Cod Fish Cakes with Lemon Aioli
Flaky cod and crisp panko combine for tender cakes with a golden, pan-seared crust.
Dietary
Pescatarian, Dairy free, Nut free, Halal
Allergens
Fish, Eggs, Wheat
These fish cakes rely on gently poached cod and a light hand with the binder, keeping the texture tender rather than dense. Pan-frying in a thin layer of oil gives a crisp, golden crust while the lemon aioli adds a bright, garlicky contrast. Serve as a light dinner with a salad or as an appetizer for four.
Ingredients
- 1 pound cod fillets
- 1 cup water
- 1/2 cup panko breadcrumbs
- 1/4 cup mayonnaise
- 1 egg, lightly beaten
- 2 tablespoons red onion, finely diced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon Dijon mustard
- 1 teaspoon Old Bay seasoning
- 1 lemon, zested
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons vegetable oil, for frying
- 1/2 cup lemon aioli
Method
-
Place the cod fillets in a 9-inch skillet with the water. Bring to a gentle simmer over medium heat, cover, and poach until the fish is opaque and flakes easily, about 8 minutes.
-
Drain the cod and let it cool for 10 minutes, then flake it into small pieces with a fork, removing any bones or skin.
-
In a large bowl, combine the flaked cod, panko, mayonnaise, egg, red onion, parsley, Dijon mustard, Old Bay seasoning, lemon zest, salt, and pepper. Mix gently until just combined, taking care not to break up the fish too much.
-
Divide the mixture into 8 equal portions and shape each into a patty about 2 1/2 inches wide. Place on a plate and chill for 20 minutes to help them hold together while cooking.
-
Heat the vegetable oil in a 9-inch skillet over medium heat until shimmering. Working in batches, fry the fish cakes until golden brown and crisp, about 3 to 4 minutes per side.
-
Transfer the cooked fish cakes to a paper towel-lined plate to drain briefly.
-
Serve the fish cakes warm with a dollop of lemon aioli on top or alongside for dipping.
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Cod Fish Cakes with Lemon Aioli
These fish cakes rely on gently poached cod and a light hand with the binder, keeping the texture tender rather than dense. Pan-frying in a thin layer of oil gives a crisp, golden crust while the lemon aioli adds a bright, garlicky contrast. Serve as a light dinner with a salad or as an appetizer for four.
50 min 4 servings 335 cal
Ingredients
- 1 pound cod fillets
- 1 cup water
- 1/2 cup panko breadcrumbs
- 1/4 cup mayonnaise
- 1 egg, lightly beaten
- 2 tablespoons red onion, finely diced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon Dijon mustard
- 1 teaspoon Old Bay seasoning
- 1 lemon, zested
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons vegetable oil, for frying
- 1/2 cup lemon aioli
Method
- 1
Place the cod fillets in a 9-inch skillet with the water. Bring to a gentle simmer over medium heat, cover, and poach until the fish is opaque and flakes easily, about 8 minutes.
- 2
Drain the cod and let it cool for 10 minutes, then flake it into small pieces with a fork, removing any bones or skin.
- 3
In a large bowl, combine the flaked cod, panko, mayonnaise, egg, red onion, parsley, Dijon mustard, Old Bay seasoning, lemon zest, salt, and pepper. Mix gently until just combined, taking care not to break up the fish too much.
- 4
Divide the mixture into 8 equal portions and shape each into a patty about 2 1/2 inches wide. Place on a plate and chill for 20 minutes to help them hold together while cooking.
- 5
Heat the vegetable oil in a 9-inch skillet over medium heat until shimmering. Working in batches, fry the fish cakes until golden brown and crisp, about 3 to 4 minutes per side.
- 6
Transfer the cooked fish cakes to a paper towel-lined plate to drain briefly.
- 7
Serve the fish cakes warm with a dollop of lemon aioli on top or alongside for dipping.
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