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Cod and Potato Cakes

Provided by Mel & Sheryl London

Prepared in advance, these feather-light and somewhat spicy fish cakes are crisp and golden brown on the outside and creamy within. They seem to be everybody’s favorite.

Oven-Poached Hake


  • ¾ pounds Yukon Gold potatoes, peeled & halved
  • 1 tablespoon soft butter
  • 2 teaspoon crème fraiche or yogurt
  • Salt and pepper to taste
  • 2 large scallions, finely minced (about ¼ cup)
  • 1 heaping tablespoon finely diced roasted pepper. (jar is fine)
  • 2 tablespoons snipped fresh dill
  • 3 tablespoons finely minced parsley
  • ¼ to ½ teaspoon Sriracha or Tabasco sauce
  • ½ teaspoon Worcestershire sauce
  • 2 teaspoons Dijon mustard
  • 1/8 teaspoon nutmeg
  • 1 pound skinned cod fillets, pin bones removed & cut into one inch chucks (Substitute: haddock, scrod or salmon)
  • Small lemon wedges
  • 1 egg, lightly beaten
  • 2/3 cup Panko, crushed (or other dry bread crumbs)
  • 2 tablespoons flour
  • Canola oil for frying


In a medium saucepan, cook the potatoes in salted water for 15 minutes, or until tender. Drain, add butter and crème fraiche, salt and pepper to taste, and mash with a potato masher. Transfer to a large bowl and add the scallions, red pepper, dill, parsley, Sriracha or Tabasco, Worcestershire sauce, mustard and nutmeg, and additional salt and pepper to taste. Combine.

Add the fish to a food processor and chop coarsely for 3 to 4 strokes. Transfer to the large bowl, squeeze lemon wedge over the fish and add the beaten egg to the mixture. Combine well. Form the fish cakes into oval shapes, using about 2 heaping tablespoons for each cake. Place the cakes on a piece of non-stick aluminum foil (e.g. Release), cover and chill for at least one hour, or longer if convenient.

When ready to cook, combine the Panko and flour on a flat surface and coat the fish cakes with the mixture. Heat a thin film of Canola oil in a 12 inch non-stick or cast iron skillet over medium-high heat, until hot and the surface ripples. Using a spatula, add the fish cakes in one layer without touching them, and fry for about 4 to 5 minutes on each side. Lift them out carefully with a spatula, drain on paper towels and serve hot with either Lobster Place tartar sauce or chili sauce.

Makes 8 Pieces


MEL & SHERYL LONDON are the authors of eleven cookbooks, including “A Seafood Celebration” and “The Fish Lovers” Cookbook.” They are winners of the James Beard Award and the Tastemaker Award and were finalists for the IACP Cookbook Award for “The Gourmet Garage Cookbook.” They have been loyal and loving customers of The Lobster Place since the company first opened its doors in Chelsea Market.