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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
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 in water to cover 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 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.
Cod Fish Cakes
I added the ingredients listed, but I also added green onions and lemon juice, oh I voided they parmesan cheese. Allowed mixture to set over night, baked instead of frying. Served with a side salad. Amazing recipe
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I used frozen haddock steaks and garlic powder. I also used 2 eggs and 3/4 bread crumbs. There were delicious and a hit. Will definitely make again.
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Great for all the family
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Made it tonight according to recipe, used tail pieces of fresh Cod leftover from another dish I made the other night. Like eating a potato pancake. Really couldn’t taste the fish. If I make it again I’ll leave out the potatoes and just use bread crumbs. Not bad, just not what I was expecting.
Can these cakes be frozen and then reheated?
Hi Pat, I don’t see why not. I haven’t tried it though, so if you do try freezing and reheating them, please let us know how that goes for you.
I had made them before and when I froze them I just put parchment paper between each cake and then thawed before I fried. Was perfect! Great recipe!
I have frozen, but do not fry! Freeze before frying. Thaw and fry then.