Recipe courtesy of Lee Pinto

Cod Cakes

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  • Level: Intermediate
  • Total: 3 hr 20 min (includes chilling and cooling time)
  • Active: 1 hr 10 min
  • Yield: 48 cod cakes
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Bay leaves

Lemon wedges 

Black peppercorns

5 pounds cod fillets 

3 pounds Yukon Gold potatoes, peeled and quartered 

2 Spanish onions, diced 

Canola oil, for pan-frying 

4 cups 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 

Butter, for pan-frying


  1. Add some salt and a bouquet garni of some bay leaves, lemon wedges and black peppercorns to a pot of boiling water. Add the cod fillets and boil for 10 to 12 minutes. Remove the cod from the water and refrigerate 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 chilled cod, mashed potatoes, fried onions, sour cream, chives, mustard, scallions, Worcestershire sauce, Old Bay seasoning, garlic powder, white pepper and 1 tablespoon salt. Add the breadcrumbs and mix to combine. Form the mixture into 4-ounce cakes. 
  5. Heat some oil and 1 tablespoon butter in a large skillet over medium-high heat. Pan-fry the cakes in batches until golden brown, 3 to 4 minutes per side; add some additional oil and butter between batches as needed.