Crispy Fried Tuna Patties

fried tuna patties on a plate with lemon slices pickl spears and green onion garnish.

5 from 2 votes

Crispy Fried Tuna Patties

These fried tuna patties have been a huge hit in my family my entire life. Modifying my own mother's recipe I bring you these easy tuna patties that are not only easy to make but wonderfully frugal.

Prep Time5

Cook Time20

Total Time25

Course: lunch, Side Dish

Cuisine: American

Servings: patties

Calories: 138kcal

Author: Nicole Durham

Cost: Recipe $3.51 / Serving $0.44

Equipment

Ingredients

Vegetable oil, for frying
3 cans (5 ounces each) tuna in water, drained ($2.88)
3 large eggs ($0.45)
½ cup all-purpose flour ($0.07)
1 teaspoon onion powder ($0.08)
½ teaspoon salt ($0.01)
¼ teaspoon ground black pepper ($0.02)

US Customary - Metric

Instructions

Heat oil. Heat 1 to 3 inches of vegetable oil in a large skillet over medium heat until hot and ready for frying.
Mix batter. In a large bowl, combine the tuna, eggs, flour, onion powder, salt, and black pepper until well mixed. The mixture should be thick and cohesive.
Portion patties. Scoop the mixture into about ¼-cup portions and carefully place 3 to 4 patties into the hot oil, leaving space between them.
Flatten. Use the backs of two forks to gently press each portion into a flat, even disc.
Fry. Fry until the bottoms and edges are golden and crisp, then flip and cook the other side until equally crisp.
Drain. Remove the patties and place on a paper towel–lined plate to drain excess oil.
Repeat and serve. Continue until all patties are cooked. Makes about 8 patties. Serve warm.

Notes

Texture. The mixture should resemble a thick, pale paste that holds together easily. Slight variations in egg or flour amounts are forgiving.
Shaping. Pressing the patties flat before frying helps them cook evenly and creates crisp edges.
Binding. A proper flour-to-egg balance allows the mixture to form patties without breaking during frying.

Nutrition