Cod Fish Cakes

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

  • Yield: Makes 12 fish cakes, serves 4-6


  • 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


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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  • anita

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


  • Richard

    A nice addition is finely diced sauteed onion and celery. Adds a nice texture and taste to the cakes.

  • 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!


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  • Heather

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


  • molly fox

    A family favorite for leftover fish. Thanks Elise!


  • 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!


  • Brad Knecht

    I made your recipe with filleted bluegills and was applauded by family and friends. Thanks for sharing your expertise!

  • 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…

  • 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.

    • 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.

      • Tony

        Agree 100% with your claims! AlsoTilapia farms use high amounts of antibiotic foods.

    • 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

  • 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…

  • Erma Siteman

    Thank you for the site,
    How to freeze Codfish Cakes? What’s better, after cooking, or before cooking?

    • 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

  • 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.

  • 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. ?

  • 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!!!!..

    • 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!!

  • mrklaw

    Gorton’s doesn’t put their fish cakes in cans anymore. You can order them frozen though.

    • Tessie

      The very best with cod fish cakes is chow chow. It is soooo good !
      chow chow is made from green tomatoes and onion soaked in a salt brine overnite. Drained and rinsed with cold water. Make a water, white vinegar ( 50-50 )plus sugar liquid to cook the vegatables and place in a sealed mason jar.

  • 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.

  • Anju

    I made this recipe a second time tonight but changed things up a bit. Following the suggestion made by somebody else in the comments section, and using whatever ingredients I had in the kitchen, I substituted white roughy fish, sweet potato and cilantro. What I ended up with was the most amazing fish cakes I’ve ever tasted. Sweet, moist, not too fishy – just divine! Thank you!

  • louise

    How long do we need to fry the cakes for please?

    Until nicely browned. ~Elise

  • Dahina Loaiza

    My son is allergic to cod fish and doesn’t like salmon :S Any other fish substitute ideas? Thank you.

    Use any white fish. ~Elise

  • P W

    OMG, didn’t realize I was the only one out there searching for the Beardsley’s cod in a box! It was a part of my childhood I would love to regain… But it looks like no luck!

  • Jessica Lea, RD

    Looks like tonight’s dinner! Do you think Tilapia would be a suitable substitute?

    You could try it. I have mixed results with tilapia. I think it can taste somewhat muddy. ~Elise

  • tim croft


    i have found when we make fishcakes they tend to start looking grey/black after about 3 days in the fridage, now it maybe the egg wash going black or condensation from the fridge i dont know and ideas would be greatly recieved.

    The fish cakes should not be stored in the fridge. They should be cooked and eaten immediately. If you want to store them uncooked, wrap them tightly in plastic wrap and freeze them. ~Elise

  • Anonymous

    delicious :) you can use any fish well we did and they were great. thanks for putting the recipe up

  • vic

    Great Fish Cakes if ………………you don’t like fish.
    Followed the recipe, cakes did not have a fish taste. Were tasty but could not tell they were Fish Cakes..
    So if you don’t like the taste of fish, this ones for you.
    My sugestion is increase the fish, cut back on the crumbs.

  • Nancy

    Could canned red salmon be substituted for the cooked cod?

    I think your best bet is the salmon patties recipe. ~Elise

  • mary

    Hi! I read everybody’s comments befor posting my question. I have frozen cod fillets from BJ’s. They come in individual vacuum packed bags. Do you think I could use them for the recipe? Everybody has mentioned canned or fresh.

    Yes, defrost them in the refrigerator, in their bags, and you should be fine. ~Elise

  • jfoltz

    A very basic recipe. Add your own herbs and spices,(cilantro, basil…)to flavor. And cut the potato down to one and a half.. Two whole potatoes are just too much.. Otherwise thanks for the template

  • TheMiddleMe

    We made these tonight and they turned out great, though I had to add more egg because my mashed potatoes were too dry. I think I will just add milk and make those a little more moist next time. They were so yummy and we all enjoyed them and will make them again. My mom used to buy cod fish flakes from a brand called Beardsley or something like that. We also used to get fish cakes by Mrs. Pauls which were frozen and really quite nice. I don’t think they make/sell either anymore. So happy to have this recipe, thank you very much, it made a great meal:) Can you recommend any sauce to put with these or anything? We had a side of mac n cheese with cooked tomatoes.

  • john mcguire[scotland]

    Hey, good recipe. My family aint big on fish like me but they loved it. I work as a fisherman so find it easy to get my hands on good quality fresh fish. I suggest adding some wild Scottish salmon and some manx smoked haddock to the recipe. the 3 very different tasting fish really set it off. Gonna serve it as a starter on Xmas day for the in-laws(out-laws more like). LOL ty for recipe xjx

  • Carl

    Another very nice recipe.

    Anyway, this turned out great. I used Pangasuis fillets, not sure the English word for that, but it’s a mild white fish tasting similar to cod. I cooked them on a panini press instead of frying. I served them with a dill sour cream sauce, Greek style cabbage, and Muscadet Sèvre et Maine Sur Lie.

    Next time I will pay the extra for the fresh cod.

    I am really enjoying this blog. It’s just a breath of fresh air to see recipes that don’t call for a can of cream of mushroom soup.

  • Bonnie

    I tried this recipe I purchased salt cod fish in a wooden box @ Market Basket.I did not use the bread crumbs as my mother who is 90 years old said she never did. The cakes did not hold together well next time I will try dusting them in flour before frying any other suggestions are welcome my brother said this was the closest thing to mom’s my husband said they were to lumpt I will try again

  • Greg

    In response to michael, I would use a temperature in the range between 500 and 600 degrees. I roast vegetables a lot and this temperature range provides both the crispy outside on potatoes and the caramelization of vegetables that have simpler sugars. You should also brush them lightly with oil or butter.

  • Michael

    First of all, terrific site! I have so many cookbooks and yet I find myself coming back to this site more and more for inspiration. My favorite to date is the Irish beef stew. I’ve made it with and without the can of Guinness. Both taste great, but the Guinness does make a very obvious difference. Not that it’s that much better, but it is different. Anyway, both versions are phenomenal!

    Now I would imagine that once the cakes are formed, one can bake them in the oven rather than having to fry them in a skillet. Not so much an issue of what is healthier, but rather an easier method of cooking the cakes. In a skillet they would have to be prepared in batches because the skillet is not big enough to hold all of the cakes. Not to mention the mess that results from oil splattering all over the stove top.

    That being said, at what temperature would I set the oven and for how long would I cook the cakes?

  • Babs

    Unbelievably good recipe! Even the grandkids had second helpings. I’ll make this more and more; they were absolutely delicious.

  • Bobby Joesa

    I am unable to find flaked cod fish in a can (as a lot of other people apparently. Do you know a source. Thanks

    I do not know of a source. ~Elise

  • Florence Holmes

    Mama always fixed Cod Fish cakes for breakfast and she would make a cream sauce to go over them and add chopped hard boiled eggs to the sauce. Yummy!

  • Jovita

    I cooked the fish cakes tonight! I have to say its absolutely delicious! Best fish cakes I ever tried and sooo easy to prepare! Great 10 out of 10!!!

  • Debra

    I just wanted to point out that the price is actually $13 for 2 cans of the canned fish cakes at Vermont Country Store, which makes it quite a bit more reasonable.

  • Debra

    For those who are searching for canned fish cakes, I know of a source. The Vermont Country Store sells this in a 15 oz can. Ingredients: cod, potato, bread crumbs, eggs, butter, and spices. Availabe online at

  • Pat

    I’ve made fish cakes for my husband now for 37 years. We used to buy the fish flakes directly from Gorton’s until they discontinued them. I now make them from canned pink salmon and it tastes almost exactly the same. The pink salmon is mild and we still love our fish cakes. I found a label in my mother-in-law’s recipes and it had the ingredients on it, they actually had cod, sole & whiting. Try the salmon, but use the pink. I believe it is by Bumble Bee.

  • Sherihan

    Sounds so delicious but I was wondering if I can bake these cakes instead of frying them, is it possible?

    If you try it, please let us know how it turns out. ~Elise

  • Jessy Fay

    How large and thick of fish cakes do I make?
    The ones I made were not cooked all the way through.

    I would say about 3 inches wide and about 3/4 inch thick. It really depends. If they aren’t cooked all the way through, lower the heat and cook them longer. ~Elise

  • Hydee

    A friend gave me a bunch of cod. I cooked it for dinner Friday night. I used up the last bit for dinner tonight in this recipe. Thank you for posting a wonderful recipe.

  • Bill H

    I found these comments while looking for what everyone else is looking for. Dried cod in a box. However several people mentioned finnan haddie. My mother used to make what she called finnan haddie with chunked potatoes in a cream sauce. I’ve tried it by scant memory but it wasn’t the same. A little help would be appreciated.

  • John DM

    Green chow is what you call chow chow, Elise, and it is almost a necessity with fish cakes here in Nova Scotia. Since I live in Digby, I must go check ex-Nova Scotia girl’s recommendation about Shoal Water Seafoods.

  • Wendy

    I love your site, and this is the first recipe I think I’ve made. It was just fantastic. The potato as a binder is just genius!

  • erin

    And that begs the question, what’s green chow?!

    I was wondering the same thing. Perhaps green chow chow? ~Elise

  • Ex-Nova Scotia girl

    In the Maritimes, fish cakes are always made with salt cod fillets, as Nova Scotia Mom says, above. At home, any supermarket carries the salt cod fillets, usually in the fish section of the store. It’s sold in bags, though, not boxes. The brand that my mother-in-law sends me is Shoal Water Seafoods of Digby, N.S. You may be able to order it from them. If you follow Nova Scotia Mom’s recipe for the fish cakes, above, you’ll not go wrong! Fish cakes like these are made all over the Maritimes and in Newfoundland. They are traditionally served with baked beans (Boston baked beans) and green chow. Yummy!

  • Pamela Young

    My mother made cod fish cakes when I was a kid and I loved them. She used to add onions to hers. I asked her the other day why she doesn’t make them anymore and she told me they don’t sell the canned version any longer. I found this recipe and the picture looks exactly like hers minus the brown onions. I bet I know what she will be making for dinner on Friday night.

  • yholac

    You can use canned salmon instead of cod! I learned it from my mother, same ingriedients except for the fish. You can try a different kind of fish, but canned salmon is the best.

    Indeed. If you like salmon, check out our recipe for salmon patties. Same idea. ~Elise

  • Doug Cassie

    My wife made fishcakes with fresh cod last night. They were very good but needed that extra lift from the salted, dried cod.We bought some dried, salted cod (bacala) and will try that! The fish market said to soak it several times and then poach it and shred it.The recipe looks about like she made them. I bet it would be good with smoked haddock (finnan haddie) which also must be poached and flaked. Our fish market carries it frozen from Canada. We eat it in a cream sauce over mashed potatoes. Yum ! We both grew up on Beardsley’s.

  • Ms. M Harris

    Stavis Seafoods Inc in Boston, Ma sells dried cod flakes in a white box. This is what my grandmother used back in the 1940’s and ’50’s.

  • Mehreen Khalid

    For the Cod Fish cakes recipe, is it necessary to use cod fish? IF we really have to use some other fish, can someone pls recommend a good substitute. thanks.

    Note from Elise: You can use this technique with pretty much any soft fleshed fish I imagine. Don’t think it would work that well on halibut or swordfish, but then I’ve never tried it on those fish either.

  • Mr. Nat

    While Gortons sells some for a premium. The link above goes to a good looking box. Lucca is the brand on the west coast that we see at Safeway and Albertson’s.

  • Darryl

    I’ll be trying your recipe tomorrow with some Mako shark. I catch them every year and just landed a 170 pound one last week. The meat is excellent- white with zero bones. Great on the grill, in a seafood stew, or in fish tacos, but I wanted to try something new, so fish cakes it is. When you catch a couple of “fish” this big every year you need to look for new ways to do it up… My buddy uses it in fish cakes and says it’s outstanding. Thanks for the recipe.

  • Evangeline Ames

    If anyone finds out about any company that manufactures the dried flaked codfish in a box please let me know. They were the best thing for dinner on a Friday night. My mom soaked the flakes, squeezed and strained out the water and whatever bone fragments, mixed it with home made mashed potatoes, made patties, dipped in flour, fried them and they were some kind of good. I never thought they would be so hard to find 40 years later. So does anyone out there want to solicit any of these fish companies to start this good old tradition. Real food. not all kids of fillers and fake fish byproducts. I may not be able to get back to this website so if anyone knows anything please email me at my email address. amese AT rbha {dot] org Thanks.

  • Mandy

    Just made this and my husband loved them. He said the best thing was the texture. I tried to keep them nice and lumpy. I made homemade parsley sauce to go with them and served them with greenbeans. Thanks.

  • Denise

    For cod fish in a can – you can buy “fin n’ haddie” for about $5.00 a can – cannot get it any longer here in Alberta,Canada BUT you can call an IGA food store in Nova Scotia, Canada and they have them. I did find them at the IGA in Halifax, Nova Scotia. Fortunately, I have a friend who lives there and she sends it to me when I request it. No bones, just open the can and you’re ready to go.

  • Scott

    Great recipe. I made these a couple weeks ago substituting sweet potatoes for the russets and cilantro instead of parsley. They were delicious and my girlfriend is begging me to make more, so I am going to try again tonight. I did have to add quite a bit more bread crumbs than the recipe calls for, but once I played with the proportions a little the consistency was excellent.


  • June

    Has anyone found a place to buy the Neptune
    cod fish in a can, or the Beardsley flakes in
    a box? My dad is 78 and would be thrilled to
    have either one.

  • Josh

    I used the the above recipe to make mini smoked haddock cakes with corn. I poached the Smoked Haddock in sauteed onions/butter and whole milk and then flaked it and added it to the above recipe of mashed potatoes and fresh break crumbs ! Wow I had friends over and they went wild…

  • Elly Dixon

    I remember my grandma buying the dry cod flakes in a box not a can. Mixing them with mashed potatoes, and I guess something to moisten the cod for fishcakes.

  • jerry ceasar

    To payal who asked about sauces with fish cakes, we use to use catsup at the Automat in NYC.Goes good with the potatoes and fish combination. By the way the Automat baked bean were out of this world!

    Also to HMC I have frozen fried fish cakes and then reheated in the microwave. They tasted pretty good.

  • gerald ceasar

    I have been searching for years for a recipe for NYC’s Horn and Hardart’s automat’s fish cakes. I suspect that they used dried cod in the cakes. I still remember how good they tasted. Does anyone have their recipe?
    Jerry Ceasar

  • Millie

    Where can I buy flaked cod fish (like it used to be sold by Beardsley, in a box) or even salt cod? I see folks asking where to get it, but I haven’t seen any sites to connect to other than possibly Gortons. I’ll try them. Thank You

  • audrey

    Can you tell me if you can use fresh water cod for these recipes?

  • Nova Scotia Mom

    We’ve always made Fish Cakes with Salt cod which must be soaked overnight in cold water (change the water 2 times during this time). Next day, drain the fish again, and add fresh water. Bring to a simmer and then let cool off. Drain, and flake into a bowl with your fingers, removing bones as you find them. Be careful to look for the bones! Add the rest of the ingredients as the recipe on this website states. Shape into small cakes, and then roll in flour. Fry as usual. (Or they can be frozen before frying.)
    Variation: to make them ‘go” farther, mom used to add either a tin of salmon or crab meat to her fish cake recipe.
    I think we use a bit more potatoes, probably 3-4 cups.

  • jeanne hart

    Please, please, please, Doug Adams, we southerners need your help!!!!!! There is nowhere south of the Mason-Dixon line to purchase codfisn cakes or codfish flakes in a can. We are feeling deprived!!!!!! Any help would be greatly appreciated. Somewhere that we can call or write or e-mail that still offers this wonderful product. Any lead would be appreciated.

    Thank you and y’all have a merry Christmas up there.


    I have looked all over for a recipe for cod fish cakes and I just ant to thank you for having posted one. My mother used to take dry salt cod and boil the salt out in about eight or ten minutes by puting one ince of water in an iron pan with the cod to make gravy or fish cakes.

  • Randall Blanchard

    Neptune-brand canned-codfish is no longer available, according to the HometownFavorites website.
    Gorton’s frozen codfish is made from a complete recipe (NOT the Gorton’s/Neptune original canned recipe).
    Some Portuguese-specialty companies may offer codfish-in-a-can.

  • karlette

    Do you think you could salted cod (Bacalao) for the cod cakes if you soaked the cod very well to get the salt out?

  • Scott

    I have been looking all over for NEPTUNE canned cod fish. All the stop&shop super markets and Shaws use to carry it now they don’t. I have been looking on line to try to find the Neptune company that makes it to see if they still do and where i could buy these cans of codfish but have had no luck. Could you help? Thank You!

  • HMC

    What is the freezability or shelf life of the fish cakes. They sound delicious…but a lot of time I am cooking for one…

  • payal

    Thanks for posting this recipe. My husband and I attempted to make something similar last weekend. Although they tasted good, they didn’t quite keep their form. They were too moist – not enough breadcrumbs I think. Also, we used olive oil and I think we’ll try canola or grapeseed next time so we can cook them a bit longer.

    Did you happen to use a sauce on the side or anything? I think someone here mentioned using a horseradish-type sauce. Recipe looks great and simple. Looking forward to trying it!

  • marangely

    Codfish Fritters (Goya style/Puerto Rican Recipe)

    1 pound codfish fillets 0.045kg
    7 teaspoons flour 105 ml
    2 cups of water 480ml
    Salt,pepper and garlic,to taste
    1/2 teaspoon baking powder 2 1/2 ml
    Lard or vegetable oil

    Soak fish in water overnight. Cut into small pieces. Mix with flour,seasoning and water. Drop by tablespoonfuls into hot lard or vegetable oild and fry until golden brown . Drain on absorbent paper. Serves 24



  • Elise Bauer

    Hi Mel,
    Sounds intriguing. Care to share the recipe?

  • mel

    I make a similar recipe — but instead of potatoes, I use cooked wild rice, and add a few more spices. It is our favorite meal!

  • Naomi

    I am also looking for cod fish flakes in a can. My mom bought them when I was a kid.
    Anyone know how to get these or if they are even sold anymore??

  • lewis weber

    Before w.w.-2 If I remenber correctly.Gortons or some one like them.Marketed a commercial cod fish cakes in a box.I am82 years old and some times I get things confused.But those cod fishcakes were delicious.Any body got any to where I can get cod fish cakes today?

    • Erma Siteman

      make your own, Thrifty Foods , and Walmart carrys Nova Scotia salt Cod enough to make three dozen fish cakes. Just use mashed potatoes bread crumbs, and onions, parsley, and any favorite spices. desired amounts. let set in fridge for hour, before frying, serve with white sauce. I use my favorite cheese.

      Also search Costco, Super Store, for frozen seafood cakes. like Crab, Haddock, or Halibut.

  • Rocky

    Good…..made these tonight for dinner. When I was a kid, my mom and her friends always made tons of a similar fish cake to sell for fund raising events. They always sold out.
    I hate to change original recipes before I try them, but I had fresh salmon- so I used it instead of the cod. Different but good and very attractive.
    Served with horseradishy tartar sauce.
    Thanks for reminding me about these.

  • Elise Bauer

    Sorry Elaine, I have no idea where to purchase cod fish flakes in a can. Perhaps someone else reading this recipe does and can let us know.

  • Sandy Litvin

    I made the codfish cakes tonight. I have to tell you that my husband dislikes fishcakes, but when he tasted this recipe, he said it was the best thing he’s ever eaten. They are so delicious. Much better than any I’ve made from cookbooks. They are light and fluffy and sooooo tasty.
    Thanks for a great dinner!