Fish Fry Sides and Leftovers: Slaw, Pan Potatoes, and Panfish Cakes

A Midwest panfish fry is only half the meal without the right sides — and leftover fillets should never go to waste. This guide covers fish fry sides (slaw, potatoes, simple sauces) and leftover fish cakes so last night’s catch becomes tonight’s dinner. Use it with our classic Midwest panfish fry and beer-battered perch strips.

Creamy Midwest Coleslaw

Cool, crunchy slaw cuts through fried fish fat. Make it ahead so the cabbage softens slightly.

Ingredients

• 4 cups shredded green cabbage (or a 14 oz bag coleslaw mix)
• 1 cup shredded carrot (if not using mix)
• 1/2 cup mayonnaise
• 1–2 tbsp apple cider vinegar or pickle brine
• 1 tsp sugar (optional)
• 1/2 tsp celery seed or a pinch of celery salt
• Salt and black pepper to taste

Steps

• Whisk mayo, vinegar, sugar, celery seed, salt, and pepper.
• Toss with cabbage and carrot until coated.
• Chill at least 30 minutes (better after 2 hours). Taste and adjust vinegar/salt before serving.

Crispy Pan Potatoes (Skillet)

Cast-iron potatoes next to the fish fryer are a cabin classic. Parboil for a soft center and crisp edges.

Ingredients

• 2 lbs Yukon Gold or red potatoes, cubed 3/4-inch
• 2–3 tbsp oil or bacon drippings
• 1 small onion, sliced (optional)
• 1 tsp paprika, 1/2 tsp garlic powder
• Salt and pepper
• Chopped parsley or green onion for finish (optional)

Steps

• Boil potatoes in salted water 6–8 minutes until just tender; drain well and steam-dry 2 minutes.
• Heat oil in a large skillet over medium-high. Add potatoes in a single layer; do not crowd.
• Cook undisturbed 3–4 minutes, then flip and brown other sides. Add onion mid-way if using.
• Season with paprika, garlic powder, salt, and pepper. Finish with herbs.

Quick Tartar and Hot Sauce Plate

• Tartar: 1/2 cup mayo + 2 tbsp relish or chopped pickle + 1 tsp lemon juice + black pepper.
• Spicy mayo: Mayo + hot sauce or chili crisp to taste.
• Lemon wedges, vinegar-based hot sauce, and salt on the table — let people finish their own fish.

Leftover Panfish Cakes

Cold leftover fried or baked panfish flakes reheat poorly in the microwave. Turn them into fish cakes instead — breakfast, lunch, or a second supper.

Ingredients (about 6–8 cakes)

• 2 cups flaked cooked panfish (remove bones carefully)
• 1 egg, beaten
• 1/3–1/2 cup breadcrumbs or crushed crackers
• 2 tbsp mayo or a spoon of leftover tartar
• 1 tbsp minced onion or green onion
• 1 tsp mustard (optional)
• Salt, pepper, pinch of paprika
• Oil for pan-frying

Steps

• Mix fish, egg, breadcrumbs, mayo, onion, mustard, and seasoning. Add crumbs until the mix holds when pressed.
• Form patties about 1/2-inch thick. Chill 15 minutes if soft.
• Pan-fry in a thin layer of oil over medium heat, 3–4 minutes per side until browned and hot.
• Serve with leftover slaw, eggs, or on a bun with tartar.

Food safety: Cool leftovers quickly, refrigerate within 2 hours, and use within 2–3 days. Reheat cakes until steaming hot.

Make-Ahead Fry Night Plan

• Morning: shred slaw mix and whisk dressing (combine later or now).
• Afternoon: cube potatoes; parboil and cool on a tray.
• Fry time: fish first or potatoes first depending on skillet space; keep finished food in a warm oven (200°F) on a rack.
• Next day: flake extra fish for cakes before it dries out in the fridge.

Sides and leftovers turn a good fry into a full Midwest meal. Keep the fish simple, make the slaw sharp, brown the potatoes hard — and never throw away flaky panfish when cakes are an option.