Katsu Cod Fishcakes: A Delicious Twist on a Classic Recipe

Katsu Cod Fishcakes are a delightful fusion of flavors and textures that bring a taste of Japan right to your kitchen. As someone who has always been captivated by the art of cooking, I find that these fishcakes not only satisfy the palate but also tell a story of culinary tradition. Originating from the popular Japanese katsu dish, which typically features breaded and fried meat, these fishcakes offer a lighter yet equally delicious alternative, making them a favorite among seafood lovers.

What I adore about Katsu Cod Fishcakes is their perfect balance of crispy exterior and tender, flaky cod inside. The umami-rich flavor of the fish, combined with the crunch of panko breadcrumbs, creates a mouthwatering experience that keeps you coming back for more. Plus, they are incredibly convenient to prepare, making them an ideal choice for busy weeknights or casual gatherings with friends. Whether served with a tangy dipping sauce or nestled in a fresh salad, Katsu Cod Fishcakes are sure to impress and satisfy everyone at the table.

Ingredients:

• 500g cod fillets, skinless and boneless
• 1 medium potato, peeled and diced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 egg, beaten
• 100g panko breadcrumbs
• Salt and pepper, to taste
• Vegetable oil, for frying
• Lemon wedges, for serving

Preparing the Fishcakes

Let’s get started on these delicious Katsu Cod Fishcakes! The first step is to prepare the base of our fishcakes.

1. In a medium-sized pot, add the diced potato and cover it with cold water. Bring it to a boil over medium heat and cook for about 10-15 minutes, or until the potatoes are tender. You can check this by poking them with a fork; they should easily break apart.
2. While the potatoes are cooking, place the cod fillets in a separate pot and cover them with water. Bring this to a gentle simmer over medium heat. Cook the cod for about 5-7 minutes, or until it flakes easily with a fork. Once cooked, remove the cod from the pot and let it cool slightly before flaking it into small pieces.
3. Once the potatoes are cooked, drain them and return them to the pot. Mash the potatoes until smooth, and then let them cool for a few minutes.
4. In a large mixing bowl, combine the flaked cod, mashed potatoes, finely chopped onion, minced garlic, chopped parsley, soy sauce, sesame oil, and a pinch of salt and pepper. Mix everything together until well combined. I like to use my hands for this part; it’s the best way to ensure everything is evenly mixed!
5. Once the mixture is well combined, taste it and adjust the seasoning if necessary. You want to make sure the flavors are just right!
6. Next, add the beaten egg to the mixture and stir until it’s fully incorporated. The egg will help bind everything together.

Shaping the Fishcakes

Now that we have our mixture ready, it’s time to shape our fishcakes!

7. With clean hands, take a handful of the mixture and shape it into a patty, about 1 inch thick. You can make them as big or small as you like, but I find that a diameter of about 3 inches works well for even cooking.
8. Place the shaped fishcakes on a plate or a baking sheet lined with parchment paper. Repeat this process until all the mixture is used up. You should have around 8-10 fishcakes, depending on the size you make them.
9. Once all the fishcakes are shaped, it’s time to coat them in panko breadcrumbs. Take each fishcake and gently press it into the breadcrumbs, ensuring both sides are well coated. This will give them that lovely crispy texture when we fry them!

Cooking the Fishcakes

Now for the fun part—cooking our fishcakes!

10. In a large frying pan, heat about 1/4 inch of vegetable oil over medium heat. You want the oil to be hot but not smoking. To test if it’s ready, drop a small piece of bread into the oil; if it sizzles and turns golden brown, you’re good to go!
11. Carefully place a few fishcakes in the hot oil, making sure not to overcrowd the pan. I usually cook them in batches of 3-4, depending on the size of my pan.
12. Fry the fishcakes for about 3-4 minutes on each side, or until they are golden brown and crispy. Use a spatula to gently flip them over. Be careful not to break them apart!
13. Once cooked, transfer the fishcakes to a plate lined with paper towels to drain any excess oil. This will help keep them crispy.
14. Repeat the frying process with the remaining fishcakes, adding more oil to the pan if necessary.

Conclusion:

In summary, these Katsu Cod Fishcakes are an absolute must-try for anyone looking to elevate their meal game with a delightful blend of flavors and textures. The crispy panko coating paired with the tender, flaky cod creates a dish that is not only satisfying but also incredibly versatile. Whether you serve them as a main course with a side of tangy dipping sauce, or as an appetizer at your next gathering, these fishcakes are sure to impress your family and friends. For a fun twist, consider adding some finely chopped herbs or spices to the fishcake mixture, or even swapping out the cod for another type of fish like salmon or haddock. You could also serve them alongside a refreshing salad or some steamed vegetables for a complete meal. The possibilities are endless! I encourage you to give this Katsu Cod Fishcakes recipe a try and experience the deliciousness for yourself. Don’t forget to share your cooking adventures and any variations you come up with! I’d love to hear how they turn out for you. Happy cooking! Print

Katsu Cod Fishcakes: A Delicious Twist on a Classic Recipe
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• Author: Maria
• Total Time: 40 minutes
• Yield: 8–10 fishcakes 1x
Print Recipe
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Description
These Katsu Cod Fishcakes combine tender cod and creamy mashed potatoes, seasoned with garlic, onion, and fresh parsley, all encased in crispy panko breadcrumbs. Ideal for a snack or main dish, they offer a delicious flavor and satisfying crunch that will impress your guests.
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Ingredients
Scale 1x2x3x
• 500g cod fillets, skinless and boneless
• 1 medium potato, peeled and diced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 egg, beaten
• 100g panko breadcrumbs
• Salt and pepper, to taste
• Vegetable oil, for frying
• Lemon wedges, for serving
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Instructions
1. In a medium-sized pot, add the diced potato and cover it with cold water. Bring it to a boil over medium heat and cook for about 10-15 minutes, or until the potatoes are tender. Check by poking them with a fork; they should easily break apart.
2. While the potatoes are cooking, place the cod fillets in a separate pot and cover them with water. Bring this to a gentle simmer over medium heat. Cook the cod for about 5-7 minutes, or until it flakes easily with a fork. Once cooked, remove the cod from the pot and let it cool slightly before flaking it into small pieces.
3. Once the potatoes are cooked, drain them and return them to the pot. Mash the potatoes until smooth, and then let them cool for a few minutes.
4. In a large mixing bowl, combine the flaked cod, mashed potatoes, finely chopped onion, minced garlic, chopped parsley, soy sauce, sesame oil, and a pinch of salt and pepper. Mix everything together until well combined. Using your hands is the best way to ensure everything is evenly mixed!
5. Taste the mixture and adjust the seasoning if necessary to ensure the flavors are just right.
6. Add the beaten egg to the mixture and stir until fully incorporated. The egg will help bind everything together.
7. With clean hands, take a handful of the mixture and shape it into a patty, about 1 inch thick. A diameter of about 3 inches works well for even cooking.
8. Place the shaped fishcakes on a plate or a baking sheet lined with parchment paper. Repeat until all the mixture is used up, yielding around 8-10 fishcakes, depending on size.
9. Coat each fishcake in panko breadcrumbs, pressing gently to ensure both sides are well coated for a crispy texture.
10. In a large frying pan, heat about 1/4 inch of vegetable oil over medium heat. The oil should be hot but not smoking. Test readiness by dropping a small piece of bread into the oil; if it sizzles and turns golden brown, it’s ready.
11. Carefully place a few fishcakes in the hot oil, avoiding overcrowding the pan. Cook in batches of 3-4, depending on pan size.
12. Fry the fishcakes for about 3-4 minutes on each side, or until golden brown and crispy. Use a spatula to gently flip them over, being careful not to break them apart.
13. Once cooked, transfer the fishcakes to a plate lined with paper towels to drain excess oil, helping them stay crispy.
14. Repeat the frying process with the remaining fishcakes, adding more oil to the pan if necessary.
Notes
• Serve the fishcakes with lemon wedges for a zesty touch.
• These fishcakes can be made ahead of time and frozen before frying. Just thaw and fry when ready to serve.
• Prep Time: 20 minutes
• Cook Time: 20 minutes