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Lemon-Horseradish Fish Cakes

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“These fish cakes are spicy, fresh tasting, and great! Found these in the October 2006 issue #36 of one of the latest magazines from the Martha Stewart empire; Everyday Food. A lot of her recipes are wonderful but you have to be in the mood to watch her show!”

Ingredients Nutrition


  1. Preheat oven to 400ºF.
  2. Brush each of two rimmed baking sheets with 1/2 tablespoon oil.
  3. Place fillets on sheets; season with salt and pepper.
  4. Roast until cooked through, 10-15 minutes.
  5. Let cool completely; pat dry with paper towels.
  6. With a fork flake fish into small pieces.
  7. In a large bowl, combine eggs, mayonnaise, parsley, lemon juice and horseradish. Fold in fish and 1/2 cup cracker crumbs; season with salt & pepper.
  8. Place remaining 1 cup crumbs on a plate. Form 16 cakes, using about 1/4 cup fish mixture for each. Gently dredge cakes in crumbs, pressing to help adhere. *(To freeze; follow the instructions below).
  9. In a large skillet over medium-high heat heat 1 tablespoon oil. Place 8 cakes in skillet; cook until golden brown, 4-6 minutes per side.
  10. Repeat with remaining tablespoon oil and cakes.
  11. Serve with tartar sauce, if desired, and garnish with parsley sprigs.
  12. *TO FREEZE: Place uncooked cakes on baking sheet and freeze until firm. Wrap each in plastic; transfer to resealable freezer bags. Freeze up to 3 months. Defrost overnight in refrigerator and then continue with Step #9 of the instructions.

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