Anti Inflammatory Cod Fish Cakes with Potatoes

Total time1 hr 15 min

Prep time25 min

Cook time20 min

5.0

(28)

Anti Inflammatory Cod Fish Cakes with Potatoes

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Ingredients

4 servings

For the fish cakes

1 lb russet potatoes (about 2 medium), peeled and cut into 1-inch chunks
1 lb fresh cod fillets
2 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
2 tbsp all-purpose flour
3 tbsp milk
3 scallions (green tops only), thinly sliced
2 tbsp fresh flat-leaf parsley, finely chopped
1 tsp dijon mustard
½ tsp smoked paprika
¾ tsp salt
¼ tsp black pepper

For dredging

½ cup all-purpose flour, for dredging

For frying

3 tbsp neutral oil (such as canola or vegetable oil), divided
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.

For serving

lemon wedges, for serving (optional)
tartar sauce or hot sauce, for serving (optional)
Can be omitted
tartar sauce

Instructions

1
Place the potato chunks in a large pot, cover with cold salted water by 1 inch, and bring to a boil over high heat. Cook until completely tender when pierced with a fork, about 12–15 minutes. Drain thoroughly and return to the pot.
2
While the potatoes cook, place the cod fillets in a single layer in the same pot (or a wide skillet) with just enough cold water to cover. Bring to a gentle simmer over medium heat and poach until the fish is opaque throughout and flakes easily when pressed with a fork, about 8–10 minutes, reaching an internal temperature of 145°F (63°C). Transfer the cod to a plate, discard the poaching liquid, and let cool for 5 minutes, then flake into small pieces, checking for and removing any pin bones.

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