Every year our family took a trip Southern California to visit my grandparents, where they would treat us to a dinner out at Newport Beach’s Crab Cooker. My grandmother would order a G&T and always the Crab Cakes. That tradition inspired a new Montana-Style family favorite: Fish Patties!
Made with fresh-caught Walleye (though you can use cod or any other light fish), we steam the fish fillets quickly and then mix with a few simple ingredients, fry in healthy coconut oil, and enjoy with a sprinkle of salt, squirt of lemon, and a dunk in homemade tartar sauce.
A variety of red meat, white meat, bone broth, seafood, and organ meats provide different macro and micro nutrients needed to maintain good health. Fish and seafood is a treat, and great for warmer weather or busy evenings since it cooks so quickly.
I always purchase wild-caught fish for my family to get the best nutrition possible. If you don’t fish or know fishermen yourselves, I recommend purchasing this delicious health-giving food from Vital Choice (click here to see the current specials).
Instant pot for steaming raw fish
I love eating fish and even fishing, but I am less than enthused about my house smelling like fish for days at a time. I really like steaming this fish prior to cooking in the Instant Pot because. It steams the fish quickly, and keeps it all contained within the container. Click here to read why I love the Instant Pot.
If you don’t have an Instant Pot, you can use leftover grilled fish, steam raw fish in a steamer basket on the stovetop, or bake in the oven prior to making these delicious fish patties. Steaming instructions are provided below.
- 12-16 ounces fish fillets Walleye, Cod, Halibut, or any light fish
- Water to steam
- 1/2 teaspoon sea salt
- 2 eggs
- 1/4 cup almond meal or almond flour can sub shredded unsweetened coconut if needed
- Coconut oil to fill skillet 1/2 inch when melted about 1 cup
- 1 lemon juiced
Set Instant Pot to Manual: 5 minutes for thawed fish, 7 minutes for frozen, and then lock lid and start.
Quick release when cooking is complete, using the vent valve on top of the lid.
Once pressure has released, open lid and allow to cool until not too hot to touch then continue with recipe below.
To steam fish on the stovetop follow instructions above using a steamer basket over water in a saucepan with a lid. Steam fish on stovetop over boiling water (medium-high heat) for 4-8 minutes, or until fish is firm, opaque, and can flake easily with a fork.
Continue with the fish patties
In a medium cast iron skillet, melt coconut oil over medium heat as you mix up the fish patties.
In a bowl, flake the cooked fish with a fork by simply pulling it apart, it should form flakes easily.
After fish is flaked, add in the eggs and almond meal or flour.
Add salt and pepper to taste.
Form fish mixture into small patties by rolling into a golfball-sized ball and then flattening to 3/4 inches thick.
Oil is hot enough when a fish patty lowered into the oil gently bubbles and browns the fish patty in about 3-4 minutes.
Fill skillet with fish patties, but do not crowd or overlap, and cook 3-4 minutes on each side.
Remove to a paper towel-covered plate to drain off excess oil and continue with the remaining fish patties until they all are cooked.
Squeeze the juice of one lemon over the cooked patties and serve.
Serve with paleo tartar sauce.
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