Cod fish cakes with mashed potatoes are a classic Canada-style comfort food made with flaky white fish, soft potatoes, herbs, and a crisp golden crust. They are different from battered fish because the cod is folded into the potato mixture, shaped into patties, then pan-fried until the outside is crunchy and the inside stays tender. I make them when I want a simple fish dinner that feels homemade, filling, and easy to serve with a sauce, salad, or vegetables any time of year.

Crispy Cod Fish Cakes with Mashed Potatoes

This recipe is based on my YouTube video, with a few adjustments since publication. I make it this way because the mashed potatoes help bind the cod without making the cakes heavy, and chilling the mixture before frying gives cleaner edges and a better crust. I prefer to use cod because it flakes nicely, stays mild, and works very well with lemon, parsley, green onion, and a creamy sauce on the side.

This version is not trying to replace my ultra-crispy beer-battered fish and chips. That recipe is for big, crunchy pieces of battered fish with fries. These cod cakes are more rustic and home-style, closer to the kind of fish and potato patty you would make with fresh cod or leftover cooked fish. They are also different from my homemade Filet-O-Fish, which is built as a sandwich with breaded fish, cheese, buns, and tartar sauce.

Why This Recipe Works

The key is balance. Too much fish and the cakes can fall apart. Too much potato and they taste more like plain potato patties. I like a generous amount of cod, but I still keep enough mashed potato in the mixture so the cakes hold together in the pan.

The potatoes should be dry and fluffy, not wet. If the mash is too loose, the fish cakes become soft and difficult to brown. That is why I drain the potatoes well, let the steam escape, then mash them before adding the cod. If you want a deeper look at potato texture, my homemade mashed potatoes recipe explains the same basic idea: steam, mash, season, and avoid making the potatoes gluey.

For the crust, I use breadcrumbs on the outside instead of mixing too much into the filling. This keeps the inside tender while giving the outside that golden pan-fried finish. Serve them with homemade tartar sauce for the classic seafood pairing, or use 2-minute garlic aioli if you want something richer.

Ingredients

For the fish cakes:

1 lb cod fillets, fresh or thawed
1 1/2 lb Yukon Gold or yellow potatoes, peeled and cut into chunks
3 tbsp butter
1/4 cup warm milk
1 large egg
2 green onions, finely sliced
2 tbsp chopped parsley
1 tbsp Dijon mustard
1 tsp lemon zest
1 tbsp lemon juice
1/2 tsp garlic powder
1/2 tsp paprika
1 tsp salt, divided, plus more to taste
1/2 tsp black pepper
1 cup panko breadcrumbs or regular breadcrumbs
3 tbsp neutral oil, for frying
1 tbsp butter, for frying

For serving:

Lemon wedges
Tartar sauce, garlic aioli, or mayonnaise-based sauce
Optional chopped parsley

Step-by-Step Instructions

1. Cook the potatoes

Place the potatoes in a pot of cold salted water. Bring to a boil and cook until tender, about 15 to 20 minutes depending on the size of the pieces. Drain well, then let the potatoes sit in the hot pot for 1 to 2 minutes so extra steam can escape.

Mash with the butter and warm milk. The mash should be smooth but not loose. Let it cool slightly before mixing with the fish.

2. Cook the cod

Season the cod with a little salt and pepper. Place it in a skillet with a splash of water, cover, and cook gently over medium-low heat for 5 to 7 minutes, or until the fish flakes easily. You can also bake the cod at 375°F for about 10 to 12 minutes.

Let the cod cool for a few minutes, then flake it with a fork. Remove any excess liquid. This is important because wet fish makes soft fish cakes.

3. Make the mixture

In a large bowl, combine the mashed potatoes, flaked cod, egg, green onions, parsley, Dijon mustard, lemon zest, lemon juice, garlic powder, paprika, salt, and pepper. Mix gently. Do not crush the cod too much. I like some visible flakes of fish in the cakes because it gives a better texture.

If the mixture feels very soft, add 2 to 3 tablespoons of breadcrumbs. If it holds together when pressed, leave it as is.

4. Shape and chill

Shape the mixture into 8 fish cakes. Place them on a plate or tray and refrigerate for 20 to 30 minutes. This short rest helps the cakes firm up and makes them easier to fry.

5. Coat with breadcrumbs

Place the panko breadcrumbs in a shallow plate. Press each fish cake gently into the breadcrumbs on both sides. Coat the edges too if you want a crispier crust.

6. Pan-fry until golden

Heat the oil and butter in a large skillet over medium heat. Add the fish cakes, leaving space between them. Cook for 3 to 4 minutes per side, until golden brown and hot in the center.

Work in batches if needed. Do not overcrowd the pan, or the cakes will steam instead of crisp.

7. Serve

Serve hot with lemon wedges and a creamy sauce. I like these with homemade mayonnaise turned into a quick lemon mayo, or with Cajun mayo if I want a slightly spicy version.

What to Serve with Cod Fish Cakes

For a very classic plate, serve these fish cakes with creamy coleslaw. The cabbage, vinegar, and creamy dressing balance the pan-fried crust and make the meal feel like a fish-and-chips dinner without the deep fryer.

For something simple and fresh, a homemade Greek salad works well because the tomatoes, cucumber, olives, and feta bring acidity and freshness. If you prefer cooked vegetables, oven-roasted mixed vegetables are easy to prepare while the fish cake mixture chills.

If you want a more generous comfort-food meal, serve the fish cakes with crispy homemade French fries or air fryer roasted potatoes. Since the fish cakes already contain mashed potatoes, I usually choose salad or vegetables, but potatoes on the side make the plate more filling.

Substitutions

Cod

Haddock, pollock, or leftover cooked white fish can replace cod. Salmon also works, but it gives a richer flavor and changes the style of the recipe.

Potatoes

Yukon Gold potatoes are my first choice because they mash well and have good flavor. Russet potatoes also work, but they can become a little drier, so you may need an extra splash of milk.

Breadcrumbs

Panko gives the crispiest crust. Regular breadcrumbs give a finer, more traditional coating. Crushed crackers can also work for a more old-fashioned fish cake texture.

Herbs

Parsley is classic, but dill, chives, or a little tarragon can be used. If using dill, keep it light because it can take over the flavor of the cod.

Sauce

Tartar sauce is the most natural pairing. Garlic aioli, lemon mayo, spicy mayo, or Cajun mayo all work too.

FAQ

Can I use leftover mashed potatoes?

Yes. Leftover mashed potatoes are perfect for fish cakes as long as they are not too loose. If the mashed potatoes already contain a lot of cream or butter, chill the mixture well before shaping.

Can I use canned cod or canned fish?

You can use canned fish, but fresh or cooked cod gives a better texture. If using canned fish, drain it very well and season carefully because canned fish can already be salty.

Why are my fish cakes falling apart?

The mixture may be too wet, too warm, or not chilled long enough. Drain the cod well, use a firm mash, add a few tablespoons of breadcrumbs if needed, and chill the shaped cakes before frying.

Can I bake these instead of frying?

Yes. Place the breaded fish cakes on a lightly oiled baking sheet and bake at 425°F for about 15 to 18 minutes, flipping once. They will be lighter, but the crust will not be quite as crisp as pan-fried.

Can I make them ahead?

Yes. Shape the cakes and refrigerate them for up to 24 hours before cooking. You can also freeze them uncooked on a tray, then transfer them to a freezer bag once firm.

Are cod fish cakes healthy?

They are a hearty comfort food with good protein from the cod and egg, plus potatoes for substance. Pan-frying adds richness, so I like serving them with salad, coleslaw, or vegetables for balance.

What to Serve With / Suggested Posts

Serve with homemade tartar sauce for the classic seafood pairing.
Add creamy coleslaw for a Canada and USA-style fish dinner.
Use homemade mayonnaise as the base for a quick lemon mayo.
Try 2-minute garlic aioli for a richer dipping sauce.
Make a spicy plate with Cajun mayo on the side.
Serve beside oven-roasted mixed vegetables for an easy year-round dinner.
Add homemade Greek salad for a fresh side.
Pair with crispy homemade French fries for a fish-and-chips-style plate.
For another fish dinner, try ultra-crispy beer-battered fish and chips.
For a sandwich-style fish recipe, make the homemade Filet-O-Fish.

Crispy Cod Fish Cakes with Mashed Potatoes

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Prep Time 25

Cooking Time 28

Category Main Course

Cuisine Canadian, North American

Portions 4 portions

Calories 360 kcal