Name: Irish-Style Pacific Cod Cakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Ingredients: 2 (6-ounce) Pacific cod fillets; Extra-virgin olive oil; Salt and freshly ground black pepper, to taste; 1 cup prepared mashed potatoes; 1 egg, beaten; 1 teaspoon dijon mustard; A handful of parsley, roughly chopped; ¼ to ½ cup breadcrumbs; High-heat cooking oil

Using Mashed Potatoes for a Denser, Richer Fish Cake

This Pacific cod cake recipe uses mashed potatoes to help bind the patties together, an Irish-inspired take on a simple fish cake recipe. Using mashed potatoes adds a satisfying density to the flaky lightness of the fish, as well as flavor and richness from any butter or cream that you’ve used to make the mashed potatoes.

To make these Irish-style Pacific cod cakes, you can either use fresh or leftover fish and mashed potatoes — it’s a great recipe for when you want to repurpose last night’s dinner, but it’s also one that you can make from scratch in about 30 minutes. Note that the recipe below assumes that you already have mashed potatoes on hand, but if you don't, you can make your favorite recipe for mashed potatoes as the Pacific cod is baking.

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Irish-Style Pacific Cod Cakes

By Wild Alaskan Company

Prep time

10 minutes

Cook Time

20 minutes

Total time

30 minutes

Yield

2 servings

Ingredients

2 (6-ounce) Pacific cod fillets
Extra-virgin olive oil
Salt and freshly ground black pepper, to taste
1 cup prepared mashed potatoes
1 egg, beaten
1 teaspoon dijon mustard
A handful of parsley, roughly chopped
¼ to ½ cup breadcrumbs
High-heat cooking oil

Instructions

1. Preheat oven to 400F. Meanwhile, use a tea towel or paper towels to pat cod dry to remove excess moisture. Arrange on a baking sheet, drizzling both sides of fillets with olive oil.

2. When oven is preheated, season fish with salt and pepper, then place on center rack and set timer for 8 minutes. Pacific cod is medium-done when it has reached an internal temperature of 130F on an instant-read thermometer at its thickest part, or when it can be flaked easily with a fork. If not quite done, allow to cook for a couple minutes more. When finished, set cod aside to briefly cool.

3. In a medium mixing bowl, combine mashed potatoes, egg, mustard, and parsley. Add cod to the bowl, using your hands or a fork to gently break up the fillets into large flakes. Fold together with the mashed potato mixture.

4. You should be able to form loose patties with your hands. If mixture is too loose to hold together, add about ¼ cup of breadcrumbs, or more if needed. Form the mixture into patties with your hands, making about 4 cod cakes. Use remaining breadcrumbs to lightly coat exterior of cod cakes, pressing the breadcrumbs in gently so that they stick.

5. Heat a large skillet over medium heat. When hot, add enough high-heat cooking oil to pan to just cover bottom. Once oil begins to shimmer, carefully lower each cod cake into the skillet and allow to cook undisturbed until golden brown, about 3 minutes. Don’t worry if cod cake breaks apart slightly.

6. Use a spatula to carefully flip the cod cakes. Cook for another 3 minutes, or until remaining side is golden brown, then remove from heat.

7. Serve immediately alongside colcannon or your favorite Irish-inspired side dish. Or, allow to cool and store in an airtight container in the fridge for up to 3 days. Cod cakes can be reheated in a toaster oven, on the stove top, or in a 350F oven until warmed through.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.

Irish-Style Pacific Cod Cakes

Using Mashed Potatoes for a Denser, Richer Fish Cake

Irish-Style Pacific Cod Cakes

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