Golden Codfish Cakes with Quick Pickles and Tartar

Why You’ll Love This Recipe

• Classic comfort: flaky cod folded into creamy mashed potatoes, crisped to a golden crust.
• Flexible: works with either salt cod (traditional) or fresh cod (faster).
• Weeknight-friendly: quick pickles and simple sauces come together while the cakes chill.
• Balanced plate: bright lemon and tangy pickles cut through richness for a restaurant-worthy finish.

Grocery List

• Produce: Russet or Yukon Gold potatoes, scallions, flat-leaf parsley, lemon, English cucumber, red onion
• Dairy: Unsalted butter, milk or half-and-half, egg
• Pantry: Fresh or salt cod, vinegar, sugar, kosher salt, black pepper, Dijon mustard, panko, fine dry breadcrumbs, neutral oil, mayonnaise, dill pickles or relish, capers, canned baked beans, apple cider vinegar, mustard, paprika

Full Ingredients

For the Codfish Cakes

• 1.5 lb (680 g) russet or Yukon Gold potatoes, peeled and cut into 1-inch chunks
• 12 oz (340 g) boneless salt cod, soaked 12–24 hours in cold water, water changed 2–3 times; or 1 lb (450 g) fresh cod fillets
• 2 tbsp unsalted butter (for the mash)
• 1/3 cup (80 ml) milk or half-and-half, warmed
• 1 large egg, lightly beaten
• 3 scallions, thinly sliced (whites and greens)
• 1/4 cup (10 g) finely chopped flat-leaf parsley
• 1 tsp Dijon mustard
• 1 tsp finely grated lemon zest
• 1/2 tsp kosher salt (reduce if using salt cod; adjust to taste)
• 1/2 tsp freshly ground black pepper
• 1/3 cup (20 g) panko breadcrumbs (to bind)
• 1/2 cup (35 g) fine dry breadcrumbs (for coating)
• 6 tbsp neutral oil (canola, sunflower) for frying
• 2 tbsp unsalted butter for frying (optional, for flavor)
• Optional for poaching: 1 bay leaf, 6 peppercorns

Quick Pickles

• 1/2 English cucumber (about 6 oz / 170 g), thinly sliced
• 1/4 small red onion, thinly sliced
• 1/2 cup (120 ml) distilled white or rice vinegar
• 1/2 cup (120 ml) water
• 1 tbsp granulated sugar
• 1 tsp kosher salt
• Pinch red pepper flakes (optional)

Tartar Sauce (Option 1)

• 1/2 cup (120 g) mayonnaise
• 2 tbsp finely chopped dill pickles or sweet relish
• 1 tbsp capers, drained and chopped
• 1 tsp Dijon mustard
• 1 tbsp fresh lemon juice
• 1 tbsp chopped parsley
• 1 tsp very finely minced scallion white or shallot
• Freshly ground black pepper to taste

Baked-Bean “Gravy” (Option 2)

• 1 cup (260 g) canned baked beans
• 2–3 tbsp water (or hot potato water or fish poaching liquid), to thin
• 1 tsp apple cider vinegar
• 1 tsp yellow or Dijon mustard
• Pinch smoked paprika or black pepper (optional)

To Serve

• Lemon wedges
• Extra chopped parsley and sliced scallion greens (optional garnish)

Step-by-Step Instructions

Step 1: Desalt the salt cod (if using)

Place salt cod in a bowl, cover with cold water by at least 1 inch, and refrigerate 12–24 hours, changing the water 2–3 times. When ready, pat dry and remove any skin and pin bones. If using fresh cod, skip this step.

Step 2: Make quick pickles and sauces

Combine vinegar, water, sugar, salt, and red pepper flakes in a small bowl or jar. Add sliced cucumber and red onion; toss and let sit at room temperature for 15–30 minutes (or refrigerate up to 1 week). For tartar sauce, stir all ingredients together; refrigerate. For baked-bean “gravy,” warm beans with water, vinegar, mustard, and paprika over low heat until spoonable, 3–5 minutes.

Step 3: Cook and mash the potatoes

Place potatoes in a pot, cover with cold salted water by 1 inch, and bring to a boil. Reduce to a lively simmer and cook until easily pierced, 12–15 minutes. Drain well and return to the hot pot for 1–2 minutes to steam-dry. Mash with 2 tbsp butter and 1/3 cup warm milk until smooth but fairly stiff. Taste and season lightly.

Step 4: Cook the cod

In a wide saucepan, add cod and cover with cold water by 1/2 inch (add bay leaf and peppercorns if you like). Bring just to a bare simmer over medium heat, then cook gently until the fish flakes, 8–10 minutes. Drain well, pat dry, and flake into large pieces; remove any bones or skin.

Step 5: Mix the fish cake base

In a large bowl, combine mashed potatoes, flaked cod, scallions, parsley, egg, Dijon, lemon zest, 1/2 tsp pepper, and 1/2 tsp salt (reduce if using salt cod). Sprinkle in 1/3 cup panko and fold gently to keep some flakes intact. The mixture should hold together when pressed; if crumbly, mix in 1–2 tbsp warm milk or potato water; if loose, add 1–2 tbsp more panko.

Step 6: Shape and chill

Divide the mixture into 8 equal portions (about 1/3 cup each). With damp hands, form 3-inch-wide, 3/4-inch-thick patties. Dredge lightly in fine breadcrumbs, shaking off excess. Arrange on a parchment-lined sheet and refrigerate 15 minutes to firm.

Step 7: Pan-fry to golden

Heat a large skillet (cast iron works well) over medium to medium-high heat with 3 tbsp oil and 1 tbsp butter. When the oil is shimmering (about 350°F), add 4 cakes and cook until deeply golden and crisp, 3–4 minutes per side. Transfer to a 250°F oven to keep warm. Repeat with remaining oil, butter, and cakes.

Step 8: Plate and serve

Serve hot with lemon wedges, a tangle of quick pickles, and either a spoon of tartar sauce or a drizzle of baked-bean “gravy.” Sprinkle with extra parsley and scallion greens if you like.

Pro Tips

• Keep the mash on the drier side so the cakes hold; you can always loosen the mixture with a splash of warm milk or potato water.
• Chilling is key. Even 15 minutes helps the cakes set and brown without breaking.
• Test one small patty first to check seasoning—especially if using salt cod—then adjust the mix.
• Use a thin fish spatula for clean flips and minimal sticking.
• Maintain oil around 350°F; too cool and cakes absorb oil, too hot and they brown before heating through.

Variations

• Baked: Brush patties with oil and bake at 425°F on a preheated sheet pan until crisp, 12–15 minutes per side.
• Air Fryer: Mist with oil and air-fry at 400°F for 10–12 minutes, flipping halfway.
• Herb Swap: Use chopped dill and chives in place of parsley and scallions for a brighter, deli-style profile.

Storage & Make-Ahead

Formed, uncooked cakes can be covered and refrigerated up to 24 hours. Freeze on a sheet until solid, then store airtight up to 2 months; cook from frozen at 375°F in the oven (20–25 minutes, flipping once) or pan-fry gently over medium heat. Cooked cakes keep 3 days in the fridge; re-crisp in a 375°F oven for 10–12 minutes or in a lightly oiled skillet. Quick pickles keep 1 week refrigerated; tartar sauce 3–4 days; baked-bean “gravy” 3–4 days.

Nutrition (per serving)

Approximate (with 2 tbsp tartar sauce): 690 calories; 34 g fat; 58 g carbohydrates; 28 g protein; 3 g fiber; sodium varies widely depending on salt cod and pickles.