Introduction
Savory pan-fried shrimp and fish cakes are a classic comfort dish found across East Asian cuisines. Crispy on the outside and tender inside, these golden patties combine fresh seafood with colorful vegetables for a flavorful, satisfying bite that works as an appetizer, side, or light main course.
Ingredients
For the Seafood Base
1 lb raw shrimp (peeled, deveined, coarsely chopped)
or white fish fillet (cod, halibut, or sole)
1 large egg (or egg white)
1/4–1/2 cup Panko breadcrumbs or cornstarch
For the Vegetable Mix
2–3 scallions (green onions), finely chopped
1/4 cup carrots, finely diced or julienned
1 teaspoon minced garlic or ginger juice
Seasonings
1 tablespoon soy sauce or salt to taste
1/2 teaspoon sugar
Optional: black pepper, paprika, or lemon zest
For Cooking
2–3 tablespoons neutral oil (canola or vegetable oil)
Instructions
Pulse the shrimp or fish in a food processor until a chunky paste forms.
Avoid over-processing to keep texture.
Transfer the seafood paste to a large bowl.
Add scallions, carrots, garlic or ginger, egg, and breadcrumbs.
Mix until sticky and well combined.
Shape into round patties about 1/2-inch thick.
Use wet hands if the mixture is sticky.
How to Make
Heat oil in a non-stick skillet over medium-high heat.
Place patties gently into the hot oil without overcrowding.
Pan-fry for 2–4 minutes per side until golden brown.
Flip carefully to maintain shape.
Remove when cooked through and springy to the touch.
Drain on paper towels before serving.
Variations
Thai-style: Add red curry paste, cilantro, and green beans.
Cheesy center: Insert a cube of mozzarella before shaping.
Spicy version: Add chili flakes or gochujang.
Vegetarian option: Use mashed tofu and chopped mushrooms.
Herb-infused: Add dill or parsley for a fresh note.
Tips
Do not over-mix to avoid rubbery texture.
Ensure oil is hot before frying for a crisp crust.
Chill mixture 30 minutes if too soft to shape.
Fry in batches to keep oil temperature stable.
Serve immediately for best texture.
Nutrition (Per Patty)
Calories: 120–150 kcal
Protein: 10–12 g
Carbohydrates: 5–8 g
Fat: 6–9 g
Sodium: Moderate
Healthy Benefits
Rich in omega-3 fatty acids for heart and brain health.
High-quality lean protein supports muscle repair.
Vegetables add vitamins A and K.
Pan-frying uses less oil than deep frying.
Naturally gluten-free option when using cornstarch.
Conclusion
Pan-fried shrimp and fish cakes are a delicious balance of crisp texture and savory seafood flavor. Easy to customize and quick to cook, they make a versatile dish that feels both comforting and refined, perfect for everyday meals or special gatherings. 🍤🐟
