Bring a taste of tradition to your table with these Fresh Cod Fish Cakes. Combining flaky cod, creamy mashed potatoes, and simple seasonings, these crispy cakes are perfect as an appetizer, main course, or snack. With a golden exterior and tender interior, they’re easy to make, versatile, and utterly satisfying. Whether you’re looking for a cozy meal or a seafood treat, these fish cakes are a surefire hit.
Ingredients
For the Fish Cakes :
- 1 lb fresh cod fillets (skinless and boneless)
- 1 cup mashed potatoes (about 2 medium-sized potatoes, cooked and mashed)
- ¼ cup finely chopped onion
- ¼ cup finely chopped fresh parsley
- 1 large egg, beaten
- ½ teaspoon salt (or to taste)
- ½ teaspoon ground black pepper
- ¼ teaspoon paprika (optional)
- 1 tablespoon lemon juice
- ½ cup breadcrumbs (for binding, if needed)
For Coating and Frying :
- ½ cup breadcrumbs
- 2 tablespoons vegetable oil
Instructions
- Prepare the Cod: Steam or poach the cod fillets until they are cooked through and flake easily, about 5–7 minutes. Drain well and let cool slightly before flaking the fish into small pieces with a fork.
- Combine Ingredients: In a large bowl, mix together the flaked cod, mashed potatoes, chopped onion, parsley, beaten egg, salt, pepper, paprika (if using), and lemon juice. Stir until the mixture is well combined.
- Adjust Texture: If the mixture feels too wet to hold its shape, add breadcrumbs a little at a time until it binds together.
- Shape the Fish Cakes: Divide the mixture into equal portions and shape them into patties about ½ inch thick.
- Coat the Fish Cakes: Place the breadcrumbs for coating in a shallow dish. Gently press each fish cake into the breadcrumbs, ensuring it’s evenly coated on all sides.
- Fry the Fish Cakes: Heat the vegetable oil in a large skillet over medium heat. Fry the fish cakes in batches, cooking for 3–4 minutes per side or until golden brown and crispy. Transfer to a plate lined with paper towels to drain any excess oil.
- Serve: Serve the cod fish cakes warm with a squeeze of lemon, tartar sauce, or your favorite dipping sauce. Pair with a fresh green salad or roasted vegetables for a complete meal.
Conclusion
These Fresh Cod Fish Cakes are a timeless dish that combines the delicate flavors of cod with hearty mashed potatoes and a hint of seasoning. Crispy on the outside and tender on the inside, they’re a versatile and delicious way to enjoy seafood at home. Perfect for any occasion, these fish cakes are sure to become a family favorite!
Crispy Homemade Cod Fish Cakes: A Classic Comfort Food”
Fresh Cod Fish Cakes are a delicious combination offlaky cod, creamy potatoes, and flavorful seasonings. Easy to prepare andperfect for any meal, these crispy fish cakes are a comforting seafood classic.
Ingredients
For the Fish Cakes :
- 1 lb fresh cod fillets skinless and boneless
- 1 cup mashed potatoes about 2 medium-sized potatoes, cooked and mashed
- ¼ cup finely chopped onion
- ¼ cup finely chopped fresh parsley
- 1 large egg beaten
- ½ teaspoon salt or to taste
- ½ teaspoon ground black pepper
- ¼ teaspoon paprika optional
- 1 tablespoon lemon juice
- ½ cup breadcrumbs for binding, if needed
For Coating and Frying :
- ½ cup breadcrumbs
- 2 tablespoons vegetable oil
Instructions
- Prepare the Cod: Steam or poach the cod fillets until they are cooked through and flake easily, about 5–7 minutes. Drain well and let cool slightly before flaking the fish into small pieces with a fork.
- Combine Ingredients: In a large bowl, mix together the flaked cod, mashed potatoes, chopped onion, parsley, beaten egg, salt, pepper, paprika (if using), and lemon juice. Stir until the mixture is well combined.
- Adjust Texture: If the mixture feels too wet to hold its shape, add breadcrumbs a little at a time until it binds together.
- Shape the Fish Cakes: Divide the mixture into equal portions and shape them into patties about ½ inch thick.
- Coat the Fish Cakes: Place the breadcrumbs for coating in a shallow dish. Gently press each fish cake into the breadcrumbs, ensuring it’s evenly coated on all sides.
- Fry the Fish Cakes: Heat the vegetable oil in a large skillet over medium heat. Fry the fish cakes in batches, cooking for 3–4 minutes per side or until golden brown and crispy. Transfer to a plate lined with paper towels to drain any excess oil.
- Serve: Serve the cod fish cakes warm with a squeeze of lemon, tartar sauce, or your favorite dipping sauce. Pair with a fresh green salad or roasted vegetables for a complete meal.