New England Cod Cakes
Pantry-staple seafood. Use what you have.
Why this dish belongs to New England
Cod cakes — sometimes called codfish balls or fish cakes — are New England's everyday fish dinner, descending from preserved-cod traditions of the colonial-era fishing economy. Atlantic cod was the foundation of New England's economy for 300 years (Massachusetts even has a 'Sacred Cod' wood carving in the State House). Salt cod, the dried preserved version, was cheap pantry food: rehydrate, mix with potato and onion, fry. Fresh cod versions emerged later as fresh fish became more affordable. The cake is bound with mashed potato (not breadcrumbs — the New England technique), seasoned simply with onion, parsley, and pepper, and pan-fried in butter or oil until golden. Served with tartar sauce, lemon, and a green vegetable. Restaurants like Durgin-Park, Legal Sea Foods, and Boston's Yankee Lobster all serve cod cakes; fish markets sell them prepared. The home version is a Friday-dinner staple in coastal New England — quick, cheap, family-feeding.
Method · 10 steps
- 1
Cook the potatoes: place cubed potatoes in salted cold water, bring to boil, simmer 12–15 minutes until fork-tender. Drain and mash. Cool.
- 2
Cook the cod: place fillets on a plate, sprinkle with salt and pepper. Steam for 6–8 minutes (covered skillet with 1/2 inch water) until fish flakes easily. Cool.
- 3
Sauté onion in butter for 5 minutes until soft and translucent. Cool.
- 4
In a large bowl, flake the cooled cod with a fork — leave some larger chunks. Add mashed potato, sautéed onion, beaten egg, parsley, chives, Old Bay, salt, and white pepper.
- 5
Fold gently with a spatula until just combined. Don't overmix — you want visible cod flakes.
- 6
Form into 8 equal patties, about 3 inches across and 3/4 inch thick.
- 7
Spread panko in a shallow dish. Press each patty into the panko, coating both sides. Press to make breadcrumbs adhere.
- 8
Heat 2 tbsp oil + 1 tbsp butter in a large skillet over medium heat. Add 4 patties. Fry 4 minutes per side until golden brown and crispy.
- 9
Transfer to a paper-towel-lined plate. Repeat with remaining patties, adding more oil/butter as needed.
- 10
Serve immediately with tartar sauce and lemon wedges.
Chef's notes
- →Don't over-flake the cod. Larger chunks (1/2 inch) are good — they give texture. Breaking everything down into paste = mush.
- →Yukon Gold or red potatoes are best — they have less starch than russet. Russet makes the cakes gummy.
- →Old Bay is the New England seafood seasoning. A pinch of dill or 1 tsp lemon zest in the mix is also welcome.
- →Use salt cod for traditional flavor — soak 24 hours in cold water, changing water 3-4 times to leach out salt. Then proceed as fresh cod.
- →Make ahead: shape patties, refrigerate covered up to 24 hours before frying. They hold together better when chilled.
Storage
Refrigerate cooked cakes up to 3 days. Reheat in 400°F oven for 8 minutes. Don't microwave (gets soggy). Freeze raw uncooked patties for up to 1 month; cook from frozen, adding 2 minutes per side.
Frequently asked
- Salt cod vs fresh cod?
- Salt cod is traditional — preserved cod that needs 24-hour soak before use. Flavor is more concentrated, slightly fishier, more salty (so reduce added salt). Fresh cod is easier and more common in modern home cooking. Both are correct; salt cod is more authentic.
- Can I use other white fish?
- Yes — haddock, pollock, hake, or whiting all work. Use the same proportions. Salmon cakes are a different dish entirely (pinker, oilier, different flavor profile). Stick to white fish for cod-cake-style.
- Why panko vs regular breadcrumbs?
- Panko crisps better and lighter. Regular breadcrumbs work but get denser. For New England-style cod cakes, panko gives that crackly outer crust without making the inside gummy.
- Can I bake instead of fry?
- Yes — bake at 425°F on an oiled baking sheet for 12 minutes per side. Texture is okay but lacks the rich pan-fried flavor. Air-fryer at 400°F for 8 minutes per side is closer to fried.
- What sides go with cod cakes?
- Coleslaw, baked beans, corn on the cob, green beans, or a green salad. New England Friday dinner traditional pairing: cod cakes + baked beans + brown bread. Tartar sauce on the side, lemon wedges always.
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