These cod cakes are built around ground or finely chopped white fish, bound with just egg and flour — no potato filler, no breadcrumb bulk. You get a crisp exterior and a moist, flaky center, and the whole thing comes together in one bowl and one pan. The garlic mayo takes two minutes to stir together and makes the cakes worth eating on their own.
What makes this version work
Two things matter here. First, keeping the binder minimal — just egg and flour — means the fish stays the main event rather than disappearing into a starchy cake. Too much flour and you’re eating a fritter; too little and the cakes fall apart in the pan. The ratio in this recipe threads that needle. Second, oil temperature. Medium heat is the target. Too hot and the outside browns before the fish reaches 145°F (63°C) inside; too cool and the cakes absorb oil and turn greasy instead of crisping. A drop of water flicked into the pan should sizzle immediately but not spit aggressively — that’s your ready signal. Skip the garnish — not worth the extra dish.
Smart swaps
- White fish alternatives: Haddock, pollock, hake, or halibut all work. Avoid oily fish like mackerel or salmon — the fat content changes the texture and the cakes won’t hold as cleanly.
- Olive oil for frying: Any neutral high-heat oil (avocado, sunflower, vegetable) works fine if olive oil isn’t on hand. The flavor difference is minor once the garlic mayo is on the plate.
- Garlic mayo shortcut: Stir minced garlic and a squeeze of lemon into store-bought mayo. The result is nearly identical to making it from scratch and saves a bowl.
Storage and reheating
Cooked cod cakes keep in the fridge for up to 2 days in an airtight container. Reheat them in a dry skillet over medium heat for 2–3 minutes per side — this brings back the crust in a way the microwave simply won’t. If you want to freeze them, do it before frying: lay the shaped raw cakes on a parchment-lined tray, freeze solid (about 2 hours), then transfer to a freezer bag. They’ll keep for up to 1 month. Cook from frozen over medium-low heat with the lid on for the first 4 minutes to ensure the center reaches 145°F (63°C), then remove the lid to crisp the outside.
If something goes sideways
- Cakes falling apart when you flip them: The mixture is too wet or the oil isn’t hot enough. Let the first side cook undisturbed for a full 3–4 minutes until a visible crust has set on the bottom before attempting to flip. Rushing the flip is the most common cause of breakage.
- Interior still raw after the outside is golden: Your heat was too high. Pull the pan off the heat for 30 seconds, reduce to medium-low, and cover loosely with a lid for 2 minutes to carry heat through the center without burning the crust.
- Cakes turning out dense instead of flaky: The fish was overworked during mixing. Chop or flake the fish coarsely and stir the mixture as little as possible — just until it holds together. Aggressive mixing breaks down the fish fibers.
- Garlic mayo too sharp or bitter: Raw garlic varies a lot in intensity. If it tastes harsh, stir in an extra squeeze of lemon and a small pinch of salt — both mellow the bite without diluting the garlic flavor.
- Cakes sticking to the pan: The pan wasn’t hot enough before the oil went in, or the oil wasn’t hot enough before the cakes went in. Heat the pan first, then add oil, then wait 30 seconds before adding the cakes.
Golden Cod Cakes With Garlic Mayonnaise Recipe
Ingredients
Fish Cake Ingredients
- 7 ounces cod fish
⅓ cup white onion - minced
1 medium egg - beaten
1 teaspoon dried basil
1 dash salt
1 dash ground black pepper
4 drops Tabasco
½ cup all purpose flour (plain flour Australia and UK)
1 teaspoon baking powder
¼ cup olive oil
Garlic Mayonnaise Ingredients
¼ cup mayonnaise
1 clove garlic - crushed- 4 drops Tabasco
- 1 teaspoon dried basil
- 1 dash ground black pepper
Instructions
- In a medium saucepan, bring some water to a boil. Add the fish and simmer for 2 to 3 minutes – just enough to turn it opaque.
- Drain the fish well. Then, flake it into a large bowl.
- Mix the onion, egg, basil, pepper, and Tabasco in a small bowl. Then, add this mixture to the cod fish and blend.
- In another bowl, combine the flour and baking powder. Add this to the fish mixture and mix well to form a stiff, lumpy batter.
- In a large frying pan, heat the olive oil over medium-low heat until hot but not smoking. Divide the fish batter into 6 spoonfuls and drop them carefully into the oil. Use a spatula to flatten the cakes to ½ inch thick.
- Fry for 4 minutes, until golden. Flip and fry for another 4 minutes.
- While the cakes are frying, mix all of the garlic mayonnaise ingredients and place them in a small bowl or serving dish.
- When the cakes are done, remove them to some paper towel to blot off extra oil. Then, serve with the garlic mayonnaise.
Nutrition
Common questions
Can I use frozen cod instead of fresh?
Yes, frozen cod works well here. Thaw it completely in the fridge overnight and pat it very dry with paper towels before chopping — excess moisture is the main reason frozen fish cakes fall apart in the pan.
How do I know the cod cakes are cooked through safely?
Ground or minced fish needs to reach an internal temperature of 145°F (63°C). An instant-read thermometer inserted into the center of the thickest cake is the most reliable check — the flesh should also be opaque all the way through with no translucent patches.
Can I make the mixture ahead of time?
You can mix and shape the cakes up to 4 hours ahead and refrigerate them on a plate covered with plastic wrap. Chilling actually helps them hold together better when they hit the hot pan.
What can I serve alongside these besides garlic mayo?
A simple green salad or sliced tomatoes work well and require no extra cooking. If you want something more substantial, a fried egg on top turns two or three cakes into a filling meal without dirtying another pan.
My fish mixture looks too wet to shape — what do I do?
Add flour one teaspoon at a time and fold gently until the mixture just holds its shape when pressed. Wet hands also help — lightly dampening your palms prevents the mixture from sticking while you form the cakes.
Try these next
- Kumara Beef Hash Cakes
- Bolivian Silpancho Beef Patties
- Savory Beef Herb Pancakes
- Fiery Lamb Churrasco Patties
