Salt Cod Cakes
Crispy golden-brown cakes made from flaked salt cod and creamy mashed potatoes. A New England classic that balances the briny depth of rehydrated cod with soft potato, fresh herbs, and a delicate crunch. Perfect as an appetizer or a light main with a squeeze of lemon.
For 4 servings
- prep
Soak the salt cod.
Rinse the salt cod under cold water. Place in a large bowl, cover with cold water, and refrigerate for 24 hours, changing the water 4 to 5 times. Drain well and pat dry.
TIPThe more often you change the water, the less salty the fish will be. Taste a small piece after 24 hours — if still too salty, soak another 6-8 hours. - boil · ~15 min
Boil the potatoes and cod.
1.Place the quartered potatoes in a large pot and cover with cold water.2.Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, about 15 minutes.3.Add the drained salt cod to the same pot during the last 5 minutes of cooking.4.Drain well and return both to the warm pot to dry out for 1 minute. - saute · ~5 min
Sauté the onion and garlic.
1.Warm the olive oil in a skillet over medium heat.2.Add the chopped onion and cook until soft and translucent, about 4 minutes.3.Add the minced garlic and sauté until fragrant, about 30 seconds.4.Remove from heat and set aside.TIPDon't let the garlic brown — it turns bitter. - mix · ~10 min
Mash and combine the mixture.
1.Mash the drained potatoes and cod together in a large bowl until mostly smooth but with some texture.2.Add the sautéed onion and garlic, beaten egg, chopped parsley, lemon juice, salt, and black pepper.3.Mix everything together until evenly combined.4.Shape the mixture into 8 equal patties, about 3 inches wide and 0.75 inch thick.TIPIf the mixture feels too wet to shape, chill it in the fridge for 15 minutes. It firms up and is easier to work with. - fry · ~15 min
Dredge and fry the cod cakes.
1.Spread the flour on a shallow dish.2.Gently press each cake into the flour, coating both sides and shaking off excess.3.Heat the frying oil in a large skillet over medium-high heat until shimmering.4.Fry the cakes in batches for 3-4 minutes per side until deep golden brown and crisp.5.Transfer to a paper towel-lined plate to drain.TIPDon't crowd the pan — give each cake room to crisp up. Adjust the heat so the oil stays hot but doesn't smoke. - serve
Serve hot with lemon wedges.
Arrange the cod cakes on a serving platter, garnish with the lemon wedges, and serve immediately.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Taste the soaked cod before mixing — if still too salty, extend the soak by 6-8 hours.
- 2Dry the boiled potatoes and cod in the warm pot for a full minute to remove excess moisture.
- 3Chill the patty mixture for 15 minutes if it feels too wet to shape easily.
- 4Don't crowd the pan when frying; leaving space ensures each cake gets properly crisp.
- 5Use a neutral oil with a high smoke point, like canola or grapeseed, for the best golden crust.
- 6The cakes can be formed a day ahead and refrigerated; fry just before serving.
- 7For extra crunch, use panko breadcrumbs instead of flour for dredging.
Adapt it for your goals.
Gluten-Free
Swap all-purpose flour for rice flour or cornstarch in the dredge — it still crisps beautifully and keeps the cakes celiac-friendly.
Herb SwapsHerb Swaps
Replace parsley with fresh dill or chives for a lighter, more aromatic profile that complements the cod's brininess.
Spicy KickSpicy Kick
Add 1/2 teaspoon of cayenne or smoked paprika to the mash for a warm, smoky heat that enhances the New England roots.
Baked VersionBaked Version
For a lower-oil option, shape and flour the cakes, then bake at 425°F on a greased sheet for 12-15 minutes, flipping halfway.
Why this is on our healthy list.
Lean Protein Source
Salt cod provides a concentrated dose of high-quality, low-fat protein, supporting muscle maintenance and satiety.
Rich in B Vitamins
The cod contributes B12 and niacin, which support energy metabolism and nervous system health.
Potassium from Potatoes
Potatoes supply potassium, an electrolyte that helps regulate blood pressure and muscle function.
Antioxidant Parsley
Fresh parsley adds vitamin C and flavonoids that support immune function and reduce oxidative stress.
Frequently asked questions
This recipe is designed for salt cod's unique texture and brininess. For fresh cod, you'd need to adjust seasoning heavily and the binding will differ — it's not a direct swap.
