Cod Fish Cakes

If you’re lucky enough to have leftover cooked fish like cod, halibut, or salmon, fish cakes are a great way to enjoy it! These Cod Fish Cakes are crispy on the outside and tender and flavorful in the center. Fancy enough for date night or a dinner party, but easy enough for a weeknight.

Baked cod fillets are a staple in my kitchen for busy evenings. When I make extra, I know I’ve got the makings of these fish cakes ready to go. What I really appreciate is that you can combine the ingredients the day before you plan to pan fry them. You can even combine the ingredients the day before you plan to pan fry them.  The extra time in the refrigerator just melds the flavors and makes the patties easier to form.

“They were so delicious! I followed the instructions exactly and they came out moist and perfectly cooked – even with GF breadcrumbs! My husband and I politely shared the leftovers for breakfast the next morning. It was tough to share 😉 but we managed.”

tracy p.

Ingredients for Cod Fish Cakes

• Panko Breadcrumbs: These create the crispiest exterior. Regular breadcrumbs will work, but the texture won’t be quite the same.
• Cooked Fish: Leftover cod is perfect, but any firm white fish works great. I’ve had good results with salmon too.
• Sour Cream: Full fat gives the best flavor and texture. It’s one place I don’t like to compromise.
• Eggs: Large or extra-large – both work well to bind the ingredients together.
• Celery: The tender, crispy inner ribs add just the right amount of crunch without overpowering.
• Capers: I prefer the tiny non-pareil capers as they distribute more evenly throughout the mixture.
• Green Onion: These add a mild, fresh flavor. Fresh chives are a great alternative.
• Olive Oil: For pan-frying, a good quality olive oil works best. You can also use a neutral oil like avocado oil for a higher smoke point and neutral flavor.
• Fresh Lemon Wedges for serving (optional): A squeeze of lemon brightens up the flavors beautifully.
• Salt and Black Pepper: I like to use kosher salt or fine sea salt here and freshly ground pepper.

7 Tips for Perfect Fish Cakes

The fish cake mixture will look and feel very wet, but don’t worry I have a few tips to ensure that they stay together. 

1. Use forks to flake your leftover fish into small pieces. Smaller flakes hold together better when forming the cakes.
2. Have a clean plate or baking sheet lined with parchment paper ready before you form your fish cakes. This makes transferring them easier.
3. Be gentle when forming the cakes and take care to coat all sides thoroughly with panko breadcrumbs before transferring to the prepared sheet or plate.
4. When you transfer the fish cakes to the skillet, make sure the oil is hot and that each cake has space all around for even browning.
5. Before flipping, press down gently on the top and sides to set their form. Then flip carefully. If a fragment falls off, simply press it back into the cake with your spatula.
6. Chilling the formed cakes for 15-30 minutes before cooking can help them hold together even better.
7. Remember, even if they’re not perfectly shaped, they’ll still taste delicious!

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 (like this Parmesan Baked Cod). 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.

How to Make Cod Fish Cakes

Flake cooked fish into small pieces in a large bowl. Stir in sour cream, eggs, celery, capers, green onions, salt, and pepper.

Form fish mixture into 8 equal patties and coat each on all sides with panko breadcrumbs.

Heat oil in a large skillet. Fry fish cakes in two batches, until crisp and golden brown on both sides. (Keep first batch warm in a 250˚F oven on a platter while you cook the second batch.) Serve hot with lemon wedges.