Crispy Cod Fish Cakes - Pinch and Swirl (2024)

If you’re lucky enough to have leftover cooked fish like cod, halibut, or salmon, fish cakes are a great way to enjoy it! TheseCod Fish Cakesarecrispyon the outside and tender and flavorful in the center. Fancy enough for date night or a dinner party, but easy enough for a weeknight.

Bakedcod filletsare a great option for busy weeknights. If you bake enough to have leftovers, you’ll have just what you need to make thisfish cakes recipe. You can even combine the ingredients the day before you plan to pan fry them. The extra time in the refrigerator just melds the flavors and makes the patties easier to form.

Ingredients You Need to Make Cod Fish Cakes

• Panko Breadcrumbs: Regular breadcrumbs will work in a pinch, but the fish cakes won’t be quite as crispy.
• Cooked Fish: Leftover cooked cod or other firm white fish. Leftover cooked salmon would also work well.
• Sour Cream: ideally full fat
• Eggs: large or extra large eggs
• Celery: tender, crispy inner ribs are best for this recipe
• Capers: ideally non-pereil (the smallest version of capers)
• Green Onion: or fresh chives
• Olive Oil
• Fresh Lemon Wedges for serving (optional)
• Kosher Salt and Freshly Ground Black Pepper

How do you keep fish cakes from falling apart?

The fish cake mixture will look and feel very wet, but don’t worry I have a few tips to ensure that they stay together.

1. Use forks to flake your leftover fish intosmall pieces(smaller flakes hold together better when forming the cakes).
2. Have a clean plate orbaking sheetlined with parchment paper ready before you form your fish cakes.
3. Be gentle when forming them and take care to coat all sides thoroughly withpankobreadcrumbsbefore transferring to the prepared sheet or plate.
4. When you transfer the fish cakes to the skillet, make sure that the oil is hot and that each cake has space all the way around for even browning.
5. Before attempting to flip the cakes, press down firmly on the top and sides to set their form. Then gently flip. Don’t worry if a fish fragment or two falls off, you can use your spatula to press it back into the cake.

What goes with fish cakes?

• You can make thesecod cakesthe main dish along with a simple Arugula Salad, Caesar Salad, or a Delicata Squash Salad with more complex flavors and textures.
• Or with a vegetable side like Roasted Broccoli and Cauliflower and steamed rice, Italian Roasted Potatoes, Mashed Red Potatoes or Twice Baked Potatoes.
• Or serve them asappetizersalong with spicy, Louisiana-style Remoulade Sauce or French Remoulade Sauce (like tartar sauce, but better) for dipping.

On busy weeknights when I want a light meal that I can put together in a few minutes, I often bakecod fillets (like this Parmesan Baked Cod). And I almost always bake extra to make these fish cakes the next day (or the day after).

Cod is such a versatile fish, you can sear it, bake it, grill it, or add it to chowders or curries. And if you end up with leftover cooked fish, this easyfish cake recipeis the perfect way to use them. Leftover halibut or salmon (like this Slow Roasted Salmon) also work well in this recipe.

How to MakeCod Fish Cakes

Flake cooked fish into small pieces in a large bowl. Stir in sour cream, eggs, celery, capers, green onions, salt, and pepper.

Form fish mixture into 8 equal patties and coat each on all sides with panko breadcrumbs.

Heat oil in a large skillet. Fry fish cakes in two batches, until crisp and golden brown on both sides. (Keep first batch warm in a 250˚F oven on a platter while you cook the second batch.) Serve hot with lemon wedges.

Recipe Video