Cod Fish Cakes
I love making homemade cod fish cakes. They’re an easy and delicious way to add more fish to your meals. Crispy on the outside and tender on the inside, they always go down well with both kids and adults.
Ingredients for these Cod Fish Cakes
To make these cod and potato fish cakes, here’s what you’ll need. You’ll find the exact quantities in the recipe card below.
- Cod fish: Use fresh or thawed cod fillets, preferably from the loin for their firm, flaky texture. Frozen works just as well, just make sure it’s fully thawed. If cod isn’t available, haddock, pollock, or tilapia are great alternatives.
- Potatoes: Choose a starchy variety like Russet or a creamy all-rounder like Yukon Gold for a smooth, mash-like texture.
- Eggs: They act as a binder, helping the fish cakes hold their shape during cooking.
- Dill and parsley: For a touch of freshness! You can also opt for coriander, chervil or chives.
- Lemon: I use the zest and then save the lemon that I cut in wedges for serving.
- Breadcrumbs: Not mandatory, but I like to coat Cod Fish Cakes with breadcrumbs for extra crunch. You can use classic breadcrumbs or panko.
- Capers: They add a bright, tangy kick.
Step 1: Prepare the Fish Cakes Mixture
Start by peeling and cutting the potatoes into large cubes, then plunge them into a large pot with cold salted water. Bring to the boil and cook for around 25 minutes, until fork tender. Drain and mash the potatoes.
Meanwhile, cut the cod fillets into small chunks, then finely chop them with a knife.
Then, in a large bowl, combine the mashed potatoes with the chopped cod, eggs, dill, parsley, lemon zest, salt, and pepper. Mix thoroughly until the texture is smooth and well combined.
Step 2: Shape the Cod Fish Cakes
With lightly dampened hands, shape into medium-sized balls or patties, about 10 to 12 Cod Fish Cakes. Roll them in the panko breadcrumbs, pressing lightly to coat well.
Heat the olive oil in a large frying pan over medium-high heat, then place the fish cakes in the pan and cook for 7 minutes on each side, until golden brown. If they brown too quickly, lower the heat slightly.
You can enjoy the fish cakes straight from the pan, but for an even crispier texture, I like to bake them in the oven at 356°F (180°C) for 10 to 15 minutes to give them an extra golden finish.
Note: This recipe is perfect for making ahead! You can pre-cook the cod fish cakes in a pan and finish them in the oven just before serving for an even crispier texture.
What to serve these Cod Fish Cakes with?
For a balanced and tasty meal, I like to serve these Cod Fish Cakes with:
- A creamy dip with lemon and dill (see my Crème Fraîche, Lemon and Chive Dip, replacing the chives with dill).
- A fresh cucumber salad or grated carrots.
- A soup like my leek and potato soup or my tomato and basil soup.
More fish recipes
- Fish En Papillote with Orange Marmalade
- Parmesan Crusted Cod with Thyme
- French Salmon Meunière
- Salmon Rillettes (French spread recipe)
Frequently Asked Questions
Absolutely ! After pre-cooking in the pan, allow to cool, then freeze in an airtight bag. To reheat, defrost in the fridge for 4 hours or overnight, then bake in the oven at 180°C for 15 minutes.
Cooked, they keep for 2 days in the refrigerator in an airtight container. Reheat them in the oven to restore their crispness.
Yes. To bake them in the oven, place them on a tray lined with baking paper, brush lightly with oil and bake at 392°F (200°C) for 20 to 25 minutes, turning them over halfway through.
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Recipe Card
Cod Fish Cakes
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Ingredients
- 1 lb cod fillets fresh or frozen (thawed), 500 g
- 1 lb potatoes starchy like Russet or Yukon Gold
- 2 eggs
- 2 tbsp of fresh dill chopped
- 2 tbsp of fresh parsley chopped
- 1 lemon
- Salt and pepper pepper to taste
- ⅓ cup of panko breadcrumbs 40 g
- 2 tbsp of olive oil
Instructions
Preparing Fish Cakes
- Cook peeled and cubed potatoes in boiling water for 25 minutes. Drain and mash the potatoes. Finely chop the raw fish.
- Mix the mashed potatoes, fish, eggs, herbs, lemon zest, salt and pepper in a bowl until smooth.
Shaping Fish Cakes
- With slightly wet hands, shape into balls or patties (10 to 12 pieces). Roll in breadcrumbs, pressing lightly.
Cooking
- Heat a little oil in a frying pan and brown the fish cakes for 7 minutes on each side. If they brown too quickly, turn down the heat.
- (Optional) For extra crispiness, place the fish cakes on a parchment-lined baking sheet and bake at 350℉ (180°C) for 10-15 minutes.
- Serve hot with a Crème Fraîche, Lemon and Chive Dip, and lemon wedges.
Notes
Frozen cod fillets work well, just make sure to thaw them fully before using. Make-ahead:
Pan-fry the fish cakes in advance, store in the fridge for up to 2 days, then finish in the oven before serving. Freezing:
Fish cakes freeze well after pan-frying. Thaw overnight in the fridge and reheat in the oven at 350°F (180°C) for about 15 minutes.
