Ingredients:

  • 1 lb (450 g) Cod Fillets, skinless, boneless
  • 1 lb (450 g) Russet or King Edward Potatoes, Peeled and quartered
  • 2 cups (500 ml) Whole Milk or Water (For poaching the fish)
  • 2 Tbsp (30 g) Unsalted Butter, Melted
  • 1 large Egg, Lightly beaten (for the binder)
  • 1 tsp (5 ml) Dijon Mustard
  • 1 tsp (5 ml) Freshly grated Lemon Zest
  • 2 Tbsp (30 ml) Fresh Chives, finely chopped
  • 2 Tbsp (30 ml) Fresh Flat-Leaf Parsley, chopped
  • Kosher Salt and Freshly Ground Black Pepper, To taste
  • 1/2 cup (60 g) All-Purpose Flour (For dredging)
  • 2 large Eggs, Lightly beaten (for breading)
  • 1 1/2 cups (100 g) Panko Breadcrumbs
  • Approx. 1 cup (250 ml) High-Heat Cooking Oil (e.g., Rapeseed, Canola, Sunflower), for shallow frying

Instructions:

  1. Poach the Cod: Place the cod in a shallow pan and cover with the milk (or water). Bring gently to a bare simmer over medium-low heat. Poach for 5–8 minutes, until the fish is opaque and flakes easily. Do not boil vigorously.
  2. Drain and Cool the Cod: Carefully remove the cod and place it on a clean plate lined with kitchen paper to drain excess moisture. Allow to cool completely.
  3. Cook the Potatoes: Place the peeled, quartered potatoes in the large saucepan, cover with cold water, and add a pinch of salt. Bring to a boil and cook until fork-tender (15–20 minutes).
  4. Dry the Potatoes: Drain the potatoes thoroughly and return them to the empty, hot pan over low heat for 1 minute, shaking constantly, to drive off excess moisture (this is key to a sturdy cake).
  5. Rice and Mash: Immediately press the hot potatoes through a potato ricer into a large mixing bowl, or mash them thoroughly.
  6. Flake the Fish: Once the cod is cool, gently flake it into the bowl with the riced potatoes. Ensure all bones are removed.
  7. Add Flavour and Binder: Add the melted butter, beaten binding egg, Dijon mustard, lemon zest, chives, parsley, salt, and pepper to the cod and potato mixture.
  8. Gently Combine: Using a light hand (a rubber spatula is ideal), fold the ingredients together until just combined. DO NOT OVERMIX.
  9. Chill the Mixture: Portion the mixture into 8 equal patties (approximately 1/2-inch thick). Place them on a lined baking sheet and refrigerate for a minimum of 30 minutes. (This firms up the mixture for frying.)
  10. Set Up the Breading Station (The ‘Dredge’): Set up three shallow dishes: one with flour, one with the two beaten eggs, and one with the Panko breadcrumbs.
  11. Coat the Cakes: Taking the chilled cakes one at a time, dredge them fully in the flour (shaking off excess), dip them in the egg wash, and then press them firmly into the Panko until completely coated. Return the coated cakes to the baking sheet.
  12. Heat the Oil: Heat approximately 1–2 cm of high-heat oil in a heavy-bottomed skillet over medium-high heat (about 350°F / 175°C). The oil should shimmer, but not smoke.
  13. Shallow Fry: Working in batches (do not overcrowd the pan), fry the cod cakes for 3–4 minutes per side, turning gently once, until deep golden brown and crispy.
  14. Drain and Finish: Transfer the finished cakes immediately to the wire cooling rack to drain excess oil. Serve piping hot.