Got leftover cod or halibut from last night’s dinner? Don’t let it sit forgotten in the fridge. Turn it into something comforting, crispy, and seriously satisfying—these homemade cod fish cakes. They’re golden on the outside, soft and flavorful on the inside, and they always disappear fast at my dinner table.
Whether it’s a casual weeknight or a little at-home date night, these cakes fit the bill. I usually plan for extra baked fish just so I have an excuse to make them the next day.
Why I Love Making These Fish Cakes
Back when I was trying to stretch leftovers without anyone noticing, these fish cakes became a regular trick up my sleeve. I’d quietly repurpose last night’s cod fillets, and somehow the family always thought it was a whole new recipe. That golden crust and zesty flavor? Hard to resist.
They’re easy to prep, even ahead of time. In fact, I often mix everything together the night before. The flavors deepen as they sit, and forming the patties is a breeze the next day. If you’ve got a batch chilling in the fridge, dinner’s practically done.
Ingredients You’ll Need
Let’s walk through what makes these cakes so good:
- Cooked Fish (like cod or halibut): I usually use leftover baked cod, but I’ve also had great results with halibut and even salmon. Just flake it well with a fork so it mixes in nicely.
- Panko Breadcrumbs: This is what gives that irresistible crunch. You could use regular breadcrumbs in a pinch, but panko makes a noticeable difference.
- Sour Cream: Go full-fat here. It keeps the inside creamy and holds everything together without drying out.
- Eggs: These help the mixture bind. I’ve used both large and extra-large eggs—no fuss either way.
- Celery: I always use the inner, tender stalks. They give a subtle crunch without overpowering the flavor.
- Capers: These little salty bursts take the flavor up a notch. I stick to the small non-pareil ones—they mix in better.
- Green Onion: Mild and fresh. If I’m out, chopped chives work just fine.
- Olive Oil: For frying, I use whatever good olive oil I have on hand, but you can also go with a neutral oil like avocado for higher heat.
- Salt and Pepper: Keep it simple. A little kosher salt and freshly cracked pepper go a long way.
- Lemon Wedges (optional): I love squeezing a bit of lemon over the top right before eating—it brightens everything up.
My Go-To Tips for Perfect Fish Cakes
After a few rounds of trial and error, I’ve picked up a handful of tricks that make these come out just right:
- Flake the Fish Finely: I use a fork to break the fish down into small pieces. Bigger chunks tend to make the cakes fall apart while flipping.
- Prep Your Station: I always set up a parchment-lined plate or tray before I start forming the patties. It keeps things tidy and makes transferring easier.
- Chill Before Cooking: Even a quick 20-minute chill in the fridge helps the cakes firm up and hold together in the pan.
- Handle Gently: These are delicate. Be gentle while forming and flipping—if a little piece falls off, just press it back in with your spatula.
- Space in the Pan: Don’t crowd them. I cook in two batches so each one gets that nice, crispy sear.
- Press Lightly Before Flipping: This helps seal the shape. I gently press down once the bottom browns before turning them over.
- Don’t Stress About Perfection: Sometimes they aren’t perfectly shaped, and that’s okay. They’ll still taste fantastic.
What I Serve with These Fish Cakes
These cakes are a great excuse to keep the rest of the meal simple. Here are a few of my go-to pairings:
- Fresh Salads: A peppery arugula salad or a crisp Caesar adds balance. If I want something more seasonal, I’ll go with roasted squash or a simple tomato cucumber salad.
- Veggie Sides: Roasted broccoli and cauliflower or some sautéed green beans go well. Mashed red potatoes or crispy oven potatoes make it feel a bit more comforting.
- As an Appetizer: If I’m hosting, I serve these as starters with a creamy dipping sauce—remoulade or even a homemade tartar sauce.
- Leftovers for Breakfast: Sounds odd, but they’re amazing the next morning with a fried egg on top. Try it—you’ll thank me later.
How to Make Them (Step-by-Step)
Step 1: In a large bowl, flake your cooked fish using a fork. Add sour cream, eggs, chopped celery, green onions, capers, salt, and pepper. Mix it all gently but thoroughly.
Step 2: Scoop out the mixture and shape into 8 patties. Coat all sides with panko breadcrumbs. I usually keep my hands a bit damp so the mixture doesn’t stick too much.
Step 3: Heat a little oil in a skillet over medium heat. Fry the patties in batches until golden brown—about 3-4 minutes per side. I keep the first batch warm in a low oven while I finish the rest.
Step 4: Serve hot with lemon wedges and whatever sides you’re in the mood for.
How to Store and Reheat
- Fridge: Leftover cakes store beautifully in an airtight container for up to 3 days.
- Freezer: I’ve frozen cooked fish cakes before—just lay them flat on a tray, freeze until solid, then transfer to a zip bag. They’ll keep for a month.
- To Reheat: Pop them in the oven at 350°F for about 10 minutes, or heat gently in a skillet to bring the crisp back.
Cod Fish Cakes
Golden on the outside and tender in the middle, these cod fish cakes are a smart and delicious way to use up leftover fish. Whether it's cod, halibut, or even salmon, this recipe transforms simple ingredients into something fancy enough for a dinner party—or cozy enough for a weeknight at home. Serve them with lemon wedges and maybe a creamy dip on the side.
Ingredients
- 1 pound cooked cod (or other firm white fish like halibut or salmon)
- 2 eggs, lightly beaten
- 1/4 cup whole milk sour cream
- 1 rib celery, very finely chopped
- 1 minced green onion or a small handful of fresh chives, chopped
- 2 teaspoons chopped capers
- Large pinch of kosher salt
- Freshly ground black pepper, to taste
- 1 cup panko breadcrumbs
- 1/4 cup olive oil, divided (for pan-frying)
- Lemon wedges, for serving (optional)
Instructions
- Preheat your oven to 250°F and place an oven-safe platter inside to keep the cooked cakes warm.
- Spread the panko on a medium plate and set a separate large plate aside for the formed fish cakes.
- In a mixing bowl, flake the cooked cod into small pieces using a fork. Add the sour cream, beaten eggs, chopped celery, green onion or chives, capers, salt, and black pepper. Mix everything gently until just combined.
- Scoop a small portion (about 1/8 of the mixture) into your hands and shape into a compact patty. Press both sides into the panko to coat evenly, then transfer to the large plate. Continue shaping and coating the rest of the mixture the same way.
- Heat about 2 tablespoons of the olive oil in a large skillet over medium heat. Once the oil is hot, place 4 fish cakes into the skillet. Let them cook undisturbed until the crumbs are golden and crisp—around 5 minutes per side. Use a spatula to gently press down and flip.
- Transfer the cooked fish cakes to the warm oven platter, then repeat the process with the remaining oil and patties.
- Serve the fish cakes hot, with lemon wedges on the side if you’d like a fresh, citrusy finish.
Notes
- These fish cakes are even better when made ahead—just mix everything up to a day in advance and fry them fresh when you're ready.
- Leftover salmon works beautifully in place of cod.
- For dipping, a tangy tartar-style sauce or a creamy remoulade would be a perfect match.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 203Total Fat 10gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 7gCholesterol 79mgSodium 196mgCarbohydrates 12gFiber 1gSugar 2gProtein 17g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Quick FAQ
Can I use canned fish?
If that’s what you’ve got, go for it—but choose a firm type like canned salmon. Just drain it really well first.
What if the mix feels too wet?
It often does. Chilling helps, and adding a tablespoon more breadcrumbs can make it easier to handle.
Can I bake them instead of frying?
Yes, but they won’t get quite the same crust. Bake at 400°F for 15–20 minutes, flipping once halfway through.
What sauce goes best?
I love a simple lemony mayo or spicy remoulade. Even Greek yogurt with herbs works great if you want something lighter.
Try Other Cod Recipes:
