Cod Fish Cakes – 10 Delicious Recipes You Should Try!

Cod fish cakes might become your new favorite comfort food. These golden-brown cakes are made with tender cod, herbs, and spices, then pan-fried.

Cod cakes are crispy on the outside, moist on the inside, and they are savory patties made with flaked cod.

The cod provides high nutrient value and a mild, flaky base, while potatoes add structure and creaminess. You’ll often find onions, garlic, and fresh herbs like parsley mixed in, too.

These cakes are shaped into rounds, coated in breadcrumbs, and pan-fried until golden.

They’re popular in British, Portuguese, and New England cuisines.

I serve them as appetizers, main dishes, or burger patties. And they’re easy, tasty, and the best.

Main Ingredients Required

Making cod fish cakes doesn’t require a long shopping list, but they can be made with pantry staples.

• Fresh or frozen cod fillets
• Potatoes (russet or Yukon gold work best)
• Eggs
• Onions and garlic
• Fresh parsley or dill
• Lemon juice
• Salt and pepper
• Breadcrumbs (panko for extra crunch)
• Flour

Classic Cod Fish Cakes with Potato Recipe

This classic seafood mix recipe makes perfectly crispy fish cakes every time, and my family loves it.

Step 1: Cook the Potatoes: First, peel and cube 2 medium potatoes. Boil them in salted water for 12-15 minutes. And drain well and mash until smooth. Let them cool.

Step 2: Prepare the Cod: Poach 1 lb of cod in simmering water for 8-10 minutes. Drain and let it cool, then flake it into small pieces. Remove any bones.

Step 3: Mix the Ingredients: Combine mashed potatoes, flaked cod, 1 beaten egg, 1 finely chopped onion, 2 minced garlic cloves, ¼ cup chopped parsley, juice of half a lemon, salt, and pepper in a large bowl. Mix well.

Step 4: Shape the Cakes: I prefer to shape them round; you can get creative. Make 8-10 patties, about ½ inch thick. Chill them in the fridge for 15 minutes, so they hold together better.

Step 5: Coat the Cakes. Set up three shallow bowls, one with flour, one with beaten egg, and one with breadcrumbs. Dredge each patty in flour, dip it in egg, then coat it with breadcrumbs.

Step 6: Fry to Perfection: Heat 2-3 tablespoons of oil in a large skillet over medium heat. Fry the cakes for 3-4 minutes per side until golden brown and crispy.

Step 7: Drain and Serve: Transfer cooked cakes to a paper towel-lined plate to drain excess oil. Serve hot with your favorite dipping sauce.

Do You Need to Pre-Cook the Cod Before Frying?

I tried cooking the cod raw, but the result was poor; out ended up with burnt outsides and undercooked centers.

Raw cod won’t cook properly inside the fish cake.

Pre-cooking ensures the fish is fully done and easy to flake into the potato mixture.

Best Cooking Methods:

• Poaching: Simmer cod in water or milk for 8-10 minutes. This keeps it moist and mild-flavored.
• Baking: Bake at 375°F for 12-15 minutes. Great for adding extra seasoning beforehand.
• Steaming: Steam for 10 minutes. Produces tender, flaky fish with no added fat.

Can You Use Leftover Cod?

Absolutely, you can, I do.

Leftover baked or grilled cod works perfectly. Just flake it up and mix it in. It’s a smart way to use up yesterday’s dinner.

Unpopular opinion, but I say, it tastes even better.

Pan-Frying Cod Fish Cakes

You can never go wrong with crispiness, and pan-frying gives you that classic golden crust.

1. Butter-Seared Fish Cakes

Preparation time: 25 mins l Cooking time: 10 mins l Serves: 4 (makes 8 cakes)

Ingredients:

• 1 lb cooked cod, flaked
• 2 medium potatoes, boiled and mashed
• 2 eggs (1 for mixture, 1 for coating)
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• ¼ cup fresh parsley, chopped
• Juice of ½ lemon
• Salt and pepper to taste
• ½ cup flour
• 1 cup breadcrumbs
• 2 tablespoons butter
• 2 tablespoons vegetable oil

Instructions:

1. Start by putting the flaked fish in a large bowl. I use a fork to break it into smaller pieces, its easier.
2. Add mashed potatoes, egg, onion, garlic, parsley, lemon juice, salt, pepper, paprika, and breadcrumbs to the bowl.
3. Mix everything together gently with your hands or a spoon. Don’t stir too much.
4. Shape the patties as you like. Make 8 patties about ½ inch thick, of the same size.
5. Put the patties on a plate and chill them in the fridge for 30 minutes. I say try chilling it, it makes a big difference.
6. Now, heat the butter and olive oil in a large skillet over medium heat. Wait until the butter starts to foam.
7. Place the fish cakes in the pan. Leave some space between each one so they cook evenly.
8. Cook for 3-4 minutes on one side until golden brown. Flip them gently with a spatula and cook the other side for 3-4 minutes.
9. Take the fish cakes out of the pan and put them on a paper towel to drain. Serve them hot with your favorite dipping sauce.

2. Crispy Panko-Crusted Cakes

Preparation Time: 20 mins l Cooking Time: 8 mins l Rest Time: 30 mins l Total Time: 58 mins l Servings: 4 (makes 8 cakes)

Ingredients:

• 1 pound cod fillets, cooked and flaked
• 1 cup mashed potatoes, cooled
• 1 large egg
• 1/3 cup finely chopped onion
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon lemon zest
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup panko breadcrumbs
• 1/3 cup all-purpose flour
• 2 tablespoons olive oil or vegetable oil

Instructions:

1. Start by poaching or baking the cod until it flakes easily with a fork. And let it cool completely.
2. Add the smashed potatoes, egg, chopped onion, parsley, lemon zest, garlic powder, salt, and black pepper.
3. Mix everything with a fork until just combined. Be careful not to overmix.
4. Now shape them into evenly sized cakes, about 2 1/2 inches wide and 1/2 inch thick.
5. Set up two shallow dishes, one with flour and another with panko breadcrumbs.
6. Now, lightly coat each cake with flour, then shake off any excess.
7. Then press both sides of each cake firmly into the panko breadcrumbs so they stick well.
8. Place all the coated cakes on a plate and refrigerate them for 30 minutes.
9. Heat the oil in a large skillet over medium heat until it shimmers but doesn’t smoke.
10. Place the cakes in the pan, leaving space between them, and fry for 3-4 minutes per side, until they’re golden brown and crispy.
11. Remove the cakes from the pan and place them on paper towels to drain any excess oil before serving hot.

Air Frying Cod Fish Cakes

The air fryer makes healthier fish cakes without losing that crispy exterior.

3. Air Fryer Lemon Herb Cod Cakes

Preparation Time: 20 mins l Cooking Time: 18-20 mins l Rest Time: 15 mins l Total Time: 35 mins l Serves: 4 (makes 8 cakes)

Ingredients:

• Fresh cod fillets – 1 pound
• Boiled potatoes – 1 cup
• Egg – 1 large
• Breadcrumbs – ½ cup
• Fresh parsley – 2 tablespoons, chopped
• Fresh dill – 1 tablespoon
• Garlic – 2 cloves, minced
• Lemon zest – 1 teaspoon
• Lemon juice – 1 tablespoon
• Salt – ¾ teaspoon
• Black pepper – ½ teaspoon
• Olive oil spray – for air fryer basket

Instructions:

1. Start by cooking the cod, either steamed or baked, until it’s fully cooked. Then let it cool.
2. Mix the flaked cod, mashed potatoes, egg, breadcrumbs, parsley, dill, garlic, lemon zest, lemon juice, salt, and black pepper together.
3. Mix everything until it’s just combined.
4. Next, shape the mixture into evenly sized patties. Usually, I make about 8 cakes from this recipe. Then place them on a plate.
5. Refrigerate the patties for 15 minutes to help them hold their shape better.
6. While they’re chilling, preheat the air fryer to 375°F and lightly spray the basket with olive oil spray.
7. Arrange the cod cakes in a single layer in the air fryer basket, leaving space between them.
8. Air fry them for 10 minutes, then carefully flip each cod cake with a spatula.
9. Continue air-frying for another 8-10 minutes, until they’re golden brown and crispy on both sides.
10. Finally, remove them from the air fryer and serve them hot with lemon wedges. Or try it with tartar sauce, my favorite dipping sauce.

4. Spicy Air Fryer Fish Cakes

Preparation Time: 15 mins l Cooking Time: 20 mins l Serves: 4 (makes 8 fish cakes)

Ingredients:

• 1 lb cod fillets, cooked and flaked
• 1 cup mashed potatoes, cooled
• 1 large egg
• ½ cup breadcrumbs
• 2 tablespoons finely chopped onion
• 1 tablespoon minced garlic
• 1 tablespoon fresh parsley, finely chopped
• 1 teaspoon smoked paprika
• ½ teaspoon cayenne pepper
• 1 teaspoon chili powder
• 1 tablespoon lemon juice
• Salt to taste
• Black pepper to taste
• Cooking spray or light oil

Instructions:

1. Start by combining the flaked fish and cooled mashed potatoes in a large bowl.
2. Next, add the egg, breadcrumbs, onion, garlic, parsley, smoked paprika, cayenne pepper, chili powder, lemon juice, salt, and black pepper, then mix well.
3. Divide the mixture into 8 equal portions and shape them into round, slightly flattened patties about ½ inch thick.
4. Place the fish cakes on a plate, cover them, and pop them in the fridge for 20 minutes.
5. While they’re chilling, preheat my air fryer to 375°F for about 3-5 minutes.
6. Now lightly spray the air fryer basket and both sides of each fish cake with cooking spray to help them crisp up.
7. Now arrange the fish cakes in a single layer in the basket, leaving space between each one so the air can circulate.
8. Air-fry them for 10 minutes, then carefully flip each cake and cook for another 6-8 minutes, until they’re golden brown and crispy.
9. Finally, remove them from the air fryer and let them rest for 2 minutes before serving hot. I say, serve them with my favorite dipping sauce, ranch or spicy mayo, you’ll love it.

5. Gluten-Free Air Fryer Cakes

Preparation Time: 20 mins l Rest Time: 15 mins l Cooking Time: 16-18 mins l Total Duration: 51-53 mins l Servings: 4 servings (8 cakes)

Ingredients:

• 400 g cod fillet, cooked and flaked
• 1 cup mashed potatoes, cooled
• 1 large egg
• 1/3 cup gluten-free breadcrumbs
• 2 tablespoons chopped fresh parsley
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• Salt to taste
• Black pepper to taste
• 1 tablespoon olive oil (for brushing)

Instructions:

1. Add the flaked cod, mashed potatoes, egg, gluten-free breadcrumbs, parsley, lemon juice, garlic powder, paprika, salt, and black pepper to a large bowl
2. Gently mix the ingredients, making sure not to overwork the mixture.
3. Then divide the mixture into equal portions and shape them into small, flat cakes.
4. Place the cakes on a plate, cover them, and rest them in the refrigerator for 15 minutes to help them firm up.
5. Preheat the air fryer to 180°C (360°F) for 3 minutes.
6. Lightly brush both sides of the cakes with olive oil.
7. Then air fry for 10 minutes, flip the cakes, and cook for another 6-8 minutes, until golden and crisp.
8. Remove them from the air fryer and let them rest for 2 minutes before serving.

Baking Cod Fish Cakes

Baking lets you cook a big batch at once. It’s lighter than frying but still gives great taste and texture.

6. Oven-Baked Cod Cakes

Preparation Time: 20 mins l Cooking Time: 15 mins l Rest Time: 15 mins l Total Duration: 50 mins l Servings: 4 servings (8 cod cakes)

Ingredients:

• 450 g cooked cod fillet, flaked
• 1 cup mashed potatoes (cooled)
• 1 large egg
• 1/3 cup breadcrumbs
• 2 tablespoons mayonnaise or Greek yogurt
• 1 tablespoon Dijon mustard
• 2 tablespoons finely chopped onion or shallot
• 1 tablespoon chopped fresh parsley
• 1 teaspoon lemon zest
• 1/2 teaspoon garlic powder
• Salt to taste
• Black pepper to taste
• 1 tablespoon olive oil (for brushing)

Instructions:

1. Start by preheating the oven to 200°C (400°F) and lining a baking tray with parchment paper. Then brush the parchment with a little olive oil.

2. In a large bowl, combine the mashed potatoes, egg, mayonnaise, and Dijon mustard until its smooth.

3. Next, mix the flaked cod, breadcrumbs, onion, parsley, lemon zest, garlic powder, salt, and black pepper. Don’t want to overwork it.

4. Shape the mixture into 8 evenly sized cakes and place them on a prepared baking tray, leaving a bit of space between each one.

5. Pop the tray in the refrigerator for 15 minutes. This helps the cod cakes firm up and hold their shape.

6. After chilling, brush them with olive oil. This helps them get golden and crispy.

7. Bake them for 18-22 minutes, flipping them halfway through, until they’re golden and lightly crisp.

8. Finally, remove them from the oven and let them rest for 2-3 minutes before serving. This makes them easier to handle and keeps them from falling apart.

7. Broiled Fish Cakes with Garlic Butter

Preparation Time: 20 mins l Cooking Time: 10 mins l Rest Time: 15 mins l Total Duration: 45 mins l Servings: 4 servings

Ingredients:

• 1 lb white fish fillets (cod or haddock), cooked and flaked
• 1 cup mashed potatoes (cooled)
• 1 large egg
• 1/3 cup breadcrumbs
• 2 tablespoons fresh parsley, finely chopped
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• Salt to taste
• Black pepper to taste
• 2 tablespoons olive oil

For Garlic Butter:

• 3 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 tablespoon lemon juice

Instructions:

1. Start by preheating the broiler to high and lining a baking tray with parchment paper.

2. In a large bowl, combine the flaked fish, mashed potatoes, egg, breadcrumbs, parsley, garlic powder, paprika, salt, and black pepper.

3. Now shape the mixture into evenly sized fish cakes and place them on the prepared tray.

4. Brush the tops lightly with olive oil to achieve a golden, crispy finish.

5. Broil the fish cakes for 6-8 minutes, then carefully flip them over and broil for another 5-6 minutes until they’re crisp and cooked through.

6. While the fish cakes are broiling, melt the butter in a small pan over low heat. Add the minced garlic and cook for 30-40 seconds, until fragrant.

7. Then stir in the lemon juice and take it off the heat.

8. Drizzle the garlic butter over the broiled fish cakes just before serving; this is where all the magic happens.

9. Serve them immediately with a fresh salad, roasted vegetables, or a light dipping sauce.

8. Sheet Pan Fish Cakes with Vegetables

Preparation Time: 15 mins l Rest Time: 10 mins l Total Duration: 45 mins l Servings: 4 servings

Ingredients:

• 1 lb cod fillets
• 2 medium potatoes
• 1 large egg
• 1/2 cup breadcrumbs
• 2 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 2 cloves garlic (minced)
• 2 tablespoons fresh parsley (chopped)
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon lemon juice
• 2 tablespoons olive oil (divided)
• 1 zucchini (sliced)
• 1 red bell pepper (chopped)
• 1 cup baby carrots
• 1 small red onion (sliced)
• 1 cup broccoli florets
• 1 teaspoon Italian seasoning
• Extra salt and pepper (for vegetables)
• Lemon wedges (for serving)

Instructions:

1. Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment paper.

2. Place the cod fillets in a bowl and gently flake them using a fork.

3. In a large mixing bowl, combine mashed potatoes, egg, breadcrumbs, mayonnaise, Dijon mustard, garlic, parsley, paprika, salt, black pepper, and lemon juice.

4. Add the flaked cod into the mixture and gently mix until everything is evenly combined.

5. Shape the mixture into 8 medium fish cakes. If the mixture feels soft, refrigerate for 10 minutes to firm up.

6. Lightly coat each fish cake with extra breadcrumbs for a crispier finish.

7. In a separate bowl, toss zucchini, bell pepper, baby carrots, onion, and broccoli with 1 tablespoon olive oil, Italian seasoning, salt, and pepper.

8. Spread the vegetables evenly across the sheet pan, leaving space in the center for the fish cakes.

9. Place the fish cakes on the sheet pan and drizzle the remaining 1 tablespoon olive oil over them.

10. Bake for 18-22 minutes, flipping the fish cakes halfway through, until golden brown and the vegetables are roasted and tender.

11. Serve with lemon wedges and your favorite dipping sauce.

Kid-Friendly Cod Fish Cakes Recipe

Kids can be picky, but these fish cakes can rule over your kids’ hearts. They’re milder, less “fishy,” and fun to eat.

9. Mini Cheesy Cod Bites

Preparation Time: 15 mins l Rest Time: 20 mins l Total Duration: 45 mins l Servings: 4 servings

Ingredients:

• Cooked cod fillet
• Boiled potatoes (mashed and cooled)
• Grated cheddar cheese
• Egg
• Breadcrumbs
• Finely chopped onion
• Minced garlic
• Fresh parsley (chopped)
• Salt
• Black pepper
• Oil for frying

Instructions:

1. In a large mixing bowl, combine the flaked cod, mashed potatoes, grated cheese, chopped onion, garlic, parsley, salt, and black pepper.

2. Add the egg and mix gently until the ingredients are just combined without overworking the mixture.

3. Stir in breadcrumbs gradually until the mixture is firm enough to hold its shape.

4. Shape the mixture into small, nugget-sized bites instead of large patties.

5. Place the shaped bites on a plate and refrigerate for 20 minutes to help them firm up.

6. Heat oil in a pan over medium heat.

7. Fry the mini cod bites in batches, turning occasionally, until golden brown and crisp on all sides.

8. Remove from the pan and drain briefly on paper towels.

9. Serve with ketchup on the side for dipping.

Conclusion

This was everything you needed to make delicious cod fish cakes at home.

And yes, this recipe is flexible. Pan-fry for maximum crunch, air-fry for a healthier option, or bake a big batch when feeding a crowd.

If you ask me, keeping the mixture well-seasoned and properly chilled before cooking intensifies the taste.

Frequently Asked Questions (FAQs)

1. Which Fish is Best for Fish Cakes?

Cod is the top choice for fish cakes. Haddock, salmon, and pollock also work great.

2. What Goes with Cod Fish Cakes for Dinner?

Cod fish cakes go well with green salad, coleslaw, roasted vegetables, or steamed broccoli. Serve with rice, fries, or crusty bread.

3. What is the Best Binder for Fishcakes?

Eggs are the best binder for fish cakes. Mashed potatoes, breadcrumbs, or flour as well.

4. What is the Unhealthiest Fish to Eat?

Shark, swordfish, king mackerel, farmed tilapia, catfish, and tilefish are the unhealthiest.