Cod Fish Cakes Recipe
British · Main course · 32 min total
These crispy-on-the-outside, tender-on-the-inside cod fish cakes are a delightful way to use leftover fish or canned cod. Perfect as an appetizer or light main course.
20
min prep
min prep
12
min cook
min cook
4
servings
servings
350
kcal/serving
kcal/serving
Ingredients
- 1 lb (450g) cooked cod fillets, flaked
- 2 cups mashed potatoes, cooled
- 1 small onion, finely chopped
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 egg, beaten
- Salt and pepper to taste
- 1/2 cup all-purpose flour
- 1 cup breadcrumbs (preferably panko)
- Vegetable oil for frying
Instructions
- In a large bowl, combine flaked cod, mashed potatoes, onion, parsley, lemon juice, mustard, beaten egg, salt, and pepper. Mix well.
- Shape the mixture into 8 patties, about 3 inches in diameter.
- Place flour and breadcrumbs in separate shallow bowls. Dredge each patty in flour, then coat with breadcrumbs.
- Heat about 1/4 inch of oil in a large skillet over medium heat. Fry fish 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
- Chill the patties for 30 minutes before frying to help them hold their shape.
- Bake at 400°F (200°C) for 15-20 minutes, flipping halfway, for a lighter option.
- Store leftovers in the fridge for up to 2 days; reheat in the oven.
AI estimate may be inaccurate · Terms