Cashew Free Cod Fish Cakes with Potatoes
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Learn more →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
- 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
For serving
- lemon wedges, for serving (optional)
- tartar sauce or hot sauce, for serving (optional)
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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