hot cakes. That bright acidity just cuts through the richness of the potato and the savory fish flavor. And of course, you need a dollop of tartar sauce nearby for dipping. I always make a quick version with a little extra chopped cornichon for crunch!

Simple Sauces for Dipping

If you’re tired of the usual tartar sauce—and who isn’t sometimes?—you can jazz it up easily. A homemade lemon aioli is divine. Just mix mayonnaise, a little crushed garlic, lots of lemon zest, and a pinch of black pepper. If you like a little heat, stir in a few drops of your favorite hot sauce. The cool, creamy texture is the perfect foil for the hot, crispy exterior of the fish cakes.

Another quick favorite of mine is a simple yogurt-dill sauce. It’s lighter! Mix Greek yogurt with chopped fresh dill, a splash of white wine vinegar, salt, and pepper. It tastes fresh and summery!

Great Side Dishes That Pair Well

Since the fish cakes are warm and crispy, I usually lean toward something cool or slightly acidic on the side to balance the meal. A huge mixed green salad tossed with a sharp vinaigrette is always welcome on my table. It keeps the whole meal feeling light and fresh.

If you want something heartier that cooks just as fast, skip heavy carbs and go for quick roasted vegetables. Asparagus or green beans tossed with a little olive oil and salt cook up in about ten minutes in the oven or even quickly in a second air fryer basket if you have room! If you’re looking for ideas for a fresh salad on the side, you seriously need to try my balsamic glaze Caprese salad; it’s unbeatable in the summer!

The bottom line is, these fish cakes are delicious no matter what you serve them with, but a light, bright side really lets them shine. Enjoy every crunchy bite!

Storage and Reheating Instructions for Air Fryer Fish Cakes

Nobody wants leftover fish cakes to turn into sad, doughy discs, and I totally get it! Getting them crispy the first time is the goal, but having leftovers is great for lunch the next day. If you’re lucky enough to have any remaining after dinner, storage is super simple.

You need to make sure they are completely cooled down first. Putting warm cakes into an airtight container is just asking for condensation, which leads straight to sogginess. Once they are room temperature, place them in an airtight container lined with a paper towel. The paper towel will absorb any lingering moisture. These leftovers should keep just fine in my fridge for about three days, maybe four if you’re lucky, but they are definitely best consumed within 48 hours!

The Best Method for Reheating Air Fryer Fish Cakes

Forget the microwave; that’s the fastest way to destroy a perfectly crispy fish cake! We are using the air fryer again because it’s unbeatable for bringing back that beautiful texture. The secret is to use a slightly lower temperature than you cooked them at initially. Think low and slow to warm them through without instantly over-browning the outside.

Preheat your air fryer to about 350 degrees Fahrenheit (about 175 Celsius). Place your leftover fish cakes in a single layer, making sure there is plenty of space around them. Give them a quick light spray of cooking oil—this refreshes that outer Panko layer! You only need about 5 to 7 minutes. Flip them halfway through heating, and they should come out almost as good as fresh!

Can I Freeze My Air Fryer Fish Cakes?

Yes, you absolutely can freeze them! This is great for having emergency dinners ready to go. You have to make sure they are fully cooled and cooked before freezing. Lay the fish cakes out on a baking sheet lined with parchment paper, making sure they aren’t touching each other. Pop that sheet into the freezer for about an hour until they are solid little pucks.

Once they are frozen solid, you can transfer them into a zip-top freezer bag. They should maintain their quality for about two months. When you’re ready to cook from frozen, you’ll skip the initial preheating and cook them at the regular 380F, but add an extra 3 to 5 minutes to the cooking time to make sure they heat all the way through.

If you’re planning meals ahead, you might want to make a big batch of my delicious potato salad to serve alongside these the next day! It’s the perfect cool, creamy contrast to the warm, crispy reheated cakes.

Frequently Asked Questions About Air Fryer Fish Cakes

I always get questions about these fish cakes because people are worried they’ll end up dry! That’s totally fair, but once you know the little secrets, I promise you won’t have any trouble. Here are the top three things people ask me about getting their air fryer fish cakes just right!

Can I use canned fish instead of fresh cooked fillets?

Oh, yes, you absolutely can use canned fish if you are short on time! If you are using canned cod or haddock, you just need to drain it extremely well. You want it dry, dry, dry so it doesn’t add extra moisture to your base mixture, which leads to soft cakes. I would say use the same amount, but make sure you press out as much liquid as physically possible using paper towels before you flake it into the bowl. If you like using canned fish, you should definitely check out my recipe for irresistible salmon cakes; that recipe is specifically built around using canned varieties!

What is the exact temperature you cook Air Fryer Fish Cakes at?

The sweet spot for me, which gives us that golden texture without burning the Panko too quickly, is 380 degrees Fahrenheit (that’s 195 Celsius). Because we are air frying instead of deep frying, we need that heat high enough to crisp the outside fast, but not so high (like 400F) that the inside doesn’t heat up properly by the time the coating is done. 380F for 10 to 12 minutes, flipping halfway, has been perfect every single time I make these quick seafood dinners.

Is it okay to freeze the fish cakes once they are breaded?

That is such a smart way to prep! Yes, you can definitely freeze them after you shape and bread them. I highly recommend freezing them first on a tray without touching so they harden—this stops them from sticking together in the bag later. Once they are frozen solid, you can transfer them to a freezer bag. Remember that when air frying from frozen, you should add a few extra minutes to the cook time so they thaw and heat through completely before the outside burns.

Estimated Nutritional Information for Air Fryer Fish Cakes

I always get a few emails asking for the nutritional breakdown whenever I share a quick dinner recipe like these fish cakes. I want to be super clear that these numbers are just estimates based on the ingredients I listed above, especially the type of fish and amount of potato used. Cooking at home gives you full control, but when you change things up, the numbers change too!

We’re using the air fryer, which is why these numbers look so good compared to regular fried patties! We keep the fat low and the protein high, which is what makes this such a satisfying and nutritious main course. If you’re counting macros, this recipe definitely keeps things balanced.

• **Serving Size:** 2 cakes
• **Calories:** Approximately 280
• **Protein:** About 30 grams (Hello, full feeling!)
• **Carbohydrates:** Around 25 grams
• **Total Fat:** Only 6 grams
• **Saturated Fat:** Just 1 gram
• **Fiber:** 2 grams
• **Sugar:** Very low at 2 grams
• **Cholesterol:** 80 mg

Remember, these are estimates! If you skip the Dijon mustard or use lower-fat fish, the numbers will shift minimally. But for a quick meal that feels hearty and hits all the right spots, I think these look fantastic. If you are interested in other ways to get a nutritious boost into your meals quickly, you have to look at my favorite dinner replacement smoothie recipe; it’s a game changer on busy days!

Share Your Experience Making Air Fryer Fish Cakes

I truly hope you get a chance to whip up these Air Fryer Fish Cakes soon! They are so easy that you have no excuse not to try them this week. Honestly, that first bite when you realize you achieved deep-fried crispiness using just a spritz of oil is the best feeling.

Once you’ve made them, I would be absolutely thrilled if you came back here and left me a quick star rating right below the recipe card. It helps other people find this amazing quick dinner solution! Did you use cod or haddock? Did you add extra parsley? Let me know what twists you tried!

And seriously, snap a picture! If you share your golden, crispy fish cakes on Instagram or Facebook, please tag me so I can see your amazing work. I love scrolling through and seeing my recipes come to life in your kitchens. It means the world to me and keeps me motivated to share more easy cooking secrets!

If you’re looking for another simple recipe that cooks up fast and tastes amazing, try my ideas for easy pancake sausage cheese bites—another winner for busy weeknights!

Happy cooking, and thank you so much for trying out this recipe!

Print