12 Delicious Carolina Fish Cakes Southern Style

Got a hankering for something irresistibly crispy on the outside yet tender and flaky on the inside? Dive into the heart of Southern comfort with our roundup of 12 Delicious Carolina Fish Cakes Southern Style. Perfect for busy weeknights or leisurely weekend feasts, these golden delights promise to bring a taste of the coast right to your kitchen. Keep scrolling to discover your next favorite recipe!

Classic Carolina Fish Cakes with Remoulade Sauce

Lingering thoughts of summer evenings by the coast inspired this comforting dish, where the simplicity of fresh fish meets the tangy embrace of remoulade, creating a harmony of flavors that feels like home.

Ingredients

• For the fish cakes:
  • 1 lb fresh cod, skinless and boneless
  • 1/2 cup breadcrumbs
  • 1/4 cup mayonnaise
  • 1 large egg, lightly beaten
  • 2 tbsp fresh parsley, finely chopped
  • 1 tsp Dijon mustard
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil
• For the remoulade sauce:
  • 1/2 cup mayonnaise
  • 2 tbsp capers, drained and chopped
  • 1 tbsp pickle relish
  • 1 tsp lemon juice
  • 1/2 tsp paprika

Instructions

1. Preheat a large skillet over medium heat and add 1 tbsp olive oil.
2. In a large bowl, flake the cod into small pieces, ensuring no bones remain.
3. Add breadcrumbs, mayonnaise, egg, parsley, Dijon mustard, salt, and pepper to the cod. Mix gently until just combined.
4. Form the mixture into 8 equal-sized patties, about 1/2 inch thick.
5. Place the patties in the skillet, cooking for 4-5 minutes on each side or until golden brown and crispy. Tip: Avoid overcrowding the skillet to ensure even cooking.
6. While the fish cakes cook, prepare the remoulade sauce by combining all sauce ingredients in a small bowl. Stir until smooth. Tip: For a smoother sauce, blend the ingredients briefly.
7. Transfer the cooked fish cakes to a paper towel-lined plate to drain any excess oil.
8. Serve the fish cakes warm with a dollop of remoulade sauce on the side. Tip: Garnish with extra parsley for a fresh, colorful touch.

Zesty and crisp on the outside, tender and flaky within, these fish cakes pair beautifully with a light salad or atop a toasted bun for a casual yet satisfying meal.

Spicy Carolina Fish Cakes with Jalapeno Aioli

Dusk settles softly outside, and in the quiet of the kitchen, the promise of a meal that marries heat with heart beckons. These Spicy Carolina Fish Cakes, paired with a vibrant Jalapeno Aioli, are a testament to the joy of blending bold flavors with comforting textures.

Ingredients

• For the fish cakes:
  • 1 lb fresh cod, finely chopped
  • 1/2 cup breadcrumbs
  • 1/4 cup mayonnaise
  • 1 egg, lightly beaten
  • 2 tbsp fresh parsley, chopped
  • 1 tsp cayenne pepper
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil
• For the jalapeno aioli:
  • 1/2 cup mayonnaise
  • 1 jalapeno, seeded and minced
  • 1 tbsp lime juice
  • 1/4 tsp garlic powder
  • 1/4 tsp salt

Instructions

1. In a large bowl, combine the chopped cod, breadcrumbs, mayonnaise, egg, parsley, cayenne pepper, salt, and black pepper. Mix gently until just combined.
2. Form the mixture into 8 equal-sized patties, about 1/2 inch thick. Chill in the refrigerator for 30 minutes to firm up.
3. Heat olive oil in a large skillet over medium heat. Once hot, add the fish cakes and cook for 4-5 minutes on each side, or until golden brown and cooked through.
4. While the fish cakes cook, prepare the jalapeno aioli by whisking together mayonnaise, minced jalapeno, lime juice, garlic powder, and salt in a small bowl.
5. Serve the fish cakes hot, topped with the jalapeno aioli. For an extra kick, garnish with additional sliced jalapenos.

The fish cakes emerge with a crisp exterior giving way to a tender, flaky interior, while the aioli adds a creamy, spicy contrast. Consider serving them atop a bed of mixed greens for a light, yet satisfying meal.

Carolina Fish Cakes with Sweet Corn Salsa

Beneath the gentle hum of the kitchen, there’s something deeply comforting about preparing a dish that carries the whispers of the sea and the sweetness of the land. Today, let’s weave together the humble yet vibrant Carolina fish cakes with a sweet corn salsa, a pairing that sings of summer’s bounty and the ocean’s generosity.

Ingredients

• For the fish cakes:
  • 1 lb fresh cod, skinless and boneless
  • 1/2 cup breadcrumbs
  • 1/4 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1 egg, lightly beaten
  • 2 tbsp fresh parsley, finely chopped
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil
• For the sweet corn salsa:
  • 1 cup sweet corn kernels (fresh or frozen)
  • 1/4 cup red bell pepper, finely diced
  • 2 tbsp red onion, finely diced
  • 1 tbsp fresh lime juice
  • 1 tbsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Preheat a large skillet over medium heat and add 2 tbsp olive oil.
2. In a large bowl, flake the cod into small pieces, ensuring no bones remain.
3. Add breadcrumbs, mayonnaise, Dijon mustard, beaten egg, parsley, salt, and pepper to the cod. Mix gently until just combined.
4. Form the mixture into 8 equal-sized patties, about 1/2 inch thick.
5. Once the skillet is hot, add the fish cakes in batches, cooking for 4 minutes on each side or until golden brown and crispy. Tip: Avoid overcrowding the skillet to ensure even cooking.
6. While the fish cakes cook, prepare the salsa by combining sweet corn, red bell pepper, red onion, lime juice, olive oil, salt, and pepper in a medium bowl. Mix well. Tip: Let the salsa sit for 10 minutes to allow the flavors to meld.
7. Serve the fish cakes hot, topped with the sweet corn salsa. Tip: For an extra crunch, serve with a side of lightly toasted bread or a simple green salad.

As you take the first bite, the crispy exterior gives way to the tender, flaky fish inside, while the salsa bursts with freshness, a delightful contrast that elevates this simple dish to something memorable. Arrange them on a platter with lemon wedges for a touch of brightness, inviting everyone to dig in.

Herbed Carolina Fish Cakes with Dill Yogurt Sauce

Mornings like these, with the sun just beginning to warm the kitchen, call for something simple yet deeply flavorful. Herbed Carolina fish cakes, paired with a cool dill yogurt sauce, offer just that—a comforting meal that feels both nourishing and indulgent.

Ingredients

For the fish cakes:

• 1 lb fresh cod fillets, skin removed
• 1/2 cup panko breadcrumbs
• 1/4 cup finely chopped red onion
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh dill
• 1 large egg, lightly beaten
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil

For the dill yogurt sauce:

• 1/2 cup plain Greek yogurt
• 1 tbsp chopped fresh dill
• 1 tsp lemon juice
• 1/4 tsp salt

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Place the cod fillets on the prepared baking sheet and bake for 15 minutes, or until the fish flakes easily with a fork. Let cool slightly.
3. In a large bowl, combine the flaked cod, panko breadcrumbs, red onion, parsley, dill, egg, lemon juice, salt, and pepper. Mix gently until just combined.
4. Form the mixture into 8 equal-sized patties, about 1/2 inch thick.
5. Heat olive oil in a large skillet over medium heat. Cook the fish cakes for 3-4 minutes on each side, or until golden brown and crispy.
6. While the fish cakes cook, prepare the dill yogurt sauce by combining all sauce ingredients in a small bowl. Stir until smooth.
7. Serve the fish cakes warm with the dill yogurt sauce on the side.

Perfectly crispy on the outside and tender within, these fish cakes carry the bright notes of herbs and lemon, balanced by the creamy tang of the sauce. Try serving them atop a bed of mixed greens for a light, summery meal.

Carolina Fish Cakes with Avocado Lime Crema

Yesterday, as the golden light of late afternoon spilled across my kitchen counter, I found myself drawn to the simple, comforting process of making Carolina fish cakes, a dish that carries the warmth of Southern tradition with a fresh, modern twist.

Ingredients

• For the fish cakes:
  • 1 lb fresh cod fillets, skin removed
  • 1/2 cup breadcrumbs
  • 1/4 cup mayonnaise
  • 1 large egg, lightly beaten
  • 2 tbsp finely chopped green onions
  • 1 tbsp Dijon mustard
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp vegetable oil, for frying
• For the avocado lime crema:
  • 1 ripe avocado, pitted and peeled
  • 1/4 cup sour cream
  • 2 tbsp fresh lime juice
  • 1/4 tsp salt

Instructions

1. Preheat your oven to 375°F (190°C) to keep the fish cakes warm after frying.
2. Place the cod fillets in a food processor and pulse until finely chopped but not pureed.
3. In a large bowl, combine the chopped cod, breadcrumbs, mayonnaise, egg, green onions, Dijon mustard, salt, and pepper. Mix gently until just combined.
4. Form the mixture into 8 equal-sized patties, about 1/2 inch thick.
5. Heat the vegetable oil in a large skillet over medium heat. Once hot, add the fish cakes in batches, frying for 3-4 minutes per side until golden brown and crispy.
6. Transfer the fried fish cakes to a baking sheet and keep warm in the oven while you prepare the crema.
7. In a blender, combine the avocado, sour cream, lime juice, and salt. Blend until smooth and creamy.
8. Serve the fish cakes hot, topped with a generous dollop of the avocado lime crema.

Delightfully crispy on the outside yet tender within, these fish cakes are a harmonious blend of textures and flavors. The creamy avocado lime crema adds a bright, tangy contrast, making each bite a delightful experience. Consider serving them atop a bed of mixed greens for a light, summery meal.

Smoky Carolina Fish Cakes with Chipotle Mayo

Now, as the morning light filters through the kitchen window, there’s something deeply comforting about the thought of preparing Smoky Carolina Fish Cakes with Chipotle Mayo. It’s a dish that carries the warmth of Southern hospitality and the boldness of smoky flavors, perfect for a leisurely weekend brunch or a quiet dinner.

Ingredients

• For the fish cakes:
  • 1 lb cooked cod, flaked
  • 1/2 cup breadcrumbs
  • 1/4 cup mayonnaise
  • 1 large egg, beaten
  • 2 tbsp fresh parsley, chopped
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil
• For the chipotle mayo:
  • 1/2 cup mayonnaise
  • 1 tbsp chipotle in adobo sauce, minced
  • 1 tsp lime juice

Instructions

1. In a large bowl, combine the flaked cod, breadcrumbs, mayonnaise, beaten egg, parsley, smoked paprika, salt, and black pepper. Mix gently until just combined.
2. Form the mixture into 8 equal-sized patties, about 1/2 inch thick. Chill in the refrigerator for 15 minutes to firm up.
3. Heat olive oil in a large skillet over medium heat (350°F). Cook the patties for 3-4 minutes on each side, or until golden brown and crispy.
4. While the fish cakes cook, prepare the chipotle mayo by whisking together mayonnaise, minced chipotle in adobo, and lime juice in a small bowl.
5. Serve the fish cakes hot, topped with a dollop of chipotle mayo. For an extra crunch, consider serving on a bed of shredded lettuce or with a side of sweet potato fries.

Zesty and smoky, these fish cakes offer a delightful contrast between the crispy exterior and the tender, flaky interior. The chipotle mayo adds a creamy, spicy kick that elevates the dish, making it a memorable meal that’s as satisfying to make as it is to eat.

Carolina Fish Cakes with Mango Habanero Sauce

Just like the gentle waves of the Carolina coast, this dish brings together the simplicity of the sea with the vibrant kick of tropical flavors. It’s a recipe that feels like a quiet morning, where every ingredient has its moment to shine.

Ingredients

• For the fish cakes:
  • 1 lb fresh cod, finely chopped
  • 1/2 cup breadcrumbs
  • 1/4 cup mayonnaise
  • 1 egg, beaten
  • 2 tbsp fresh parsley, chopped
  • 1 tsp Old Bay seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil
• For the mango habanero sauce:
  • 1 ripe mango, peeled and diced
  • 1 habanero pepper, seeded and minced
  • 1/4 cup apple cider vinegar
  • 2 tbsp honey
  • 1/4 tsp salt

Instructions

1. In a large bowl, combine the chopped cod, breadcrumbs, mayonnaise, beaten egg, parsley, Old Bay seasoning, salt, and black pepper. Mix gently until just combined.
2. Form the mixture into 8 equal-sized patties, about 1/2 inch thick. Chill in the refrigerator for 15 minutes to firm up.
3. Heat olive oil in a large skillet over medium heat. Cook the fish cakes for 3-4 minutes on each side, or until golden brown and cooked through.
4. While the fish cakes cook, blend the mango, habanero pepper, apple cider vinegar, honey, and salt in a blender until smooth. Transfer to a small saucepan and simmer over low heat for 5 minutes, stirring occasionally.
5. Serve the fish cakes hot, drizzled with the mango habanero sauce.

Best enjoyed when the fish cakes are crisp on the outside yet tender inside, with the sauce adding a sweet and spicy contrast. Try serving them on a bed of mixed greens for a light, refreshing meal.

Carolina Fish Cakes with Cucumber Dill Salad

Dappled sunlight filters through the kitchen window as I ponder the simplicity and comfort of a meal that feels like home. Today, I’m drawn to the idea of combining the crisp freshness of cucumber with the hearty, savory notes of fish cakes, a dish that whispers of summer evenings and shared stories.

Ingredients

• For the fish cakes:
  • 1 lb cod fillets, skinless and boneless
  • 1/2 cup breadcrumbs
  • 1/4 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1 egg, lightly beaten
  • 2 tbsp fresh parsley, chopped
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil
• For the cucumber dill salad:
  • 1 large cucumber, thinly sliced
  • 1/4 cup sour cream
  • 1 tbsp fresh dill, chopped
  • 1 tbsp lemon juice
  • 1/4 tsp salt

Instructions

1. Preheat a large skillet over medium heat and add 1 tbsp olive oil.
2. In a large bowl, flake the cod fillets into small pieces, ensuring no bones remain.
3. Add breadcrumbs, mayonnaise, Dijon mustard, egg, parsley, salt, and pepper to the bowl with the cod. Mix gently until just combined.
4. Form the mixture into 4 equal-sized patties, about 1/2 inch thick.
5. Place the patties in the skillet and cook for 4-5 minutes on each side, or until golden brown and cooked through.
6. While the fish cakes cook, prepare the cucumber dill salad by combining cucumber slices, sour cream, dill, lemon juice, and salt in a medium bowl. Toss gently to coat.
7. Serve the fish cakes hot, topped with the cucumber dill salad.

Zesty and refreshing, the cucumber dill salad cuts through the richness of the fish cakes, offering a balance of flavors that dance on the palate. Consider serving these cakes on a bed of mixed greens for an added crunch, or alongside a chilled glass of white wine to elevate the dining experience.

Carolina Fish Cakes with Spicy Sriracha Mayo

Gently, the morning light filters through the kitchen window, casting a soft glow on the counter where today’s culinary adventure begins. There’s something deeply comforting about the process of making Carolina Fish Cakes, a dish that carries the warmth of the South and the kick of spicy Sriracha mayo, perfect for a leisurely weekend brunch or a cozy dinner.

Ingredients

• For the fish cakes:
  • 1 lb cooked cod, flaked
  • 1/2 cup breadcrumbs
  • 1/4 cup mayonnaise
  • 1 egg, beaten
  • 2 tbsp green onions, finely chopped
  • 1 tbsp lemon juice
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp vegetable oil, for frying
• For the spicy Sriracha mayo:
  • 1/2 cup mayonnaise
  • 1 tbsp Sriracha sauce
  • 1 tsp lemon juice

Instructions

1. In a large bowl, combine the flaked cod, breadcrumbs, mayonnaise, beaten egg, green onions, lemon juice, salt, and black pepper. Mix gently until all ingredients are well incorporated.
2. Form the mixture into 8 equal-sized patties, about 1/2 inch thick. For best results, chill the patties in the refrigerator for 30 minutes to firm up.
3. Heat vegetable oil in a large skillet over medium heat (350°F). Once hot, add the fish cakes in batches, cooking for 3-4 minutes on each side or until golden brown and crispy.
4. While the fish cakes are cooking, prepare the spicy Sriracha mayo by whisking together mayonnaise, Sriracha sauce, and lemon juice in a small bowl until smooth.
5. Serve the fish cakes hot, drizzled with the spicy Sriracha mayo or with the sauce on the side for dipping.

Soft yet crisp on the outside, these fish cakes offer a delightful contrast in textures, with the creamy, spicy mayo adding a bold flavor that elevates the dish. Consider serving them atop a bed of fresh greens or alongside a tangy coleslaw for a complete meal that sings with Southern charm.

Carolina Fish Cakes with Roasted Red Pepper Sauce

Maybe it’s the way the light filters through the kitchen window in the early morning, or perhaps it’s the gentle hum of the refrigerator, but there’s something about making Carolina Fish Cakes with Roasted Red Pepper Sauce that feels like a quiet celebration of the sea’s bounty.

Ingredients

• For the fish cakes:
  • 1 lb fresh cod, skinless and boneless
  • 1/2 cup breadcrumbs
  • 1/4 cup mayonnaise
  • 1 egg, lightly beaten
  • 2 tbsp fresh parsley, finely chopped
  • 1 tsp Old Bay seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil
• For the roasted red pepper sauce:
  • 1 cup roasted red peppers, drained
  • 1/2 cup mayonnaise
  • 1 tbsp lemon juice
  • 1 garlic clove, minced
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400°F (200°C) to roast the red peppers if not using pre-roasted.
2. In a food processor, combine the roasted red peppers, mayonnaise, lemon juice, minced garlic, salt, and black pepper. Blend until smooth. Set aside.
3. Cut the cod into small chunks and place in a food processor. Pulse until the fish is finely chopped but not pureed.
4. In a large bowl, mix the chopped cod with breadcrumbs, mayonnaise, beaten egg, parsley, Old Bay seasoning, salt, and black pepper until well combined.
5. Form the mixture into 8 equal-sized patties, about 1/2 inch thick.
6. Heat olive oil in a large skillet over medium heat. Cook the fish cakes for 3-4 minutes on each side, or until golden brown and cooked through.
7. Serve the fish cakes warm with the roasted red pepper sauce on the side.

You’ll find the fish cakes delightfully crisp on the outside, tender and flaky within, with the roasted red pepper sauce adding a sweet, smoky depth. Try serving them atop a bed of mixed greens for a light, summery meal.

Carolina Fish Cakes with Lemon Garlic Aioli

Today, as the light filters through the kitchen window, I find myself drawn to the simplicity and heartiness of Carolina fish cakes, a dish that whispers of coastal breezes and family gatherings. The lemon garlic aioli, with its bright tang and creamy texture, is the perfect companion to the tender, flaky fish.

Ingredients

• For the fish cakes:
  • 1 lb cod fillets, skinless and boneless
  • 1/2 cup breadcrumbs
  • 1/4 cup mayonnaise
  • 1 large egg, lightly beaten
  • 2 tbsp fresh parsley, finely chopped
  • 1 tbsp Dijon mustard
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil
• For the lemon garlic aioli:
  • 1/2 cup mayonnaise
  • 1 garlic clove, minced
  • 1 tbsp lemon juice
  • 1/2 tsp lemon zest
  • 1/4 tsp salt

Instructions

1. Preheat the oven to 375°F and line a baking sheet with parchment paper.
2. Place the cod fillets on the prepared baking sheet and bake for 15 minutes, or until the fish flakes easily with a fork. Let cool slightly.
3. In a large bowl, flake the cooked cod into small pieces, ensuring no bones remain.
4. Add the breadcrumbs, mayonnaise, egg, parsley, Dijon mustard, salt, and pepper to the bowl with the cod. Mix gently until just combined.
5. Form the mixture into 8 equal-sized patties, about 1/2 inch thick.
6. Heat the olive oil in a large skillet over medium heat. Cook the fish cakes for 3-4 minutes on each side, or until golden brown and crispy.
7. While the fish cakes cook, prepare the aioli by whisking together the mayonnaise, garlic, lemon juice, lemon zest, and salt in a small bowl until smooth.
8. Serve the fish cakes warm with a dollop of lemon garlic aioli on top or on the side for dipping.

Flaky and moist on the inside with a crispy golden exterior, these fish cakes are a delightful contrast of textures. The aioli adds a refreshing zing that elevates the dish, making it perfect for a light lunch or as an appetizer at your next gathering.

Carolina Fish Cakes with Creamy Coleslaw

How often do we find ourselves longing for a dish that feels like a warm embrace, a reminder of simpler times? Carolina Fish Cakes with Creamy Coleslaw is just that—a humble yet deeply satisfying meal that marries the crispness of the ocean with the comforting creaminess of homemade slaw.

Ingredients

• For the Fish Cakes:
  • 1 lb cod fillets, skinless and boneless
  • 1/2 cup breadcrumbs
  • 1/4 cup mayonnaise
  • 1 large egg, beaten
  • 1 tbsp Dijon mustard
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp vegetable oil
• For the Creamy Coleslaw:
  • 2 cups shredded cabbage
  • 1/4 cup mayonnaise
  • 1 tbsp apple cider vinegar
  • 1 tsp sugar
  • 1/4 tsp salt
  • 1/8 tsp black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, flake the cod fillets into small pieces, ensuring no bones remain.
3. Add breadcrumbs, mayonnaise, beaten egg, Dijon mustard, salt, and pepper to the bowl with the cod. Mix gently until just combined.
4. Form the mixture into 4 equal-sized patties and place them on the prepared baking sheet.
5. Heat vegetable oil in a large skillet over medium heat. Once hot, add the fish cakes and cook for 3-4 minutes on each side, or until golden brown.
6. Transfer the skillet to the preheated oven and bake for an additional 10 minutes to ensure the fish cakes are cooked through.
7. While the fish cakes bake, prepare the coleslaw by combining shredded cabbage, mayonnaise, apple cider vinegar, sugar, salt, and pepper in a medium bowl. Stir until well coated.
8. Remove the fish cakes from the oven and let them rest for 2 minutes before serving.

These fish cakes offer a delightful contrast of textures—crispy on the outside, tender and flaky within, perfectly complemented by the creamy, tangy slaw. Try serving them on a toasted bun for a casual yet utterly satisfying sandwich.

Conclusion

From crispy golden edges to tender, flavorful centers, these 12 Delicious Carolina Fish Cakes Southern Style recipes are a treasure trove of comfort food magic. Whether you’re a seasoned chef or a kitchen newbie, there’s a recipe here to spark joy at your dinner table. Don’t forget to try them out, share your favorites in the comments, and pin your must-makes on Pinterest. Happy cooking, y’all!