Cod Fillet Fishcakes with Creamy Parsley Sauce Filling 

These cod fillet fishcakes are crispy on the outside and soft on the inside, with a delightful creamy parsley sauce filling that adds a burst of flavor. It’s the perfect comfort food, ideal for dinner or lunch, and can be paired with a variety of side dishes such as salads, vegetables, or mashed potatoes. Serves 4.

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Ingredients

For the Fishcakes:

• 400g (14 oz) cod fillet (fresh or frozen, defrosted)
• 450g (1 lb) potatoes (floury type like Maris Piper, peeled and cubed)
• 1 small onion, finely chopped
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh dill (optional), chopped
• Zest of 1 lemon
• 1 large egg
• 50g (⅓ cup) breadcrumbs (panko preferred for extra crispiness)
• Salt and pepper, to taste
• 2 tbsp olive oil (for frying)

For the Creamy Parsley Sauce Filling:

• 25g (2 tbsp) butter
• 1 tbsp all-purpose flour
• 100ml (⅓ cup) milk
• 2 tbsp heavy cream
• 2 tbsp fresh parsley, finely chopped
• Salt and pepper, to taste

For Coating the Fishcakes:

• 1 large egg, beaten
• 75g (½ cup) plain flour
• 75g (½ cup) breadcrumbs (panko or regular)

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Kitchen Equipment Needed

1. Mixing Bowls: For mixing the fishcake ingredients and coating.
2. Large Pot: For boiling the potatoes.
3. Colander: For draining the boiled potatoes.
4. Fork or Potato Masher: For mashing the potatoes.
5. Small Saucepan: For making the creamy parsley sauce.
6. Whisk: To whisk the sauce until smooth.
7. Chopping Board and Knife: For chopping the parsley, dill, and onion.
8. Zester: For zesting the lemon.
9. Baking Tray: For chilling the fishcakes before frying.
10. Cling Film: To cover the fishcakes while chilling.
11. Frying Pan or Skillet: For frying the fishcakes.
12. Spatula: To flip the fishcakes during frying.
13. Paper Towels: For draining the fishcakes after frying.
14. Cooling Rack (optional): To keep the fishcakes crispy after frying.

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Nutritional Information (Per Serving – 1 Fishcake)

• Calories: ~380 kcal
• Fat: 18g
• Carbohydrates: 40g
• Protein: 20g
• Saturated Fat: 6g
• Fiber: 3g
• Cholesterol: 95mg
• Sodium: 320mg

(Note: Nutritional values are approximations and can vary depending on ingredient brands and portion sizes.)

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Preparation and Cooking Times

• Preparation time: 30 minutes
• Cooking time: 30 minutes
• Chilling time: 30 minutes
• Total time: 1 hour 30 minutes

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Step-by-Step Preparation

Step 1: Prepare the Fish and Potatoes

1. Boil the Potatoes:
   • Peel and cube the potatoes. Place them in a large pot of salted water, bring to a boil, and cook for about 15-20 minutes, or until tender.
   • Drain the potatoes in a colander and allow them to cool slightly.
2. Cook the Cod:
   • While the potatoes are boiling, cook the cod. You can steam or poach the cod fillets in lightly salted water for about 6-8 minutes until fully cooked.
   • Drain and pat the fillets dry with paper towels. Flake the cod into small pieces using a fork and set aside.
3. Mash the Potatoes:
   • Mash the cooked potatoes in a large bowl until smooth. Add salt and pepper to taste.
4. Combine the Fishcake Mixture:
   • Add the flaked cod, finely chopped onion, parsley, dill (if using), and lemon zest to the mashed potatoes. Mix until well combined.
   • Crack 1 egg into the mixture and stir to bind the ingredients together.
5. Form the Fishcakes:
   • Divide the mixture into 4 equal portions and shape them into round patties about 2 inches thick.
   • Place the fishcakes on a baking tray lined with parchment paper or lightly oiled. Cover with cling film and refrigerate for at least 30 minutes to firm up.

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Step 2: Prepare the Creamy Parsley Sauce Filling

1. Make a Roux:
   • In a small saucepan, melt the butter over medium heat. Once melted, add the flour and whisk continuously to form a roux. Cook for 1-2 minutes to remove the raw flour taste.
2. Add the Milk and Cream:
   • Gradually pour in the milk while whisking continuously to avoid lumps. Once the sauce starts to thicken, add the heavy cream and continue to whisk.
3. Add the Parsley:
   • Stir in the finely chopped parsley, and season with salt and pepper to taste. Simmer for an additional 2-3 minutes until the sauce is thick and smooth.
4. Cool the Sauce:
   • Remove from heat and let the sauce cool slightly. The sauce should be thick enough to stay in the center of the fishcakes when they’re cooked.

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Step 3: Fill and Coat the Fishcakes

1. Fill the Fishcakes:
   • Take each fishcake and carefully press a small indentation in the center using your thumb or a spoon. Spoon in a small amount of the creamy parsley sauce into the indentation.
   • Gently reshape the fishcake so the sauce is fully enclosed in the middle.
2. Coat the Fishcakes:
   • Prepare 3 separate shallow bowls—one with flour, one with beaten egg, and one with breadcrumbs.
   • Lightly dredge each fishcake in the flour, shaking off any excess. Dip the fishcakes into the beaten egg, ensuring they are fully coated. Finally, roll them in the breadcrumbs until evenly covered.

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Step 4: Fry the Fishcakes

1. Heat the Oil:
   • Heat 2 tablespoons of olive oil in a large frying pan or skillet over medium heat.
2. Fry the Fishcakes:
   • Place the fishcakes in the pan and cook for about 4-5 minutes on each side, until golden brown and crispy on the outside. You may need to fry them in batches if your pan is small.
   • Use a spatula to carefully flip the fishcakes, ensuring they don’t break apart.
3. Drain Excess Oil:
   • Once cooked, transfer the fishcakes to a plate lined with paper towels to drain any excess oil.

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Serving Suggestions

These fishcakes are perfect served with a fresh green salad, steamed vegetables, or some homemade tartar sauce on the side. A wedge of lemon adds a zesty touch.

If you’re looking for something heartier, pair the fishcakes with mashed potatoes or fries, and a side of peas.

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Tips for Success

1. Use Well-Drained Fish and Potatoes: Make sure your fish and potatoes are well-drained and as dry as possible. Excess moisture can make the fishcakes soggy and difficult to form.
2. Chill the Fishcakes: Chilling the fishcakes before frying helps them firm up, making them easier to handle and less likely to fall apart during cooking.
3. Don’t Overcrowd the Pan: When frying, don’t overcrowd the pan. This ensures even cooking and prevents the fishcakes from steaming rather than frying.
4. Adjust the Seasoning: Taste the fishcake mixture before forming the cakes to ensure it’s well-seasoned. You can adjust the salt, pepper, and herbs to your preference.
5. Leftovers: Leftover fishcakes can be stored in the fridge for up to 2 days or frozen for up to 1 month. Reheat them in the oven for 10-12 minutes at 180°C (350°F) until hot throughout.

This recipe for cod fishcakes with a creamy parsley sauce filling delivers a delicious combination of textures and flavors. The crispy breadcrumb coating contrasts beautifully with the soft, flavorful interior, while the hidden sauce adds a rich and creamy surprise. This dish is a satisfying meal on its own or as part of a larger spread. Whether you’re serving it as a midweek dinner or for a special occasion, these fishcakes are sure to impress!