Homemade cod fish cakes, a classic golden and crisp fish patties recipe that blends tender, flaky cod with fresh herbs, zesty lemon, garlic and spring onion. These golden, crispy cakes are perfect for a light lunch or a satisfying appetiser. Simple to prepare, they combine oven baked potatoes and sautéed onions with the cod, bound together and coated in breadcrumbs for the perfect texture. Pan-fried, shallow fried or deep fried to perfection, these fish cakes offer a delightful crunch on the outside and a moist, flavourful interior. Serve them with a side of homemade tangy tartar sauce and you can't go wrong. I hope you enjoy this recipe!
Check Out The Recipe Video Below
Cod Fish Cakes | Golden & Crisp Fish Patties Recipe
Makes 6
Ingredients
600g x Baking Potato
280g x Cod Fillets
2 x Cloves of Garlic (finely diced)
2 x Spring Onions (finely sliced)
Zest of 1 lemon
15g x Parsley (chopped)
20ml x Olive Oil
30g x Unsalted Butter
Salt & White Pepper (to taste)
The Coating
100g x Plain Flour
2 x Eggs
150g x Panko Breadcrumbs
Oil for deep/shallow frying
Tartar Sauce
2 x Gherkins (fine dice)
25g x Capers (roughly chopped)
1 x Shallot (fine dice)
10g x Parsley (roughly chopped)
150g x Mayonnaise
Juice of half a Lemon
Cod Fish Cake Method
1. Preheat the oven to 190°C Fan. Place the potatoes onto a baking tray and bake them in the oven for 1 hour.
2. Season the cod fillets on each side with salt and white pepper and set it to one side while you prepare your garlic, spring onions, lemon zest and parsley.
3. Place a frying pan over low heat and add the olive oil and butter. Once the butter has melted, lay in the cod fillets. Gently cook for 3 minutes on each side until the fish begins to flake apart. Remove it from the man and leave it to cool. Drain the excess oil/butter from the pan and place it back over the heat. Turn the heat up slightly and add in the garlic and spring onions, cook for 1 minute and remove from the pan.
4. After 1 hour, remove the potatoes from the oven and cut them in half. Scoop the filling into a mixing bowl and break it down slightly using a fork. Add in the lemon zest and the cooked spring onion and garlic. Flake the fish down and add in (discard any skin), followed by the chopped parsley. Season it to taste with salt and ground white pepper. Mix everything until all ingredients are fully incorporated.
5. Shape the mixture into six equal-sized balls and press them down into patties.
6. To breadcrumb your fish cakes. Place the flour, eggs (beaten) and breadcrumbs into separate bowls. Dip the fish cakes into the flour first, then the egg and then into the panko breadcrumbs, making sure they are fully coated.
7. Next, place a pan suitable for deep/shallow frying over medium-high heat and place in your frying oil. Heat to a temperature of 180°C. Cook for 3 to 4 minutes on each side until golden and crisp. You might need to do this in batches.
Tartar Sauce Method
1. Combine the diced gherkins, chopped capers, diced shallot, chopped parsley, mayonnaise and lemon juice in a mixing bowl and mix well. It’s up to you how chunky or smooth you like your tartar sauce, so chop the ingredients to your preference.
Enjoy!