Rockport Fish Cakes

Cod Fish Cakes cooking in panHere’s another recipe from my cohort, Bill. Fish cakes are a nice. tasty change from the everyday dinner, and are relatively easy to make. This recipe incorporates cod, potatoes, bread crumbs and Old Bay Seasoning.

They go well with a simple salad (or a tomato salad), and a nice glass of Chardonnay or Pinot Grigio.


1 lb cod

2.5 lbs potatoes

1 cup Italian seasoned bread crumbs

1 medium Vidalia onion, diced

2 eggs, beaten

3 tbsp Old Bay Seasoning

1/4 cup Canola oil


Peel, boil and mash the potatoes. Set aside and allow to cool.

Poach the cod in a small amount of water until it becomes flaky, about 5-7 minutes. Be careful not to overcook. Remove from the pan and mash with a fork. Allow it to cool.

In a bowl, mix the onion, bread crumbs and beaten eggs. Add the cooled potatoes and cod. Mix thoroughly. The consistency should be like meatloaf. Add the Old Bay seasoning and mix it in using your hands. Please feel free to add more Old Bay if you think it’s necessary.

Add the Canola oil to a skillet and heat to medium-high. Place the fish cakes in the oil and cook on both sides to a crispy golden brown.

Serve with a fresh spicy salsa or tartar sauce. Or both!





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