Cod cakes are terrific with cod, but can be made with any white-fleshed fish. Poach the fillets in bay-leaf-scented water, then flake the cooled meat into a New Englandish mirepoix of sautéed onions and celery. Eggs and cracker crumbs will help bind everything together below a drift of spice. (Photo: Grant Cornett for The New York Times)
The English Kitchen: Cod Fish Cakes and Tartar Sauce. This is a "died" because you don't add the breadcrumbs you only coat them before frying but that doesn't work.. They fall apart. Flavor was nice tho
These tasty little cod cakes are terrific to have on hand in the freezer. You can take out and cook as many or as few as you need. Defrost them overnight in the refrigerator, and they'll be ready to cook the next day. Serve the cakes with your favorite tartar sauce.