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A close-up of a breaded and fried cod fish cake garnished with fresh parsley, served on a white plate. A lemon wedge can be seen in the background. A fork partially rests on the plate near the cod fish cake.
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5 from 19 votes

Cod Fish Cakes

Cod works great for these fish cakes, but any firm white fish or salmon will work well too.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American
Keyword: cast iron recipe, crispy, date night, dinner party, kid friendly, New Year's Eve
Servings: 8 fish cakes
Author: Marissa Stevens

Ingredients

  • 1 cup panko breadcrumbs
  • 1 pound cooked cod or other firm white fish like halibut
  • 1/4 cup whole milk sour cream
  • 2 eggs lightly beaten
  • 1 rib celery very finely chopped
  • 2 teaspoons chopped capers
  • 1 minced green onion or fresh chives
  • large pinch of kosher salt
  • several grinds black pepper
  • 1/4 cup olive oil for frying, divided
  • fresh lemon wedges optional

Instructions

  • Preheat oven-safe serving platter in 250˚F oven.
  • Set out one large, clean plate or platter and one medium plate. Pour panko breadcrumbs onto medium plate.
  • Place cooked fish into a large bowl and flake into small pieces with a fork. Add sour cream, egg, celery, capers, green onion, salt, and pepper; stir to combine. Scoop out 1/8 of the mixture and use your hands to gently pack into a patty. Place on plate with panko crumbs and gently coat all sides with crumbs; transfer to platter. Repeat with remaining mixture.
  • Heat 2 tablespoons oil in a large skillet over medium heat until hot. Place 4 fish cakes in skillet and cook until crumbs are crisp and golden brown, pressing down gently with spatula to compress; about 5 minutes per side (turn gently). Transfer cooked fish cakes to warm platter. Repeat process with remaining oil and fish cakes.
  • Serve fish cakes hot with lemon wedges if desired.

Video

Notes

  1. You can make the fish cake mixture up to one day before you plan to form and pan fry the fish cakes.
  2. This recipe works well with cod and halibut, but is also great for leftover salmon.
  3. If you'd like a dipping sauce, I recommend either this spicy, Louisiana-style Remoulade sauce or French Remoulade Sauce, which is closer to tartar sauce.

Nutrition

Calories: 167kcal | Carbohydrates: 6g | Protein: 13g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 69mg | Sodium: 125mg | Potassium: 287mg | Fiber: 1g | Sugar: 1g | Vitamin A: 164IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg

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