An all-time favorite cold-weather comfort food

Fish cakes are an all-time favorite cold-weather comfort foods. They are crispy on the outside, tender in the middle, and bursting with flavor and fishy goodness.

The first fish cakes ever fried were most likely made with dried salt cod. Salt cod once formed a vital commodity for international commerce between the New World and the Old, forming one leg of the so-called triangular trade. Thus, it spread around the Atlantic and became a traditional ingredient not only in European cooking, but also in American, Mediterranean, and Caribbean cuisines.

Cod Fish Cakes Recipe


  • 1 pound of cod fillets
  • 2 medium-sized Russet potatoes
  • 1 cup breadcrumbs
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons freshly grated Parmesan cheese
  • 2 garlic cloves, finely chopped
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 eggs, lightly beaten
  • Extra virgin olive oil or canola oil


1 Boil and mash the potatoes, set them aside.

2 Simmer the codfish in water to cover until it flakes easily. Drain and flake the fish with a fork. Be sure to remove all bones.

3 Mix the flaked fish, the potatoes and the rest of the ingredients together well by hand. If the mixture is too crumbly, add another egg. If too sticky, add some more breadcrumbs.

4 Form the mixture into cakes and fry them on medium high heat in a skillet coated with oil, until nice browned on one side, then flip them over and continue to cook until well browned on the other side.


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