Crispy Gluten Free Fish Cakes (Low-Carb or Traditional)

Learn the trick to creating crispy gluten free fish cakes without the use of breadcrumbs or other high-carb ingredients. There are no eggs or gums either. Make them spicy or mild. You may also appreciate the serving suggestions and dipping sauce recipe. Enjoy!

Crispy Gluten Free Fish Cakes (Low-Carb)

Yield: Makes approx. 3 dozen 2-inch cakes + 3/4 cup dipping sauce

Crispy Gluten Free Fish Cakes (Low-Carb)

Spice up tonight's dinner with these flavorful and crispy fish cakes and dipping sauce.


  • 1 pound boneless halibut or cod, cut into 1-inch chunks
  • 1/4 cup fresh cilantro leaves, plus more for garnish
  • 3 garlic cloves
  • Zest* of 1 lime
  • 1 teaspoon freshly grated ginger
  • 1/8 teaspoon ground cayenne pepper, or to taste
  • Peanut or avocado oil, for frying
  • For the Dipping Sauce:
  • 1/2 cup rice vinegar
  • 2 tablespoons water
  • 1 tablespoon lime juice (or lemon juice)
  • 1 tablespoon freshly grated ginger, or
  • 1 tablespoon light/golden brown sugar
  • 1-1/2 teaspoons gluten free fish sauce (Thai Kitchen)
  • 1/8 teaspoon ground cayenne pepper, or to taste


  1. Place the fish in a shallow container and freeze for 30 minutes. (This is the key to making them crispy.)
  2. To Make the Dipping Sauce:
  3. While the fish freezes, add all of the dippingĀ sauce ingredients to a small bowl. Whisk to combine and refrigerate until ready to use.
  4. Add the frozen fish, cilantro, garlic, lime peel, and ginger to the bowl of your food processor. Pulse until combined.Add the fish sauce and sprinkle with cayenne pepper. Pulse again until combined.
  5. Shape the mixture into 2-inch patties and place on a plate.
  6. Preheat an inch of cooking oil in a Dutch oven or deep skillet over medium-high heat or to 360ĀŗF. If your skillet isn't deep, cover the area (away from flames or burners) with foil to prevent a big mess. Using a slotted spatula or spoon, add the patties. Fry in small batches (over crowding prevents browning) for about 1-1/2 minutes per side or until golden brown. Transfer to paper-towel-lined plates to drain.


*Zest = grated peel; peel only, Ā none of the white pith.


You may substitute lemon zest for the lime zest.

You can also add the above ingredients to sour cream or sour cream and mayonnaise.

You can use minced fresh red peppersĀ if you prefer.

TRADITIONAL BREADING: Follow the instructions for breaded chicken..

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.