Cod Cakes
Cook time: 
Total time: 
Serves: 12
  • 3 large baking potatoes, peeled and cut in chunks
  • 11/2 lbs/680g wild cod fillets, sustainably caught
  • 4 tablespoons extra virgin olive oil, split between fish and sauté
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • ½ red bell pepper, finely chopped
  • ½ medium onion, finely chopped
  • 2 garlic cloves, minced
  • ½ teaspoon cayenne pepper
  • 2 tablespoons parsley, finely chopped
  • salt and pepper
  • 2 cups(approx) Panko breadcrumbs
  • ½ cup(approx) plain flour, to dust
  • 1 egg, beaten to coat cakes
  • oil for frying
  1. Preheat the oven to 400℉/200℃
  2. Drizzle the cod fillets with two tablespoons olive oil and sprinkle with paprika, salt, pepper and garlic powder.
  3. Place in the oven and bake until the cod is cooked through and flakes, about 10-15 minutes.
  4. Set aside to cool.
  5. Boil the potatoes until tender and then drain and mash them
  6. Set aside to cool.
  7. Heat the remaining two tablespoons of olive oil and sauté the red bell peppers, onion and garlic.
  8. They just need to be softened a little, no need to brown, about 10 minutes.
  9. Put aside to cool.
  10. Once all the separate components have cooled, break up the fish into small chunks and add to the potatoes.
  11. Add the sautéed peppers and onions, draining out the oil if necessary.
  12. Season with salt and pepper.
  13. Add the cayenne pepper for a little spicy kick, can leave it out if desired.
  14. Mix in the parsley.
  15. Gently mix and knead the mixture together and portion out into 12 balls.
  16. Shape them into little cake shapes and chill for about 15 minutes.
  17. Take out the chilled cakes and bread them before frying.
  18. Dust the cod cakes with flour first, then dip in the egg and then cover with the Panko.
  19. Repeat with the rest of the cod cakes and let them sit on a rack before frying.
  20. Heat the oil in a large skillet.
  21. We don't need to deep fry, just a ½ inch/2 cm oil will suffice.
  22. We just need to shallow fry till the Panko is golden brown and the cakes have heated through.
  23. Once the cakes are golden brown on each side, drain on paper towels or a wire rack.
  24. Eat while warm.
Recipe by Coffee and Crumpets at