Portions: 4 servings Calories: 224kcal |
Attention seafood lovers, are you ready to sink your teeth into something fin-tastic? With their fluffy, airy, and tender texture, and their delicious, savory flavor, these cod fish cakes are a pleasure to eat and share. So grab your ingredients, and let's get cooking – these golden fish balls are worth their weight in gold!
Why I ❤️ it • Recipe • Ingredients • Preparation
Cod fish cakes.
Why I ❤️ it
This dish, my dear reader, has become part of our multicultural family's tradition. Cod fishcakes are a traditional Danish food called fiskefrikadeller. One of my favorite Danish dishes. You and your guests will love these juicy bits of goodness. Serve cod fish cakes with a dip as party food, or with mashed potatoes as dinner.
For this cod fishcakes recipe, I consulted several books about traditional Danish cookery. Unsurprisingly, no two recipes were alike. I ended up picking what I liked and worked best, as well as making a few changes of my own based on the ones I liked best. The result was a slightly fluffier fishcake than I am used to (I eat entirely too many of them when I am in Denmark), but I liked them.
Cod fish cakes recipe
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Utensils and tools
- Food processor
- Small saucepan
- Ice cream scoop (optional)
- Paper towels
Ingredients
- ¾ pound [0.35 kg] fresh cod fillets
- ⅓ cup of heavy cream, or whole milk
- 1½ teaspoon of salt
- 1 medium white onion, minced or grated
- 2 tablespoons of all-purpose flour
- 2 large eggs
- ½ teaspoon of black pepper
- 1 tablespoon of minced parsley
- 2 cups of oil for frying
Preparation
Before starting, please make sure you have all the ingredients and utensils ready.
Step 1: Mix all the ingredients
In the food processor vase, combine cod fillets, cream, salt, onion, flour, eggs, pepper, and parsley.
Pulse until the fish is chopped into small flakes.
Step 2: Frying
Heat oil over medium-high heat in a small saucepan so there's a good depth for frying.
Carefully place balls made from two tablespoons of the fish mixture (I used an ice cream scoop). Fry until they turn golden brown. Place them on paper towels to drain excess oil.
Top tips
- Make sure the fish has no bones by pressing with your fingers to see if you can feel any.
Serving suggestions
Serve the cod cakes with a few slices of lemon (some love the taste of a few drops of lemon juice), and garnish with some parsley or green onions.
You and your guests will love these juicy bits of goodness. Serve cod fish cakes with tartar sauce, mayonnaise, or mustard as party food.
For dinner, serve with mashed potatoes. My Danish-inspired parsley potatoes recipe is absolutely perfect with this.
Variations
If you can't find fresh cod, haddock is great for it. If you can't find either, any white fish fillet will do, though the texture and flavor will vary. Even salmon can be used following the same instructions.
In Hispanic countries, it's common to find salt cod, but for this recipe, we need to use fresh or frozen (thawed beforehand).
You can fry these in ghee (clarified butter) if you prefer.
Check out this smoked cod recipe for another interesting way to serve cod.
Nutritional information
Calories: 224kcal - Carbohydrates: 6g - Protein: 19g - Fat: 14g - Saturated Fat: 2g - Cholesterol: 119mg - Sodium: 662mg - Potassium: 435mg - Fiber: 1g - Sugar: 1g - Vitamin A: 155IU - Vitamin C: 3.5mg - Calcium: 38mg - Iron: 1mg
FAQs
What are cod fish cakes made of?
Typically, cod fish cakes are made with fresh cod fish or haddock, flour, onion, eggs, and spices.
What do you eat with codfish cakes?
You can serve your favorite potato mash with codfish cakes if you plan to serve them for dinner. They are also great as finger food with a bowl of tartar sauce to dip them in.
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Cod Fish Cakes Recipe
Ingredients
- ¾ pound cod fish [0.35 kg]
- ⅓ heavy cream
- 1 teaspoon salt
- 1 medium white onion chopped
- 2 tablespoon all-purpose flour
- 2 eggs
- ½ teaspoon black pepper
- 1 tablespoon minced parsley
- 2 cup oil for frying
Instructions
Mix ingredients
- In the food processor vase, combine cod fillets, cream, salt, onion, flour, eggs, pepper, and parsley. Pulse until the fish is chopped into small flakes.
Fry
- Heat oil over medium-high heat in a small saucepan so there's a good depth for frying.Carefully place balls made from two tablespoons of the fish mixture (I used an ice cream scoop). Fry until they turn golden brown. Place them on paper towels to drain excess oil.
Nutrition
Originally published on Aug 29, 2014
olga
These are fresh cod fish, being used, not bacalau ????
Tia Clara
Yes, these are made with fresh fish (or thawed frozen fish)
bellini
I grew up on fish and chips and delicious cod cakes as well. Moms were made with potato.
Kate @ Babaganosh.org
Bacalao! These look delicious. How long do they take to turn golden brown? Deep frying always scares me a little and I like knowing if something cooks in a very short amount of time, so I can be prepared for swift yet careful movements to remove the food from the hot oil.
By the way, it took me a long time to understand what exactly bacalao was and how you cook it from the salted dry variety and why it was dried in the first place haha (my Dominican boyfriend had to take me to a Portuguese store because his explanation was confusing), so I can see Catherine's confusion 🙂
Tia Clara
I didn't have any problems with splatters, and it took about 5 minutes to get that color (it may vary depending on a number of things).
Catherine Tactuk
This sounds so good, I'm sure going to give it a try.
Question: the cod fish I always ate in DR was very salty. What kind did you use? The "fresh" one I've seen sold here in north America has no salt.
Tia Clara
This is made from "fresh" codfish (I say "fresh" because it's actually frozen), not the salted, dry variety that it's common in the DR.