These easy cod fish cakes are crispy, golden, and undeniably delicious using mashed potatoes and a generous dose of flavorful seasonings. Plus, they come together in only 30 minutes.
Why this recipe works
Cod fish cakes, or some may call them cod potato cakes, are made with potatoes, cod filets, garlic, green onions, breadcrumbs, and Old Bay seasoning. Combine that mixture into supple patties and sizzle them in a skillet with oil until they’re perfectly golden and lightly crisped.
Every bite is met with a crunchy exterior followed by a flakey, tender interior – yes, they’re that good. They also come together quickly and can be made using leftover cooked fish. Let’s get started.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
FISH – Cod is the star of the show but you can substitute with just about any white-fleshed fish such as haddock, bluegill, tilapia, or grouper. Check out our recipe for fish cakes if you’re looking to use salmon! Be sure to use cooked and cooled fish for this recipe. (see notes in recipe at the end of the post for quick baking method if your fish is raw)
BINDER – Mashed potatoes, breadcrumbs, and egg all work together as a binder for your fish cakes.
SEASONING – Old Bay seasoning is a no-brainer when it comes to anything seafood based. However, feel free to experiment with different flavor profiles. I personally think they’d taste great with an Italian-inspired blend or even Cajun seasoning for a bit of heat.
How to Make Cod Fish Cakes
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Flake the fish and place in a large mixing bowl. (If fish is raw, see notes in the printable recipe at the end for quick baking instructions)
- Fill a stock pot 2/3 full with water and bring to a boil.
- Peel potatoes and cut into cubes. Add the cubed potatoes to the boiling water. Cook until tender and drain. Mash the potatoes, do not add anything like butter or milk. Just mash the potatoes by themselves.
- Heat butter in a skillet over medium-high heat until foamy. Add garlic and green onions and saute for 2 minutes. Remove from skillet and set aside to cool.
- To the mixing bowl with the flaked fish, add the Old Bay seasoning, half of the mashed potatoes, garlic salt, whisked egg, reserved onion mixture, and bread crumbs.
- Use gloved hands to mix everything together. If needed, add remaining mashed potatoes, enough so that you can form patties from the mixture.
- Form fish mixture into patties.
- Add enough oil to the skillet to come about 1/2-inch up the sides. Heat to 350 F.
- Place patties into the hot oil and cook for 4-5 minutes per side, or until golden brown. Remove to paper towels to drain.
Frequently Asked Questions & Expert Tips
Yes, absolutely. You can prepare and shape the mixture into patties, place them on parchment paper inside an air-tight container, and refrigerate up to a day in advance.
Yes, these fish cakes freeze well. Prepare and shape them into patties then flash freeze them on a baking sheet lined with parchment paper. Once mostly solid, wrap the individual cod fish cakes in plastic wrap and place them inside a Ziplock bag or air-tight container. Store in the freezer for 1 month.
Store leftover cod fish cakes in an air-tight container kept in the refrigerator for 3-4 days. Reheat in an air fryer or a 300F oven until warmed through.
Serving Suggestions
Serve cod fish cakes with lemon wedges, tartar sauce, aioli, or your favorite dipper. They can be served as an appetizer or main course with a dinner salad, coleslaw, or roasted vegetables. Optionally garnish with fresh chopped parsley and enjoy warm!
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Cod Fish Cakes
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 1 pound cod fish cooked and cooled
- 2 large Yukon Gold potatoes cooked and mashed
- 1 Tablespoon unsalted butter
- 1 Tablespoon minced garlic
- 2 Tablespoons sliced green onion
- 2 teaspoons Old Bay seasoning
- 1 teaspoon garlic salt
- 1 large egg whisked
- ¼ cup plain breadcrumbs
- olive oil for frying
Things You’ll Need
Before You Begin
- Cod is the star of the show but you can substitute with just about any white-fleshed fish such as haddock, bluegill, tilapia, or grouper. Check out our recipe for fish cakes if you’re looking to use salmon! Be sure to use cooked and cooled fish for this recipe.
- Preheat the oven to 400 F. Line a baking pan with parchment paper.
- If frozen, thaw the filets and pat dry with paper towels.
- Rub filets with olive oil and season with salt and pepper (we also like to add Old Bay seasoning).
- Bake filets for 10-12 minutes.
- Remove and let cool before flaking with a fork.
Instructions
- Flake the fish and place in a large mixing bowl.
- Fill a stock pot 2/3 full with water and bring to a boil.
- Peel potatoes and cut into cubes. Add the cubed potatoes to the boiling water. Cook until tender and drain. Mash the potatoes, do not add anything like butter or milk. Just mash the potatoes by themselves.
- Heat butter in skillet over medium-high heat until foamy. Add garlic and green onions and saute for 2 minutes. Remove from skillet and set aside to cool.
- To the mixing bowl with the flaked fish, add the Old Bay seasoning, half of the mashed potatoes, garlic salt, whisked egg, reserved onion mixture, and bread crumbs.
- Use gloved hands to mix everything together. If needed, add remaining mashed potatoes, enough so that you can form patties from the mixture.
- Form fish mixture into patties.
- Add enough oil to the skillet to come about 1/2-inch up the sides. Heat to 350 F.
- Place patties into the hot oil and cook for 4-5 minutes per side, or until golden brown. Remove to paper towels to drain.
Expert Tips & FAQs
- Make Ahead – You can prepare and shape the mixture into patties, place them on parchment paper inside an air-tight container, and refrigerate up to a day in advance.
- Storage – Store leftover cod fish cakes in an air-tight container kept in the refrigerator for 3-4 days. Reheat in an air fryer or a 300F oven until warmed through.
- Freezing – Prepare and shape them into patties then flash freeze them on a baking sheet lined with parchment paper. Once mostly solid, wrap the individual cod fish cakes in plastic wrap and place them inside a Ziplock bag or air-tight container. Store in the freezer for 1 month.
Nutrition
Chef Antoine Davis
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