Crispy Cod Fish Cakes with Quick Tartar Sauce

Why You’ll Love This Recipe

• Crispy on the outside, tender and flaky inside—classic comfort with a bright lemony finish.
• Uses affordable cod and pantry staples; no special equipment needed.
• Balanced plate: fish cakes, punchy quick tartar sauce, and a clean, lemony green salad.
• Great for make-ahead—shape and chill the patties, then fry to order.

Grocery List

• Produce: Russet potatoes, lemons, scallions, parsley, mixed greens, radishes, shallot (or substitute), optional bay leaf and lemon slices for poaching
• Dairy: Unsalted butter, mayonnaise (for tartar sauce)
• Pantry: Cod fillets, Dijon mustard, panko breadcrumbs, capers, dill pickles, olive oil, neutral oil, kosher salt, black pepper

Full Ingredients

For the Fish Cakes

• 1 lb russet potatoes, peeled and cut into 1-inch chunks
• 1 1/4 lb skinless cod fillets, pin bones removed
• 1 bay leaf and 2 lemon slices (optional, for poaching)
• 1 large egg, lightly beaten
• 1/4 cup finely chopped flat-leaf parsley
• Zest of 1 lemon + 1 tbsp fresh lemon juice
• 2 scallions, finely sliced
• 1 tbsp Dijon mustard
• 1/4 cup panko breadcrumbs (to bind the mixture)
• 1 cup panko breadcrumbs (for coating)
• 3/4 tsp kosher salt, plus more for water
• 1/2 tsp freshly ground black pepper
• 5 tbsp neutral oil (canola or grapeseed) and 1 tbsp unsalted butter, for frying
• 1 lemon, cut into wedges (for serving)

Quick Tartar Sauce

• 1/2 cup mayonnaise
• 2 tbsp finely chopped dill pickles (or cornichons)
• 1 tbsp capers, rinsed and chopped
• 1 tbsp finely chopped parsley
• 1 tsp Dijon mustard
• 2 tsp fresh lemon juice
• 1 tsp finely minced shallot
• Pinch of sugar, plus kosher salt and black pepper to taste

Simple Green Salad

• 5 cups mixed baby greens
• 4 radishes, thinly sliced (optional)
• 3 tbsp extra-virgin olive oil
• 1 1/2 tbsp fresh lemon juice
• 1/2 tsp Dijon mustard
• 1/4 tsp kosher salt and freshly ground black pepper, to taste

Step-by-Step Instructions

Step 1: Cook the potatoes

Place the potatoes in a medium pot, cover with cold water by 1 inch, and add 1 tsp kosher salt. Bring to a boil, then simmer until just tender when pierced with a knife, 12–15 minutes. Drain well, return to the hot pot, and let stand 1 minute to steam off excess moisture. Mash until mostly smooth; set aside to stay warm.

Step 2: Poach the cod

Meanwhile, add 4 cups water to a wide saucepan with 1 tsp kosher salt, the bay leaf, and lemon slices (if using). Bring to a bare simmer—look for small lazy bubbles, not a rolling boil. Slide in the cod, cover, and cook until opaque and it flakes easily, 6–8 minutes (internal temperature around 140–145°F). Transfer to a plate, pat dry, and flake into large pieces.

Step 3: Make the fish cake mixture

In a large bowl, combine the warm mashed potatoes, flaked cod, egg, parsley, lemon zest, 1 tbsp lemon juice, scallions, Dijon, 1/4 cup panko, 3/4 tsp salt, and 1/2 tsp pepper. Fold gently to keep the fish flaky. If the mixture feels loose, add 1–2 tbsp more panko; if dry, add 1–2 tsp more lemon juice.

Step 4: Shape and chill

Line a baking sheet with parchment. Divide the mixture into 8 equal portions (about 1/2 cup each) and shape into 3-inch-wide, 3/4-inch-thick patties. Set on the baking sheet, cover, and chill 20–30 minutes to firm up (or freeze for 10 minutes if you are in a rush).

Step 5: Coat the patties

Place 1 cup panko in a shallow dish. Press each chilled patty gently into the panko to coat both sides. Return coated patties to the baking sheet. Preheat the oven to 250°F to keep batches warm.

Step 6: Pan-fry until crisp

Heat 2 tbsp oil and 1/2 tbsp butter in a large nonstick or well-seasoned cast-iron skillet over medium heat until shimmering. Fry 4 patties without crowding, 4–5 minutes per side, until deep golden brown and heated through. Transfer to a wire rack set over a baking sheet and keep warm in the 250°F oven. Repeat with remaining patties, adding more oil and the remaining butter as needed.

Step 7: Stir together the quick tartar sauce

Mix the mayonnaise, pickles, capers, parsley, Dijon, lemon juice, and shallot. Season with a pinch of sugar, salt, and pepper to taste. Cover and refrigerate until serving.

Step 8: Toss the simple green salad and serve

Whisk olive oil, lemon juice, Dijon, salt, and pepper in a large bowl. Add the greens (and radishes, if using) and toss to coat lightly. Serve fish cakes hot with tartar sauce, salad, and lemon wedges.

Pro Tips

• Dry equals crisp: Let the potatoes steam off and pat the cod dry after poaching; excess moisture makes cakes soggy.
• Chill time matters: A short chill firms the patties so they hold their shape and brown evenly.
• Gentle fold: Keep the cod in visible flakes for the best texture—avoid mashing the mixture smooth.
• Don’t rush the sear: Wait for a well-heated pan and resist moving the cakes until the crust forms.
• Keep warm right: A low 250°F oven keeps the first batch crisp while you finish the rest.

Variations

• Smoked twist: Replace 25–30% of the cod with smoked haddock for a subtle smokiness.
• Salmon swap: Use salmon fillets for rich, rosy fish cakes; add 1 tsp chopped dill.
• Gluten-free: Use gluten-free panko and Dijon; everything else stays the same.

Storage & Make-Ahead

Shape patties up to 24 hours ahead; cover and refrigerate. To freeze, place shaped (uncoated) patties on a tray until solid, then wrap well and freeze up to 2 months; thaw overnight before coating and frying. Cooked fish cakes keep 2 days in the refrigerator; reheat on a rack at 350°F for 10–12 minutes. Tartar sauce keeps 5–7 days chilled. Dress the salad just before serving.

Nutrition (per serving)

Approximate values (2 fish cakes, salad, and 2 tbsp tartar sauce): 590 calories; 31 g protein; 46 g carbohydrates; 29 g fat; 4 g fiber; 980 mg sodium. Values will vary with oil absorption and seasoning.