Eggless Cod Fish Cakes with Potatoes
These golden, crispy fish cakes are the kind of satisfying weeknight dinner that feels far more impressive than the effort involved. Flaky poached cod gets folded into creamy mashed potato along with scallion greens, fresh parsley, a touch of Dijon mustard, and a hint of smoked paprika — the result is deeply savory with just the right amount of brightness. The clever trick here is a quick butter-and-flour paste whisked with milk, which binds everything together beautifully without a single egg in sight. A light dredge in flour and a pan-fry in hot oil gives each cake that irresistible deep golden crust that shatters at the fork. Chilling the patties for 30 minutes before cooking is the step you don't want to skip — it's what keeps them holding together perfectly in the pan. This recipe makes 4 generous servings, and a squeeze of lemon or a spoonful of tartar sauce alongside takes the whole plate over the top.
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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 oil or vegetable oil), divided
For serving
- lemon wedges, for serving (optional)
- tartar sauce or hot sauce, for serving (optional)
Can be omittedtartar 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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