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    Culinary Lion » Recipes » Keto Dinner Recipes » Keto Main Dishes » Piccata Keto Fish Cakes

    Piccata Keto Fish Cakes

    by Frank Campanella Leave a Comment

    Crispy Piccata fish cakes coated in pork king good breadcrumbs with spicy lemon caper aioli
    Jump to Recipe

    Piccata Keto Fish Cakes Recipe

    This super simple recipe for Piccata Keto Fish Cakes is a perfect lunch when you’re cooped up at home.

    All the flavors of Chicken Piccata but with a Pescatarian twist. This healthy meal is both nutritious and satisfying served over a bed of field greens.

    pouring spicy lemon caper aioli over crispy piccata fish cakes

    Raiding your Pantry can be fun.

    I’ve been playing chopped at home long before the food network unknowingly stole my idea.

    I could go into any pantry whether it was mine or my family’s and come out with ingredients to prepare a tasty meal.

    Lately I know a lot of us have been at home trying to be more creative with the ingredients we already have.

    These Piccata Keto Fish Cakes are a fantastic use of ingredients you probably have in your pantry already.

    Even if you’re missing a few of these ingredients you can substitute some of the items you do have and make it work!

    pouring spicy lemon caper aioli over crispy piccata fish cakes

    Ingredient List

    Keto Fish Cakes

    • Canned Tuna
    • Sardines packed in Olive Oil
    • Mayonnaise
    • Egg
    • Italian Pork King Good Breadcrumbs
    • Chopped Capers
    • Lemon Juice
    • Chopped Parsley
    • Calabrian Chili Powder
    pouring spicy lemon caper aioli over crispy piccata fish cakes

    Lemon Caper Aioli

    • Mayonnaise
    • Chopped Capers w/ Brine
    • Lemon Juice
    • Red Wine Vinegar
    • Italian Seasoning
    • Fresh Chopped Parsley
    • Minced Garlic
    • Calabrian Chili Powder

    Additional Ingredients

    • Italian Pork King Good Breadcrumbs
    • Ghee or Avocado Oil
    crispy piccata keto fish cakes topped with spicy lemon caper aioli

    Cooking Instructions

    1. To prepare the Keto Fish cakes drain tuna and shred in a bowl, then add sardines with oil to the bowl and shred as well. Add remaining ingredients and mix well. chill in the fridge for 15 minutes.
    2. To fry the Fish Cakes portion each cake into a 3 oz balls, then coat with Italian pork king good crumbs and fry over medium heat in a cast iron skillet with ghee. Cook for about 3 minutes per side. for crispier fish cakes flatten the cakes to make them thinner by pressing down on the cakes with a spatula as the first side is cooking.
    3. To prepare the Aioli combine all ingredients in a bowl or mason jar and pulse with a stick blender to combine. for a chunky dressing simply whisk ingredients. Store in fridge for up to 3 weeks
    4. Serve Keto Fish Cakes over Field Greens or lettuce with aioli

    Nutritional Info for Keto Fish Cakes

    Nutrition Facts
    Piccata Fish Cakes
    Amount Per Serving
    Calories 445 Calories from Fat 306
    % Daily Value*
    Fat 34g52%
    Saturated Fat 5g31%
    Cholesterol 142mg47%
    Sodium 825mg36%
    Potassium 345mg10%
    Carbohydrates 2g1%
    Fiber 1g4%
    Sugar 1g1%
    Protein 31g62%
    Vitamin A 307IU6%
    Vitamin C 5mg6%
    Calcium 226mg23%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.
    crispy piccata fish cakes made with tuna and sardines

    Piccata Keto Fish Cakes??? 

    On the surface I know this recipe may sound a bit strange but it actually exceeded my expectations.

    I was just going to make tuna salad for lunch. Then I saw I had a lemon and a jar of capers. That’s when the light went off…Picatta!!!

    I love the citrus tartness combined with briny capers in the classic Italian dish. So why not take those same flavors and present them in a new way.

    Instead of making a lemon capers sauce with white wine and butter I made an aioli (fancy word for mayonnaise).

    I used capers, garlic, lemon and Calabrian chili powder to make the sauce.

    a bite of crispy piccata fish cakes

    Substitution Ideas

    • Tuna or sardines can be substituted with canned salmon or chicken.
    • Calabrian chili powder can be substituted with cayenne or smoked paprika
    • Lemon juice can be substituted with lime juice or orange juice.
    • Pork King Good Breadcrumbs can be substituted with crushed pork rinds, almond flour or nutritional yeast.
    • Capers can be substituted with chopped green olives.

    More Keto Seafood Recipes

    • Keto Seafood Imperial
    • Chesapeake Crab Dip
    • Crispy Mahi Tenders
    • Smoked Whole Red Snapper
    Crispy Piccata keto fish cakes coated in pork king good breadcrumbs with spicy lemon caper aioli

    pouring spicy lemon caper aioli over crispy piccata fish cakes

    Piccata Fish Cakes

    This super simple recipe for Piccata Keto Fish Cakes topped with a spicy lemon caper aioli is the perfect lunch when you’re cooped up at home.
    Print Pin Rate
    Course: Main Course, Meal Prep
    Cuisine: American, Italian, Mediterranean
    Diet: Gluten Free
    Keyword: aioli, Fish Cakes, piccata
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Servings: 5
    Calories: 445kcal
    Author: Culinary Lion

    Ingredients

    Fish Cakes

    • 2 cans Canned Tuna
    • 2 cans Sardines packed in Olive Oil
    • ¼ cup Mayonnaise
    • 1 Egg
    • ¼ cup Italian Pork King Good Breadcrumbs
    • 2 tbsp Chopped Capers
    • 1 tbsp Lemon Juice
    • 1 tbsp Chopped Parsley
    • ½ tsp Calabrian Chili Powder

    Lemon Caper Aioli

    • ½ cup Mayonnaise
    • 2 tbsp Chopped Capers w/ Brine
    • 1 tbsp Lemon Juice
    • 1 tbsp Red Wine Vinegar
    • 1 tbsp Italian Seasoning
    • 1 tbsp Fresh Chopped Parsley
    • 1 tbsp Minced Garlic
    • ½ tsp Calabrian Chili Powder

    Additional Ingredients

    • 1 cup Italian Pork King Good Breadcrumbs
    • ⅓ cup Ghee or Avocado Oil

    Instructions

    • To prepare the Fish cakes drain tuna and shred in a bowl, then add sardines with oil to the bowl and shred as well. Add remaining ingredients and mix well. chill in the fridge for 15 minutes.
    • To fry the Fish Cakes portion each cake into a 3 oz balls, then coat with Italian pork king good crumbs and fry over medium heat in a cast iron skillet with ghee. Cook for about 3 minutes per side. for crispier fish cakes flatten the cakes to make them thinner by pressing down on the cakes with a spatula as the first side is cooking.
    • To prepare the Aioli combine all ingredients in a bowl or mason jar and pulse with a stick blender to combine. for a chunky dressing simply whisk ingredients. Store in fridge for up to 3 weeks
    • Serve Fish cakes over Field Greens or lettuce with aioli

    Notes

    Serving size 2 3oz Fish Cakes w/ 2 tbsp Lemon Caper Aioli

    Nutrition

    Calories: 445kcal | Carbohydrates: 2g | Protein: 31g | Fat: 34g | Saturated Fat: 5g | Cholesterol: 142mg | Sodium: 825mg | Potassium: 345mg | Fiber: 1g | Sugar: 1g | Vitamin A: 307IU | Vitamin C: 5mg | Calcium: 226mg | Iron: 3mg

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    Frank

    Hey Everyone, My name is Frank Campanella. I've spent the last 20 years as a chef in restaurants throughout the mid Atlantic cooking everything from seafood and steak to classic pub grub. Now I'm taking all thoses recipes and giving them a low carb/ Keto facelift. I hope you love flavorful delicious food because that is the only recipe you will find here. Thanks for stopping by and don't forget to sign up for the mailing list so you can get all the latest recipes.

    More about me →

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