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Cod and potato fish cakes recipe

Cod and potato fish cakes recipe

  • Recipes
  • Ingredients
  • Seafood
  • Fish
  • White fish
  • Cod

These delicious cod and potato fish cakes are easy to make and perfectly filling served alongside a salad or seasonal vegetables. Don't forget the tartare sauce!

40 people made this

IngredientsServes: 6

  • 500g potatoes
  • 500g boneless cod fillet
  • 1 bunch fresh parsley, finely chopped
  • 2 tablespoons prepared mustard
  • 2 tablespoons butter
  • 1 onion, minced
  • 100g cheese of your choice, grated
  • 1 egg
  • salt and pepper, to taste
  • 2 tablespoons plain flour
  • 2 tablespoons olive oil

MethodPrep:15min ›Cook:10min ›Ready in:25min

  1. Bring a large saucepan of water to the boil. Add the potatoes, with skins on (halve or quarter medium and large potatoes) and cook until tender. Drain, peel and set aside. Once cooled, chop finely.
  2. Place the fish in a food processor and pulse until minced, or chop finely on a cutting board. Transfer to a mixing bowl and combine with the potatoes, parsley and mustard.
  3. In a frying pan over a medium heat, melt the butter and add the onion. Cook and stir for a few minutes. Add to the fish mixture along with the grated cheese, egg and seasoning. Form into cakes then dust with flour.
  4. Warm the oil in a frying pan over a medium heat and add the fish cakes. Cook for about 3 to 4 minutes on each side until golden brown.

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Reviews & ratingsAverage global rating:(2)

    • 1 pound skinless cod fillets (approximately 2 to 3 fillets)
    • 4 large russet or Idaho potatoes (about 3 1/2 pounds), peeled
    • 2 large eggs
    • 2 tablespoons all-purpose flour
    • 1/4 cup coarsely grated onion, squeezed of excess moisture
    • 1 teaspoon celery seeds
    • 1/4 teaspoon celery salt
    • 6 tablespoons vegetable oil
    • 6 tablespoons unsalted butter
    1. Preheat oven to 200°F. Place 2 nonstick baking sheets in oven.
    2. In medium saucepan, cover cod with cold water by 1 inch. Set over moderately high heat and bring to simmer. Drain and set aside to cool.
    3. Using box grater or food processor fitted with grating disc, coarsely grate potato and set aside in colander to drain.
    4. In large mixing bowl, lightly beat eggs. Whisk in flour, then add onion, celery seeds, and celery salt. Break cod into small flakes and add to bowl.
    5. Press potatoes to extract as much liquid as possible, then add to bowl. Season mixture with salt and freshly ground black pepper. Using wooden spoon or hands, mix well, but do not overwork.
    6. In heavy-bottomed, 12-inch skillet over moderately high heat, heat 1 tablespoon oil and 1 tablespoon butter until hot but not smoking. Drop 4 scant 1/4-cup portions of batter into pan and flatten with spatula to form four 3-inch pancakes.
    7. Fry until bottoms are golden-brown, 4 to 5 minutes, then turn over and fry until golden-brown and crisp, an additional 4 to 5 minutes. Transfer to paper towels to drain season immediately with salt and pepper. Keep warm on baking sheets in oven while making remaining pancakes.
    8. Using paper towels, carefully wipe out pan. Add 1 tablespoon oil and 1 tablespoon butter and fry 4 more pancakes. Repeat with remaining batter, wiping out pan and adding 1 tablespoon oil and 1 tablespoon butter before each batch.
    9. Serve pancakes hot with Tartar Sauce .


    To make the salsa, combine the tomatoes, onion, and dill in a bowl. Add the olive oil and sugar and season well with salt and pepper. Mix together and set aside.

    To make the baked sweet potato, za’atar and garlic chips, preheat the oven to 220C/200C Fan/Gas 7.

    Line your largest baking tray with baking paper. Mix the polenta, za’atar, garlic granules and a generous amount of salt and pepper together in a small bowl. Place the sweet potato chips on the prepared baking tray, drizzle over the olive oil and use your hands to mix until the chips are well coated in the oil. Sprinkle with the polenta mixture and toss to coat the chips evenly. Bake the sweet potato chips for 30 minutes or so, until the chips are soft in the middle and browning around the edges.

    To make the harissa lime mayo, mix the mayonnaise ingredients together in a small bowl and set aside.

    To make the crispy cod wraps, mix the eggs with a pinch of salt and pepper. Mix the flour, garlic granules, mustard powder and spices into a separate small shallow bowl, and season very generously with salt and pepper.

    Pour enough vegetable oil into a deep-frying pan to fill a depth of 2cm/¾in. Heat the oil over a medium-high heat and bring to frying temperature. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Line a plate with kitchen paper.

    Coat each piece of fish evenly in the flour mixture, then dip into the beaten egg to coat, and finely dip once more in the flour mixture, ensuring each piece is well coated. When the oil is ready, fry the fish in batches for about 2–3 minutes, or until the batter is crispy and deep golden-brown. Transfer to the paper-lined plate to drain. Serve in tortilla wraps with the mayo and top with a little of the salsa. Serve the sweet potato chips on the side.

    Directions for Irish Salmon Fishcakes:

    Irish fish cakes are made from pre-cooked fish. If you ever have some left over fish you can simply flake it to add it to the mashed potato mixture.

    But I confess I seldom have any left over fish, so I always poach cod for making fish cakes.

    I use poached fish, since you can add extra flavor by adding some aromatics to the poaching liquid. I add some peppercorns and sliced onion to milk in a large saucepan. I bring the milk to simmering point, then reduce the heat and allow it to simmer for a few minutes before adding the fish.

    Cod cooks very quickly when poaching so it’s a good idea to infuse the milk with as much flavor as possible before adding the fish. Once I’m happy that the onion has leaked some of its flavorsome juices into the milk I add the fish, and simmer it on low heat for 7 to 10 minutes depending on the thickness of the fish pieces.

    Once cooked allow the fish to cool in the milk, then remove it with a slotted spoon and flake it into a large bowl. Keep your eyes open for any bones that may have escaped during the filleting process.

    Reserve the liquid, which may be needed to bind the fish cakes if your potatoe mixture is very dry.

    You can add the mashed potatoes directly to the flaked fish, but I find the texture of my fish cakes is smoother if I press the potatoes through a sieve first.

    Next add the minced garlic, parsley, salt and pepper and combine well together.

    This is the point to add grated parmesan cheese if you want to kick the flavor up a little bit.

    I know this is definitely not a traditional Irish ingredient. I can even hear my granny saying “it’s far from parmesan you were raised”, but believe me this little addition takes these savory cakes to a whole new level of tastiness.

    Other options for spicing up your fish cakes are to add some finely chopped sauteed onion, or a little lemon juice and dill. Now I didn’t marry an onion loving man, so we stick to parmesan cheese for extra flavor.

    Now you need to form the mixture into a dough ball. Sometimes you don’t need to add any extra liquid or binding agent. However, if your potatoes are ‘floury’ as we say in Ireland, you may need about half of a beaten egg to bind the mixture.

    If your mixture is still very dry, you can add a tablespoon or two of the milk left over from poaching the fish.

    If you end up with a wet and overly sticky mixture just add a little flour to form a dough.

    This recipe yields eight large fish cakes. Score your dough ball with a knife to help divide the mixture evenly into eighths.

    Next we need to form the cakes and I find the only way to do this is to dig in and use my hands – just like our grannies did many years ago.

    So using your floured hands pick up one eighth of the mixture. Pat it between the palms of your hands, and form it into a flat, round cake.

    The final preparation stage involves coating the fish cakes in a breading layer. This is a typical step in most traditional Irish fish cake recipes.

    Set up 3 bowls, one with flour, one with beaten egg and the other with breadcrumbs.

    Coat each fish cake in flour. Dip it in the egg wash and then coat in breadcrumbs. Repeat with the rest of the fish cakes.

    Now, you should have eight pretty evenly sized fish cakes ready and waiting for frying.

    Next heat the butter or oil in a large skillet. I love to use a cast iron pan for these cakes.

    Fry the fish cakes for about 5 to 6 minutes on the first side or until nicely golden brown.

    Flip the fish cake and brown for 4 to 5 minutes on the other side. You’ll probably need to cook four cakes at a time to allow plenty of room in the pan around each piece.

    Serve hot with a side of vegetables or a crisp green salad. Fish cakes were often served with parsley sauce in years gone by, but a little dash of lemon or some tartar sauce gives these fish cakes a little modern twist.

    These are a family favorite in our house. I hope you too enjoy this little taste of Ireland from days gone.

    Here’s the printable recipe.

    You can switch between US and Metric measurements using the tabs below the ingredient list.

    Most fish cake recipes advise you to make this when you have leftover fish from another meal. We don’t usually have leftover fish, but if you do, this recipe is perfect. Also, try this recipe for zucchini fritters if you have leftover zucchini.

    Otherwise, just salt and pepper your fish and bake it in the oven prior to preparing this recipe. You can do this step the day before and store the cooked fish in the refrigerator.

    You may also like Foil Packet Mahi Mahi with Pineapple Salsa

    Form the potato and fish mixture into patties. You can make them smaller, as appetizers, or larger for a main dish serving.

    Place on a cookie sheet and place in the fridge for about 15 minutes.

    Beat the other egg and place in a tray or plate for dipping. In another tray or plate, place breadcrumbs. I like these trays. Dip each smoked haddock and potato cake in egg and coat evenly.

    Next, dip in the breadcrumbs and place on a tray or cookie sheet.

    What goes with fish cakes?

    You can make these cod cakes the main dish along with a simple Arugula Salad, Caesar Salad, or a Delicata Squash Salad with more complex flavors and textures. Or with a vegetable side like Roasted Broccoli and Cauliflower and steamed rice, Italian Roasted Potatoes, Mashed Red Potatoes or Twice Baked Potatoes. Or serve them as appetizers along with spicy, Louisiana-style Remoulade Sauce or French Remoulade Sauce (like tartar sauce, but better) for dipping.

    On busy weeknights when I want a light meal that I can put together in a few minutes, I often bake cod fillets. And I almost always bake extra to make these fish cakes the next day (or the day after).

    Cod is such a versatile fish, you can sear it, bake it, grill it, or add it to chowders or curries. And if you end up with leftover cooked fish, this easy fish cake recipe is the perfect way to use them. Leftover halibut or salmon (like this Slow Roasted Salmon) also work well in this recipe.

    Easy Fish Cakes Recipe ( with Cod )

    TRADITIONAL BRITISH RECIPE: These easy and quick Fish Cakes will save your meal. You won't need to boil the Potatoes, which is already a great saving of time, and you ca add whatever you like to it as it's a very simple Recipe on itself.

    Cook them well crunchy and serve them with Sauce provided with this Fish Cakes Recipe or choose one from HERE.

    Skill Level: Time: 30 Minutes
    Price: Makes: 12 Fish Cakes

    10gr Mixed Fresh Green Herbs
    ( such as dill, chives or parsley )

    Salt and Black Pepper
    ( to taste )

    0.35oz Mixed Fresh Green Herbs
    ( such as dill, chives or parsley )

    Salt and Black Pepper
    ( to taste )

    1 large Maris Piper Potato

    Little less than 1 cup Mayonnaise

    4 tablespoons Plain Flour

    2 tablespoons Mixed Fresh Green Herbs
    ( such as dill, chives or parsley )

    Salt and Black Pepper
    ( to taste )

    01 - Make sure to remove all bones from the Fish and chop it in small pieces.

    02 - Peel and grate the Potato.

    03 - In a bowl, combine Fish and Potato with Flour.

    04 - Season with Sea Salt and Black Pepper.

    05 - Bring together with your hands and shape into 12 flat Patties, and then leave to chill in the fridge for 1 or 2 hours.

    06 - Heat some Oil in a heavy-based pan over a medium-high heat.

    07 - In batches of 4, cook the Fish Cakes for 2 to 3 minutes on each side or until golden and crisp.

    08 - Transfer the Fish Cakes onto some kitchen paper to drain.

    09 - Chop the herbs and mix them into the Mayonnaise.

    10 - Serve the Fish Cakes with the Mayonnaise on the side.

    - You can serve these Fish Cakes with some Watercress and Lemon Wedges too on the side.

    Ingredients to make Potato Fish Cakes

    • Boiled potatoes
    • Egg
    • Parsley or dill
    • Seasoning (I use salt, pepper, chili powder but you can use your favourite seasoning) for pan-frying

    Traditional Irish cod fish cakes recipe from an Irish American Mom

    These little wonders are created by combining mashed potatoes, flaked cooked fish, and herbs, then formed into individual cakes and coated in breadcrumbs before frying.

    This is a perfect recipe for using leftover mashed potatoes if such a thing even exists. But don’t worry you can always boil a few spuds for mashing to make these delicious and economical fish cakes.

    Codfish cakes may be simple but are ever so tasty. Traditional Irish fish cakes often use salmon or a mixture of salmon and whitefish but, for now, here’s a recipe from my kitchen for Irish cod fish cakes.

    Read more

    Irish fish cakes recipe:

    • Serves: 4
    • Prep time: 20 minutes
    • Cook time: 20 minutes
    • Total time: 40 minutes


    • butter or oil (for frying the fish cakes)
    • 1lb cod fillets
    • 1/4 teaspoon black peppercorns
    • 1 small onion (peeled and sliced)
    • 1 cup milk
    • 2 cups mashed potatoes
    • 1lb flaked cooked cod
    • 2 tablespoons finely chopped parsley
    • 1 or 2 cloves minced garlic
    • 1 small egg (for binding the fish cakes)
    • 1/4 teaspoon black pepper
    • 1/2 teaspoon salt
    • 1/2 cup flour (for dusting the fish cakes)
    • 2 large beaten eggs (for coating the fish cakes)
    • 1 cup fine breadcrumbs (for coating the fish cakes)

    To make the fish cakes (optional):

    Read more

    Pour the milk into a large saucepan and add the sliced onion and peppercorns.

    Bring the liquid to simmering point. Do not boil. Lower the heat and simmer for 5 minutes. Add the cod fillets and simmer for 7 to 10 minutes depending on the thickness of your fish.

    Remove the pan from the heat and allow the fish to cool in the liquid. Remove the fish with a slotted spoon. Reserve the liquid, which may be needed to bind the fish cakes.

    Flake the fish into a large mixing bowl, taking care to remove all the bones.

    Add the mashed potatoes, minced garlic, parsley, salt, and pepper and combine well together. Add the Parmesan cheese if desired.

    Add the beaten egg and bind the mixture. If the mixture is too dry add some of the reserved poaching milk. If the mixture is too wet and sticky add a little flour.

    Using floured hands form the mixture into flat cakes.

    Set up 3 bowls, one with flour, one with beaten egg, and the other with breadcrumbs.

    Coat each fish cake in flour. Dip it in egg and then coat in breadcrumbs. Repeat with the rest of the fish cakes.

    Read more

    Heat the butter or oil in a large skillet. Fry the fish cakes for about 5 minutes on the first side or until nicely golden brown. Flip the fish cake and brown for 4 to 5 minutes on the other side. Cook in 2 separate batches.

    Serve hot with a side of vegetables or a crisp green salad.

    *Mairead Geary came to America for one year 20 years ago. She now lives with her husband and children in Kentucky and is proud to be an American citizen. Read more on her blog here.

    * Originally published in 2017. Updated in 2021.

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