Crispy Thai Fish Cakes Bursting with Herbs 🌿🐟

There’s nothing quite like biting into golden, crispy Thai fish cakes—crunchy outside, tender inside, and bursting with the fragrant flavors of lemongrass, ginger, and cilantro. Chef RV’s version captures the soul of Thai street food while keeping things practical and family-friendly. Perfect as an Asian appetizer, party snack, or even a quick dinner, these fish cakes pair beautifully with a sweet chili dip or a zesty lime mayo.

Why You’ll Love This Recipe 💛

Aromatic & Flavorful – The combo of lemongrass, cilantro roots, ginger, and chili flakes makes each bite unforgettable.
Versatile – Works with tilapia, dory, tuna, or almost any white fish. You can even swap in shrimp or chicken.
Crowd-Pleasing – Crispy on the outside, juicy inside—everyone will be reaching for seconds.
Make-Ahead Friendly – Shape them ahead of time, then fry just before serving for maximum crunch.

Pro Tips for Perfect Crispy Fish Cakes 🔑

Don’t over-process the fish—leaving small chunks gives a better bite.
Bread just before frying to keep that golden crunch.
Fry in batches and clean the oil in between for consistently crisp results.
Serve hot and fresh—crispy fish cakes don’t like waiting around!

Serving Ideas 🍴

These fish cakes are traditionally enjoyed with Thai sweet chili sauce, but you can also serve them with:

Spicy vinegar dip for a sharper punch
Lime mayo for a creamy citrus twist
Fresh cucumber salad to balance the richness

Final Thoughts ✨

Whether you’re hosting a party, prepping family dinner, or just craving something crispy and aromatic, Chef RV’s Thai Fish Cakes deliver the perfect balance of flavor and texture. Easy, versatile, and absolutely addictive, they might just become your new go-to seafood dish.

🥢 Pair with cold drinks, serve hot off the pan, and enjoy the crunch!