Whether you’re looking for a more economical substitute for crab cakes or just want to try something different with your tilapia, these fried tilapia cakes are the perfect choice! They’re super easy to make and can really take on any flavor profile you like. I first made these for Anthony during his pescatarian phase (thank God that’s over), and we both really enjoyed them. It was a great way to jazz up an ordinary tilapia filet with some of our favorite flavors and an extra crispy bite. Definitely #hulkapproved!
Fried Tilapia Cakes
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A budget-friendly alternative to crab cakes, these are crispy and spicy with a fresh burst of citrus to brighten any lunch or dinner menu.
Author: One Moore Bite
Makes: 12
Ingredients
- 1 pound tilapia fillets
- Zest of 1 lemon
- Juice of ½ lemon
- ½ red bell pepper
- 2 scallions
- 2 large cloves of garlic
- 2 teaspoons crushed red pepper flakes
- 2 teaspoons dried parsley
- 2 teaspoons dried thyme
- Salt
- Pepper
- ½ cup breadcrumbs
- 1 cup panko
- 2 large eggs
- Canola oil
Instructions
- Preheat a cast iron (or other heavy bottom skillet) with 1-2 tablespoons of canola oil. Rinse your tilapia and pat it dry. Season your tilapia with salt, pepper and herbs (on both sides!) and cook through fully. When the fish is cooked through, take your spatula and gently flake it apart.
- Add in scallions (saving some for garnish), red pepper, garlic and lemon zest, stirring together and cooking for another 3-4 minutes until all the flavors are incorporated. Last thing- squeeze your lemon juice over the tilapia and give it a last stir. Taste, and adjust seasonings as needed. Remove the fish from the heat, and transfer into a large bowl. Set aside until it's cool enough to handle.
- Now, start heating up your oil (about 2-3 inches deep) and set up your "breading station": bowl with tilapia next to small dish of panko next to baking sheet lined with parchment paper and topped with a wire rack. When the tilapia has cooled, add in breadcrumbs and beaten eggs, stirring the mixture until the breadcrumbs and egg have distributed evenly throughout the fish. Then, take a ¼ cup measure (or serving spoon) and scoop the mixture into your hands, shaping each cake into a flattened round. Once shaped, press each cake into the panko and set them on the wire rack until they're all made.
- When your oil is hot, very carefully place 3-4 cakes into the pot and fry for about a minute or 2 on each side. Remember, the fish is already cooked, so this is really just to heat it through again and get that crispy, browned crust on the outside. After about a minute, carefully flip the cakes and fry the other side. When they're nice and brown, remove them from the oil and place them on a plate lined with a paper towel to drain off the excess oil.
Notes
These are great dipped in tartar sauce or, my favorite, thai sweet chili sauce. Get 'em while they're hot!
If you're waiting for the rest of your dinner to finish up, you can place these back on the wire rack in a 200 degree oven to keep warm and crispy.
If you're waiting for the rest of your dinner to finish up, you can place these back on the wire rack in a 200 degree oven to keep warm and crispy.
Nutrition Information
Serving Size: 3 Calories: 522 Fat: 15g Saturated fat: 4g Unsaturated fat: 10g Carbohydrates: 45g Sugar: 5g Sodium: 585mg Fiber: 5g Protein: 52g Cholesterol: 210mg
[…] I am trying to make healthier choices, but without sacrificing the flavor. So remember those fried tilapia cakes? They’ve been revamped a bit. Now lighter and seared instead of deep fried, they’re […]