Cod Cakes Recipe
British · Main course · 32 min total
These crispy golden cod cakes are a delightful way to use leftover fish, combining flaked cod with mashed potatoes and fresh herbs for a comforting meal.
20
min prep
min prep
12
min cook
min cook
4
servings
servings
380
kcal/serving
kcal/serving
Ingredients
- 1 lb (450g) cod fillets, skinless
- 1 lb (450g) potatoes, peeled and quartered
- 2 tbsp butter
- 1/4 cup milk
- 1 small onion, finely chopped
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh chives, chopped
- 1 tsp lemon zest
- Salt and pepper to taste
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs
- Vegetable oil for frying
Instructions
- Place cod in a skillet with enough water to cover. Bring to a simmer and poach for 5-7 minutes until opaque. Drain, flake into a bowl, and set aside.
- Boil potatoes in salted water until tender, about 15 minutes. Drain, then mash with butter and milk until smooth. Let cool slightly.
- In a small skillet, sauté onion in a bit of oil until soft, about 3 minutes. Add to the mashed potatoes along with flaked cod, parsley, chives, lemon zest, salt, and pepper. Mix well.
- Shape the mixture into 8 patties, about 3 inches wide. Place on a baking sheet and refrigerate for 15 minutes to firm up.
- Set up three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Coat each patty first in flour, then egg, then breadcrumbs.
- Heat 1/4 inch of oil in a large skillet over medium-high heat. Fry cod cakes in batches for 3-4 minutes per side until golden brown and heated through. Drain on paper towels.
- Serve hot with tartar sauce or lemon wedges.
Tips
- For a lighter version, bake at 400°F for 15-20 minutes, flipping halfway.
- These cakes can be frozen before frying; cook from frozen, adding a few extra minutes.
- Substitute cod with haddock or pollock if desired.
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