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Cod Fish Cakes

Crispy Cod Fish Cakes with Lemon Dill Sauce Recipe

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 1 lb cod fillets, skinless
  • 1 lb russet potatoes, peeled and cut into chunks
  • 1 large egg, lightly beaten
  • 1/3 cup panko breadcrumbs, plus extra for coating
  • 2 tbsp chopped fresh dill, divided
  • 1 tsp lemon zest
  • 1/2 tsp salt, plus more for potato water and sauce
  • 1/4 tsp black pepper
  • 2–3 tbsp vegetable oil, for frying
  • 1/2 cup plain Greek yogurt, full-fat
  • 1 tbsp lemon juice

Method
 

  1. Poach cod in a skillet of simmering water for 5–7 minutes, then drain, cool, and flake into large pieces.
  2. Boil the potato chunks in salted water for 12–15 minutes until tender, drain, and mash until smooth. Let cool until just warm.
  3. Gently fold the flaked cod, mashed potato, egg, 1/3 cup panko, 1 tbsp dill, lemon zest, salt, and pepper together just until combined.
  4. Shape into ¾-inch-thick patties and press both sides lightly in extra panko to coat.
  5. Fry patties in oil over medium heat for 4–5 minutes per side, until deep golden and crisp.
  6. Stir together the yogurt, lemon juice, remaining 1 tbsp dill, and a pinch of salt. Spoon onto plates and serve with the hot cakes.

Notes

You can shape the patties a few hours ahead and keep them covered in the fridge. Just give them a fresh press in panko right before frying so the coating stays dry and crisp.