Crispy on the outside and tender inside, these Caribbean Fish Cakes blend cod with bold island flavors for the perfect anytime bite.

These Guyanese Fish Cakes are golden, crispy, and full of rich saltfish flavor . They taste just like the ones I grew up eating in my Guyanese home. "Fish cakes" were more than a quick snack for us. They were a comforting staple that showed up at family gatherings, after-school meals, and weekend dinners. My mom often served them with a simple stew and rice, a cozy combination that instantly reminds me of home.

Today, these fish cakes still feel like pure comfort, but they are also perfect for entertaining . They work beautifully as an appetizer for game night, brunch, or holiday gatherings. Even on their own, they are a delicious bite, especially when paired with mango sour, the tangy Guyanese mango sauce that cuts through the richness of the fish.

Traditionally, Guyanese fish cakes are made with salted fish , but I prefer using plain cod fillets because it eliminates the extra step of removing the salt plus it works perfectly in the recipe. Plus, where I am, fresh cod fillets are easy to find at just about any local grocery store here in the US. In this recipe, mashed potatoes act as the binder, giving the fish cakes their classic soft, fluffy texture.

What Are Guyanese Fish Cakes?

Guyanese Fish Cakes, sometimes called saltfish cakes, are savory and deep-fried . They are made with flaked salted cod, mashed potatoes, fresh herbs, and warm Caribbean seasonings. This classic snack is popular across the Caribbean and is often enjoyed as street food, an appetizer, or a side dish. The texture is crispy on the outside and soft on the inside, similar to a croquette but with bold island flavor in every bite.

You may also like : Fried Bakes and Saltfish , Guyanese Chicken Curry or Homemade Caribbean Gingerbeer !

Pro-tip for Guyanese Fish Cakes

• Soak or boil saltfish twice to reduce the saltiness without losing flavor.

• Don’t over mix the batter—this helps keep the cakes light and fluffy inside.

• Test one first : Fry one cake to check the seasoning before frying the whole batch.

• Shape them smaller if you're serving them as an appetizer or finger food for a crowd.

Storing Left-overs

1. They can be frozen and reheated. Freeze for 2–3 months in an airtight container or freezer-safe bag.Remove as much air as possible to prevent freezer burn.

2. To reheat, most Guyanese households simply warm them in the microwave until heated through. If you prefer them a little crisper and you have an air fryer or oven, you can warm them at 350°F for about 5 to 10 minutes to bring back some of the original texture.