Ingredients:

  • 1 pound (450g) skinless, boneless cod fillet (sustainable source recommended)
  • 1 pound (450g) russet potatoes, peeled and cubed
  • 1/4 cup (60ml) whole milk
  • 2 tablespoons unsalted butter
  • 1/4 cup (15g) chopped fresh parsley
  • 1 tablespoon lemon juice
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 large egg, lightly beaten
  • 1 cup (100g) panko breadcrumbs (or regular breadcrumbs)
  • 2 tablespoons all-purpose flour (plus extra for dusting)
  • 2 tablespoons vegetable oil, for frying

Instructions:

  1. Boil the cubed potatoes until tender. Drain well and mash with milk and butter until smooth. Set aside to cool slightly.
  2. Poach or steam the cod until cooked through and flakes easily. Gently flake the cod into small pieces, removing any bones.
  3. In a large bowl, combine the mashed potatoes, flaked cod, parsley, lemon juice, Dijon mustard, salt, and pepper. Mix gently but thoroughly.
  4. Divide the mixture into four equal portions. Gently shape each portion into a round, flat cake.
  5. Place the shaped fish cakes on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to firm up.
  6. Place flour, beaten egg, and breadcrumbs in separate shallow dishes. Dredge each fish cake in flour, then dip in egg, and finally coat in breadcrumbs, pressing gently to adhere.
  7. Heat vegetable oil in a large skillet over medium heat. Carefully place the breaded fish cakes in the hot oil and cook for 5-7 minutes per side, or until golden brown and heated through.
  8. Drain the cooked fish cakes on paper towels and serve immediately.