Cod Fish Cakes

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Photography Credit: Elise Bauer

Preparation time: 40 minutes. Here is a delicious way to use up leftover fish or mashed potatoes. I made my first cod fish cakes after catching my first lingcod (which isn’t actually cod by the way, but it still worked fine).

Cod Fish Cakes Recipe

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  • Yield: Makes 12 fish cakes. Serves 4-6.

Ingredients

  • 1 lb of cod fillets
  • 2 medium-sized russett potatoes
  • 1 cup bread crumbs
  • 1/4 cup chopped fresh parsley
  • 2 Tbsp freshly grated Parmesan cheese
  • 2 garlic cloves, finely chopped
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 eggs, lightly beaten
  • Grapeseed oil, or other high smoke point oil such as canola oil, for frying

Method

1 Boil and mash the potatoes, set them aside.

2 Boil the codfish until it flakes easkly. Drain and flake the fish with a fork. Be sure to remove all bones.

3 Mix the flaked fish, the potatoes and the rest of the ingredients together well by hand. If the mixture is too crumbly, add another egg. If too sticky, add some more bread crumbs.

4 Form the mixture into cakes and fry them on medium high heat in a skillet coated with oil, until nice browned on one side, then flip them over and continue to cook until well browned on the other side.

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Showing 4 of 81 Comments

  • Brian

    Tried this recipe with 6 walleye fillets 1 package Idaho roasted garlic potatoes no cheese dried parsley made lemon dill sauce awesome supper

  • tom landshof

    I used a cup to form patties and then inverted on a platter

  • gabbn

    The ingredients really come together nicely in this dish, but have you considered using tilapia fish instead of cod? Cod is on the Marine Conservation Society’s list of fish to avoid because it is widely overfished and inefficiently managed. Tilapia, however, is on the society’s “fish to eat” list and does not require wild fish to be caught to feed it. The society suggests that tilapia is a more sustainable alternative to cod and that its plain flavor allows it to easily absorb other flavors from a variety of herbs and spices. I tried this recipe with tilapia and it was just as tasty! Perhaps you could alter the recipe or at least note the option of using tilapia instead of cod, in order to promote more sustainable choices.

  • Olivia

    I made this and found the recipe to be imbalanced with the potatoes and breadcrumbs far outweighing the fish. It was like a bread-like potato cake with some bits of fish… If I make these in the future, I’d have to either halve the starches or double the fish. I also used garlic powder as it blended better (my grandmother doesn’t love bites of garlic) and 1 egg, two would have made it far too sticky & loose, but the taste was quite yummy otherwise.

  • Debbie

    I really wanted this to work, love all the ingredients, most of the comments were encouraging and then….people are changing your recipe; was it because it didn’t work, are they doing it wrong or is it a cultural difference? I tried it because, in principle, I love all the ingredients…..however, it didn’t quite work for me. I can’t get russet potatoes as I live on a small island where these are not available so I changed the potatoes…and had to work out what weight those should be but that was my only improvisation. Which worked fine, no problem with the fish-potato ratio but, for my family, there was too much garlic, in fact, it drowned out all the other tastes. Which is impressive because I LOVE garlic having lived in France for 14 years! Will try again but will probably change the ratio of ingredients, and btw did not use all the eggs either…

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