Allow me to share a heartfelt tale of my culinary journey. I have a deep love for seafood, but unfortunately, I developed an allergy to shellfish, which means no more indulging in my favorite crab cakes. However, every cloud has a silver lining, and in this case, it's the birth of my new favorite - Crispy Cod Cakes. These golden-brown delights are a homage to the crab cakes I once adored. I serve them with Green Goddess Tartar Sauce, lemon wedges, a perfectly baked potato, and a generous green salad. It's the ultimate fish dinner. Then the next day, a great way to use the leftover fish cakes is by serving cold on top of a bed of greens with Green Goddess Tartar Sauce and a squeeze of lemon juice.
A fabulous way to serve these at a dinner party is to prepare them in advance, place them on sheet pan, cover them and place the fish cakes in the refrigerator. Right before serving, remove cakes from the refrigerator and fry them and keep them warm in the oven. Wait till you impress your guests with the crispiness and flavor of these delectable cod fish cakes and the creamy and herbaceous Green Goddess Tartar sauce, they will be surely impressed.
Need a delicious appetizer? Grab your large cookie scoop or 1 tablespoon of the fish cake mixture and make Mini Crispy Cod Cakes, add a tiny bit of tartar sauce, a sprig of dill, and your guests will love these "poppable" bites.
The best part about this recipe? You can make extra and freeze them for convenient weeknight dinners. Just pop the frozen cod cakes into the air fryer, and they come out perfectly reheated. No air fryer? No worries! Let them defrost and follow the cooking instructions from the recipe. These cod cakes are a versatile addition to your culinary repertoire.
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Ingredients
Poached Cod:
- 2 lbs cod (fresh cod or frozen, defrosted)
- Water
- Lemon juice
- ½ lemon, sliced
- 1 bay leaf
- ¼ teaspoon red pepper flakes
Cod Cakes:
- 2 tablespoons butter or olive oil
- 1 cup red, yellow, or orange bell pepper, finely diced
- 1 Fresno pepper (serrano will also work), finely diced
- ½ cup celery, finely diced
- ½ cup shallot or green onions, finely diced
- 3 large eggs
- 2 tablespoons mayonnaise
- 2 teaspoons dijon
- 1 teaspoon paprika
- 1 teaspoon garlic granules or garlic powder
- ¼ teaspoon black pepper
- 1 teaspoon salt
- 2 cups gluten-free panko (Kikkoman brand is my favorite)
- 2 tablespoons olive oil
Green Goddess Tartar Sauce
- Mayonnaise (we prefer avocado mayonnaise)
- Dijon mustard
- Cornichons, finely diced
- Lemon zest (one lemon)
- Lemon juice
- Fresh dill or dried dill
- Fresh parsley or dried parsley
- Black pepper
- Fine sea salt
See recipe card for quantities.
Instructions
- Poaching the Cod:
- In a shallow pan, fill one-third of the way with water. Add the lemon, bay leaf, and red pepper flakes. Bring to a very light simmer.
- Place cod fillets into the liquid and slowly simmer cod until it easily flakes, about 5 to 8 minutes. Remove from poaching liquid, place in a bowl, take a fork to the fillet to create flaked fish, and set aside. I prefer to have small pieces of fish in the cakes, but some people prefer to add all the fish cake ingredients to the food processor, I am not a fan, but it's in option to cut down your prep time.
- Sautéing the Vegetables:
- Add butter or oil into a sauté pan set over medium-high heat.
- Sauté the finely diced pepper, celery, and shallot until softened, about 5 minutes.
- Return cod to the pan and gently toss until combined.
- Preparing the Cod Cake Mixture:
- In a large bowl, add the eggs and whisk. Add the mayonnaise, dijon, paprika, garlic, black pepper, and salt, and whisk until combined.
- Into the bowl, add the cod mixture and gently toss until combined.
- Add the panko and combine.
- Forming and Chilling the Cod Cakes:
- With a ⅓ measuring cup, scoop the mixture and press into the cup; turn over into your hand and pat out the cake.
- Gently form individual cakes and set aside on a sheet pan.
- Make the remaining cakes. Place cakes into the fridge until ready to cook, for a minimum of 30 minutes.
- Make the Green Goddess Tartar:
- Add all the ingredients to a small mixing bowl. Mix until well combined. Place in an airtight container and chill in the refrigerator until the cod cakes are ready to serve.
- Frying the Cod Cakes:
- Set a large skillet over medium heat, add the olive oil, and let it heat for one minute.
- Once the oil has heated, remove the cakes from the refrigerator.
- Gently place the cod cakes into the frying pan with room in between; you may need to work in batches.
- Cook until golden brown, about 5 minutes per side.
- Place cooked cakes on a plate with a paper towel to soak up any extra cooking oil.
- Serve on platter with a little bit of flake sea salt, fresh dill and the Green Goddess Tartar Sauce.
Substitutions
- Butter or Olive Oil: You can use either butter or olive oil based on your preference or dietary restrictions.
- Bell Peppers: Opt for red, yellow, or orange bell peppers, depending on your color preference and availability.
- Serrano Pepper: If you don't have a Fresno pepper, serrano peppers work as a suitable alternative.
- Gluten-free Panko: If you do not need this recipe to be gluten-free feel free to substitute the gf panko with unseasoned bread crumbs or regular panko
Variations
- Salmon Cakes: Replace cod with salmon for a delightful twist. Salmon cakes have a distinct flavor and make an excellent substitution.
- Spicy Cod Cakes: Add some chopped jalapeños or cayenne pepper to the mixture for an extra kick of spiciness.
- Herb-Infused Cod Cakes: Experiment with fresh herbs like cilantro, dill, or parsley to infuse the cod cakes with vibrant flavors.
Equipment
- Shallow pan for poaching
- Sauté pan
- Large bowl for mixing
- Measuring cups
- Frying pan
- Sheet pan
- Spatula for flipping the cod cakes
Storage
You can make extra cod cakes and freeze them for future meals. Place the cod cakes in an airtight container or freezer bag with parchment paper in between each cake to prevent sticking. When you're ready to enjoy them, simply defrost and follow the reheating instructions in the recipe.
Top tip
For extra crispy cod cakes, use gluten-free panko, like Kikkoman brand, to achieve that satisfying crunch.
FAQ
Absolutely! You can experiment with various fish types, such as salmon or tilapia, to create your own unique fish cakes.
Poaching the cod ensures it's tender and flaky, which adds to the overall texture and flavor of the cod cakes. This also ensures fish is fully cooked before serving.
Yes, these cod cakes are perfect for dinner parties. You can prepare them in advance, refrigerate, and fry them just before serving to impress your guests.
Crispy Cod Cake with Green Goddess Tartar Sauce
Equipment
- 1 Stovetop
Ingredients
Poaching Liquid
- 2 lbs cod
- water
- ½ lemon sliced
- 1 bay leaf
- ¼ teaspoon red pepper flake
Cod Cakes
- 2 tablespoons butter or olive oil
- 1 cup red yellow, or orange bell pepper, finely diced
- 1 Fresno pepper serrano will also work, finely diced
- ½ cup celery finely diced
- ½ cup shallot finely diced
- 3 large eggs
- 2 tablespoons mayonnaise
- 2 teaspoons dijon
- 1 teaspoon paprika
- 1 teaspoon garlic granules or garlic powder
- ¼ teaspoon black pepper
- 1 teaspoon salt
- 2 cups gluten-free panko Kikkoman brand is my favorite
- 2 tablespoons olive oil
Green Goddess Tartar Sauce
- 1 cup mayonnaise we prefer avocado mayonnaise
- 1 teaspoon dijon mustard
- 2 tablespoons cornichons finely diced
- 1 teaspoon lemon zest one lemon
- 1 tablespoon lemon juice
- 1 tablespoon fresh dill or 1easpoon dried dill
- 2 tablespoons fresh parsley or 2 teaspoons dried parsley
- ¼ teaspoon black pepper
- ½ teaspoon fine sea salt
Instructions
- In a shallow pan, fill one-third of the way with water. Add the lemon, bay leaf, and red pepper flakes. Bring to a very light simmer. Place cod fillets into liquid and slowly simmer cod until it easily flakes, about 5 to 8 minutes. Remove from poaching liquid, place in a bowl, flake the fish, and set aside.
- Add butter or oil into a sauté pan set over medium-high heat. Sauté the finely diced pepper, celery, and shallot until softened, about 5 minutes. Return cod to the pan and gently toss until combined.
- In a large bowl, add the eggs and whisk. Add the mayonnaise, dijon, paprika, garlic, black pepper, and salt and whisk until combined. Into the bowl, add the cod mixture and gently toss until combined. Add the panko and combine.
- With a ⅓ measuring cup, scoop the mixture and press into the cup; turn over into your hand and pat out the cake. Gently form and set aside on a sheet pan. Make remaining cakes. Place cakes into the fridge until ready to cook, for a minimum of 30 minutes.
- Set a large frying pan over medium-high heat, add the olive oil and let heat for one minute. Once the oil has heated, remove the cakes from the refrigerator. Gently place the cod cakes into the frying pan with room in between; you may need to work in batches. Cook until browned, about 5 minutes per side.
Green Goddes Tartar Sauce
- Add all the tartar sauce ingredients to a small mixing bowl. Mix until well combined.
- Place in an airtight container and chill in the refrigerator until the cod cakes are ready to serve.
Video
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Pairing
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Food safety
- Ensure the cod cakes are cooked until they reach a safe internal temperature and are thoroughly heated.
- Use clean and dry utensils and surfaces when handling the ingredients.
- Store leftover cod cakes properly in an airtight container in the fridge or freezer.
- Reheat the cod cakes until they are piping hot before serving.
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