Fresh Cod Fish Cakes
Fresh Cod Fish Cakes are a delightful blend of flaky cod, creamy mashed potatoes, herbs, and seasonings, pan-fried to golden perfection. These fish cakes offer a crispy exterior and a tender, savory interior, making them a satisfying meal or appetizer. They’re flavored with garlic, parsley, and lemon zest for a fresh, vibrant taste. These versatile cakes can be served with tartar sauce, a squeeze of lemon, or a simple green salad. Perfect for a weeknight dinner or entertaining guests, these fish cakes bring comfort and flavor to the table.
Ingredients:
For the Fish Cakes:
1 lb fresh cod fillets (skinless and boneless)
1 cup mashed potatoes (about 2 medium-sized potatoes, cooked and mashed)
1/4 cup finely chopped onion
1/4 cup finely chopped fresh parsley
1 large egg, beaten
1/2 tsp salt (or to taste)
1/2 tsp ground black pepper
1/4 tsp paprika (optional)
1 tbsp lemon juice
1/2 cup breadcrumbs (for binding, if needed)
1/2 cup breadcrumbs (for coating)
2 tbsp vegetable oil (for frying)
Optional Add-ins:
1 tsp Dijon mustard for extra flavor
1/4 tsp cayenne pepper for a slight kick
Instructions:
Step 1: Prepare the Cod
Steam or poach the cod fillets in lightly salted water for 8-10 minutes, until flaky.
Drain well and let cool slightly. Flake the fish into small pieces with a fork.
Step 2: Mix the Fish Cake Mixture
In a mixing bowl, combine the flaked cod, mashed potatoes, onion, parsley, egg, salt, pepper, and lemon juice.
Add breadcrumbs if the mixture is too wet to hold its shape. Mix until well combined.
Step 3: Shape the Fish Cakes
Form the mixture into small patties, about 2-3 inches in diameter.
Coat each patty lightly with breadcrumbs.
Step 4: Fry the Fish Cakes
Heat vegetable oil in a large skillet over medium heat.
Fry the fish cakes for 3-4 minutes per side, until golden brown and crispy.
Remove and drain on paper towels.
Step 5: Serve
Serve hot with tartar sauce, lemon wedges, or your favorite dipping sauce.
Pair with a side salad or steamed vegetables for a complete meal.
Notes and Tips:
Cooking the Cod:
Poach or bake the cod until just cooked through. Be careful not to overcook, as cod is delicate and can become dry.
Ensure all bones and skin are removed before flaking the fish.
Binding the Mixture:
The mashed potatoes and egg help bind the fish cakes. If the mixture is too wet, add a bit more breadcrumbs.
Chill the mixture for 30 minutes before forming the cakes to help them hold their shape better during frying.
Shaping and Coating:
Form the mixture into patties or balls about 2-3 inches wide.
Lightly coat each patty in breadcrumbs for extra crunch.
Frying Tips:
Use a non-stick skillet and heat 2-3 tablespoons of oil over medium heat.
Fry for about 3-4 minutes per side, until golden brown and crispy. Avoid overcrowding the pan.
Serving Suggestions:
Serve with tartar sauce, aioli, or a squeeze of fresh lemon juice.
Pair with a side of steamed vegetables, a green salad, or roasted potatoes.
For a sandwich, serve the fish cakes on a brioche bun with lettuce and coleslaw.
Make-Ahead and Freezing:
Make Ahead: Prepare the fish cakes, refrigerate them for up to 24 hours, and fry when ready.
Freezing: Freeze uncooked fish cakes on a tray, then transfer to a freezer bag. Cook from frozen or thaw in the refrigerator before frying.
Serving Size:
This recipe makes about 6-8 fish cakes, depending on the size.
Fresh Cod Fish Cakes are a comforting, flavorful dish that’s easy to prepare and perfect for any occasion. Enjoy them as a main dish or appetizer for a taste of simple seafood elegance.