Fish Cake

by Cindy Yanasha Angulo in , , , , , ,

Here's another Guyanese dish for you: fish cakes!  I love recipes that have multiple uses.  Fish cakes can be an appetizer, side dish, part of a whole meal for lunch or dinner, or a light snack!  It uses a few simple ingredients that you probably already have in your home.  This recipe can be multiplied for catering-sized trays or just stick to the portions below to feed a few family members.



  • 2 lb frozen whiting fish fillet, fully thawed
    Seasoning tip:  2 portions of the below ingredients are needed (1 portion to season the fish to fry and 1 portion to add to the fish after you fry it)
  • 1 tablespoon salt
  • 3 tablespoon chopped onion
  • 3 tablespoon minced garlic
  • 1 teaspoon red pepper flakes
  • ¼ cup veggie oil
  • 1 large egg
  • ¼ cup bread crumbs


  1. Heat oil in pan – medium heat
  2. Wash and pat the fillets dry
  3. Lightly season the fish with all of the above ingredients except the eggs and the bread crumbs
  4. Put fish in oil to fry until slightly brown on each side (about 2-3 mins)
  5. Take the fish out of the pan and put it in a medium-large basin
  6. Use a fork to break the fish apart, adding bread crumbs, egg and another round of the ingredients from above (then mix to incorporate)
  7. Form cake-like patties out of the mixture
  8. Re-heat the ¼ cup of oil to medium heat
  9. Place the fish cakes in the oil and fry until golden brown on each side
  10. Enjoy with brown rice, dhal, and mango chutney or pepper sauce of your choice!