Cod Cakes Recipe
on Mar 17, 2015, Updated Sep 15, 2020
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This Cod Cakes Recipe from Platter Talk is an easy recipe with a mouthwatering taste. It’s especially great if you live in a land-locked place like Wisconsin because it these cod cakes allow you to enjoy great seafood virtually any time of the year!
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What are Cod Cakes?
We’ve done a few recipes here on Platter Talk using one of my favorite things in the world. Seafood.
I’m talking about the best smoked salmon recipe, baked white fish, mackerel patties, and so much more.
Given an adequate variety and someone who knows how to prepare it, I could subsist on this. Exclusively.
Crab cakes, in particular, have always been a food that I have found be somewhat akin to the late Elizabeth Taylor in my mind. Beautiful, delicious, and elusive. An exotic delicacy. Expensive and unobtainable.
On our dinner table at least. Of course throughout the years I’ve found this perception to not be entirely accurate. There isn’t crab in these cakes, but they’re not a far cry.
It’s fun to go outside of your comfort zone once in a while. I haven’t put together many fish dishes and it’s experiences like this one that beg the question that I have asked so many times to this end, “Why?” Be sure and take a look at the ingredients in these cod cakes. Dill pickles. Just a bit. Tabasco. Just a bit. Dill weed. Just a bit. Lemon zest. Just a bit. Crunch. Just a bit.
Flavor. A great deal. Texture. A great deal. Easy to make and and won’t break the bank. All the way. I hope you will try these. I’m glad that we did. -Dan
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Cod Cakes
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Ingredients
- 9 tbsp. unsalted butter
- 1 medium yellow onion, roughly chopped
- 1 rib celery, roughly chopped
- 1 lb. cod, cut into 4 large pieces (or haddock)
- ⅓ cup heavy cream
- 1½ cups dried bread crumbs
- 3 tbsp. mayonnaise
- 2 tbsp. minced fresh dill
- 1 tbsp. Dijon mustard
- 1 tbsp. fresh lemon juice
- 1 tbsp. minced dill pickle
- 1 tsp. lemon zest
- ½ tsp. Tabasco
- 1 egg
- Kosher salt and freshly ground black pepper, to taste
- ½ cup yellow cornmeal
Instructions
- Heat 3 tbsp. butter in a 12″ skillet over medium heat.
- Add onions and celery and cook, stirring, until soft, 5–6 minutes.
- Add fish and cream and bring to a boil over medium-high heat. Cook, covered, until fish is cooked through, 6–8 minutes. Let mixture cool for 15 minutes.
- Flake fish in the skillet with a fork, then transfer mixture to a large bowl.
- Add bread crumbs, mayonnaise, dill, mustard, lemon juice, pickles, zest, Tabasco, egg, and salt and pepper.
- Toss mixture together until well combined.
- Shape fish mixture into twelve ½”-thick patties.
- Dredge each patty in cornmeal; set aside in refrigerator for 30 minutes on a parchment paper–lined baking sheet.
- Heat 3 tbsp. butter in a 12″ skillet over medium heat; add 6 patties to the skillet and cook, turning once, until golden, 8–10 minutes.
- Wipe out skillet; repeat with remaining butter and fish cakes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Dan these look amazing . What is the red relish /salsa condiment in the picture? Beautiful presentation!
Thank you so much for the kind words, Joni. These cod cakes are one of my favorite recipes and it is dishes like this that I think are truly unsung dinnertime heroes. In the photos, we are serving a homemade cocktail sauce that is made with fresh tomatoes. It pairs beautifully with many kinds of seafood, including these cod cakes. Thanks again for your comments and question, we really appreciate hearing from you!