Refresh
    Cod Fish Cake

    Cod Fish Cake served with Coleslaw, Sweetcorn and a Fish Jus.

    Those Cod Fish Cakes can produce a simple yet fufilling plate. I tend to do them either on a Tuesday or Friday, but also in Spring, Summer and Autumn. The Fish Cake is a star of the show, panéed hence golden crisp on the outside and soft in the middle with an oozing Parsley Creamy Sauce in the centre. They can be served with a range of Sides of your choice, but the one I do the most is a simple one of Coleslaw, Sweetcorn and a Fish Jus.

    Putting it all Together
    Cod Fish Cake
    Timing
    • Preptime: 30 minutes
    • Cooktime: 30 to 40 minutes
    • Servings: 2 portions
    Ingredients

    2 to 3 Cod Fillets with skin and boned but if boned by a fishmonger ask to keep the bones of the Fish which will help to prepare the Fish Jus.

    2 large Potatoes (Maris piper or King Edward are best for Mash).

    500 ml of Milk.

    3 Eggs.

    1 Bunch of Parsley chopped.

    200g of seasoned Plain Flour.

    1 Salted Butter.

    a little Oil of your choice.

    Golden Breadcrumbs or Panko Crumbs about 250g (give or take).

    150 g of Sour Cream Thick, or Double Cream or Creme Fraiche.

    Sweetcorn 2 to 3 cobs or a large tin of nibblets.

    1 Red Pepper very finely diced.

    1 White Cabbage. Chopped in strips.

    2 Carrots. Grated or à la Julienne to your preference.

    250g of Mayonnaise. Home made or shop bought.

    2-3 Lemons. 

    Seasoning: Salt and Pepper.

    Fish Stock 500ml: 300 ml for the Jus, 200 ml for the Sweetcorn.

    Optional: a Pinch of Cayenne Pepper for the Fish Cakes. Finely chopped Chilli for the Sweetcorn. A dash of White Wine for the Jus. 

     

     

     

     

     

    Steps

    First comes the preparation of the Potatoes by peeling them and to put a saucepan of Water to boil on the stove with a pinch of Salt to cook the Potatoes for 20 minutes until soft. Cutting the Potatoes into quarters beforehand helps to reduce the time of cooking.

    Second prepare your Fish. Skin it and debone it if it was not done before. Keep the skin and bones aside. Pan fry or grill your Cod fillets lightly while your Potatoes are cooking.

    When the Potatoes are tender, drain them and put a knob of Butter and a little Oil in the very pan you did boil them. Then put the Potatoes back into the pan. Add a yolk of one Egg and some Milk to make a delicious Mash but make sure you keep a certain consistancy to it. It is time when you can season your Mash with Salt and Pepper and even a pinch of Cayenne Pepper if it is to your liking.

    During that time take the cooked Cod fillets out of the pan or from under the grill. Let the Cod fillets cool down as well as the Mash.

    Prepare your Stock for the Jus and for the cooking of your Sweetcorn nibblets. It involves a little Water, may be a Fish Stock Cube or home made Fish Stock, the skin of the Cod and the bones you kept aside to impart more flavour. You can add some White Wine to it (optional). Then reduce it.

    Chop your Parsley finely.

    Then flake your Cod and add it to your seasoned Potato Mash to make your Fish Cakes, add a little parsley within the mix and another egg for the biding. It is a hand on job to form the Cakes in little rounds of decent individual size. Afterwards put them in the fridge to firm up a little.

    Meanwhile prepare a light seasoned Parsley cream by whisking it with a little Milk which you will insert with a pipping bag inside your Fish Cakes. Place them back in the fridge to firm up.

    Then you can prepare your Coleslaw. Just chop a White Cabbage finely enough and put it in a bowl. Afterward grate some Carrots into fine strips to add to the bowl with the chopped Cabbage, add a home made Mayonnaise (or a shop bought one). Then the juice of half a Lemon for a little acidity and sharpness. Place in the fridge. 

    Prepare your Pané station: seasoned flour on a plate, a lightly beaten Egg, and last your Crumbs which can be seasoned as well.

    Take out your Cod Fish Cakes from the fridge and pané them one by one, in the three plates. First the Flour, then the Egg, then the Crumbs. You want to achieve an even coating throughout those Fish Cakes. Then put the Cod Cakes under the grill or render them in a frying pan.

    Filter a little of your Fish Stock in order to cook your Sweetcorn in. Chop a Red Pepper very finely or a Chilli. Put them in a pan to cook in a gentle heat on the stove together. The Red Pepper takes longer to cook than the nibblets but it does add crunch to the dish or spice if using a Chilli. Cooking them in the Fish Stock does round up the flavours for that Side element of the dish. It will only take 5 to 10 minutes to cook.

    Turn around your Cod Fish Cakes to make sure they are cooked thoroughly but also to give a nice golden crust to them.

    Then you can stir your reduced Jus, and add a little Butter to make it glossy. 

    Prepare your plates by adding the chilled Coleslaw first.

    Cut a Lemon in wedges to decorate the plates but also to add it juice to the Cod Fish Cake.

    Place your cooked and rendered Cod Fish Cake. Add the Sweetcorn to the plate.

    Finish with your reduced Fish and White Wine Jus and a sprinkle of chopped Parsley.

     

     

     

     

     

     

     

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