Cod Fish Cakes
Tender cod and cooked potatoes are combined with fresh herbs, panko, eggs, lemon zest, and juice and either pan-fried or baked until golden brown and crunchy in this cod fish cakes recipe. This is an easy meal option perfect for Fridays during Lent or anytime you have fresh cod on hand.
Cod fish cakes are also a perfect option for using up leftover cooked fish and potatoes. You can use salmon, tuna, cod, or any other white flaky fish for making fishcakes.
Ingredients
- 2 medium russet potatoes, peeled and cut into quarters
- 1 pound cod fillets
- ½ onion, thinly sliced
- ¾ cup panko
- ¼ cup fresh parsley, chopped
- ¼ cup fresh dill, chopped
- 2 cloves garlic, finely minced
- 2 tabelspoons capers, rinsed and chopped
- 2 eggs, beaten
- 1 lemon, zest and juice
- 1 teaspoon Kosher salt
- ½ teaspoon black pepper
- 2 tablespoons parmesan cheese (optional)
- olive oil for frying or olive oil spray for air frying
How to Make Cod Fish Cakes
Peel and quarter the potatoes and place in a medium saucepan covered in water. Boil the potatoes for 15 minutes, then mash. Set aside.
Place the cod and the sliced onions into a large pot and cover with water. Simmer the cod over medium-high heat for 5 minutes until it's cooked. Drain the fish and flake with a fork, combining the onions with the fish
In a large bowl or a stock pot, mix together the cod, onion, mashed potatoes, panko, parsley, dill, garlic, capers, eggs, lemon zest, juice, salt, and pepper. If you'd like to use parmesan cheese, you can add it at this time as well. It adds a salty and creamy texture to the fishcakes. it is not traditional, but it adds great flavor.
Scoop ⅓ cup of the mixture and form into patties. You'll get 8 fishcakes with this recipe.
Place on a parchment-lined baking sheet and refrigerate for 15 minutes, or up to an hour.
When ready to cook, choose one of the three methods below.
We tested pan-frying in shallow oil and butter, air frying, and broiling. I prefer the pan-fried fishcakes because the oil and butter help them stay moist, whereas the air-fried and broiler methods use much less oil, so the fishcakes were a little drier. But the fishcakes taste great, no matter which method you choose. if you are cooking all 8 fishcakes at once, you may prefer the broiler method.
Skillet
Heat a large non-stick skillet over medium-high heat Add 1 tablespoon olive oil and 1 tablespoon butter to the pan. Cook the fishcakes for 4-5 minutes on each side until golden brown and crisp.
Broiler
Place the fishcakes on a baking sheet and brush both sides with olive oil, or spray with cooking spray. Place into the oven under the broiler about 2-3 inches from the heating element. Cook for 6-8 minutes on each side until golden brown.
TIP - I had a problem with my fish cakes sticking to the pan with this method, so I ended up cooking for 12 minutes on one side since they fell apart when I tried to flip.
Air Fryer
Spray the fishcakes with olive oil cooking spray and place them into the air fryer basket. Cook at 400° for 13 to 15 minutes until golden brown.
How to Serve Cod Fish Cakes
The fishcakes are delicious on their own and served with lemon wedges. If you like a sauce, you can combine mayo with lemon juice and capers to make a lemon caper tarter sauce, or you can serve it with prepared tartar sauce.
Additional Cod Recipes
Mediterranean Fish Stew With Cod and Potatoes
Ingredients
- 2 medium russet potatoes peeled and cut into quarters
- 1 pound cod fillets
- ½ onion thinly sliced
- ¾ cup panko
- ¼ cup fresh parsley chopped
- ¼ cup fresh dill chopped
- 2 cloves garlic finely minced
- 2 tablespoons capers rinsed and chopped
- 2 eggs beaten
- 1 lemon zest and juice
- 1 teaspoon Kosher salt
- ½ teaspoon black pepper
- 2 tablespoons parmesan cheese optional
- olive oil and butter for frying or olive oil spray for air frying or broiling
Instructions
- Peel and quarter the potatoes and place in a medium sauce pan covered in water. Boil the potatoes for 15 minutes, then mash. Set aside.
- Place the cod and the sliced onions into a large pot and cover with water. Simmer the cod over medium high heat for 5 minutes until it's cooked. Drain the fish and flake with a fork, combining the onions with the fish
- In a large bowl or the stock pot, mix together the cod, onion, mashed potatoes, panko, parsley, dill, garlic, capers, eggs, lemon zest and juice, salt and pepper. If you'd like to use parmesan cheese, you can add it at this time as well. It adds a salty and creamy texture to the fishcakes. it is not traditional, but it adds great flavor.
- Scoop ⅓ cup of the mixture and form into patties. You'll get 8 fishcakes with this recipe.
- Place on a parchment lined baking sheet and refrigerate for 15 minutes, or up to an hour.
- When ready to cook, choose one of the three methods below.
- We tested pan-frying in shallow oil and butter, air frying and broiling. I prefer the pan-fried fishcakes because the oil and butter helps them stay moist, whereas the air fried and broiler methods use much less oil, so the fishcakes were a little more dry. But the fishcakes taste great, no matter which method you choose. if you are cooking all 8 fishcakes at once, you may prefer the broiler method.
Skillet
- Heat a large non-stick skillet over medium high heat Add 1 tablespoon olive oil and 1 tablespoon butter to the pan. Cook the fishcakes 4-5 minutes on each side until golden brown and crisp.
Broiler
- Place the fishcakes on a baking sheet and brush both sides with olive oil, or spray with cooking spray. Place into the oven under the broiler about 2-3 inches from the heating element. Cook for 6-8 minutes on each side until golden brown.
- TIP - I had a problem with my fish cakes sticking to the pan with this method, so I ended up cooking for 12 minutes on one side since they fell apart when I tried to flip.
Air Fryer
- Spray the fishcakes with olive oil cooking spray and place into the air fryer basket. Cook on 400° for 13 to 15 minutes until golden brown.
Leave a Reply