Cod Cakes

Total Time:
3 hr
35 min
1 hr
1 hr 25 min

48 cod cakes

  • Salt
  • Bay leaves, for boiling cod
  • Black peppercorns, for boiling cod
  • Lemon wedges, for boiling cod
  • 5 pounds cod fillets
  • 3 pounds Yukon golden potatoes, peeled and quartered
  • 2 Spanish onions, diced
  • Canola oil, for pan-frying
  • 4 cups (2 pints) sour cream
  • 1 cup diced fresh chives
  • 1 cup Dijon mustard
  • 1 cup chopped scallions
  • 1/2 cup Worcestershire sauce
  • 3 tablespoons Old Bay seasoning
  • 1 tablespoon garlic powder
  • 1 tablespoon white pepper
  • 1 pound panko breadcrumbs
  • Melted butter, for pan-frying
Watch how to make this recipe.
  • In a pot of boiling water, add some salt and a bouquet garni of bay leaves, black peppercorns and lemon wedges. Add the cod fillets and boil 10 to 12 minutes; remove the cod from the water and cool in the refrigerator for 1 hour.

  • Boil the potatoes in plenty of salted water until tender. Drain, mash and cool completely.

  • Pan-fry the onions in a little bit of canola oil until soft. Set aside to cool.

  • In a large bowl, mix together the cod, potatoes, onions, sour cream, chives, mustard, scallions, Worcestershire sauce, Old Bay, garlic powder, white pepper and 1 tablespoon salt. Add the breadcrumbs and mix to combine. Form into 4-ounce cakes.

  • Heat a large skillet over medium-high heat; add some canola oil and 1 tablespoon melted butter. Pan-fry the cakes in batches until golden brown, 3 to 4 minutes per side. Repeat with the remaining cakes, using additional oil and butter as needed.

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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