Best 7 Cod Fish Cakes Recipes

COD FISH CAKES

Steps:

• Place the potatoes in a large pot of water, bring the water to a boil. Let the potatoes cook until they are almost tender.
• Add the fish to the pot and let the fish and potatoes cook until they are both soft. Drain well and transfer the potatoes and fish to a large mixing bowl.
• Add butter, onion, parsley, and egg to the bowl; mash the mixture together. Mold the mixture into patties.
• Heat oil in a large skillet over a medium-high heat. Fry the patties on both sides until golden brown. Drain on paper towels before serving.

SALT COD FISH CAKES

Steps:

• Soak cod in a large bowl with cold water to cover by 2 inches, chilled, changing water 3 times a day, 1 to 3 days (see cooks' note, below).
• Drain cod and transfer to a 3- to 4-quart pot with fresh water to cover by 2 inches. Bring just to a simmer and remove from heat. (Cod should just flake; do not boil, or it will become tough.) Drain in a colander.
• Cook onion in 1/2 tablespoon butter in a 10-inch heavy skillet over moderate heat, stirring occasionally, until pale golden, about 7 minutes. Transfer to a large bowl.
• Peel potatoes and parsnip. Halve parsnip lengthwise and remove core if tough. Cut potatoes and parsnip into 1-inch pieces and steam together in a steamer over boiling water in a large pot, covered, until tender, 18 to 20 minutes. 3Add to cooked onions and coarsely mash, then cool slightly. Flake cod and stir into potato mixture along with salt to taste and pepper. Stir in egg until just combined.
• Put bread crumbs in a shallow baking dish.
• Form rounded 1/4-cup scoops of cod mixture into 12 (3-inch-diameter) cakes and transfer to a sheet of wax paper. Gently dredge fish cakes in bread crumbs to coat and transfer to a wax-paper-lined tray. Chill, covered with plastic wrap, at least 30 minutes.
• Preheat oven to 200°F.
• Heat 1 tablespoon butter and 1 tablespoon oil in 10-inch heavy skillet over moderate heat until foam subsides. Cook 4 fish cakes, turning over once, until golden brown, 7 to 8 minutes total.
• Transfer to a paper-towel-lined baking sheet and keep warm in middle of oven. Wipe skillet clean and cook remaining fish cakes in 2 batches, adding 1 tablespoon each of butter and oil per additional batch.

SALT COD FISH CAKES

Steps:

• 1. * The day before you plan top make the cakes put the dry salt cod in a pot and cover with cold water.Let sit over night changing the water at least once more.Do not drain til ready to use. * The next day peel and cut the potatoes into chunks. You will want to have a little more fish than potatoes. * Cook for approx 10 mins then add drained fish. Cook for another 15 mins or so until fish and potatoes are well cooked. Drain and let cool. * Wen the potatoes and fish has cooled mash together till well mixed, add the chopped onion, pepper and enough flour to hold the mixture together. * Take a tablespoon of the mixture , roll into balls and then flatten with your hand. Dip both sides in to flour and fry over medium heat until golden brown. Be sure to do both sides. * Serve with a dill sauce. Also great on a hamburger bun with dill sauce and lettuce. Have photos of key steps? Embed them.

EASY COD FISH CAKES

Steps:

• 1. Boil fish about 15 minutes or until it begins to flake. Watch out for the foam. It will boil over.
• 2. Place fish into food processor and pulse until fish is shredded
• 3. Add mashed potatoes and pulse until blended
• 4. Stir in onion and egg.
• 5. Form into patties and fry. I fry in butter flavor Crisco. I serve these with Saltines and yellow mustard.

COD FISH CAKES (BERMUDA)

Steps:

• Cook the fish and flake it with a fork.
• Mix the fish with the mashed potatoes. Beat the egg in a large bowl, then add it to the potato mixture.
• Mix well, then season with the salt, pepper, thyme, parsley and onion. Dust a large plate with flour, then shape the mixture into patties and arrange on the plate. Dust the tops with a little more flour.
• Heat a generous amount of oil in a skillet and add the fish cakes. Fry on both sides until golden brown.

SALMON AND COD FISH CAKES

Steps:

• Mayonnaise Relish.
• Combine all the ingredients together in a bowl and refrigerate until ready to use.
• Fish Cakes.
• In a large bowl combine all the ingredients down to the panko flakes, add a few tablespoons of panko flakes to the mix to bind ingredients together.
• Shape into patties, you will get about 6 large or 8 medium patties from this.
• Pour more panko flakes onto a plate, coat the outside of each pattie with panko flakes.
• Heat a little oil in a pan, add patties and cook both sides, until browned and crisp on the outside.
• Serve on buns or over salad as I did and top with relish.

COD FISH CAKES

Steps:

• Soak the salt cod in cold water. Salt cod needs a long soaking to remove the preserving salt, so start at least 1 day in advance. First, wash off excess salt under cold, running water. Place fish in a bowl, or crock, of cold water and refrigerate, changing the water several times. Soak until the fish feels soft and almost fresh, this will take a good 24 hours.
• Poach the salt cod. In a 2-quart pan, add onion, bay leaf, peppercorns, and water and bring to a simmer. After 5 minutes, add the drained soaked codfish and enough water to cover the fish. Bring to a simmer. When it comes to a simmer, cover immediately, and remove pan from heat (salt cod toughens if simmered more than a few seconds). Let stand for 10 minutes or until you are ready to use it.
• Drain the fish and flake it into a bowl. In a separate bowl, mash the potatoes. Using your hands or a wooden fork, mix the mashed potatoes in with flaked cod. The portions are up to you, more potato than fish is usually the norm. Suggested seasonings to be added at this point are chopped onion, chopped parsley, pepper, etc. In a cup, beat eggs with a pinch of salt. Beat 3/4 of eggs into the fish and potato mixture. Add more egg by drops if mixture is very stiff. Add a little cornmeal if the mixture is too wet. Let cool 20 minutes for easy forming.
• In a frying pan, heat about 1/2-inch of butter or bacon grease. Shape cod mixture into small patties, being sure to flatten out the centers. Just before placing in the frying pan, coat patties with cornmeal. Fry 2 to 3 minutes on each side until browned. Remove to a tray lined with paper towels. Keep warm in 200 degree F oven while frying the remaining.