Codfish Cakes

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Delicious fish cakes made with cod, potatoes, celery, onion, butter, and parsley! You can substitute salmon for cod if you would rather make salmon cakes.

Total Time: 1 hour, 40 minutes
Preparation Time: 15 minutes
Active Cooking Time: 50 minutes
Yield: Serves 4
Make Ahead: Serve immediately
Difficulty: Intermediate


  • 1 lb of cod fillets
  • 1 Cups panko (Japanese-style bread crumbs)
  • 2 medium-sized russet potatoes
  • salt
  • ground black pepper
  • 2 celery ribs
  • 1 small onion
  • 2 garlic clove
  • 1/4 cup chopped fresh parsley
  • 1 Tablespoon unsalted butter
  • 1/4 Cup heavy cream
  • 2 Tablespoon freshly grated Parmesan cheese
  • 2 Teaspoons Dijon mustard
  • 1 Teaspoon hot sauce
  • 1 Teaspoon lemon juice
  • 1/2 Teaspoon Old Bay seasoning
  • 2 eggs, lightly beaten
  • 4 Tablespoon Grapeseed oil, or other high smoke point oil such as canola oil, for frying


  • Liquid measuring cup
  • Dry measuring cups
  • Chef’s knife
  • Cutting board
  • Measuring spoons
  • Rimmed baking sheet
  • Parchment paper
  • Small bowl
  • Rolling pin
  • Nonstick skillet (10-inch)
  • Rubber spatula
  • Shallow dish
  • Paper towels
  • Food processor
  • Large bowl
  • Plastic wrap
  • Spatulas
  • Platter


  1. Boil and mash the potatoes, set them aside.
  2. Boil the codfish until it flakes easily. Drain and flake the fish with a fork. Be sure to remove all bones. Set aside.
  3. Chop 2 celery ribs. Set aside.
  4. Chop 1 small onion. (You should have ½ cup.) Set aside.
  5. Peel and smash 1 garlic clove. Set aside.
  6. Line a rimmed baking sheet with parchment paper. Set aside.
  7. Pulse celery, onion, parsley and garlic in food processor until finely chopped, 5 to 8 pulses, scraping down bowl as needed.
  8. Transfer vegetables to large bowl. Rinse processor bowl and blade and reserve.
  9. Melt 1 tablespoon unsalted butter in now-empty skillet over medium heat.
  10. Add chopped vegetables, ½ teaspoon salt, and 1/8 teaspoon pepper; cook, stirring frequently, until vegetables are softened and all moisture has evaporated, 4 to 6 minutes.
  11. Return vegetables to large bowl and let cool to room temperature. Rinse out pan and wipe clean.
  12. Add ¼ cup heavy cream, mash the potatoes, 2 teaspoons Dijon mustard, ½ teaspoon hot pepper sauce, 1 teaspoon lemon juice, and ½ teaspoon Old Bay seasoning, eggs, panko. Stir until well combined.
  13. Add codfish and fold gently with rubber spatula, being careful not to over mix. (If the mixture is too crumbly, add another egg. If too sticky, add some more bread crumbs.)
  14. Divide mixture into 8 balls and firmly press into ½-inch-thick patties. Place cakes on prepared baking sheet, cover tightly with plastic wrap, and refrigerate for 30 minutes.
  15. Heat 1 tablespoon oil in now-empty skillet over medium heat until shimmering. Place 4 cakes in skillet and cook without moving them until golden brown, 3 to 4 minutes.
  16. Using 2 spatulas, carefully flip cakes, add 1 tablespoon vegetable oil, reduce heat to medium-low, and continue to cook until second side is golden brown, 4 to 6 minutes.
  17. Transfer cakes to platter. Wipe out skillet and repeat with remaining 4 cakes and 2 tablespoons oil. Serve immediately

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