Tanioka Fish Patty Recipe | Crispy & Flavorful
Craving the bold and savoury flavours of Hawaii? Let me share with you my Tanioka Fish Patty Recipe, inspired by the famous Tanioka’s Seafood in Waipahu. These golden, crispy patties are packed with tender white fish, fresh veggies, and just the right touch of island seasoning. Whether you’re making them for a quick weeknight dinner, a tasty appetiser, or sliding them into a bun for the ultimate fish burger, these patties always hit the spot.
What I love most is how simple they are to make, just a handful of fresh ingredients, a quick mix, and a light pan-fry, and you’ve got a dish that brings the taste of Hawaii straight to your table.
Patty Preparation
Getting the mixture just right is key to achieving that authentic Tanioka-style taste. Follow these steps carefully for the perfect texture and flavour balance.
Mixing the Ingredients
- Chop the Fish: Place the white fish fillets into a food processor and pulse until finely chopped. Be careful not to puree the fish; you want small chunks for texture.
- Combine Dry Mix: In a large mixing bowl, add the chopped fish, breadcrumbs, onion, celery, and garlic. Mix gently with a spatula until evenly distributed.
- Whisk the Wet Ingredients: In a separate bowl, whisk together the egg, mayonnaise, Dijon mustard, soy sauce, salt, and pepper. This wet mixture adds creaminess and binds the patties together.
- Bring It All Together: Slowly pour the wet mixture into the dry fish mixture. Gently fold everything together until it forms a uniform, slightly sticky mixture. Avoid overmixing to keep the patties tender.
Shaping the Fish Patties
- Form Patties: Scoop out a portion of the mixture and shape into round patties about 3 inches wide and ½ inch thick. You can adjust the size depending on whether you’re serving the appetiser burgers or a main dish.
- Set for Frying: Place the shaped patties on a plate or tray lined with parchment paper. Let them chill in the fridge for 10–15 minutes to firm up slightly. This makes frying easier and helps them hold their shape.
Frying the Fish Patties
Frying is where the magic happens, turning your patties golden, crispy on the outside, and tender on the inside.
Oil Temperature and Frying Time
- Heat the Oil: Pour about 2–3 tablespoons of vegetable oil into a skillet or frying pan. Heat over medium flame until the oil shimmers. (You can test by dropping in a breadcrumb; if it sizzles immediately, the oil is ready.)
- Fry the Patties: Place patties into the pan in small batches, being careful not to overcrowd. Cook for 3–4 minutes per side, until golden brown and crispy.
- Drain Excess Oil: Once cooked, transfer patties onto a plate lined with paper towels. This step keeps them light, crisp, and restaurant-quality.
Serving Suggestions
Tanioka fish patties are versatile; you can enjoy them in so many ways! Here are some ideas:
- Classic Plate Lunch Style: Serve with a scoop of steamed rice, mac salad, and a side of shoyu dipping sauce for an authentic Hawaiian experience.
- Fish Patty Burger: Place in a soft bun with lettuce, tomato, tartar sauce, and pickles for a hearty sandwich.
- Appetiser Style: Serve mini patties with spicy mayo or ponzu dipping sauce at parties.
- Healthier Option: Pair with a fresh green salad or wrap in lettuce leaves for a lighter meal.
Storage Instructions
Keeping Fish Patties Fresh
If you have leftovers (though they usually disappear fast!), store the patties in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet or oven to bring back their crispiness. Avoid microwaving if possible, as it can make them soggy.
Freezing for Later
These patties freeze beautifully. Place uncooked patties on a tray lined with parchment paper and freeze until firm. Transfer to a freezer-safe bag, removing as much air as possible. They’ll keep for up to 2 months. To cook, thaw overnight in the fridge and fry as directed.
Variations & Tips
- Crispy Trick: For extra crunch, brush patties with olive oil and bake at 400°F for 15–18 minutes instead of frying.
- Get Creative: Mix in chopped herbs like cilantro or green onions for a fresh Hawaiian twist.
- Extra Flavourr: Add a splash of sesame oil or a dash of sriracha to the mixture for a subtle kick.
- Serve It Right: These patties are amazing in sandwiches, poke-style bowls, or even as a side to noodles.
Tanioka Fish Patty Recipe
Ingredients
Video
Notes
Required Kitchen Tools
Making these Tanioka-style fish patties is simple, but having the right tools on hand makes the process even easier:- Food Processor – To finely chop the fish without pureeing it.
- Mixing Bowls – For combining the fish mixture and whisking the wet ingredients.
- Whisk – To blend the egg, mayo, mustard, and soy sauce together.
- Skillet or Frying Pan – For frying patties to golden perfection.
- Spatula – To flip patties without breaking them.
- Paper Towels – To drain excess oil and keep patties light and crisp.
Frequently Asked Questions (FAQ)
What kind of fish is best for Tanioka-style patties?
I recommend using firm, white fish like cod, mahi-mahi, or halibut. These hold their shape well and give the patties a light, flaky texture.
Can I bake the fish patties instead of frying?
Yes! For a healthier version, brush the patties with a bit of olive oil and bake at 400°F (200°C) for 15–18 minutes, flipping halfway through. They’ll still come out crispy and golden.
What sauce goes well with fish patties?
I love serving mine with tartar sauce, spicy mayo, ponzu sauce, or sweet chilli sauce. A squeeze of fresh lemon also brightens the flavours.
Can I prepare the patties ahead of time?
Definitely! You can shape the patties and refrigerate them for up to 24 hours before cooking. This makes it easy to prep ahead for parties or weeknight dinners.
How do I keep the patties from falling apart?
The key is not to over-process the fish. Keep it slightly chunky, and make sure to use the egg and breadcrumbs as binders. Chilling the patties for 10–15 minutes before frying also helps them hold together.
Can I use canned fish instead of fresh?
Fresh fish gives the best texture, but in a pinch, you can use canned tuna or salmon. Just drain it well and adjust the breadcrumbs to prevent the mixture from being too wet.
Are these fish patties freezer-friendly?
Yes! You can freeze them raw or cooked. Freeze raw patties on a tray, then transfer to a bag for up to 2 months. Cooked patties can also be frozen and reheated in the oven for a quick meal.
Conclusion
Mastering this Tanioka Fish Patty Recipe is like bringing a little taste of Hawaii into your home. With just a few simple ingredients, you’ll create golden, flavorful patties that are crispy outside and melt-in-your-mouth tender inside. Whether you serve them as a snack, in a burger, or alongside rice and mac salad for an authentic Hawaiian plate lunch, these patties never disappoint.
So, grab your skillet, gather your ingredients, and enjoy the island flavours of Tanioka’s right at your own dinner table.
Sophia Smith is a passionate home baker and dessert enthusiast who loves sharing her favorite recipes, baking tips, and kitchen secrets. Through Roses Baking Passion, she inspires others to bake with love and creativity every day.
