Cod Fish Cakes

Cod fish cakes are a delicious and easy-to-make treat that’s perfect for a quick dinner or a party appetizer. With a crispy exterior and a tender, flavorful interior, these bite-sized morsels are sure to please even the pickiest of eaters.

Ready Time

30 mins

Yields

10 servings

Ingredients

500g cod fish fillet, skinned and flaked
1 large onion, finely chopped
2 cloves of garlic, minced
1 cup all-purpose flour
1/2 cup panko breadcrumbs
1/2 cup grated cheddar cheese
1/4 cup chopped fresh parsley
1 egg, lightly beaten
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
2 tablespoons olive oil

Instructions

Start by preparing the cod fish fillet, making sure it’s flaked into small pieces and set aside. In a large bowl, combine the chopped onion, minced garlic, all-purpose flour, panko breadcrumbs, grated cheddar cheese, chopped parsley, salt, black pepper, and paprika.

Mix well until everything is fully incorporated.

Add the flaked cod fish to the bowl and gently mix until the fish is evenly coated with the dry ingredients. Be gentle so you don’t break up the fish.

In a small bowl, lightly beat the egg.

Add the beaten egg to the fish mixture and mix until just combined. Be careful not to overmix.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld and the fish to firm up.

When you’re ready to cook the fish cakes, heat the olive oil in a large non-stick skillet over medium heat. Using your hands, shape the fish mixture into 10 equal-sized patties.

You can also use a 1/4 cup measuring cup to shape the patties.

Add the patties to the skillet and cook for about 4-5 minutes on each side, or until they’re golden brown and cooked through. Remove the fish cakes from the skillet and place them on a paper towel-lined plate to drain any excess oil.

Serve the cod fish cakes hot, garnished with additional parsley if desired.

Notes

Cod fish fillet should be fresh and of good quality for the best flavor and texture. Make sure to flake it into small pieces so it’s evenly distributed throughout the mixture.

Don’t overmix the cod fish with the dry ingredients, or the fish cakes might become dense and tough.

Stop mixing as soon as the fish is evenly coated. If you find the mixture too wet, add a little more panko breadcrumbs.

If it’s too dry, add a little more egg.

Refrigerating the mixture for at least 30 minutes is important, as it allows the flavors to meld and the fish to firm up. This will help the patties hold their shape while cooking.

When shaping the patties, make sure they’re all roughly the same size so they cook evenly.

Don’t overcrowd the skillet, cook the patties in batches if necessary. Don’t press down on the patties while they’re cooking, or they might break apart.

Let them cook undisturbed for a few minutes to develop a nice crust.

Cod fish cakes are best served hot, but they can be refrigerated or frozen for later use. Simply reheat them in the oven or skillet until crispy and warmed through.