Fish Patties

Delicious fish patties are simple to make and provide all the nourishing yumminess of fish in an easy-to-eat patty.
Course Main dish
Cuisine dairy free, Gluten Free, Paleo
Prep Time 20 minutes
Cook Time 4 minutes
Total Time 24 minutes
Servings 4 servings
Author Cara Comini


  • 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


  1. To steam fish in the Instant Pot, fill bottom of Instant pot with 1 cup of water, and place a steamer basket in over the water (I like this one). Place fish, fresh or frozen, on top of steamer basket and sprinkle with sea salt.
  2. Set Instant Pot to Manual: 5 minutes for thawed fish, 7 minutes for frozen, and then lock lid and start.
  3. Quick release when cooking is complete, using the vent valve on top of the lid.
  4. Once pressure has released, open lid and allow to cool until not too hot to touch then continue with recipe below.
  5. 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.
  6. Continue with the fish patties
  7. In a medium cast iron skillet, melt coconut oil over medium heat as you mix up the fish patties.
  8. In a bowl, flake the cooked fish with a fork by simply pulling it apart, it should form flakes easily.
  9. After fish is flaked, add in the eggs and almond meal or flour.
  10. Add salt and pepper to taste.
  11. Form fish mixture into small patties by rolling into a golfball-sized ball and then flattening to 3/4 inches thick.
  12. Oil is hot enough when a fish patty lowered into the oil gently bubbles and browns the fish patty in about 3-4 minutes.
  13. Fill skillet with fish patties, but do not crowd or overlap, and cook 3-4 minutes on each side.
  14. Remove to a paper towel-covered plate to drain off excess oil and continue with the remaining fish patties until they all are cooked.
  15. Squeeze the juice of one lemon over the cooked patties and serve.

Recipe Notes

Serve with paleo tartar sauce.