Fish cakes are the ultimate comfort food — crispy on the outside, tender and flaky on the inside. This British-inspired version uses wild Alaskan cod for its mild, sweet flavor and perfect flaking texture. Combined with mashed potato, fresh parsley, and a pop of lemon zest, these pan-fried cakes are golden, satisfying, and versatile enough for a casual weeknight dinner or an impressive starter at a dinner party.

Ingredients

• 1 lb wild Alaskan Pacific cod, cooked and flaked (about 3 portions)
• 2 medium russet potatoes (about 1 lb), peeled and cubed
• 1 egg, lightly beaten
• 3 tbsp fresh parsley, finely chopped
• 1 tbsp fresh chives, finely chopped
• Zest of 1 lemon
• 1 tsp Dijon mustard
• 1/2 tsp sea salt
• 1/4 tsp white pepper
• 1/2 cup panko breadcrumbs for coating
• 3 tbsp olive oil for pan-frying
• Tartar sauce or lemon aioli for serving

Instructions

1. Cook potatoes: Boil potato cubes in salted water for 12-15 minutes until very tender. Drain thoroughly and mash until smooth. Let cool slightly.
2. Prep the cod: If not already cooked, bake or poach cod portions until just done (about 10 minutes at 400°F). Let cool slightly and break into large flakes with a fork.
3. Make the mixture: In a large bowl, gently combine mashed potatoes, flaked cod, beaten egg, parsley, chives, lemon zest, Dijon mustard, salt, and pepper. Mix just until combined — don't overwork it or the cakes will be dense.
4. Form cakes: Divide mixture into 8 equal portions. Shape each into a round cake about 3 inches across and 3/4 inch thick. Roll each gently in panko breadcrumbs, pressing lightly to adhere.
5. Pan-fry: Heat olive oil in a large non-stick skillet over medium heat. Cook cakes in batches, 3-4 minutes per side, until golden brown and crispy. Don't crowd the pan or flip too early.
6. Serve: Transfer to plates and serve hot with tartar sauce or lemon aioli. A side of peas or mixed greens completes the plate.