Cod fishcakes
These cod fishcakes 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
Ingredients
- 250 g skinless cod
- 1 bay leaf
- 125 ml semi-skimmed milk
- 175 g white potatoes, peeled and diced
- dash of milk and butter
- ¼ lemon, grated zest
- ½ tbsp parsley
- ¼ tbsp dill
- salt and pepper
- 1 egg, beaten
- 2 tbsp plain flour
- 50 g panko breadcrumbs
- 3 tbsp vegetable oil
Instructions
- Place the fish, bay leaf and milk in a saucepan and simmer for around 15mins, 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 in another bowl and breadcrumbs in a third bowl.
- Divide the mixture into 4 balls and then flatten to look like a fish cake. One by one, dip the fish cake into the egg, then into the flour and then cover in breadcrumbs and place on a plate, then repeat with the remaining fish cakes.
- Place in the fridge for at least an 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.
- Serve immediately with some salad and tartar sauce.