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    • Cod Cakes

    Mark Sharron
    Easy
    30 minutes
    02-Apr
    Cod Cakes are a delicious, easy-to-make dish perfect for a weeknight dinner or a special occasion. This recipe uses cod fillets seasoned with various flavorful ingredients, then lightly pan-fried for a crispy exterior and a tender, flaky interior. Cod Cakes are a great source of protein and a tasty way to enjoy the health benefits of cod. Whether served as an appetizer or a main course, these flavorful cakes will surely be a hit with your family and friends.  
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    Ingredients

    • 1 lb cod fillets, skin and bones removed
    • 1/4 cup all-purpose flour
    • 1/4 cup fine dry bread crumbs
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1/4 teaspoon freshly ground black pepper
    • 2 eggs, lightly beaten
    • 2 tablespoons butter, melted
    • 2 tablespoons vegetable oil
    • 1/4 cup finely chopped onion
    • 1/4 cup finely chopped celery
    • 1/4 cup finely chopped red bell pepper
    • 2 tablespoons chopped fresh parsley
    • 1 tablespoon fresh lemon juice
    • 1/4 teaspoon hot pepper sauce (optional)

    Method

    • Step-by-Step Method for Cod Cakes
    • Gather all ingredients and equipment before starting to ensure a smooth workflow
    • Preheat oven to 200°C (390°F) for holding cooked cod cakes warm if desired
    • Prepare vegetables: finely chop onion, celery, and red bell pepper; set aside
    • Chop fresh parsley and measure out lemon juice; keep separate for freshness
    • Cut cod fillets into even-sized pieces to ensure consistent cooking
    • In a saucepan, add cod fillets and just enough water to cover them
    • Bring water nearly to a simmer (not boiling) and poach cod gently for 5–6 minutes until just opaque and flakes easily
    • Remove cod, drain thoroughly, and let cool slightly; flake fish into small pieces
    • In a skillet over medium heat, add 1 tablespoon vegetable oil and sauté onion, celery, and red bell pepper until softened (about 3 minutes); cool slightly
    • In a large bowl, combine flaked cod, sautéed vegetables, chopped parsley, and lemon juice
    • In a separate bowl, whisk together eggs, melted butter, hot pepper sauce (if using), salt, pepper, flour, bread crumbs, and baking powder until smooth
    • Add egg-butter mixture to the cod-vegetable mixture and gently fold to combine; avoid overmixing
    • Check the mixture consistency: it should hold together but not be wet; add a small amount of flour or bread crumbs if needed
    • Divide the mixture into equal portions and shape into compact cakes (about 2 inches diameter, 3/4 inch thick)
    • Place formed cakes on a tray lined with parchment; chill in refrigerator for 20 minutes to help them hold shape
    • In a large non-stick skillet over medium heat, add remaining 1 tablespoon vegetable oil
    • When oil is hot, add cakes in batches, cooking 3–4 minutes per side until golden brown and crisp; avoid overcrowding the pan
    • Transfer cooked cakes to a warm oven if holding between batches
    • Plate cod cakes attractively with a wedge of fresh lemon and garnish with additional parsley if desired
    • Serve immediately, ideally with a light salad or steamed vegetables to complement the dish's flavors