You know those recipes that just feel like a warm hug? This one is it for me. It’s been a staple in my kitchen for years, a secret weapon for those nights when dinner needs to be delicious but I’m dragging. My grandma used to make something similar, and the smell of these seafood patties cooking always takes me right back to her kitchen, a place filled with laughter and the comforting aroma of good food. Honestly, when people ask me for a quick yet impressive seafood dish, these patties are my first thought. They’re like a sophisticated fish cake’s easier, more approachable cousin. If you’ve ever loved a classic crab cake but wished for something a little lighter and more versatile, you’re going to adore these seafood patties. They’re surprisingly simple, packed with flavor, and just… well, they’re just plain good!
What are seafood patties?
So, what exactly are these wonderful things we call seafood patties? Think of them as little flavor bombs, pan-fried to golden perfection. They’re essentially a savory mixture, bound together and packed with delicious seafood. My version leans heavily on fresh white fish, often cod or haddock, but I love to add a bit of shrimp for texture and sweetness. We mix it all up with some simple seasonings, maybe a touch of zest, and a binder to hold it all together beautifully. Then, they get a quick sauté until they’re delightfully crisp on the outside and tender on the inside. It’s a dish that feels a little fancy, but I promise you, it’s incredibly down-to-earth to make. It’s the kind of meal that makes you feel like you’ve really accomplished something special in the kitchen, even if it only took about 30 minutes from start to finish.
Why you’ll love
Why do I love seafood patty recipes?flavor is just out of this world. You get the delicate sweetness of the seafood, brightened up with lemon and herbs, and a subtle hint of spice that just makes everything pop. They’re not overpowering; they let the star ingredients shine. Then there’s the simplicity. Seriously, this is a lifesaver on busy weeknights. Most of the ingredients are pantry staples, and the actual cooking time is so fast. You can whip these up in under an hour, including prep. Plus, they’re incredibly cost-efficientUsing fresh white fish and frozen shrimp can be much more budget-friendly than you might think, especially compared to other seafood dishes.versatility? Oh my goodness. You can serve these as a light lunch, a quick dinner alongside a salad, or even as an appetizer. I’ve even seen people serve them on little toasted brioche buns, which is just divine. What I love most about this recipe is how forgiving it is. If you don’t have one exact ingredient, you can usually swap it out for something similar. It’s a recipe that adapts to your pantry and your mood!
How to Make Seafood Patties
Quick Overview
Making these seafood patties is wonderfully straightforward. You’ll mostly be combining ingredients in a bowl, forming them into patties, and then pan-frying them until golden brown and cooked through. The process is designed to be quick and easy, so you can get a delicious, healthy meal on the table without a fuss. We’re talking minimal chopping, simple mixing, and a quick cook. It’s the perfect balance of hands-on time and passive cooking, meaning you can actually relax a little while dinner is happening. Trust me, it’s way easier than it sounds!
Ingredients
For the Main Batter:
1 pound white fish fillets (like cod, haddock, or tilapia), thawed if frozen, patted very dry. I find cod is fantastic because it’s flaky and mild. Make sure it’s really dry; this helps with texture!
8 ounces raw shrimp, peeled and deveined, also patted very dry. Small to medium size is perfect.
1/2 cup panko breadcrumbs. These give the best crispy texture, much better than regular breadcrumbs.
1 large egg, lightly beaten. This is our binder, essential for holding everything together.
2 tablespoons finely chopped fresh parsley. Fresh herbs make such a difference, don’t skip them!
1 tablespoon fresh lemon juice. For brightness that cuts through the richness.
1 teaspoon Dijon mustard. Adds a little zing and complexity.
1/2 teaspoon garlic powder.
1/4 teaspoon onion powder.
Salt and freshly ground Black Pepper, to taste. I always season generously, but taste as you go!
2 tablespoons olive oil or vegetable oil, for cooking.
For the Filling (Optional but highly recommended!):
This is where you can really play. I love to add a bit of finely diced red bell pepper for color and crunch, maybe some corn kernels, or even a few capers for a briny kick. Just make sure whatever you add is finely diced so it integrates well. I’ve also experimented with a touch of finely chopped jalapeño for a bit of heat!
For the Glaze (Optional, but lovely):
A simple lemon-dill yogurt sauce is my favorite. It’s just plain Greek yogurt mixed with more fresh dill, a squeeze of lemon juice, and a pinch of salt. It’s so cooling and refreshing alongside the warm patties. You could also do a simple aioli or a spicy mayo.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Start by getting your largest non-stick skillet ready. Add the olive oil (or your cooking oil of choice) and set it over medium heat. You want the pan to be nice and hot, but not smoking. This is crucial for getting that beautiful golden-brown crust we’re after. While the pan heats up, make sure your seafood is prepped and ready to go.
Step 2: Mix Dry Ingredients
In a medium bowl, combine the panko breadcrumbs, chopped parsley, garlic powder, onion powder, salt, and pepper. Give it all a good stir with a fork to ensure everything is evenly distributed. This is your flavor base, and it helps season the entire patty.
Step 3: Mix Wet Ingredients
In a separate, larger bowl, add the lightly beaten egg, lemon juice, and Dijon mustard. Whisk them together until they’re well combined. This is where our seafood will go next, and the egg mixture will act as the perfect glue.
Step 4: Combine
Now, let’s get messy! Add your dried fish and shrimp to the wet ingredients bowl. Gently break up the fish fillets into bite-sized pieces with your hands or a fork. You want some texture, not a paste. If you’re using any optional filling ingredients (like diced bell pepper or corn), add them now. Gently fold everything together until the seafood is lightly coated. Don’t overmix here! We’re just aiming to combine, not mash everything into oblivion. Then, add the seasoned breadcrumb mixture to the seafood and gently fold again until just combined. It should look like a cohesive mixture that you can easily shape.
Step 5: Prepare Filling
If you’re making any extra additions to the inside, like a small cube of cheese or a tiny dollop of spicy mayo, have that ready. For these seafood patties, I usually keep the filling really simple, just letting the seafood shine. But if you’re feeling adventurous, now’s the time to get creative!
Step 6: Layer & Swirl
Take about 1/4 cup of the seafood mixture and gently form it into a patty, about 3/4 inch thick and 3 inches in diameter. You want them to be substantial enough to hold their shape but not so thick that they won’t cook through. You can press a little dimple in the center to help them cook more evenly. Repeat with the remaining mixture. If the mixture feels a little sticky, you can lightly dampen your hands. I like to make them look a little rustic, not perfectly uniform.
Step 7: Bake
Carefully place the formed patties into your preheated skillet. Don’t overcrowd the pan; cook in batches if necessary. You should hear a gentle sizzle. Cook for about 3-5 minutes per side, until they are beautifully golden brown and cooked through. The shrimp should be pink and opaque, and the fish should flake easily with a fork. The internal temperature should reach 145°F (63°C).
Step 8: Cool & Glaze
Once cooked, transfer the seafood patties to a plate lined with paper towels to drain any excess oil. While they’re still warm, you can spoon a little of your prepared glaze over the top. This is optional, of course, but it adds a lovely creamy contrast to the crispy patties.
Step 9: Slice & Serve
Serve the seafood patties immediately while they’re hot and crispy. They are wonderful on their own, or with a side of lemon wedges and your favorite dipping sauce. The smell as they cook is just incredible, and the way they look with that golden crust… pure perfection!
What to Serve It With
These versatile seafood patties are a dream to pair with so many things, making them a go-to for any meal of the day! For a relaxed Breakfast, I love serving them with a perfectly poached egg and a sprinkle of chives. It feels decadent but is surprisingly quick to assemble. The richness of the patty and the runny yolk is just divine. When it comes to Brunch, these really shine. You can serve them as part of a larger spread, maybe alongside some fresh fruit salad, a light quiche, or some Roasted Potatoes. For a more elegant presentation, arrange them on a platter with a drizzle of that lemon-dill sauce and a few edible flowers. Beverage-wise, a crisp mimosa or a sparkling water with cucumber and mint is perfect. If you’re looking for a lighter Dessert option, or just something satisfying for an afternoon treat, these can even work. Serve them with a light fruit coulis or a dollop of whipped cream for a sweet twist, though my family usually devours them savory. And for those Cozy Snacks moments, they’re ideal. Just pop a few on a plate with a side of tartar sauce or even some homemade ketchup. They’re so satisfying, you won’t even miss the chips!
Top Tips for Perfecting Your Seafood Patties
Over the years, I’ve learned a few tricks that I think really elevate these seafood patties from good to absolutely spectacular. First, about the seafood prep: Zucchini Prep isn’t applicable here, but for the seafood, it’s all about moisture. Patting your fish and shrimp *very* dry is absolutely key. Any extra water will make them fall apart and prevent that lovely crisp exterior. Use paper towels and be thorough! When it comes to Mixing Advice, remember that gentleness is key. Overmixing the seafood mixture can make it tough and gummy. You want to combine the ingredients until they just hold together, especially after adding the breadcrumbs. If you find the mixture is too wet to form patties, add a tiny bit more panko, a tablespoon at a time, until it’s manageable. For Swirl Customization, this refers more to presentation. If you’re adding a sauce, swirl it artfully over the top just before serving for that gourmet look. Ingredient swaps are my favorite part of this recipe because it’s so adaptable. If you don’t have shrimp, just use more white fish. No parsley? Dill or chives work beautifully. Can’t find panko? Use finely ground crackers or regular breadcrumbs, but panko truly gives the best crunch. For Baking Tips, the heat of your pan is everything. Ensure it’s medium-hot before adding the patties. If they start to brown too quickly, turn the heat down slightly. And don’t overcrowd the pan; give them space so they can crisp up properly. Finally, Glaze Variations can completely change the vibe. The lemon-dill yogurt is my go-to for freshness, but a spicy sriracha mayo adds a kick, or a simple remoulade sauce is always a winner. Just make sure your glaze isn’t too thin, or it will make the patties soggy.
Storing and Reheating Tips
These seafood patties are best enjoyed fresh, but thankfully, they store and reheat pretty well, which is a huge win for meal prep! If you have leftovers and want to keep them at Room Temperature, it’s generally best to only do so for an hour or two at most, especially if it’s warm. For longer storage, the refrigerator is your best friend. Place cooled patties in an airtight container, separated by parchment paper to prevent sticking, and they should keep well in the Refrigerator Storage for about 2-3 days. They’ll still be delicious, though the crispiness might be slightly diminished. When it comes to Freezer Instructions, I like to freeze them in a single layer on a baking sheet first until solid, then transfer them to a freezer-safe bag or container. This prevents them from sticking together. They can last in the freezer for up to 2 months. To reheat, the best method for retaining some crispness is often in a toaster oven or a skillet over medium heat. You can also use a microwave, but they will be softer. For Glaze Timing Advice, I always recommend storing the glaze separately and adding it just before serving. If you glaze them before storing, the moisture can make the patties soggy, especially in the fridge or freezer.
Frequently Asked Questions
Final Thoughts
Honestly, I just love how simple, quick, and incredibly delicious these seafood patties are. They’re proof that you don’t need fancy ingredients or hours in the kitchen to make something truly special. They’ve become my go-to for weeknight dinners, entertaining friends, or even just a satisfying lunch. The fresh flavors, the tender seafood, and that perfect golden crust make them a winner every single time. If you’re a fan of seafood, or even if you’re just looking for a new, easy recipe to impress yourself and your loved ones, please give these a try. I’m so excited for you to experience them! I’d be absolutely thrilled if you’d leave a comment below to let me know how yours turned out, or if you tried any fun variations. Happy cooking!
Seafood Patties
Ingredients
Main Ingredients
- 2 large eggs eggs
- 1 tablespoon sriracha (optional and to taste)
- 0.75 cup panko breadcrumbs
- 2 tablespoons green onions (finely chopped plus more for garnishing)
- 0.5 teaspoon kosher salt (or to taste)
- 0.5 teaspoon freshly ground black pepper (or to taste)
- 1 teaspoon lemon zest
- 0.5 teaspoon smoked paprika (regular paprika may be substituted)
- 1 pound fresh shrimp (cleaned and finely chopped)
- 3.5 tablespoons olive oil
Spicy Mayo
- 0.5 cup mayonnaise or Miracle Whip
- 1 tablespoon sriracha (or to taste)
Instructions
Preparation Steps
- To a large bowl, add the eggs, optional sriracha, and whisk to combine.
- Add the panko, green onions, salt, pepper, lemon zest, smoked paprika, and stir to combine.
- Add the shrimp and knead the mixture with your hands to evenly distribute the shrimp within the other ingredients. Form 4 large patties.
- To a large skillet, add the olive oil, shrimp cakes, and cook over medium heat for about 3 to 4 minutes per side. I recommend keeping the heat at medium so the shrimp cakes don't brown too quickly or get too dark. While they cook, make the spicy mayo.
- Add both spicy mayo ingredients to a small bowl and stir to combine.
- When shrimp cakes are done, garnish with green onions, and serve with spicy mayo and lemon wedges.
