You probably noticed by now that I love fish cakes. I would day I am a Fish Cake Aficionado! This take on my regular Fresh Cod Fish Cakes is probably my new favourite right now. The parsley sauce....ooohhhh, it is a real winner of a combination. Great enough for your fish loving guests if you are having a dinner party and easy enough for a mid week dinner.
I love Sunday lunch and yesterday we had a little bit of an unusual lunch of lots of little things. The thing about lots of little things is that it takes way more time than a big ol' casserole, say. We had these delightful little fish cakes with the parsley sauce, a smoked salmon & shrimp salad with dill (recipe to follow in the very near future), Spicy Fried Shrimp, Sausage Rolls, mashed potatoes (strange, I know) and some steamed peas. That was it! Oh, followed by Boozy Fruit Cups (recipe to follow on those as well). It was a busy and satisfying kitchen day. I also got a head start on some Christmas baking, so I think today I will be having a kitchen break. Frozen pizza it is family!
These little cakes are not too dissimilar to my regular, and favourite, cod cakes. The exception is that these are made smaller and higher. As well, they are covered in fine bread crumbs and then fried in vegetable oil. They are so crispy and they go perfect with the parsley sauce.
After having these yesterday, I thought wouldn't they make a nice party food! Well, I think they are easy enough to pick up and eat in two bites. Yes, two bites! You could but a small dollop of sauce on each one and present them on a buffet table. Great for Christmas entertaining. As well, these would make a nice starter to a seafood meal. Just plate a couple with a little sauce on the side and maybe some salad leaves. Pretty and satisfying. I have just given myself some new ideas!
However you choose to have these, they will be delicious either way. And yes, like many recipes, this can easily be doubled if you are feeding more. Also, would like to point out that these can be frozen. Quite often I make a batch of fish cakes, wrap them up and stock them in the freezer. All you need to do is defrost and fry. Dinner is ready!
Crispy Cod Cakes with Parsley Sauce
Makes 12 / Prep time: 35 minutes / Cook time: 40 minutes
2 fair sized cod fillets, about 1lb
3 medium potatoes, peeled and cut into small pieces
4 tablespoons of milk
2 Tablespoons of butter
1 small onion very finely chopped
Small handful of fresh parsley, finely chopped
1 teaspoon dried oregano
Salt and pepper to taste
1 Cup/90 grams Panko bread crumbs
1/4 Cup/60 ml vegetable oil for frying
For the Parsley Sauce:
2 Tablespoons of butter
1/4 Cup/30 grams of flour
1 Teaspoon of mustard
1 Cup/240 ml of milk
A handful of parsley, roughly chopped
Salt and fresh ground pepper
First make the sauce. In a small saucepan set over medium heat, melt the butter. Whisk in the flour until a paste forms and cook for a further minute or so. Stir in the mustard and milk. Continue whisking until a smooth sauce appears. this will only take a minutes. Add parsley, salt and pepper. Set aside
In a medium saucepan of boiling water, add the potatoes and cook until soft. This will take about 15 to 20 minutes. When cooked, remove from heat, drain and set aside
Meanwhile, in another medium saucepan of boiling water, add the cod fish and boil for about 10 minutes. Remove from heat and drain the water. Leave to cool so you can handle it.
Once the fish is cool enough to handle, remove the skin and you will notice that the fish will just flake apart. Remove any bones that you find in the fish and discard them.
In a large mixing bowl, add the potatoes , milk and butter and mash really well. Now add the fish, onion, parsley, oregano and salt & pepper. With a wooden spoon, stir to combine. When it is all combined you can start making your fish cakes.
Evenly divide your mixture into 12 portions. Using both hands, form a ball and then gently flatten each one slightly until they take the desired shape. Repeat these steps for remaining fish cakes.
Next, on a clean working surface, spread out the bread crumbs. With one fish cake at a time, completely coat it in the bread crumbs and put on a clean plate. Repeat for further fish cakes.
In a large skillet set over moderate heat, add the oil and bring up to temperature. When you put the fish cakes in the pan you want them to instantly sizzle. Cook for about 5 minutes or until it is golden brown and flip over. I usually use a silicone spatula to do this, and I have more control in flipping them. Continue cooking the other side for the same amount of time, or until golden brown. Repeat for whatever fish cakes you have left.
Serve immediately topped with the parsley sauce.
Click the downloadable link below to print recipe!
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