- 1.5 lbs of potatoes
- 2.5 cups milk
- 1.75 lbs of fresh cod
- 1 tbsp mustard
- 6 spring onions
- zest 1 lemon
- 3/4 cup flour
- 2 eggs
- 1 1/4 cups bread crumbs
- vegetable oil
To make our cod cakes we could have picked up the fish at any of our local grocery stores, as almost every store sells it. However, our local grocery stores sell previously frozen cod, so we headed to Fisherman’s Market, because they had fresh cod. Elliott likes to go inside and see the crab tank inside. The other benefit of going to Fisherman’s Market is that they make their own tartar sauce which is really good, so we picked up a container of that as well.
Codfish Cake Recipe
The recipe we decided to go with was the crisp crumb fish cakes from BBC Good Food, which is one of two recipes that Mimi Sheraton recommends in the book “1000 Foods to Eat Before You Die,” the other being from the book “The Ploughman’s Lunch and the Miser’s Feast.”
The recipe we followed had us cooking the fish in milk, which did a great job of cooking without any sort of frying or browning of the fish. I think it’s a great way to do it. Once we made the cake mix with the fish, potatoes and onion and mixed it together we were supposed to divide it into 8 cakes, but we had enough for many more than that. The great thing about codfish cakes is that they freeze well, so we will be able to have leftovers for the future.
The highlight of putting this dish together is the breading station. It was fun for Elliott to dip the cake into the flour, egg and bread crumbs.
I was disappointed with this dish. As I said in our previous blog post, Fish and Chips is one of my all time favorite things to eat. The fact that this dish was made with cod, I was expecting it to taste similar, but it doesn’t. There is a lot of potato in the fish cake and the fish flavor is very subtle, even if the smell of fish stunk up our house while cooking. Perhaps I would have been happier with a stronger tasting fish, although I’m not usually one for strong fish flavor (see Gentleman’s Relish). I think that you could get away with purchasing a frozen cod for this recipe and not lose much. I am looking forward to a future blog post where we will pull out the frozen left overs and serve them with some British Mushy Peas.
I thought this was one of the better things we have made. I served the cod cakes with some mixed greens tossed with a simple dressing of olive oil, lemon, and salt and pepper. The tartar sauce gave the cakes a richness while the acidity in the dressing paired nicely eaten together. I had a chance to taste some of the cod before we prepared the mixture and it does have a mild flavor, such that it doesn’t really “shine” as much as meld with the other seasoning and additions. It was a very satisfying meal for me and I could see myself possibly serving this again. The recipe is easily executed for beginner cooks, as long as you don’t get discouraged or nervous at all the steps. Aside from the fresh fish, most ingredients are easy to come by and many home cooks will have them on hand already.
Will Kids Like It?
I think most kids would like this dish, however Elliott has been consistent with his dislike of mashed potatoes. He didn’t necessarily care for these fishcakes, as there was so much potato. He said he liked the fish part. He did have fun with the cooking though, especially the breading station.