Authentic Guyanese Fish Cakes (Easy Caribbean Fish Cake Recipe)

In some Guyanese homes, " Fish cakes " are more than a quick "snack". They are also a comforting staple that shows up at family gatherings, after-school meals, and weekend dinners. My mom often served them with a simple stew and rice, a cozy combination that instantly reminds me of home.

Today, these fish cakes still feel like pure comfort , but they are also perfect for entertaining . They work beautifully as an appetizer for game night, brunch, or holiday gatherings. Even on their own, they are a delicious bite, especially when paired with mango sour, the tangy Guyanese mango sauce that cuts through the richness of the fish.

Traditionally, Guyanese fish cakes are made with salted fish, but I prefer using plain cod fillets because it eliminates the extra step of removing the salt. In this recipe, mashed potatoes act as the binder, giving the fish cakes their classic soft, fluffy texture.

Check out other Fish recipes on the blog!

• Crispy Fish Taco w/ Cilantro Lime Sauce
• Jamaican Escovitch Fish

Why You’ll Love This Recipe

These Guyanese-style fish cakes are crispy on the outside, soft and flavorful on the inside, and packed with bold savory flavor. They’re easy to make and perfect as a snack, appetizer, or side dish.

What Are Guyanese Fish Cakes?

Guyanese fish cakes (often called saltfish cakes) are deep-fried patties made from flaked fish, mashed potatoes, aromatics, and seasonings. They are a staple in Guyanese cuisine and are commonly enjoyed with mango sour, pepper sauce, or alongside fried bakes .

Traditionally, salted cod is used, but this recipe uses fresh cod fillets for convenience while still delivering authentic flavor. You can easily substitute salted fish if preferred.

Substitutions & Variations

• Fish options: Swap salted cod with fresh cod, pollock, tilapia, or canned tuna (adjust salt accordingly).
• Herbs & seasoning: Use Caribbean green seasoning or substitute with scallions, thyme, garlic, and parsley.
• Heat level: Adjust Scotch bonnet or pepper sauce to taste, or omit for a milder version.
• Binder options: Use flour, breadcrumbs, or crushed crackers.
• Gluten-free option: Use gluten-free flour or cornmeal.
• Add-ins: Sweet corn, bell peppers, or onions for extra flavor.
• Cooking method: Shallow fry for crispiness or air fry for a lighter option.

Pro Tips for Best Results

• Reduce excess salt: If using saltfish, soak or boil it twice to remove excess salt without sacrificing flavor.
• Mix gently: Avoid over-mixing the fish cake mixture to keep the texture light, tender, and fluffy.
• Do a seasoning check: Taste a small portion before frying to make sure the salt and seasoning are balanced. 

Frequently Asked Questions

1. Why are my fish cakes falling apart?

Fish cakes can fall apart if the mixture is too wet or over mixed. Make sure your fish and potatoes are well drained, and mix gently just until combined. If needed, add a little more binder (flour or breadcrumbs) to help hold them together.

2. Are Guyanese fish cakes spicy?

Guyanese fish cakes are usually mildly spiced. You can easily adjust the heat by adding or reducing hot peppers like Scotch bonnet or Wiri Wiri.

3. Can Guyanese fish cakes be made ahead of time?

Yes. Shape the fish cakes and refrigerate them for up to 24 hours, or freeze them for up to 2–3 months before frying.

4. How do I reheat fish cakes and keep them crispy?

Reheat in an oven or air fryer at 350°F for 5–10 minutes until heated through and crispy. Microwaving works, but it may soften the texture.