Deep Fried Cod Cakes Recipe
Savor the crisp exterior and delicate interior of our Deep Fried Cod Cakes. A delightful appetizer that showcases the timeless appeal of Portuguese seafood.
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Ingredients
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Cod Cake Base
Breading & Frying
Accompaniments & Garnish
Method
Prepare Cod
Poach cod
Place cod fillets in a shallow saucepan and pour milk over to just cover. Add a pinch of salt. Bring to a gentle simmer over medium-low heat — do not boil — and poach until opaque and flakes easily, about 6–8 minutes depending on thickness. Remove cod with a slotted spoon and reserve 1/4 cup of the poaching milk; discard remaining milk or reserve for another use. Let cod cool slightly.
Flake cod
Using two forks, flake the cooled cod into bite-sized pieces, removing any remaining bones or skin. Place flaked cod into a large mixing bowl.
Make Filling
Sauté aromatics
In a small skillet, melt 2 tbsp unsalted butter over medium heat. Add the finely minced onion and sauté until translucent and starting to soften, about 4–5 minutes. Add minced garlic and cook 30–45 seconds until fragrant. Remove from heat and let cool slightly.
Combine base ingredients
To the bowl with flaked cod, add the mashed potato, cooled sautéed onion and garlic, 1 egg, Dijon mustard, smoked paprika, lemon zest, chopped parsley, optional cilantro, salt, and black pepper. Stir gently to combine.
Adjust moisture
If the mixture feels dry, add up to the reserved 1/4 cup poaching milk a tablespoon at a time until mixture holds together but is not wet. If it is too loose, stir in 1–2 tbsp extra mashed potato or a tablespoon of breadcrumbs. Taste and adjust seasoning.
Form & Chill Cakes
With slightly moistened hands, form the mixture into 12 small cakes (about 2 inches across and 3/4 inch thick) or 8 larger cakes. Place formed cakes on a parchment-lined tray. Cover loosely with plastic wrap and refrigerate for at least 30 minutes to firm up — this helps them hold shape during breading and frying.
Breading
Set up a breading station: one shallow dish with 1/2 cup flour (seasoned with a pinch of salt and pepper), one with the beaten eggs, and one with 1 cup breadcrumbs. Dredge each chilled cod cake first in flour, shaking off excess, then dip into beaten eggs, allowing excess to drip off, and finally press into breadcrumbs to coat evenly. Place breaded cakes on a tray and chill for 10 minutes to set the coating.
Frying
Heat oil
Pour vegetable oil into a heavy skillet or Dutch oven to reach approximately 1/2 inch depth (about 1.5–2 cups depending on pan). Heat oil over medium heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of breadcrumb into oil — it should sizzle and brown within 30–45 seconds.
Fry cakes
Working in batches to avoid crowding, gently place 3–4 cod cakes into the hot oil. Fry until golden brown on the bottom, about 3–4 minutes, then carefully flip and fry the other side for another 2–3 minutes until evenly golden and crisp. Internal temperature should be at least 145°F (63°C) if checked. Adjust heat as needed so cakes brown without burning.
Use a slotted spatula to transfer fried cakes to a paper towel–lined plate to drain excess oil. Keep warm on a baking sheet in a 200°F (95°C) oven while frying remaining batches.