Lemon-Parsley Fish Cakes

Rating: 3.28 stars
179 Ratings
  • 5 star values: 32
  • 4 star values: 38
  • 3 star values: 66
  • 2 star values: 34
  • 1 star values: 9

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.

Advertisement

Ingredients

Directions

  • 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.

    Advertisement

  • 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.

  • 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.

  • 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 (26)

179 Ratings
  • 5 star values: 32
  • 4 star values: 38
  • 3 star values: 66
  • 2 star values: 34
  • 1 star values: 9
Anonymous
Rating: 5.0 stars
01/08/2020
I'm not sure why everyone is complaining about this recipe being messy...making fish cakes or patties IS messy. This recipe deserves 5 stars! The flavor, texture and freshness were off the charts! My family LOVED it. I made it to the recipe and only changed the breadcrumbs to Panko style. I did not freeze the patties. The outsides were crispy and brown and the center was filled with large flakes of cod, fresh parsley (a must) and the wonderful flavors of dijon, lemon and scallions. I felt I was at a 5 star restaurant, so thus I label this recipe with the 5 stars it deserves.
Anonymous
Rating: Unrated
06/12/2017
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.
Anonymous
Rating: 1 stars
05/16/2015
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.
Advertisement
Anonymous
Rating: Unrated
02/13/2014
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.
Anonymous
Rating: 4 stars
01/02/2014
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.
Anonymous
Rating: Unrated
08/04/2013
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.
Advertisement
Anonymous
Rating: Unrated
10/09/2011
Is there a print button that I am missing to print the recipe?
Anonymous
Rating: 5 stars
07/15/2011
These are tasty and simple and are perfect for fixing and freezing ahead of time. Even my one-year-old eats them!
Anonymous
Rating: Unrated
06/28/2011
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.
Anonymous
Rating: Unrated
06/22/2011
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!
Anonymous
Rating: Unrated
12/09/2010
These are one of our favorites, but I disagree with the comment about to much mustard. I thought it was perfect.
Anonymous
Rating: Unrated
10/29/2010
I just made them and they were very good. The only thing i would change is to use less mustard...it was somewhat overpowering.
Anonymous
Rating: Unrated
06/04/2010
Excellent and very easy!! Will definitely be making this one again. I'm sure it will become a family favourite! Kids loved it too!! I used cilantro instead of parsley and it was delicious.
Anonymous
Rating: Unrated
06/02/2010
My family loves this, and they are so easy to make.
Anonymous
Rating: Unrated
05/27/2010
This was super yummy and VERY easy! It will be a favorite and next time I'll double the recipe to freeze some! I used less scallions and dijon because they can be over-powering-but this is a double thumbs up!
Anonymous
Rating: Unrated
01/23/2010
I used canned salmon i(2 cans) nstead of the cod. It turned out very good.
Anonymous
Rating: Unrated
01/13/2010
These are wonderful. I always make a triple batch because they freeze beautifully. Double wrap them in plastic and then in foil so they keep longer. To add a little crispiness, I dredge them in some egg and panko breadcrumbs before cooking them.
Anonymous
Rating: Unrated
01/10/2010
False.
Anonymous
Rating: Unrated
01/06/2010
I thought cod was on the list of endangered species!?
Anonymous
Rating: Unrated
01/06/2010
using FF mayo though
Anonymous
Rating: Unrated
01/06/2010
3 pts per patty in WW
Anonymous
Rating: Unrated
01/06/2010
Why should you have to freeze this? That will just break down the fish and make it dry and mushy. With the price of Cod Fish so expensive, I think that would be a waste. Nice to have some made up in advance, but the taste will suffer. I think you should you should fry them up freshly made. If this make too much, just cut the recipe in half.
Anonymous
Rating: Unrated
01/06/2010
On WeightWatchers.com you can put the recipe into the recipe builder and it will calculate it for you.
Anonymous
Rating: Unrated
10/02/2009
Does anyone ever breakdown these recipes to see how many points they are on WeightWatchers
Anonymous
Rating: Unrated
06/05/2008
3 drops of tabasco.
Anonymous
Rating: Unrated
06/05/2008
They sound wonderful. But it doesnt say the amount of Tabasco. Three what? Love your recipes Thxrg
Anonymous
Rating: Unrated
01/29/2008
these were so delicious. i will definitely make them again.
More Reviews
© Copyright 2020 marthastewart.com. All rights reserved. Printed from https://www.marthastewart.com 05/29/2020