New England Potato Cod Fishcakes Recipe

Name: New England Potato Cod Fishcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: peanut or olive oil for frying; 1/3-1/2 pounds fresh cod fillet, folded and frozen; 2 russet or Yukon gold potatoes (to yield @1 cup grated); 1 medium yellow onion (to yield @ 1/2 cup); 1 teaspoon kosher salt; 1/2 teaspoon ground white pepper; 1-2 tablespoons lemon zest, to your taste; 1 tablespoon grated horseradish root; 2 tablespoons chopped fresh dill; 2 tablespoons chopped flat leaf parsley; 1 egg, beaten; 2 ounces flour; 4 ounces sour cream; 4 ounces mayonnaise; 1 teaspoon grated horseradish root, or prepared horseradish; 1 ounce capers; sprigs of fresh dill for garnish

Servings: persons

peanut or olive oil for frying
1/3-1/2 pounds fresh cod fillet, folded and frozen
2 russet or Yukon gold potatoes (to yield @1 cup grated)
1 medium yellow onion (to yield @ 1/2 cup)
1 teaspoon kosher salt
1/2 teaspoon ground white pepper
1-2 tablespoons lemon zest, to your taste
1 tablespoon grated horseradish root
2 tablespoons chopped fresh dill
2 tablespoons chopped flat leaf parsley
1 egg, beaten
2 ounces flour
4 ounces sour cream
4 ounces mayonnaise
1 teaspoon grated horseradish root, or prepared horseradish
1 ounce capers
sprigs of fresh dill for garnish

1
After the cod fillet has been frozen, grate it using the large holes of a box grater. By folding it first before freezing, you can get a better grip then for grating. You can guard your hands from the frozen fish by wrapping the top of the fillet with paper towels.
2
Grate the potatoes with the skins on or off. I like to leave the skins on. Next grate the onions. Combine with the grated fish. Add 1 tbl. horseradish as well as the salt, pepper, and lemon zest.
3
Squeeze as much liquid from this mix as you can using a colander, cheesecloth or your bare hands. In a bowl mix the wrung out mess with half of the chopped herbs, the egg and flour. From this mix form about 10 fish cakes. These will be about 4 inches or so wide and at least 1/4 inch thick. Feel free to vary the size to your needs. For a light appetizer these can be made smaller.
4
To make a tartar sauce, blend the other half of the chopped herbs with the capers, 1 tsp.horseradish, mayo and sour cream. Chill until serving. You may have some leftover, or not.
5
Heat a heavy gauge frying pan with a generous coating of oil. When sizzling add half of the latkes/fishcakes. Press down gently on each one. When golden brown on the bottom , flip over. Press down gently and cook until golden brown all around. Make sure these are cooked in the middle before draining on paper towels. Cook the second batch the same way. Be sure to add more oil first, if needed.
6
Plate the warm fish cakes or latkes with the tartar sauce and fresh sprigs of dill.

391

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: peanut or olive oil for frying, 1/3-1/2 pounds fresh cod fillet, folded and frozen, 2 russet or Yukon gold potatoes (to yield @1 cup grated), 1 medium yellow onion (to yield @ 1/2 cup), and more.

Yes, New England Potato Cod Fishcakes falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

New England Potato Cod Fishcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions