Cod and Potato Cakes

Name: Cod and Potato Cakes
Yield: Serves 4
Cuisine: New England
Ingredients: 1 , large russet potato (12 ounces), unpeeled; 2 tablespoons, unsalted butter; 4 , scallions, white and light green parts minced, dark green parts sliced thin; 2 , garlic cloves, minced; 1 teaspoon, minced fresh thyme; 1 teaspoon, table salt; 1/4 teaspoon, pepper; 1 (1-pound), skinless cod fillet, cut into 2-inch pieces; 1 , large egg, lightly beaten; 3/4 cup, panko bread crumbs; 1/2 cup, vegetable oil, for frying

92 comments

By Andrew Janjigian

Appears in Cook's Illustrated May/June 2019

Main Courses

New England

Fish & Seafood

These seaside cakes can easily turn out bland and mushy. We fixed that while staying true to their humble roots.

SERVES4

TIME1¼ hours

has video

WHY THIS RECIPE WORKS

Cod and potato cakes are a seaside classic, served from Rhode Island to the Maritimes. We used a relatively small amount of mashed potato to keep the cod flavor at the forefront. We cooked the fish and potato without extra liquid (the forme...

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