Tilapia Fish Cakes with Spicy Aioli — Make Ahead Snack or Meal

How to Make Tilapia Fish Cakes with Spicy Aioli — Make Ahead Snack or Meal

1. 1

   Step 1: Poach or bake the tilapia

   Preheat the oven to 375°F (190°C) or set a pan of simmering water if poaching. Season the fillets lightly with salt and a pinch of pepper, then bake for 8–10 minutes or poach until opaque and flaky. Let fish cool briefly, then transfer to a bowl and flake into bite-size pieces with a fork.

   For this step

   • 1 lbTilapia fillets (skinless)
   
2. 2

   Step 2: Mix and bind the fish mixture

   Into the flaked fish add panko, the egg, sliced green onions, chopped parsley, lemon zest and 1 tablespoon lemon juice, and Dijon. Gently fold until combined — mixture should hold together when pressed; if too wet add up to 2 tablespoons more panko. Season to taste with salt and pepper.

   For this step

   • 1 cupPanko breadcrumbs
   • 1 largeLarge egg
   • 2 stalksGreen onions (scallions), thinly sliced
   • 1/4 cupFresh parsley, chopped
   • 1 tspDijon mustard
   
3. 3

   Step 3: Shape and pan-fry the cakes

   Form the mixture into 8 uniform 2-oz (about golf-ball sized) patties and place on a plate. Heat the oil in a large skillet over medium heat and cook the cakes 3–4 minutes per side until golden brown and crisp. Transfer to a paper-towel-lined plate and keep warm or cool for storage.

   For this step

   • 2 tbspNeutral oil (vegetable or canola) for pan-frying
   
4. 4

   Step 4: Make the spicy aioli

   Whisk together the mayonnaise, sriracha, remaining 1–2 teaspoons lemon juice (to taste), and a pinch of salt until smooth. Adjust heat and acidity as desired — thin with a teaspoon of water if you prefer a looser sauce. Chill briefly if making ahead.

   For this step

   • 1/2 cupMayonnaise (for aioli)
   • 2 tbspSriracha (or preferred hot sauce) for aioli
   
5. 5

   Step 5: Serve, store, or reheat

   Serve two warm fish cakes per person with a dollop of spicy aioli and lemon wedges. To make ahead: refrigerate cooled cakes up to 3 days or freeze uncooked patties on a tray then bag for up to 2 months; cook from frozen adding a few minutes per side. Reheat in a 350°F (175°C) oven until warmed through to keep them crisp.
   

1. Preheat the oven to 375°F (190°C) or set a pan of simmering water if poaching. Season the fillets lightly with salt and a pinch of pepper, then bake for 8–10 minutes or poach until opaque and flaky. Let fish cool briefly, then transfer to a bowl and flake into bite-size pieces with a fork.
2. Into the flaked fish add panko, the egg, sliced green onions, chopped parsley, lemon zest and 1 tablespoon lemon juice, and Dijon. Gently fold until combined — mixture should hold together when pressed; if too wet add up to 2 tablespoons more panko. Season to taste with salt and pepper.
3. Form the mixture into 8 uniform 2-oz (about golf-ball sized) patties and place on a plate. Heat the oil in a large skillet over medium heat and cook the cakes 3–4 minutes per side until golden brown and crisp. Transfer to a paper-towel-lined plate and keep warm or cool for storage.
4. Whisk together the mayonnaise, sriracha, remaining 1–2 teaspoons lemon juice (to taste), and a pinch of salt until smooth. Adjust heat and acidity as desired — thin with a teaspoon of water if you prefer a looser sauce. Chill briefly if making ahead.
5. Serve two warm fish cakes per person with a dollop of spicy aioli and lemon wedges. To make ahead: refrigerate cooled cakes up to 3 days or freeze uncooked patties on a tray then bag for up to 2 months; cook from frozen adding a few minutes per side. Reheat in a 350°F (175°C) oven until warmed through to keep them crisp.