Make this Irish Cod Fish Cakes recipe with milk simmered cod, and mashed potatoes. With a flaky, soft interior one may think these fish cakes are made entirely with fish. Topped with a simple homemade tartar sauce, these are a winner in my book!
This Irish cod fish cakes recipe is savory, mellow and flaky.
They are so good that Manservant thought they were crab cakes.
We both love crab, but these are much more economical, shall we say?
Truthfully they aren't as rich as crab and often that is a good thing!
They remind me of the old fashioned frozen fish sticks they served in the lunchroom on Fridays.
I loved those and these aren't those.
These cod fish cakes are better!
Table of contents
More On Fish Cakes
Irish fish cakes are composed of firm cooked white fish that is mixed with mashed potatoes and seasoning. They are formed into "cakes" dipped into breadcrumbs and fried in a skillet until golden brown.
Cod is typical for an Irish fish cake, but pollock and haddock make great substitutes. Any flaky fish may be used.
Though halibut is sweet and meaty, it is expensive so I would no use it in a fish cake, though it would be delicious. Cod is mild and flaky and usually can be found at a reasonable price. Haddock is slightly sweeter. Pollock is sweet and most commonly used in fish sticks.
Tips On Making Cod Fish Patties
Simmer the cod in milk to make it rich and tender.
However don't waste any lefotveer fish you have. The dish may not be as rich but it will still taste great!
Don't feel like making mashed potatoes? If you have leftover mashed potatoes use them or just buy a package of mashed potatoes!
Some like to add Dijon mustard or horseradish but keep in mind that this fish cake recipe contains tartar sauce which already has Dijon mustard in it.
I made my fish cakes recipe the day before, then chilled them overnight, which makes them easier to fry.
Even if you don't make them the day ahead, be sure to chill them for at least 30 minutes before frying.
What To Serve with Irish Fish Cakes
Irish fish cakes are great with cole slaw or on a salad, with French fries or even asparagus, which is what I did.
A cold beer is great with these and nutella mousse is simple, and delish for dessert.
I brought this fish cake recipe to a friend for a social visit and we proceeded to have a wonderful lunch.
I can't wait to do it again!
My Fish Cake Story
I've never eaten a fish cake before, though I have eaten crab cakes and fish sticks.
Fish cakes though, are quite popular in the British Isles and South Africa.
I say this from experience.
On my short three week jaunt there in 2012, when I thought I might be living there, I was invited to lunch with a bevy of ladies.
They all ordered fish cakes.
I ordered a salad and it was very good, but for some odd reason cod fish cakes have stuck in my head and since then I've been wanting to make them. Is that so weird?
This cod fish cakes recipe is best with tartar sauce.
So get out your spoon, folks. This tartar sauce is that good.
Just be sure to save some for the fish cakes and the asparagus and even the fries.
I can tell you I wasn't disappointed when I finally got around to making these fish cakes.
Making them in March seemed like the perfect time, since St. Patrick's Day is right around the corner.
I know many think the Irish only eat corned beef and cabbage and potatoes.
But really, they do eat a lot of fish. It is an island after all.
So give yourself a break from corned beef. Eat heart healthy fish.
In cake form. I for one, love anything in cake form! And this fish cake recipe counts!
Cod fish cakes are a delicious and easy-to-prepare main course that can be made with fresh cod, or many varieties of leftover fish.
This cod fish cake recipe is versatile and can be served with a variety of side dishes.
They are a great alternative to shrimp cakes or crab cakes.
Simple Steps to Making Cod Fish Cakes
- Make tartar sauce. Home made is so good but you do you!
- Simmer your fish of choice in milk and bay leaves. Or use leftover fish.
- Make mashed potatoes or use prepared mashed potatoes.
- In a large mixing bowl, combine the mashed potatoes,1 to 2 T of tartar sauce, lemon zest, parsley, chives and salt and pepper to season.
- Combine the flaked fish with the potatoes and form 8 cakes. Dip each cake into the beaten egg mixture and then the panko crumbs. Chill for at least 30 minutes.
- Heat enough vegetable oil in a large skillet over medium-high heat. Fry the cod fish cakes in batches for about 5 minutes per side, until they are golden brown and crispy.
- Serve hot with tartar sauce and lemon wedges on the side!
I love this simple recipe that reminds me of crab cakes and my childhood lunchroom favorite-fishsticks!
Next time you're looking for a new recipe to try, give this delicious cod fish cake recipe a try!
And if you have a small green sushi plate, they are perfect served on that!
I'd love to hear if you make this recipe!
Please share a review or rate the recipe,
and be sure to tag me on social!
Recipe
Irish Cod Fish Cakes and Tartar Sauce
- Prep Time: 30 Minutes
- Cook Time: 10 Minutes
- Total Time: 40 Minutes
- Yield: 8 Cakes 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Irish
Description
Irish Fish Cakes are savory cakes made with milk simmered cod, and mashed potatoes. One might think these are entirely made of fish because of their flakey soft interiors. Top with homemade tartar sauce!
Ingredients
- 1 lb Cod, skinned
- 2 bay leaves
- ¾ c milk
- About 1 ½ c white or red potatoes (good for mashing) OR 1 ¼ c mashed potatoes
- ¾ t grated lemon zest
- 1 T chopped fresh Italian parsley
- 1 T snipped chives
- 1 egg
- ½ c panko bread crumbs and maybe a tad bit more
- 4 T Vegetable or Sunflower Oil for shallow frying
Tartar Sauce
- ½ c mayonnaise
- 1 heaping t capers, rough chopped
- 1 heaping t Dijon mustard
- 1 medium sized shallot, finely minced
- 1 heaping t Italian parsley, chopped
Instructions
Tartar Sauce
- Mix sauce ingredients together. If you want it a bit saucier, add a little more mayonnaise. Set aside.
Fish Cakes
- Lay the fish and bay leaves in a skillet. Pour the milk over the fish. It doesn't need to completely cover. Cover the skillet and bring to a gentle boil. Lower heat and simmer for 2 minutes. Turn fish over and simmer about 2 minutes more. Take fish off the heat and let stand while covered for 10 minutes to gently finish cooking the fish. (My fish was thick so I cooked it for a touch longer.)
- Meanwhile peel and chop the potatoes into even chunks. Put in a saucepan with salted water. Bring to a boil and simmer for 10 minutes or until tender but not falling apart.
- Lift fish out of milk with a slotted spatula and put on a plate to cool. Drain potatoes in a colander and let drain for a few minutes. Tip back into hot pot and on the lowest heat, let them dry out for about 1 minute, mashing them with a fork so they don't stick. This should end up being a light and fluffy mash,
- Take off heat and beat in 1-2 T of the tartar sauce, then add lemon zest, parsley and chives. Season well with salt and pepper. Make sure these taste good!
- Drain fish, grind pepper over it and then flake big chunks of it into the potato. Using your hands, gently lift the potatoes and fish together so they just combine together. Don't mix too much because you want large chunks of fish!
- Beat the egg in a shallow bowl. Form 8 fish cakes and dip in egg mixture and then in the panko crumbs, patting the crumbs well onto all sides. Transfer to a clean plate and chill for at least 30 minutes and up to 1 day.
- Heat oil in a large frying pan. When a breadcrumb dropped into the oil sizzles, it is ready to use. Fry the fish cakes over medium heat for about 5 minutes on each side until crisp and golden. Serve with the tartar sauce and lemon wedges!
Notes
Thanks to the BBC for a great recipe!
More Fish Recipes
Mimi Rippee says
These sound wonderful! Great photos, too!
http://www.chefmimiblog.com
Kathy says
Have not made these yet but I remember them from my childhood. Can’t wait to make these,mom usually made this tomato soup. Do so good.
Abbe says
Enjoy Kathy. I think they are really good. Comfort food at its finest.
Healthy World Cuisine says
So crispy and delicious! A great way to make kid fish haters into kid fish lovers. Take care
Nammi says
oh this looks so good. Fish cakes are a big favorite with my kids 🙂
Easyfoodsmith says
Wow! The texture looks perfect and they look so tempting! 😍
Juliana says
I have never had fish cake, and I am loving your recipe Abbe...looks delicious, specially with the tartar sauce...thanks for sharing the recipe.
I hope you are having a wonderful weekend!
mimi rippee says
Oh boy do these look fabulous! Great recipe!
Tricia Buice says
Look at that gorgeous golden brown color! I adore fish cakes, salmon burgers, all of it! These sound wonderful and would make a delicious dinner tonight 🙂 Thanks Abbe - happy weekend!
Tania|My Kitchen Stories says
Oh wow those fish cakes look good. happy St Patricks Day . have fun.
SavoringTime in the Kitchen says
I'd love to try these, Abbe! I've only made crab or salmon cakes but I love the mild taste of cod too. Great story to go with them 🙂
GreedyEats says
Oh I am loving how flaky and tasty these fish cakes look. I need to try these asap. Thanks for this wonderful share. Btw awesome photography!
Liz Berg says
Oooh, these look wonderful! I was wondering what meatless/fish dinner to make on Friday and fish cakes fit the bill!
Gerlinde de Broekert says
I have to try these fish cakes , they look great , especially with the tartar sauce. Thanks for the recipe!
Angie Schneider says
These fish cakes look terrific. Crispy and so tasty with that homemade tartar sauce.
Kitchen Riffs says
I havenn't had fish cakes in years! And you're right -- not nearly as rich as crab cakes, but somehow more satisfying. And not being as rich, you can eat more! 🙂 These look great -- thanks.
Holly @ abakershouse.com says
Your fish cakes look great, Abbe. Salted cod fish cakes are a big thing in Bermuda, especially at Easter. My first year there I soaked the salted cod and followed the traditional instructions...lots of effort! After that I only ordered them at restaurants. I have yet to make them here and I've been in this house 10+ years. Guess it is time!
Karen (Back Road Journal) says
Your fish cakes look great. Cod isn't easy to find in our town but I think grouper or snapper would work.