Cod Fish Cakes with Potatoes

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Fish Cakes are such a fun dish to make. Beautiful flaky chunks of delicious Fish, mixed in with some other tasty ingredients and encased in a crispy, golden crust. They’re simply awesome to eat and we love them. One of our favorite versions of the dish is our Cod Fish Cakes with Potatoes recipe

Thick chunks of beautifully tender Cod pieces paired up with a buttery, Potato, Garlic, and Scallion mixture then breaded and shallow fried to perfection. They are an awesome appetizer for parties and serve pretty darn well as a hearty dinner too!

Cod is the perfect fish for a Fish Cake. Meaty and resilient, it stands up exceptionally well to the cooking process

Making Fish Cakes requires a hearty piece of Fish. Durable enough to handle being cooked twice without completely turning into mush. This is why Cod is such a good choice for a Fish Cake. It is a dense fish with hearty white meat that keeps it form, yet also flakes away beautifully as it is cooked. It’s important that when you’re eating Fish Cakes, you not only taste the Fish, but can see visible chunks of the fish in each cake

The process of making the Cod Fish Cakes involved first frying the fillets of Cod in a substantial amount of Butter. Once cooked, you flake them apart into chunks, roll them into Cakes with the Mashed Potato Mixture then shallow fry them

Cooking fish twice can run the risk of it becoming dry and stringy. However, Cod is a forgiving fish, if you overcook it slightly it will still taste great and not dry out too much. Perfect for this type of preparation!

If you cannot find Cod there are many other suitable alternatives

Our recommended choice of Fish is Cod however there are many other great alternatives that will work well in this dish. All you need is a hearty, White Fish. Some good alternatives that are also very tasty are Snapper, Grouper, Halibut, Sea Bass, Tilapia, or Haddock. The cook times for these fish won’t really change in the recipe below based on what fish you get

The only change to the cooking times will be based on the thickness of your fish fillet. Some fish such as Tilapia and Snapper typically have thinner fillets than the likes of Halibut, Cod and Sea Bass. If so, just halve the cooking times for the pan-frying section of the recipe below and you’ll be fine

Yukon Gold Potatoes make for the best Mashed Potatoes. Perfect for Cod Fish Cakes

The absolute best Potatoes to mash are Yukon Gold Potatoes. High in starch content, low moisture and they do not absorb a lot of water. Which means they will remain beautiful and pillowy when mashed, instead of turning gummy

You can use other forms of Potato and they will still yield great Fish Cakes. So, no stress if you can’t find Yukon Gold in your local grocery store!

Butter is your best friend in this recipe, use it plentifully!

You cannot have Cod Fish Cakes with Potatoes without the addition of both ingredients best friend – Butter! Butter adds that much needed creaminess and luxuriousness that is critical to a beautiful Fish Cake

This recipe asks for 2 sticks of Butter (1 cup) which is ample, however when you compare it to the amount of Butter that would typically go into a Mashed Potato recipe it’s really not that much. The reason for that is, we still want the Fish Cakes to be light, and the potatoes to maintain the fluffy, pillowy texture. If you add too much

An optional addition to this Cod Fish Cakes with Potatoes recipe is Parmesan Cheese

For a lovely sharpness to the dish, try adding ½ cup of freshly grated Parmesan Cheese to the mixture before shallow frying. Parmesan Cheese is one of those ingredients that goes great with everything, and this dish is no exception

It’s totally optional, and the addition of cheese will make the Fish Cake a little bit denser. It does, however, add a lovely additional dimension of flavor to the dish. So, if you’re a big cheese fan, we highly recommend adding some Parmesan to the dish!

Cod Fish Cakes with Potatoes Recipe

Ingredients

• 2 large Cod Fillets, skin removed
• 3 Large Yukon Gold Potatoes
• 1 cup of Fine Breadcrumbs
• 2 Eggs, whisked
• 1 cup All Purpose Flour
• 4 Garlic Cloves, finely chopped
• 1 Red Chili, finely sliced
• 1 cup of Scallions, finely chopped
• 2 Lemons, cut into wedges
• 2 cups Vegetable or Canola Oil
• 2 Sticks of Unsalted Butter (1 cup)
• Salt and Pepper
• Optional: ½ cup Parmesan Cheese, shredded
  
  

Instructions

1. Cut the Potatoes into chunks and place them into a medium sized pot filled with cold water and 1 tbsp. of Salt. Set over high heat, cover and boil for 12 minutes until tender
2. Remove the Skin from the fish. We have a great video on our YouTube Channel on the best technique to remove skin. Season the fish with Salt and Pepper on all sides
3. Melt 1 stick of Butter in a frying pan over medium heat. Once the butter has melted and the pan is hot, place the Fish in the pan and cook for 3 minutes on each side until just cooked. Set aside to cool
4. Once the fish has cooled, use two forks to shred the Cod into chunks
5. In the same pan add another stick of Butter, Scallions, and a pinch of Salt and cook for 4 minute, stirring constantly. Add the Garlic and Chili and cook for a further 1 minute until fragrant then turn off heat
6. Strain the cooked potatoes then place them back in the same pot they were cooked in. Add the Garlic and Chili mixture along with 1 tsp. of Salt and mash well to combine all the ingredients. Set aside to cool
   
   

Instructions Continued

7. Once the mixture is cooled, add the Cod chunks, and mix well to combine. To create the Fish Cakes, grab about a golf-ball portion of mixture, then form into thick discs, like small hockey pucks
8. Create a breading station with three bowls. The first contains All Purpose Flour with 1 tsp. of Salt and 1 tsp. of Pepper. The second with the whisked Eggs, and the last with Breadcrumbs
9. Dip the Fish Cakes into the Flour, Egg, and Breadcrumbs in that order, ensuring they get a good, even coat during each step
10. Add the Vegetable / Canola Oil into a large, sturdy frying pan over medium high heat. Once the temperature reaches 300 degrees, add the fishcakes to the Pan. Be careful not to overload the pan as the Oil temperature will drop too drastically.
11. Shallow Fry on each side for 2-3 minutes until golden-brown then set aside on a wire rack to cool. Repeat the process for the remaining Fish Cakes
12. Season the Cod Fish Cakes immediately with Salt once you’ve removed them from the Oil and serve with a lemon wedge and your favorite condiments
    
    

Note: The Cod can be replaced with similar, fleshy white fish such as Grouper, Halibut, Snapper, Tilapia, or Haddock

Thank you for checking out our tasty Cod Fish Cakes with Potatoes Recipe. For more delicious Seafood appetizers head over to our dedicated page here. Some of our favorite Seafood appetizers that you can make alongside these beautiful fish cakes are as follows:

• Easy Homemade Tuna Tartare
• Shrimp Cocktail
• Snacking Salmon
• Peel and Eat Shrimp with Garlic Butter
  
  

Happy Cooking!