Seafood Fridays – Cod Cakes with Tartar Sauce

Today we are making a New England favorite: Pan-seared codfish cakes with tartar sauce and lemon wedges.

You really could use any kind of firm-fleshed fish for this dish, substituting tilapia, swai, salmon or even catfish if you preferred. If you can broil it, you can use it!

I routinely add an extra russet potato or two whenever I’m making baked potatoes so that I will have some leftover the next day for breakfast hash browns or to be included in a dish such as this.

I served these on some homemade rolls I made by adapting this pizza dough recipe. To make the rolls softer, I doubled the fat content by substituting the 1-1/2 TBS Extra virgin olive oil with 3 TBS vegetable shortening. Then I brushed them with an egg wash and sprinkled them with sesame seeds just prior to baking.

On the side, I served a simple red potato salad.

Cod Fish Cakes with Tartar Sauce

1/2 lb Cod or other fish

1 Russet potato, cooked and grated

1/2 cup Bread Crumbs

¼ cup Chopped parsley, curly or Italian flatleaf

1 TBS Freshly grated parmesan cheese

1 clove Garlic, crushed

1 tsp Sea salt

½ tsp Fresh cracked black pepper

1 egg, slightly beaten

1 TBS Sunflower oil

½ cup Mayonnaise

1 TBS pickle relish

1 TBS Dijon mustard

1 lemon, cut into wedges

1. Turn on your broiler. While it is heating, spray a sheet pan with pan spray, then lay out fish filets on sheet pan and spray fish with pan spray. Place under broiler for 10 minutes. Remove and let cool at least 10 minutes.

2. Use a fork to break apart fish, removing any pin bones, and place in large mixing bowl. Add potatoes, breadcrumbs, parsley, parmesan, garlic, salt and pepper and egg to bowl and mix together thoroughly. Using your hands form into patties and place on a plate lined with wax paper. When all the patties have been formed, cover with a second sheet of wax paper and refrigerate at least 30 minutes so that they will hold together better in the frying pan.

3. Put a cast iron pan or a non-stick skillet over a medium heat. When hot, add the oil. When the oil begins to smoke, gently place the fish cakes into the oil, being careful not to splash yourself with hot oil. Season with salt and pepper and cook until underside is golden brown. Carefully flip the cakes over, season other side with salt and pepper and finish cooking until both sides are golden brown.

4. Remove to a plate covered with paper towels to absorb some of the oil.

Meanwhile, make a quick tartar sauce by combining ½ cup mayonnaise with 1 TBS of pickle relish and 1 TBS Dijon mustard. Place sauce in a ramekin and serve on the side along with lemon slices.

This recipe is quick, affordable and easy to make. Besides other fish, you can substitute crab, chopped shrimp or lobster or just about any kind of seafood you wish and it will turn out delicious every time!



8 thoughts on “Seafood Fridays – Cod Cakes with Tartar Sauce

  1. That’s the great part, the versatility of fish you can use. I grew up loving flounder, but have conceded that it has a lot of limitations – it can become mush in an instant!
    They have restocked mini salad shrimps in the local supermarket – I might sneak a handful of those critters in with the mix.

    Also thank you for the quick tartar sauce recipe. Every time I buy it, it winds up expiring half way though. Made to order is best!

  2. Wow, my mouth is watering. Love the idea of using prawns in these cakes. Love you blog! I’ve starred so many recipes, now just have to get organised and start cooking them!

    • I made this terrible beef roll up thing last night. It was thinly sliced flank steak that you put carrot, cheese, mushrooms, pepper, onions and kielbasa in, then roll it up, seal it in foil and bake it. Anyway, I didn’t have any kielbasa so I used this chorizo I had in the freezer. It was so bad even the dogs wouldn’t eat it! I’m going to try it again another time, though, because it looked pretty good.

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