📝 About This Recipe
Transform fresh, flaky Atlantic cod into crispy, golden-brown nuggets of joy that even the pickiest little sailors will adore. These fish cakes blend mild white fish with buttery mashed potatoes and a hint of sweet corn, creating a gentle flavor profile perfect for introducing seafood to children. Hand-shaped and pan-seared to perfection, they offer a satisfying crunch on the outside and a melt-in-your-mouth texture on the inside.
🥗 Ingredients
The Fish & Potato Base
- 1 pound Fresh Cod Fillet (skinless and boneless)
- 1.5 pounds Russet Potatoes (peeled and cubed)
- 1/4 cup Whole Milk (for mashing)
- 1 tablespoon Unsalted Butter (melted)
Flavor & Texture Boosters
- 1/2 cup Sweet Corn Kernels (canned or thawed from frozen)
- 2 tablespoons Fresh Parsley (very finely minced)
- 1 teaspoon Lemon Zest (from about half a lemon)
- 1/2 teaspoon Garlic Powder
- 1 teaspoon Kosher Salt (adjust to taste)
- 1 large Egg (beaten)
The Crispy Coating
- 1.5 cups Panko Breadcrumbs (for maximum crunch)
- 1/2 cup All-Purpose Flour (for dredging)
- 3-4 tablespoons Vegetable Oil (for pan-frying)
Creamy Lemon-Drip Sauce
- 1/2 cup Greek Yogurt or Mayo (plain)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Honey (to balance the tang)
👨🍳 Instructions
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1
Place the cubed potatoes in a large pot of salted water. Bring to a boil and cook for 12-15 minutes until very tender when pierced with a fork.
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2
While potatoes cook, steam the cod. Place the fish in a steamer basket over simmering water for 6-8 minutes until it flakes easily with a fork. Let it cool slightly.
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3
Drain the potatoes and return them to the pot. Mash them with the milk and butter until smooth. Avoid over-mashing or they will become gummy.
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4
In a large mixing bowl, flake the cooked cod into small pieces, ensuring you check for any stray bones.
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5
Add the mashed potatoes, sweet corn, minced parsley, lemon zest, garlic powder, salt, and the beaten egg to the bowl with the fish.
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6
Gently fold the ingredients together using a spatula until well combined. Try not to pulverize the fish; small flakes are good for texture.
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7
Scoop about 2-3 tablespoons of the mixture and shape into small, round patties (about 2 inches wide). If the mixture is too soft, refrigerate for 20 minutes.
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8
Set up a dredging station: one plate with flour and another with the panko breadcrumbs.
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9
Lightly dust each patty in flour, then press firmly into the panko breadcrumbs until fully coated on all sides.
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10
Heat the vegetable oil in a large non-stick skillet over medium heat. You want enough oil to thinly coat the bottom of the pan.
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11
Carefully place 4-5 cakes in the pan at a time. Fry for 3-4 minutes per side until they reach a beautiful golden-brown color.
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12
Transfer the cooked cakes to a paper-towel-lined plate to drain any excess oil.
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13
In a small bowl, whisk together the yogurt (or mayo), lemon juice, and honey to create the 'Lemon-Drip' dipping sauce.
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14
Serve the warm fish cakes with a side of the creamy sauce and watch them disappear!
💡 Chef's Tips
For the best texture, ensure your mashed potatoes are relatively dry; excess water makes the cakes fall apart. If you have time, chill the formed patties in the fridge for 30 minutes before breading to help them hold their shape during frying. You can easily swap cod for haddock, pollock, or even canned salmon for a different flavor profile. To make these even healthier, you can bake them at 400°F (200°C) for 15-20 minutes, flipping halfway through, though they won't be quite as crispy. Always mince the parsley very finely so 'green bits' don't deter picky eaters—it adds great vitamins and color!
🍽️ Serving Suggestions
Serve with a side of steamed snap peas or 'trees' (broccoli florets) for a colorful plate. Pair with a small serving of fruit salad featuring mango or pineapple to complement the seafood. Offer a side of sweet potato fries for a fun 'Fish and Chips' style meal. These work great inside a mini slider bun with a slice of cucumber for a 'Fish Cake Slider'. A glass of cold apple juice or sparkling water with a lemon slice makes for a refreshing pairing.