Recipe courtesy of Lee Pinto

Cod Cakes

Getting reviews...
  • Level: Intermediate
  • Total: 3 hr
  • Active: 35 min
  • Yield: 48 cod cakes



  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.