These simple Cod Cakes are perfect for an easy appetizer or serve with a side salad to make it a complete meal. They have a crisp outside with a perfectly light and flavorful inside. A great option for those warm summer nights!
The Best Cod Fish Cakes
A savory and delicious weeknight meal! I know sometimes cod can get a bad wrap – but you guys, the right kind of cod, cooked the right way ….. SO good! I would highly recommend you buy the best and most fresh cod you can for this recipe – and it will be so worth it! This recipe is the Whole30 version of our favorite crab cake recipe! I have always been a fan of crab cakes and salmon cakes and I just wanted to see if I could make something just as delicious with Cod. I have tested and double-tested this recipe for you guys and it is awesome!
Looking for something a bit more family-friendly? These Fish Nuggets are also made with cod and are delicious!
What You Will Need
- fresh cod – any cod will work, but we definitely recommend getting the most high quality cod that you can. It will make all the difference!
- ghee – needed in the skillet for the perfect sear.
- egg & almond flour – the binding agents that hold everything together!
- celery & green onions – a great way to add a little green color with a bit of a crunch.
- kosher salt, ground black pepper, & old bay seasoning – simple seasonings that are a nice compliment to the natural cod flavors.
- fresh dill – traditional fresh herb that has lots of refreshing flavor!
- lemon juice – always a must when preparing fish.
Can I Prepare Cod Cakes Ahead Of Time
Absolutely! You can mix up all the ingredients (except the ghee), form them into cake patties, cover, and store in the fridge for 1-2 days before cooking. Perfect for having an appetizer that can be ready to eat in minutes!
How To Make Cod Cakes
This is a simple process that begins with breaking up the high quality cod fillets. Then place the broken fish fillets in a medium bowl with the rest of the ingredients (except the ghee) and mix to fully combine. Place this mixture in the freezer for 15-20 minutes and then form into cakes and place on a plate. Bring a large cast iron skillet to medium high heat, add the ghee, and then cook the cod cakes for about 4-5 minutes on each side.
How To Serve Cod Cakes
If you are looking to round out these perfectly pan-seared cod cakes into a complete meal you can serve them with a simple side salad, some fresh lemon wedges, and a homemade tartar sauce, cilantro lime crema, or dill sauce! These would make a great option for a date night in!
Storing Cod Fish Cakes
- leftovers: if you have any cooked cod cakes leftover, they can be placed in an airtight container in the refrigerator and stored for 3-4 days.
- freezing: to keep these cod cakes for longer you can form the cakes, place them in a single layer on a baking sheet, and put it in the freezer. Once they have fully frozen you can transfer them to a freezer-safe container and store for 1-2 months. Thaw in the fridge the night before you want to cook and serve.
Made this recipe and loved it?! We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
Don’t forget to follow me on Facebook, check out my Instagram account or see what I am pinning on Pinterest!
Other Recipes You Might Like
Cod Cakes
- Prep Time: 10 minutes
- Freeze Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 7 cod cakes 1x
- Category: Appetizer
- Method: Stove Top
- Cuisine: American
Description
Cod Cakes – A quick and easy recipe for a delicious appetizer or weeknight dinner!
Ingredients
- 1.5 pounds fresh cod fillets (as high quality as possible)
- 2–4 tablespoons ghee
- 1 egg, beaten
- 1/4 sliced celery
- 1/4 cup green onion
- 1/4 cup almond flour
- 1 1/2 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 2 1/2 teaspoon old bay seasoning
- 1 tablespoon fresh dill, tightly packed
- 2 tablespoons lemon juice
Instructions
- Prep cod: place cod into food processor and pulse a few times until broken up (don’t pulse too many times, you still want it pretty chunky)
- Mix: Place cod into medium mixing bowl and add the remaining ingredients (except for the ghee).
- Freeze: Place mixture in the freezer for 15-20 minutes.
- Form: Remove, form into cod cakes, and place on plate.
- Cook: Heat cast iron skillet to medium high heat, add 2 tablespoons of ghee to melt, place cod cakes in the pan, and reduce heat to medium. Cover and let cook for approximately 4-5 minutes on each side.
- Serve immediately and garnish with fresh dill and serve with homemade Whole30 tartar sauce.
Notes
- Storage: store in an airtight container in the refrigerator for 3-4 days.
- Serving: perfect for dipping, we love to serve them with tartar sauce, aioli, or a cilantro lime crema.
Amee says
These turned out great. The freezer step and the caste iron pan were clutch! Even had some leftover and added an egg on top for breakfast. Great recipe!
Erin says
Yay! So happy to hear that, Amee!!
Ichi Tokyo says
Thank you for sharing your recipe! These look delicious!
Fuji Sushi says
Omg that food looks so delicious!
Erin says
Thanks!!!