Recipe: Cod Fish Cakes

I'm trying to incorporate more seafood into our diet as we are "seafood snobs" and have simply refused to buy frozen seafood since moving to Kansas from the East Coast.  I now realize this is rediculous as seafood can still taste good from frozen.

These Cod Fish Cakes are simple to make and delicious.  The taste of parmesan and potatoes comes through nicely.  The outside is crisp while the inside is soft.  These freeze well and you could easily make a batch and freeze them cooked or not.  The whole family enjoyed this dish and it'll become a go-to recipe for many meals to come.

I found this over at Simply Recipes where she started the site to document her families recipes.  She won the 2006 Food Blog Awards which is no surprise once you see her photography, writing and make a few of her dishes.  Just today she posted Sea Scallops with Asaparagus Sauce - wow!

COD FISH CAKES
from Simply Recipes

1 lb of cod fillets
2 medium-sized russett potatoes
1 cup bread crumbs
1/4 cup chopped fresh parsley
2 Tbsp freshly grated Parmesan cheese
2 garlic cloves, finely chopped
1 teaspoon salt
1/2 teaspoon pepper
2 eggs, lightly beaten
Grapeseed oil, or other high smoke point oil such as canola oil, for frying

Boil and mash the potatoes (don't add butter or milk - just squash them), set them aside.

Boil the codfish until it flakes easkly. Drain and flake the fish with a fork. Be sure to remove all bones.

Mix the flaked fish, the potatoes and the rest of the ingredients together well by hand. If the mixture is too crumbly, add another egg. If too sticky, add some more bread crumbs.

Form the mixture into cakes and fry them on medium high heat in a skillet coated with oil.

Makes 12 fish cakes. Serves 4-6.

Printable Recipe

Enjoy!

1970, The Lion Press