Fresh Seafood

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Skinny Fish and Chip Cakes

Posted on October 11, 2012 in Halibut Recipes, World Famous Recipes


4 person (s)


30 min (s)


1 pound tilapia or any firm white fish

1 (12 oz) can or bottle light beer

1½ cups (2½ oz) crushed reduced-fat potato chips, such as Baked Lays

½ cup scallions, chopped

1 egg

¼ cup malt vinegar or cider vinegar

1 tablespoon fresh garlic, chopped

1 teaspoon Dijon or yellow mustard

½ teaspoon salt

Fresh ground pepper, to taste

Cooking spray

2 teaspoons olive oil

Ingredients for Honey Mustard Coleslaw

3½ cups purple cabbage, shredded

1 cup carrots, shredded

½ cup scallions, chopped

2 tablespoon light mayonnaise

1 tablespoon honey

1 tablespoon spicy or yellow mustard (not Dijon)

Lemon slices and malt vinegar or cider vinegar served on the side.


1. In large pan, add fish and beer. Poach over medium heat for about 3 minutes. Turn fish over and continue to poach about 2-3 minutes until fish flakes easily with a fork. Remove to a plate and discard liquid.
2. In a food processor, add fish, potato chips, scallions, egg, vinegar, garlic, mustard, salt and pepper. Pulse until minced and blended.
3. Using ¼ cup measure, scoop to make 12 cakes. Each cake will be slightly smaller than the full measuring cup. Shape into ½ inch thick patties.
4. Coat a large nonstick pan with cooking spray. Heat 2 teaspoons of olive oil in the pan. Add all the patties and cook over medium heat about 2 minutes per side until golden brown.
5. To make the coleslaw-In a large bowl add all the ingredients and toss well to coat.
6. To Serve-Place 3 fish cakes on each plate. Serve each with lemon slices and vinegar on the side for dipping. Add about 1 cup Honey Mustard Coleslaw to each plate.
7. These fish cakes will keep for 2 days. Reheat in a nonstick pan on each side until hot.
Serves 4 (3 fish cakes per serving)

Recipe submitted by

Nancy Fox, Skinny Kitchen

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