Cake Ingredients:

  • 26-30 inch pike, filleted (about 3/4 lbs)
  • 1/2 C panko breadcrumbs
  • 1 large egg
  • 1 Tbsp lime juice
  • 1 Tbsp cilantro, chopped
  • 1 jalapeño, seeded and minced
  • 1/2 green onion, thinly sliced

Additional Ingredients/Sauces:

  • Extra virgin olive oil
  • Thai Sweet Chili Sauce
  • Sour Cream


  1. Preheat oven 350°F
  2. Lightly salt and pepper the fish, then place on a parchment lined baking sheet.
  3. Bake for 20 minutes
  4. Remove fish from oven and place in a large bowl. Using a fork, separate the fish into small pieces.
  5. Add the remainder of the cake ingredients to the bowl and stir to combine.
  6. Heat a large skillet over medium heat and add enough oil to coat the bottom. Once shimmering, and 1/4 C of the mixture at a time to create cakes, flattening them in the pan to about 1/2″ as you go.
  7. Cook until golden brown, about 3 minutes per side.
  8. Transfer to a paper towel lined plate to remove excess oil.
  9. Serve with thai chili sauce and sour cream.