This Cod Cakes recipe from Platter Talk is simple to prepare and full of flavor. It’s an excellent way to enjoy flaky white fish any time of year—especially useful if you live far from the coast. These New England–style cod cakes are crisp on the outside, tender on the inside, and flavored with bright lemon, fresh dill and a touch of pickle for balance.
What are Cod Cakes?
We love seafood on Platter Talk and this recipe puts a classic twist on pantry-friendly ingredients. You can think of these cod cakes as a close cousin to crab cakes—same satisfying texture and golden crust, but made with affordable, easy-to-find cod or haddock. The result: a comforting, flavorful dish that’s approachable for weeknight dinners or casual entertaining.
This recipe draws on a few small but powerful flavor accents: minced dill pickle for a hint of tang and crunch, fresh dill for herbaceous lift, a spoonful of Dijon for depth, lemon zest and juice for brightness, and just a dash of Tabasco for subtle heat. Together these ingredients keep the fish lively without overpowering its natural sweetness.
If you haven’t worked much with fish in small-format dishes, these cod cakes are a friendly place to start. The recipe is forgiving: cooked fish is flaked and combined with breadcrumbs and a binding mixture, formed into patties, chilled briefly, coated in cornmeal, and pan-fried to a golden finish. The chill time helps the patties hold together while cooking, giving you sturdy, uniform cakes with a crisp exterior.
These cod cakes are economical, quick to make, and versatile. Serve them simply with lemon wedges and a green salad, tuck them into a soft roll for a sandwich, or pair them with roasted vegetables and a creamy remoulade. They’re a great way to enjoy seafood any night of the week.
The textures are the best part: tender, flaky fish inside, a little cream to enrich the mixture, breadcrumbs for body, and cornmeal for a crunch that contrasts nicely with the soft interior. Small additions—pickle, lemon zest, and dill—add bright notes that keep each bite interesting.
These cod cakes deliver on flavor, texture, and convenience without costing a lot or taking hours to prepare. Give them a try—you might find they become a regular on your meal rotation. — Dan
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Cod Cakes
Ingredients
- 9 tbsp. unsalted butter
- 1 medium yellow onion, roughly chopped
- 1 rib celery, roughly chopped
- 1 lb. cod, cut into 4 large pieces (or haddock)
- ⅓ cup heavy cream
- 1½ cups dried bread crumbs
- 3 tbsp. mayonnaise
- 2 tbsp. minced fresh dill
- 1 tbsp. Dijon mustard
- 1 tbsp. fresh lemon juice
- 1 tbsp. minced dill pickle
- 1 tsp. lemon zest
- ½ tsp. Tabasco
- 1 egg
- Kosher salt and freshly ground black pepper, to taste
- ½ cup yellow cornmeal
Instructions
- Heat 3 tbsp. butter in a 12″ skillet over medium heat.
- Add the chopped onion and celery and cook, stirring occasionally, until soft, about 5–6 minutes.
- Add the fish and the heavy cream; bring to a simmer over medium-high heat. Cover and cook until the fish is cooked through, about 6–8 minutes. Remove from heat and let cool for 15 minutes.
- Using a fork, flake the fish directly in the skillet, then transfer the mixture to a large bowl.
- Add the breadcrumbs, mayonnaise, dill, Dijon mustard, lemon juice, minced pickle, lemon zest, Tabasco, egg, and salt and pepper. Mix until well combined.
- Shape the mixture into twelve patties about ½” thick.
- Coat each patty lightly in cornmeal, then place the patties on a parchment-lined baking sheet and refrigerate for 30 minutes to firm up.
- Heat 3 tbsp. butter in a 12″ skillet over medium heat. Add six patties to the skillet and cook, turning once, until they are golden and crisp, about 8–10 minutes total.
- Wipe out the skillet, add the remaining butter, and cook the remaining patties in the same way.
Nutrition
Carbohydrates: 31 g,
Protein: 20 g,
Fat: 32 g,
Saturated Fat: 16 g,
Cholesterol: 128 mg,
Sodium: 551 mg,
Potassium: 461 mg,
Fiber: 2 g,
Sugar: 2 g
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
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