Easy Cod Fishcakes | Classic Homemade Fishcakes
These codfish cakes are a simple, comforting way to turn everyday ingredients into something really delicious. Flaky cod, soft potato and a handful of seasonings come together to make golden, crisp fishcakes that are perfect for lunch or an easy weeknight dinner. They’re a classic made easy — the cod stays tender, the mash gives them a lovely soft centre, and once pan‑fried they develop a gorgeous golden crust.
Light yet homely, versatile and family‑friendly, they’re ideal served with salad, chips or a dollop of tartare sauce
Serving Suggestions for Cod Fishcakes
- A simple dill and cucumber salad for freshness
- Tartare sauce or lemon mayo
- Simple green salad with a zesty vinaigrette
- Peas — minted peas, mushy peas, or pea purée
- Homemade coleslaw or crunchy slaw with apple
- Roasted cherry tomatoes for sweetness
- Steamed greens like broccoli, green beans, or asparagus
- Buttered new potatoes or crispy potato wedges
- Chips for a classic fish‑and‑chip style plate
- Pickled cucumber or quick‑pickled onions
- Lemon wedges for squeezing over the top
- Herb buttered corn on the cob
- Creamy mashed potatoes for a comfort‑food version
- Grilled courgettes or peppers for a lighter side
Cod fishcakes
Light, fluffy cod fishcakes with golden crusts and fresh herbs, perfect for an easy, comforting weeknight meal.
Equipment
- 2 Sauce pans
- 1 frying pan
- 3 bowls
Ingredients
- 260 g skinless cod
- 1 bay leaf
- 125 ml semi-skimmed milk
- 380 g white potatoes, peeled and diced
- 1½ tbsp milk
- 1 tbsp butter
- ¼ tsp lemon, grated zest
- ½ tbsp fresh parsley
- ¼ tbsp fresh dill
- salt and pepper
- 1 egg, beaten
- 3 tbsp plain flour
- 75 g panko breadcrumbs
- 3 tbsp vegetable oil
Instructions
- Place the fish, bay leaf and milk in a saucepan and simmer for around 5-10mins, turn the heat off and leave the fish in the pan until cooked through. Remove the fish from the pan and leave to dry on some kitchen roll.
- In the meantime, boil the potatoes until they are soft, drain, then mash with some milk and butter, stir in the lemon zest, parsley and dill. Season with salt and pepper.
- Break the fish into chunks and stir carefully into the potato mixture and leave to cool.
- Pour the eggs into one bowl, the flour into another bowl and breadcrumbs in a third bowl.
- Divide the mixture into 6 balls and then flatten to look like a fish cake. One by one, dip the fish cake into the flour, then into the egg and then cover in breadcrumbs and place on a plate, then repeat with the remaining fish cakes.
- Place in the fridge for at least 1 hour.
- Heat the oil in the frying pan and on a low heat, add the fishcakes and fry for around 5 – 10mins on each side until crispy on the outside and warmed on the inside.
- Serve immediately with some salad and tartar sauce.