Potato Crusted Mahi Mahi Corn Cakes

Tammy Brownlow


I was craving crab cakes but I didn't have any crab meat on hand. I decided to create a similar dish using Mahi Mahi. Instead of bread crumbs or flour I used dried corn bread crumbs. They turned out so great I just had to share them with y'all.

The hash brown potatoes add a nice crunch and wonderful flavor. Potato and fish go really well together so I thought I'd give it a try.

Any firm fish will work very well in this recipe. I hope you give it a try.

Southern Food With Flare


☆☆☆☆☆ 0 votes

Makes 6 full sized fish cakes
15 Min
20 Min


  • 2
    sweet mini peppers, minced
  • 1/4 c
    minced onion
  • 2 Tbsp
    fresh minced flat parsley
  • 2 c
    flaked, cooked, mahi mahi (any firm white fish will work)
  • 1 c
    dried cornbread crumbs - recipe below
  • 1 tsp
    old bay seasoning
  • 1/4 tsp
  • 3 Tbsp
  • 2
  • 1 c
    frozen hash browns thawed
  • ·
    vegetable oil for frying

  • 1/2 c
  • 1/8 tsp
    worcestershire sauce
  • 2 tsp
    lemon juice
  • 2 Tbsp
    fresh flat leaf parsley minced
  • 2 Tbsp
    sweet pickle minced
  • 1
    green onion minced - white and green parts
  • ·
    garlic powder to taste
  • 1
    hard boiled egg crushed into fine pieces with a fork

How to Make Potato Crusted Mahi Mahi Corn Cakes


  1. In a medium mixing bowl add peppers, onions and parsley. Add flaked fish.
  2. Slice cornbread about 1/2 inch thick. Cut into cubes and place on a baking sheet. Bake in a 350 degree oven for about 10 minutes or until crisp.
  3. Place in a food processor with Old Bay Seasoning and pepper. Pulse until consistency of cornmeal.
  4. Add one cup of cornbread crumbs to fish and veggies. Add mayonnaise and eggs. Stir until well combined.
  5. Form patties with a 1/3 cup measuring cup. This will make 6 perfect fish cakes. Refrigerate for at least 30 minutes.
  6. In a medium bowl mix ingredients for lemon parsley mayo. Refrigerate until ready to serve.
  7. In a large skillet pour oil to 1/4 inch and set to medium low heat. Press about a tablespoon of hash brown potatoes on top of fish cake.
  8. Gently place potato side down in heated skillet. Place more hash brown potatoes on top. Cook 8 to 10 minutes until potatoes are golden and crispy.
  9. Gently turn and cook the other side another 8 to 10 minutes.
  10. Serve with Lemon Parsley Mayo. Enjoy!

Printable Recipe Card

About Potato Crusted Mahi Mahi Corn Cakes

Course/Dish: Fish Wild Game
Main Ingredient: Fish
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #Seafood #fish cakes

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