These Atlantic Cod Cakes are a crispy, golden delight made with flaky cod, fresh herbs, and a zesty mustard sauce. Perfect for brunch, lunch, or dinner, these flavorful fish cakes are topped with a silky poached egg for an elegant finish. Whether served with a side salad or as a standalone dish, they bring a taste of the East Coast to your kitchen.
Why You’ll Love This Recipe
- Crispy and flavorful – Golden-brown on the outside, tender and flaky on the inside.
- Easy to make – Uses simple ingredients for a quick and delicious seafood dish.
- Versatile – Serve as an appetizer, main course, or topped with a poached egg for brunch.
- Zesty mustard sauce – Adds a tangy, creamy complement to the crispy fish cakes.
- Great for leftovers – Perfect for using up extra mashed potatoes or cooked cod.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cod Cakes:
- 1 lb fresh Atlantic cod (or canned, drained)
- 1 cup mashed potatoes
- ½ cup panko breadcrumbs
- 1 egg, beaten
- ¼ cup fresh parsley, chopped
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil (for frying)
For the Mustard Sauce:
- ¼ cup mayonnaise
- 1 tablespoon whole-grain mustard
- 1 teaspoon lemon juice
- ½ teaspoon honey
- ¼ teaspoon black pepper
For the Poached Egg (Optional):
- 2 eggs
- 4 cups water
- 1 tablespoon vinegar
Directions
1. Prepare the Cod Cakes
- If using fresh cod, cook it by steaming, poaching, or baking until flaky. Let cool slightly, then flake into a bowl.
- Add mashed potatoes, panko breadcrumbs, egg, parsley, Dijon mustard, lemon juice, garlic powder, salt, and pepper. Mix until well combined.
- Shape into 4 patties and set aside.
2. Fry the Cakes
- Heat olive oil in a skillet over medium heat.
- Fry the cod cakes for 3-4 minutes per side, until golden brown and crispy. Transfer to a plate lined with paper towels.
3. Make the Mustard Sauce
- In a small bowl, mix mayonnaise, whole-grain mustard, lemon juice, honey, and black pepper until smooth.
- Set aside until ready to serve.
4. Poach the Eggs (Optional)
- Bring 4 cups of water and vinegar to a simmer in a pot.
- Swirl the water, carefully drop in the eggs, and cook for 3 minutes.
- Remove with a slotted spoon and drain on paper towels.
5. Assemble & Serve
- Drizzle the mustard sauce over the cod cakes.
- Top each with a poached egg (if using).
- Garnish with fresh parsley and serve hot!
Servings and Timing
- Prep Time: 15 minutes
- Cooking Time: 15 minutes
- Total Time: 30 minutes
- Servings: 4 cod cakes
- Calories: 320 kcal per serving
Variations
- Spicy Kick – Add a pinch of cayenne pepper to the cod cake mixture or hot sauce to the mustard sauce.
- Cheesy Version – Mix in shredded Parmesan or sharp cheddar for a richer flavor.
- Herb-Infused – Add fresh dill or chives for a brighter, more aromatic taste.
- Gluten-Free Option – Use gluten-free breadcrumbs instead of panko.
- Air Fryer Method – Cook at 375°F (190°C) for 10-12 minutes, flipping halfway through.
Storage/Reheating
- Storage: Keep leftover cod cakes in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze uncooked patties on a baking sheet, then transfer to a freezer bag. Cook from frozen, adding extra time when frying.
- Reheating: Warm in a 350°F (175°C) oven for 10 minutes or in a skillet over low heat until heated through.
FAQs
Can I use canned cod instead of fresh?
Yes! Just drain it well and flake before mixing with the other ingredients.
How do I make sure my cod cakes don’t fall apart?
Using mashed potatoes and an egg helps bind the mixture. If too dry, add a little more mashed potato; if too wet, add more breadcrumbs.
What’s the best way to cook fresh cod for this recipe?
Poaching, baking, or steaming work best to keep the fish moist and flaky.
Can I bake the cod cakes instead of frying?
Yes! Bake at 375°F (190°C) for 20 minutes, flipping halfway for even crispiness.
What can I serve with cod cakes?
They pair well with a side salad, roasted vegetables, or a simple slaw.
Can I make the cod cakes ahead of time?
Yes! Form the patties and refrigerate them for up to 24 hours before frying.
What type of mustard works best for the sauce?
Whole-grain mustard adds texture, but Dijon or spicy brown mustard also work well.
How do I keep poached eggs from breaking?
Use fresh eggs, add vinegar to the water, and create a gentle swirl before adding the eggs.
Can I use a different type of fish?
Yes! Haddock, pollock, or halibut are great substitutes for cod.
How do I make the cod cakes extra crispy?
Use panko breadcrumbs and ensure the oil is hot before frying.
Conclusion
These Golden Atlantic Cod Cakes are a delicious combination of crispy seafood, zesty mustard sauce, and (optional) silky poached eggs. Whether for brunch, lunch, or dinner, this simple yet flavorful dish is a guaranteed crowd-pleaser. Try them today and enjoy a taste of the Atlantic coast!
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Golden Atlantic Cod Cakes with Mustard Sauce
- Total Time: 30 minutes
- Yield: 4 cod cakes 1x
- Diet: Vegetarian
Description
Crispy, golden cod cakes made with flaky Atlantic cod, fresh herbs, and a zesty mustard sauce, topped with a perfectly poached egg.
Ingredients
For the Cod Cakes:
- 1 lb fresh Atlantic cod (or canned, drained)
- 1 cup mashed potatoes
- 1/2 cup panko breadcrumbs
- 1 egg, beaten
- 1/4 cup fresh parsley, chopped
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil (for frying)
For the Mustard Sauce:
- 1/4 cup mayonnaise
- 1 tablespoon whole-grain mustard
- 1 teaspoon lemon juice
- 1/2 teaspoon honey
- 1/4 teaspoon black pepper
For the Poached Egg (Optional):
- 2 eggs
- 4 cups water
- 1 tablespoon vinegar
Instructions
-
Prepare the Cod Cakes:
- Flake the cooked cod into a bowl.
- Mix with mashed potatoes, panko, egg, parsley, mustard, lemon juice, garlic powder, salt, and pepper.
- Shape into 4 patties.
-
Fry the Cakes:
- Heat olive oil in a pan over medium heat.
- Cook the patties for 3-4 minutes per side until golden brown and crispy.
-
Make the Sauce:
- In a small bowl, mix mayonnaise, mustard, lemon juice, honey, and black pepper.
- Set aside.
-
Poach the Eggs (Optional):
- Bring water and vinegar to a gentle simmer.
- Swirl the water, add eggs, and cook for 3 minutes.
- Remove with a slotted spoon and drain on paper towels.
-
Assemble & Serve:
- Drizzle mustard sauce over the cod cakes.
- Top with a poached egg and garnish with fresh parsley.
- Serve hot and enjoy!
Notes
- For extra crispiness, coat the patties in additional panko breadcrumbs before frying.
- If using canned cod, drain well and remove excess moisture.
- Pair with a light arugula salad or roasted vegetables for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course, Brunch
- Method: Pan-Frying
- Cuisine: Canadian, East Coast
