Monday, 7 November 2011

Cod Fish Cakes

I will credit this recipe to my nephew Graeme Stirling who works at Barolo Grill in Glasgow city centre. He gave this recipe to my sister (his mum) but I have adapted and changed this a little bit. Graeme's recipe was for salmon fish cakes but I'm not too keen on salmon so I changed this to cod. This is a great and easy recipe and a lovely winter warmer meal. You can serve them with or without a sauce but if you do want a sauce then I recommend a parsley or mild pepper sauce.


  • 1 lb of cod fillets
  • 4-6 medium-sized white potatoes
  • 1 cup bread crumbs
  • 1/4 cup chopped fresh parsley
  • 2 garlic cloves, finely chopped
  • 1 teaspoon salt
  • 1/2 teaspoon cracked black pepper
  • 2 eggs, lightly beaten
  • Grape seed oil, or other high smoke point oil such as canola oil, for frying


1 Boil and mash the potatoes, set them aside.
2 Boil the codfish until it flakes easkly. Drain and flake the fish with a fork. Be sure to remove all bones.
3 Mix the flaked fish, the potatoes and the rest of the ingredients together well by hand. If the mixture is too crumbly, add another egg. If too sticky, add some more bread crumbs.
4 Form the mixture into cakes and fry them on medium high heat in a skillet coated with oil, until nice browned on one side, then flip them over and continue to cook until well browned on the other side.
Yield: Makes 12 fish cakes. Serves 4-6.


Post a Comment