Smoked Fish Patties

Preparation info

    • Difficulty


Appears in

Cold-Smoking & Salt-Curing Meat, Fish, & Game

Cold-Smoking & Salt-Curing Meat, Fish, & Game

By A D Livingston

Published 2010

  • About

Here’s a dish that I like to cook on a cast-iron griddle. The fish patties can be eaten as part of a meal or used in a sandwich. For the latter, all you’ll need in addition to the patties is some mayonnaise generously spread onto each slice of bread.


  • 2 cups flaked smoked fish
  • 1 cup fine cracker crumbs
  • 3 green onions, minced with about half the tops
  • ½ red bell pepper, seeded and minced
  • 1 clove garlic, minced
  • 2 medium chicken eggs, whisked
  • salt and pepper to taste
  • flour
  • butter


    Mix the fish, cracker crumbs, green onions, red pepper, garlic, eggs, salt, and pepper in a bowl. Shape the mixture into patties, then dredge each patty lightly in flour. Heat a little butter on your griddle or in a skillet. Over medium heat, sauté the patties for a few minutes or until nicely browned on the bottom, then turn carefully with a spatula and brown the other sides. If the patties tend to tear apart, use two spatulas, one on top and one on bottom, for turning.

    This makes 4 large patties. I need 2 for a full meal, but can get by with 1 for lunch or in a sandwich. I like to sprinkle the patties with oriental fish sauce (nam pla or nuac mam), which can be put on the table as a condiment. Oyster sauce is also good.