Delicious cod fish cakes are made easy with a blend of boneless cod fish, scallions, parsley, lemon juice and roasted red pepper. Then coated with bread crumbs and quickly pan-fried into these tasty cakes. Terrific appetizers! I even make them at times to make delicious cod fish cake sandwiches!
Since my family was craving for seafood, I made these simply with a few extra ingredients. They’re not loaded with potatoes or rice. These are loaded with flaky cod but the flavor of cod is hidden among the other ingredients. So light, you can enjoy as many as you prefer, guilt free!
This time I decided to add in one fire-roasted red pepper into the mix. The red pepper made them even more tastier, but can be omitted if you prefer. If you love fish cakes, then you’ll love these!
Serve these tasty cakes right from the pan to the table (if they even get there) with a simple lemon flavored mayonnaise, tarter sauce or fresh squeezed lemon juice.
To make the lemon aioli: simply blend 1/2 cup of mayonnaise with 2 to 3 teaspoons of lemon juice, 1 teaspoon lemon zest, 1/8 teaspoon of fresh cracked black pepper and blend together to make a quick lemon-flavored dipping aioli and you can use it as a spread for sandwiches.
A good Chardonnay wine is a great pairing for these cod cakes, the light taste of the white wine will compliment the lemon juice in this recipe.
Cod Fish Cakes- Lightened!
- 1/2 pound boneless cod fish
- 1/4 cup plain bread crumbs, and extra for coating
- 1 Tbsp. lemon juice
- 1 Tbsp. mayonnaise
- 4 thin scallions, thinly chopped
- 1 egg, lightly beaten
- 1/4 cup freshly chopped parsley
- 1 fire-roasted red pepper, from a jar – diced
- 1 Tbsp. grated Parmesan cheese
- dash of cayenne pepper
- fresh cracked black pepper, to taste
- cooking oil, for frying
1. In a small pot or skillet, bring 1-inch (or more) of water to a low boil. Add the cod fish and 1/8 teaspoon of salt and boil until it flakes easily, about 3 to 4 minutes. Drain and flake the fish in a mixing bowl using a fork. Let it cool, using your fingers, check and remove all bones.
2. In a mixing bowl, mix the flake fish with the rest of ingredients together. If the mixture is too mushy, add a little more bread crumbs or cheese.
3. Take a large spoon and scoop some cod mixture into your hand to shape them into small patties (the size of your palm). Then, lightly coat the patties again with some bread crumbs and pat off excess.
4. In a frying pan, heat about 1/4-inch of frying oil over moderate heat. Fry the cakes until nice and brown on one side, then flip them over to continue to cook until golden brown on the other side.
5. Remove and drain on paper towels. Serve warm with your favorite dipping sauce or a simple lemon-flavored aioli.
Makes 8 to 10 cod fish cakes