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Crispy cod fish cakes on parchment paper, one lifted on a serving spatula
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Cod Fish Cakes with Lemon Caper Aioli

Crispy codfish cakes made with poached cod, mashed potatoes, and fresh herbs, served with a tangy lemon caper aioli.
Course Appetizer, Main Course
Cuisine Greek
Prep Time 30 minutes
Cook Time 40 minutes
Chill 30 minutes
Total Time 1 hour 40 minutes
Servings 16 fishcakes
Calories 174kcal
Author by Jenny Skrapaliori Graves

Equipment

  • Large mixing bowl
  • Two medium saucepans
  • Large skillet for frying

Ingredients

For the fish cakes

  • 1.5 lb 680 g fresh cod fillets
  • 2 medium about 1 lb / 450 g Yukon Gold potatoes
  • ⅔ cup 160 ml milk
  • ¾ cup 180 ml water
  • 3 scallions thinly sliced
  • 1 garlic clove minced
  • 2 tablespoons fresh parsley chopped
  • 2 tablespoons fresh dill chopped
  • 2 teaspoons fresh thyme leaves chopped if large
  • 1 hot pepper such as habanero finely diced (optional)
  • 1 teaspoon red pepper flakes
  • 1 teaspoon sea salt
  • Freshly ground black pepper

For breading and frying

  • ½ cup 65 g all-purpose flour, seasoned with salt and pepper
  • 2 eggs
  • 2¼ cups about 240 g breadcrumbs
  • 2 cups 480 ml light olive oil, for frying

For the lemon caper aioli

  • ½ cup 120 ml mayonnaise
  • 1 tablespoon capers chopped
  • 1½ tablespoons lemon juice plus zest of ½ lemon
  • 1 teaspoon Dijon mustard
  • 1 teaspoon white wine vinegar
  • 2 garlic cloves minced
  • Pinch of sea salt optional

Instructions

  • Boil the potatoes: Scrub the potatoes and cut into 1-inch cubes (no need to peel Yukon Golds). Cover with cold salted water, bring to a boil, and cook until fork-tender, 15 to 20 minutes. Drain, let steam-dry for a few minutes, then mash in a large bowl.
  • Poach the cod: Place the cod in a saucepan, add the milk and water, and bring to a gentle simmer. Poach about 5 minutes, until opaque and flaking easily (145°F / 63°C). Remove, cool slightly, and flake into pieces, discarding any bones.
  • Mix: Add the cod, scallions, garlic, parsley, dill, thyme, hot pepper, red pepper flakes, salt, and a generous amount of black pepper to the potatoes. Mix well.
  • Shape: Scoop with a ⅓-cup measure and shape into about 16 patties. Place on a baking sheet, cover, and refrigerate for 30 minutes.
  • Make the aioli: While the cakes chill, stir together all the aioli ingredients. Taste, add salt only if needed, and refrigerate.
  • Bread: Set up three bowls: seasoned flour, beaten eggs, and breadcrumbs. Coat each patty in flour, then egg, then breadcrumbs, pressing gently.
  • Fry: Heat the oil in a large skillet to 350°F / 175°C. Fry 2 or 3 cakes at a time, about 2 minutes per side, until deep golden and hot in the center (165°F / 74°C). If the centers aren't hot yet, finish on a baking sheet in a 375°F oven for 5 minutes. Drain on a wire rack or paper towels.
  • Serve hot with the lemon caper aioli.

Notes

  • Don't crowd the pan, so the oil temperature doesn't drop.
  • Any flaky white fish works: haddock, pollock, or hake. Leftover cooked fish works too; skip step 2.
  • No need to peel Yukon Golds; the skin is thin. Peel russets or other thicker-skinned potatoes before boiling.
  • Salt cod: Soak 24 to 48 hours in the fridge, changing the water often, then poach as above. Taste before salting.
  • Make ahead: Breaded, uncooked cakes keep 1 day in the fridge or 3 months in the freezer.
  • Nutrition: Exclude the frying oil in WPRM's nutrition calculator (or enter ~2 tbsp absorbed), then recalculate.

Nutrition

Calories: 174kcal | Carbohydrates: 15g | Protein: 11g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 43mg | Sodium: 356mg | Potassium: 253mg | Fiber: 1g | Sugar: 2g | Vitamin A: 192IU | Vitamin C: 4mg | Calcium: 57mg | Iron: 1mg