Gluten Free Fish Cakes

Fish Cake

I have never tried making Fish Cakes before and don’t know why I haven’t tried them sooner. They are quite easy to make and so tasty!

Fish Cakes are quite versatile and can be served as a snack, in a sandwich, or even as an appetizer or a side for a party.

My kids and husband thought they were great. And my husband even took the leftovers to work for lunch the next day. So I say that is a win-win dinner for Mama.

Gluten Free Fish Cakes

Makes 6-8 cakes


  • 4 slices gluten-free bread
  • 5 white fish fillets – I used Swai
  • 2 teaspoons Worcestershire sauce
  • 2 eggs
  • 1 celery rib, diced
  • 2 tablespoons mayonnaise
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • Fresh ground black pepper to taste
  • Vegetable Oil for frying
  • Sriracha Mayo (Optional)


  1. Heat oil in a deep pot or fryer to 375º F.
  2. Toast gluten free bread until lightly browned. Let cool and process in mini chopper or blender.
  3. Coarsely chop the fish. This can be done in the food processor, but with care or the fish will quickly turn into paste.
  4. In a large bowl mix the fish together with the breadcrumbs. Add Worcestershire sauce, egg, celery, mayonnaise, thyme, garlic, salt and pepper.
  5. Mix thoroughly until well blended.
  6. Then form into 8 cakes.
  7. Place 2 cakes gently into the hot fryer. Fry for 2-3 minutes until golden brown.
  8. Drain on a paper towel lined plate. Transfer to a ‘Warm’ oven until all calamari is done.
  9. Repeat frying steps until all fish cakes are done.
  10. Serve immediately drizzled with Sriracha Mayo.

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