Save It These crispy cod cakes with lemon-dill tartar sauce are my answer whenever I want something light yet indulgent for dinner. Each bite brings savory golden fish and a tangy, herb-packed sauce that turns ordinary weeknights into something special. The combination was inspired by seaside trips as a child where fresh fish and homemade tartar were always on the table.
When I first tried making these, I worried about them falling apart and discovered that chilling the mixture is the real secret. Now, I make a big batch and my family always comes running when the first cakes hit the skillet.
Ingredients
- Fresh cod fillets: Provide a mild, flaky base that lets flavors shine. Look for firm, moist fillets without a strong smell for best results
- Bay leaf: Adds a subtle aromatic note to poaching. Use fresh if available
- Milk: Offers tender moisture during poaching
- Unsalted butter: Brings a hint of richness. European-style butter works especially well
- Medium potatoes: Bind the cakes with earthy flavor and soft texture. Waxy potatoes like Yukon Gold help cakes hold together
- Small shallot: Creates a delicate sweet heat. Choose shallots with tight skins and no green shoots
- Fresh parsley: Adds herbaceous lift. Flat-leaf parsley tastes brighter than curly, so choose that if you can
- Dijon mustard: Sharpens and balances with gentle heat. A quality jar makes all the difference
- Large egg: Helps everything set. Farm-fresh eggs create a richer mixture
- Panko breadcrumbs: Give superior crunch. Japanese-style panko is fluffier and ensures crisp results
- Salt: Enhances all the other flavors. Sea salt is my choice
- Freshly ground black pepper: Brings a subtle complexity
- Vegetable oil: Makes for even crisp frying without heavy flavor
- Mayonnaise: Offers creamy richness in the sauce. Use whole-egg mayo for best results
- Lemon juice: Brightens and freshens
- Dill pickles: Deliver tang and crunch. Choose pickles with no artificial coloring
- Fresh dill: Infuses an unmistakable herbal note. Sub dried dill if out of season
- Capers: Add a briny pop. Rinse well to avoid excess saltiness
- Lemon zest: Brings a touch of citrus oil fragrance
- Pinch of salt and pepper in the sauce: Allows balance without overpowering
Instructions
- Poach the Cod:
- Gently lay cod fillets in a shallow pan along with bay leaf and milk. Pour in enough water to barely cover the fish. Simmer on low until the cod flakes easily with a fork and turns completely opaque. Lift the fish out carefully and let cool slightly in a large bowl. Discard the bay leaf and cooking liquid so the cakes do not become watery
- Boil and Mash the Potatoes:
- Chop potatoes into even chunks to ensure they cook evenly. Boil in well salted water until very soft and a fork slips right through them. Drain thoroughly and mash until smooth, as lumpy mash makes the cakes fall apart
- Assemble Cod Cake Mixture:
- To the bowl of flaked cod add mashed potatoes, shallot, parsley, Dijon mustard, egg, panko, salt, and pepper. Use a fork to gently combine until just mixed. Avoid overmixing so the cakes stay light
- Shape and Chill the Cakes:
- Divide mixture into eight even patties and gently flatten. Place on a parchment-lined tray. Cover and refrigerate for at least twenty minutes. This will help the cakes hold their shape while cooking
- Coat the Cakes:
- Pour extra panko on a dinner plate. Press each chilled patty into panko on both sides to give a generous coating for crunch
- Fry to Perfection:
- Heat vegetable oil in a large skillet over medium. Fry the cakes in batches so they are not crowded. Cook each for three to four minutes per side until both surfaces turn deep golden and crisp. Place fried cakes on a towel to blot extra oil while you finish the remaining batches
- Make the Lemon-Dill Tartar Sauce:
- Stir together mayonnaise, lemon juice, pickles, dill, capers, Dijon, zest, and a pinch of salt and pepper. Chill the sauce so flavors blend and intensify. Taste and adjust lemon or pickle to your preference
- Serve:
- Arrange cod cakes on a platter and garnish with extra parsley or lemon wedges. Serve immediately with chilled lemon-dill tartar for dipping. These cakes are best enjoyed piping hot from the pan
Save It The fresh parsley is my favorite part of this dish. It wakes up every bite and transports me back to my grandmother’s kitchen where she always insisted on picking herbs right before dinner.
Storage Tips
Place leftover cod cakes in an airtight container layered with parchment to prevent sogginess. Store in the fridge for up to two days. To reheat, place cakes in a hot oven for about ten minutes until crisp. The tartar sauce keeps very well refrigerated for three days.
Ingredient Substitutions
If you cannot find cod, haddock or pollock both work well and add their own subtle flavor twist. Gluten-free panko is a good stand-in if you are avoiding wheat. For a lighter option, try Greek yogurt instead of mayonnaise in the sauce.
Serving Suggestions
Pair these cakes with a simple green salad dressed in lemon vinaigrette or a pile of oven-roasted potatoes. I also love to serve them in a soft bun with lettuce for a homemade fish burger.
Cultural Note
Cod cakes are a classic New England comfort food, often featured at family gatherings and holiday tables. Every household has its version and this lemony twist on the sauce is my way of blending tradition with fresh flavors.
Seasonal Adaptations
For spring, add fresh peas or chives to the cake mix for color and brightness In colder months, try serving with a side of sautéed winter greens to complete the meal Use dried dill in the tartar sauce if fresh is not available in winter
Success Stories
My neighbor made a double batch of these for a picnic, and not a single cake was left. She now requests the recipe for every potluck. My kids called these fish nuggets and dipped them without hesitation.
Freezer Meal Conversion
Shape and bread the cakes then freeze in a single layer on a tray. Once firm, transfer to a freezer bag. Cook directly from frozen in a skillet, adding a few extra minutes per side, for a quick meal any night.
Save It These cod cakes with tartar sauce will become one of your go-to dinners. There’s nothing more satisfying than bringing a seaside classic straight to your kitchen table.