Quick Look: Cod Fish Cakes
- Fresh Cod: Made with flaky cod, lemon, dill, and Old Bay seasoning.
- No Potatoes: A lighter take on traditional cod fish cakes (inspired by my favorite crab cake recipe).
- Gluten-Free Friendly: Can be made with almond flour instead of breadcrumbs.
- Quick Dinner: Ready in about 30 minutes, including chill time.
- Crispy & Flavorful: Golden brown outside with a tender, flaky center.
- Versatile: Serve with tartar sauce, cilantro lime crema, rice bowls, tacos, or salads.
Share and summarize this recipe:
Looking for something a bit more family-friendly? These baked fish nuggets are also made with cod and are delicious!
Key Ingredients + Substitutions
Be sure to see the recipe card below for a full listing of ingredients, instructions, and estimated nutritional information.
- fresh cod – any cod will work, but we definitely recommend getting the most high quality, fresh cod that you can. It will make all the difference!
- butter – needed in the skillet for the perfect sear. Sub ghee or plant-based butter for a dairy-free option.
- egg & breadcrumbs – 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 zest – always a must when preparing fish.
How To Make Cod Fish Cakes
Step 1: Place fresh cod chunks into a large food processor.
Step 2: Pulse until it breaks down into smaller chunks.
Step 3: Add ingredients to a large bowl.
Step 4: Mix to combine and then form into 7 equal-sized balls. Squeeze out any excess liquid and then gently form into patties that are approx. 1 inch thick. Place in freezer for 10-15 minutes.
Step 5: Bring cast iron skillet to medium-high heat and add a little butter and let melt.
Step 6: In batches cook cod fish cakes 4-5 minutes per side or until the internal temp reaches 140 degrees F.
Step 7: Transfer to a plate and let rest 5-7 minutes. Serve with homemade tartar sauce, fresh lemon and fresh dill.
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 Whole30 tartar sauce, cilantro lime crema, or salmon dill sauce! These would make a great option for a date night in!
What We Learned Testing this Recipe
- Improved the texture: Swapped lemon juice for lemon zest to add bright citrus flavor without adding excess moisture.
- Better structure: Increased the breadcrumbs and egg to help the cod cakes hold together and prevent breaking while cooking (don’t skip the freezing step either).
- Balanced the seasoning: Reduced the salt and Old Bay seasoning to let the flavor of the cod shine through.
- Enhanced the final recipe: Added a small amount of mayonnaise for moisture and baking powder for a lighter texture.
- Best for serving: We loved these cod cakes topped with fresh dill and served with lemon wedges and tartar sauce.
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.
Recipe FAQ
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!
No, the egg, breadcrumbs, and chilling step help bind them.
I highly recommend fresh cod for this recipe if at all possible, for best results. You can use frozen if you want, but really ensure they are fully thawed and draw out as much moisture as possible before cooking.
Other Fish Recipes You Might Like
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Ingredients
- 1.5 pounds fresh cod fillets, as high quality as possible
- 2 eggs, beaten
- 1/4 cup celery, minced
- 1/4 cup green onion, minced
- 1/2 cup breadcrumbs, sub almond flour or panko
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon baking powder
- 1 1/2 teaspoons old bay seasoning
- 1 tablespoon fresh dill, tightly packed
- 1 tablespoon lemon zest
- 1/2 tablespoon butter, sub ghee
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 butter).
- Freeze: Divide into approx. 7 equal sized ball and then gently compress into a patties – approx. 1 inch thick. Place on a plate and put in the freezer for 10-15 minutes – this will help them hold their form.
- Cook: Heat cast iron skillet to medium high heat, add 1/2 tablespoon of butter to melt, place cod cakes in the pan, and reduce heat to medium. Let cook for approximately 4-5 minutes on each side or until the internal temperature reaches 140℉.
- Let rest 5 minutes and then garnish with fresh dill and serve with homemade tartar sauce (or 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 Classic Homemade Tartar Sauce, Whole30 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!!!