Recipe courtesy of Lee Pinto

Cod Cakes

  • Level: Intermediate
  • Total: 3 hr
  • Active: 35 min
  • Yield: 48 cod cakes
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Ingredients

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

Directions

  1. 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. 
  2. Boil the potatoes in plenty of salted water until tender. Drain, mash and cool completely. 
  3. Pan-fry the onions in a little bit of canola oil until soft. Set aside to cool. 
  4. 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. 
  5. 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.

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