Cod Cakes Recipe (2024)

Instead of frying I put the cakes on a parchment covered baking sheet , lightly oiled. Then I baked at 400 degrees until golden, about 12 minutes. Thus no problem of falling apart.

Thanks for writing, Jon, and sorry your cakes did not hold together. We tested the recipe six ways to Sunday. I can't tell you why yours failed. But I can tell you why it works! Next time you may want to increase the amount of time you leave them in the fridge to "set." Or you could always add another egg. I don't like mashed potatoes or minced fish in the patties; they lead to gumminess. It's better in my view to allow the eggs and cracker crumbs to do their jobs.

I have made a lot of fish cakes, but these were the best. Followed the recipe but poached fish early in the day and cooled completely. Flaked fish with fingers, then folded flakes into binding sauce by hand. Formed the cakes and refrigerated for a few hours. They held together beautifully. Smeared a dab of mayonnaise on each side before frying. Outsides were crispy and oil absorption was minimal. A bit more of a process than the usual, but worth it.

Excellent recipe. I often make crab or salmon cakes with a bit of mayo and fresh bread crumbs, no egg. Followed this recipe exactly and wondered how such a loose mixture would work. Try chilling the whole bowl before forming into cakes, then chill again before cooking. It takes some time for the egg and crumbs to do their job and bind the mixture. Cook low and slow. Leftover cakes very good reheated in oven. Tartar sauce a must, even better with an added splash of habanero sauce or chipotle.

A very basic tip for not having fish cakes (or anything similar) fall apart in the pan is to simply not touch them until they have fully browned on one side, and flip them only once.

Made this a few times now, used panko once, saltines ever after because they held together better with the saltine Ran out of Old Bay Seasoning this time so I used Tony Chachere's Creole Seasoning, and left out the additional salt and pepper. Finally, because I don't have access to fresh Atlantic cod, I buy the frozen Arctic cod at Trader Joe's, and the packages of pieces, at half the price of the filets, are perfect for this.

The best thing about thiis delicious recipe--which can be made with just about any fish, by the way--is keeping the flakes of fish as whole as possible; the results are a voluptuous texture unlike many fish cakes.

I made these tonight with cod. Good recipe. I had enough to make 6 cakes. I divided the cakes in half and made 3 with large flakes and 3 with finer flakes of fish. I discovered that the cakes with the finer flaked fish held together better during frying. I omitted the salt altogether and found that the Old Bay made the mixture well seasoned, but I could have used little more bite. Will add a pinch of cayenne and smoky paprika to my next version and perhaps a few chopped capers.

For mayonnaise just use a mix of olive oil, garlic and lemon juice. Smear this onto patties before frying. Also use peanut oil for better crust. Also use panko for better crust.

First of all, I would eliminate most of the extra salt, as the Old Bay and saltines have plenty. My cakes held together well. I would lower the heat to medium high and sauté for a shorter amount of time. Mine were burnt to a crisp on the first side
Hopefully, I'll do better next time.

We are avoiding simple carbs, so added about 2/3 cup coarse almond flour to sub for crackers or panko. We also prefer simple spices to blends, so used paprika and chili flakes, so not so salty. We only chilled for 30 min., so are not sure if longer chilling would allow frying, so we baked at 400 F as suggested for 12 min. and turned on the broiler for 2 min. The cod cakes were delicious!

These were so very delicious. I made them with halibut and they came out extraordinary!!! I used panko and no added salt. We had them with homemade cole slaw and tarter sauce. Hats off to you Sam!!!

Cod is virtually extinct. Fished out. What we think is cod, or is labeled such in supermarkets, is likely to be something else. Better to go with a sustainable fish, like tilapia.

Used Boccaccio rockfish. Baked them for 12-15 minutes at 400F like Barbara Young suggested. Then fried in 1/4 inch of oil for one minute per side to give a nice crunchy brown outside. Turned out great!

The best fishcake I have ever made!

I made with leftover cod filets that had been cooked simply with leeks, salt, pepper, a little vermouth, and sautéed in olive oil. I think the combination worked well. The spices added incredible flavor. Now I have a third meal out of the humble cod fish. Thanks.

Finally a recipe that makes bland pacific cod tasty! Made just as in recipe and they turned out great.

I had about a pound of leftover baked cod and used that as the basis for this recipe. Because the fish was chilled prior to mixing it with the other ingredients, it cut down on the time needed to chill it. My family really loved it - they liked it much better than the baked cod with lemon that I'd originally made!

Great recipe. Although, way too salty. Especially if using old bay, don’t add anymore salt.

Instead of poach, I used Sous Vide at 113F for an hour as the device recommended, then following the rest; works out excellent!

I had leftover black cod but it wasn’t enough for two, so I stretched it by making these cod cakes. Used a bunch of kimchi in the binding sauce instead of the old bay and cayenne and sprinkled the formed cakes a panko and wheat germ mixture before frying. Crispy and yummy!

Any suggestions for what to substitute for the panko crumbs for a gluten-free fish cake? I've used tortilla chips when making crab cakes, but think the flavor might be too strong for cod.

To cook the cod cases, instead of frying, I heat oven to 425F & put rack in lower third of oven. Then, I brush cod cakes with mayo on each side, place on baking sheet and cook 10 minutes each side.I make a tartar sauce with 3/4 cup mayo, 3/4 cup dill pickles diced, 3/4 tsp lemon juice, 3/4 tsp sugar, 1/4 tsp pepper, 1 tablespoon minced shallot. Really delicious with the code cakes!

This dish was a hit! I tried to follow as close as possible. Added more lemon slices to poaching liquid. Used panko instead of saltine crackers and added some cayenne to binding sauce. Absolutely delicious. I think recipe would also work for crab cakes.

To reduce the high sodium make your own Old Bay style seasoning and reduce the salt in it or use commercial Old Bay and omit the kosher salt in the recipe. There’s plenty of salt in the mustard, and mayo.

These were a disappointment and I’m not sure why. They are mind me of salmon burgers but much more difficult and not as tasty. Or like a bland brand cake. Not sure what we are missing as this recipe has so many 5 star reviews

Has anyone tried this recipe in an air fryer?

Made these with tilapia and they were OUTSTANDING! So important to use two eggs (I was tempted to skimp and use only one--don't!). I did cut down on the salt, though, because served with remoulade and capers (plus a wedge of citrus), these have enough salt. Such a big hit and way faster and easier than making fish fingers from scratch, for instance. Could also make this with salmon, but not mahi-mahi (which is too firm). This recipe will be in rotation at our house--thanks so much!