by Elise Bauer

Cod Fish Cakes

Name: Cod Fish Cakes
Yield: Makes 12 fish cakes, serves 4-6
Cuisine: American
Ingredients: 1 pound of cod fillets; 2 medium-sized Russet potatoes; 1 cup breadcrumbs; 1/4 cup chopped fresh parsley; 2 tablespoons freshly grated Parmesan cheese; 2 garlic cloves, finely chopped; 1 teaspoon salt; 1/2 teaspoon pepper; 2 eggs, lightly beaten; Extra virgin olive oil or canola oil

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Dinner Cod Fish and Seafood

Delicious cod fish cakes with fresh cod fillets, potatoes, bread crumbs, parsley, Parmesan, garlic, and egg.

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).

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Cod Fish Cakes Recipe

Yield: Makes 12 fish cakes, serves 4-6

Ingredients

1 pound of cod fillets
2 medium-sized Russet potatoes
1 cup breadcrumbs
1/4 cup chopped fresh parsley
2 tablespoons freshly grated Parmesan cheese
2 garlic cloves, finely chopped
1 teaspoon salt
1/2 teaspoon pepper
2 eggs, lightly beaten
Extra virgin olive oil or canola oil

Method

1 Boil and mash the potatoes, set them aside.

2 Simmer the codfish until it flakes easily. 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 breadcrumbs.

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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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

98 Comments / Reviews

Cod Fish Cakes Cancel reply

MICHAEL

This is good recipe on the idea of cod fish cakes. But cod fish cakes are made with salt cod. They are made with the leftovers from a good meal of salt cod. Using fresh cod to make codfish cakes is practically sinful.
- September 3, 2019
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anita

made them for dinner tonight. So delish!! my husband who is not a fish eater love the cakes too.

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- June 5, 2019
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Richard

A nice addition is finely diced sauteed onion and celery. Adds a nice texture and taste to the cakes.
- May 13, 2019
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Carl

Outstanding! I used leftover Cod oven baked. Reminds me of fish cakes of my youth. Too much to fry all at once, (old widower living alone with 2 cats) but making patties and freezing them for another time.
Bravo for a great recipe!

xxxxxyyyyy
- April 5, 2019
- · Reply
Show Replies (1)
- Mslilypad
  
  Old widow here with two dogs
  - August 26, 2019
  - · Reply
[email protected]

Excellent!!!!

xxxxxyyyyy
- March 13, 2019
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Heather

These are so good Perfect as written. Thank you for the recipe.

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- January 17, 2019
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molly fox

A family favorite for leftover fish. Thanks Elise!

xxxxxyyyyy
- September 22, 2018
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Sara

This was a fun recipe to use up leftover cod fillets from another night’s dinber. I’m creative with my breadcrumbs: I used 2/3 cup dried & baked chickpeas and 1/3 cup gold fish crackers. I also used the suggestion or recommendations to use mashed potatoes, plus 1/2 T. Old Bay Spice & 2 T veggie oil. It a delicious patty! Thanks!

xxxxxyyyyy
- · Reply
Brad Knecht

I made your recipe with filleted bluegills and was applauded by family and friends. Thanks for sharing your expertise!
- · Reply
Brian M. Juliano

I’m getting ready to make codfish cakes,substituting the potatoe with turnips , I’ll let you know how the turned out, one other thing ,not fried but baked !freah herbs dill, curly parseley,lemon basil, wish me luck…
- · Reply
Brian

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

I used a cup to form patties and then inverted on a platter
- · Reply
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.
- · Reply
- Elise Bauer
  
  Hi Gabbn, it all depends on what type of cod and where it was fished. Here in California, the rock cod we get is plentiful and sustainable. Tilapia is an inexpensive farmed fish, which is growing in popularity. Sometimes I find it a bit muddy tasting. The one thing you should know about tilapia is that it is high in Omega 6, not Omega 3, which can be problematic (Google tilapia and health), so just the way one limits eating tuna (because of mercury), one should limit eating tilapia.
  - · Reply
  - Tony
    
    Agree 100% with your claims! AlsoTilapia farms use high amounts of antibiotic foods.
    April 5, 2019
    
    · Reply
  - Ginger
    
    I completely agree. No farm raised Seafood for me
    August 31, 2019
    
    · Reply
- Geoffrey Grenfell
  
  Be very careful where the Tilapia comes from. It has been found to have been raised under chicken coops, and is a bottom feeder. As foe Cod , it is making a teriffic comeback on the east coast of Canada , and is under very stricked regulations. Only fished by using hand lines
  - · Reply
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.
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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…
- · Reply
Erma Siteman

Thank you for the site,
How to freeze Codfish Cakes? What’s better, after cooking, or before cooking?
- · Reply
- Mike
  
  Things that are soft I freeze for about 4 hours until firm the seal with a vacuum sealer. If you don’t freeze them first you end up with mush
  - · Reply
Pumpkins Mom

Very tasty! I only had dried parsley on hand and I omitted the Parmesan cheese (lactose hubby) and it all turned out perfectly! Very easy recipe to follow and makes for a quick meal. I also made a side of green and yellow zucchini squash.
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Erma Siteman

I am concerned about food sold in what appears like aluminu plates for meat pies, fruit pies ect. I thought aluminum was a no no decades ago for cooking. What else can we use for making home made mini pies. ?
- · Reply
- Tony
  
  Pyrex
  - April 5, 2019
  - · Reply
Treena Bouque

My Mother was from Nova Scotia and she made great fish cakes with salt cod flakes which back then were made by Gorton, we went to the Gorton Fish Factory in Grey, ME in 1978 and my Mom met with the president of the company and he sent her a case of them but they had quit making the fish flakes a year or 2 before then….after my Mom passed away I made fish cakes until all of them were gone (2 years),..but have never seen them again…however if you want to make them get good Cod fillets, boil them in salted water for approx 8 mins and then you can flake them (just fork flake..very simple) and then you can make your own with a good herbed mashed potatoe and herbed bread crumbs and cook in a good high heat oil…they are delicious!!!!..
- · Reply
- Martha
  
  I remember cod fish flakes in cans, I think it was B&M that put them out in the 50’s. I loved my mother’s fish cakes, and I stood by the stove eating them just about as fast as she could cook them. Cod fish flakes, mashed potatoes, and coated with cornmeal. I think there was an egg, and S&P. Can’t remember if she put onion in them or not. We ate them with catsup. Haven’t had them for many years, and I NEED some NOW!
  
  I wonder if anyone out there remembers the weight of the cod fish cans? Her recipe called for 1 can of cod fish flakes, no size specified. That’s like her recipe for tuna bake – 2 cans of tuna and a 15-cent bag of potato chips, lol. How much did a 15-cent bag of potato chips contain in 1950?
  
  Some great recipes on this site!!
  - January 27, 2019
  - · Reply
vernaide shelton

The only state that sells real cod fish cakes, about six to a box is Boston Md., run about $29.96 + $5.00 shipping. I have been on this run for five days looking for cod cakes, be careful by finding it in canned, I run into cat food cod fish canned.I hope this help my sisters and brothers out there looking for this item.
Good hunting.
- · Reply

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Cod Fish Cakes

Delicious cod fish cakes with fresh cod fillets, potatoes, bread crumbs, parsley, Parmesan, garlic, and egg.