Crispy on the outside and tender inside, these Caribbean Fish Cakes blend cod with bold island flavors for the perfect anytime bite.

Guyanese Fish Cakes are crispy, golden Caribbean patties made from seasoned fish and mashed potatoes. Fried until crunchy on the outside and soft inside, they are a popular Guyanese appetizer often served with mango sour or pepper sauce. 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 plus it works perfectly in the recipe. Plus, where I am, fresh cod fillets are easy to find at just about any local grocery store here in the US. In this recipe, mashed potatoes act as the binder, giving the fish cakes their classic soft, fluffy texture.

What Are Guyanese Fish Cakes?

Guyanese fish cakes (often calledsaltfish 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, salt 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.

You may also like : Fried Bakes and Saltfish , Guyanese Chicken Curry or Homemade Caribbean Gingerbeer !

Tiffany’s Pro-Tips for Perfect Guyanese Fish Cakes

1. Reduce excess salt without sacrificing flavor : If using salt-fish, soak or boil it twice to remove excess salt before making your Guyanese fish cakes.

2. Mix gently for the best texture: Avoid over-mixing the fish cake mixture ; this helps keep the fish cakes light, tender, and fluffy on the inside.

3. Always do a seasoning check: Taste a small amount of the fish cake mixture before frying to make sure the salt and seasoning are just right.

Storing Left-overs

• Refrigerator: Store leftover Guyanese fish cakes in an airtight container in the refrigerator for up to 3–4 days .

• Freezer: Fish cakes freeze well and can be stored for 2–3 months in an airtight container or freezer-safe bag. Remove as much air as possible before sealing to prevent freezer burn.

FAQ

1. Why are my fish cakes falling apart? Fish cakes may fall apart if the mixture is too wet or overmixed. Make sure the fish and potatoes are well drained and mix gently just until combined.

2. Are Guyanese fish cakes spicy? They are usually mildly spiced. Heat levels can be adjusted by adding or omitting hot pepper such as Scotch bonnet or Wiri Wiri.

3. Can Guyanese fish cakes be made ahead of time? Yes. You can 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 fish cakes in an oven or air fryer at 350°F for 5–10 minutes. If microwaving, be aware it can make them soft and not crispy.