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Lemon-Parsley Fish Cakes

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These tasty little cod cakes are terrific to have on hand in the freezer. You can take out and cook as many or as few as you need. Defrost them overnight in the refrigerator, and they'll be ready to cook the next day. Serve the cakes with your favorite tartar sauce.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, September 2003

Ingredients

  • 1 pound fresh cod fillet
  • 2 tablespoons olive oil
  • 1 large egg, lightly beaten
  • 1/4 cup thinly sliced scallions
  • 2 tablespoons mayonnaise
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons Dijon mustard
  • 6 tablespoons breadcrumbs
  • 3 tablespoons chopped fresh parsley
  • 3 dashes hot sauce, such as Tabasco
  • Coarse salt and ground pepper

Directions

  1. Preheat oven to 400 degrees. Place cod in a baking dish; rub with 1 tablespoon oil. Roast fish in oven until cooked through, 15 to 20 minutes. Let cool completely, then pat dry with paper towels. Flake with a fork.

  2. In a large bowl, combine cod, egg, scallions, mayonnaise, lemon juice, mustard, breadcrumbs, parsley, hot sauce, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Mix gently until ingredients just hold together.

  3. Form mixture into eight equal-size patties. Freeze on baking sheets until firm, then wrap each in plastic and store in resealable freezer bags, up to 1 month. Thaw before cooking.

  4. To serve the cakes: Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Cook cakes until golden brown, about 2 minutes on each side. Serve hot.

Reviews Add a comment

  • ALR12484887DW
    12 JUN, 2017
    This recipe is great! They taste wonderful. I subs[filtered]uted parsley flakes for the fresh parsley and they still came out amazing. This will now be a regular item that I cook. I'd love to see how they do broiled rather than fried.
    Reply
  • Rouvi
    16 MAY, 2015
    What a waste of nice cod! I attempted to make these fish cakes tonight and followed the instructions to the letter. The result was a wet, sloppy mess. I had to add four additional tablespoons of bread crumbs to get a fish cakes that I could press onto parchment paper and freeze, but the fish cake was still a wet in cohesive lump that did not cook well and fell apart. Very disappointing from this web site which usually has much better recipes.
    Reply
  • sasumner47
    13 FEB, 2014
    Have made these fishcakes several times now & I love them. Reduced the amount of the mustard because it seemed to overpower the delicate fish. Substituted either mashed potato or potato flakes for the breadcrumbs which worked fine. If you freeze the fishcakes, it is not necessary to defrost the cakes ahead of time. Cook them frozen 5 minutes on each side; they will be brown and cooked through. We make lots of different kinds (e.g., black bean) of "cakes," freeze them, and cook them this way.
    Reply
  • blackbeansandrice
    2 JAN, 2014
    These are great! I made them with Chilean Bass instead of Cod. I also served with a nice homemade tartar sauce which was even better.
    Reply
  • Blended4Purpose
    4 AUG, 2013
    I cooked these Cod cake early in my marriage when I used to receive the Every Day Foods magazine. Whenever I want to make fish cakes I Google this recipe. I honestly love them.
    Reply
  • calicoa
    9 OCT, 2011
    Is there a print button that I am missing to print the recipe?
    Reply
  • connelkr
    15 JUL, 2011
    These are tasty and simple and are perfect for fixing and freezing ahead of time. Even my one-year-old eats them!
    Reply
  • missmeg
    28 JUN, 2011
    these are really easy and produce wonderful results. just made them for the first time and plan on making them again and again. used a little extra lemon and parsley mostly because i love those flavors.
    Reply
  • problemhair
    22 JUN, 2011
    We love these fish cakes. They are easy to fix and keep in the freezer for those nights when you don't know what to fix for dinner. A definite winning recipe!
    Reply
  • Gayla
    9 DEC, 2010
    These are one of our favorites, but I disagree with the comment about to much mustard. I thought it was perfect.
    Reply