Cod Fish Cakes – Lightened!

These are Cod Fish Cakes – Lightened…and they are delicious! Cod fish cakes are made easily with a blend of boneless cod fish, scallions, parsley, lemon juice and roasted red pepper.  Then coated with bread crumbs and quickly pan-seared into these tasty little cod fish cakes. Ideal to serve as appetizers!  

Cod Fish Cakes… and Better!

Since my family was craving for seafood, and haven’t made fish cakes in a long time. I decided to make these cod fish cakes, and with only a few ingredients I had on hand. Well, let me tell you, these turned out terrific!

But first, let’s go over what makes them so good?

The Texture: These cod fish cakes are loaded with flaky cod, not with fillers, making them lighter and not weigh down with other ingredients like potatoes or rice. They are crispy on the outside, and juicy and tender inside. Delish! They will make the perfect starter, or appetizer to any meal.

The Flavor: The flavor is most surprising, because the turned out delicious! We used fresh ingredients, most of them you will have in your kitchen. Plus, I decided to add in one fire-roasted red pepper into the mix. Red peppers will not help hide the flavor of cod fish completely, but they add some color to the mixture. The red pepper made these cod fish cakes more tastier than ever before.

These are so light, you can enjoy as many as you like, guilt free! Serve them with your favorite dip or aioli on the side.

What to serve with these Cod Fish Cakes?

These are ideal to serve with a simple lemon aioli, or some tarter sauce, and/or just plain fresh squeezed lemon juice on top. Our recipe for the lemon aioli is at the bottom, and in our recipe card.

Ingredients Needed:

To make these fish cakes, you will need the following ingredients, and some patience to mold the fish cakes into little patties. Then sauté them for a few minutes in a skillet on each side, until they are golden brown.

• 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

How To Make These Cod Fish Cakes- Lightened?

Here are the steps to follow below so you can understand what’s involved before you start. Plus, our full recipe card is located at the bottom.

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

More Delicious Seafood Recipes

• Easy Italian Shrimp Salad
• Cod Livornese
• Best Lobster Sauce
• Fresh Cod Fish Salad
• Easy Lemon-Dijon Baked Cod

Hey! Are you cooking with us?  If you make these cod fish cakes – lightened, leave a comment on the bottom of this page, and a star rating in our recipe card. It helps everyone who reads them, and it helps us too. Snap a photo and hashtag it on Instagram #2sistersrecipes, or on Pinterest.  We’d love to see what you cook!  🙂

Happy Cooking!! 🙂

Thanks for stopping by!

xo Anna and Liz