Deviled Codfish Patties

These deviled cod patties take a page from the New England fish cake tradition but skip the frying. Flaked cod mixed with mustard, Worcestershire sauce, lemon juice, and mayonnaise gets formed into thick patties and baked until golden and lightly browned.

The “deviled” comes from the mustard and Worcestershire. Together they add a tangy, peppery bite that lifts the mild cod out of blandness. Lemon juice brightens everything, and the mayonnaise keeps the patties moist during baking so they don’t dry out the way plain fish cakes often do.

The cod gets poached briefly first (just four minutes until it flakes), then mixed with soft breadcrumbs, parsley, egg, and the deviled seasoning. Formed into patties and dusted with paprika before baking, they develop a lightly crisp exterior with a tender, flaky interior.

Chef Tips

• Don’t overcook the cod during the initial poach. Four minutes is enough. Overcooked fish crumbles to mush and makes the patties fall apart.
• Use soft, fresh breadcrumbs rather than dry ones. They absorb moisture better and keep the patties tender.
• Form the patties firmly but don’t compact them too tightly. You want them to hold together without becoming dense.
• A squeeze of fresh lemon over the finished patties right before serving brightens the whole plate.

Variations

• Use haddock or any firm white fish in place of cod.
• Add Old Bay seasoning to the mixture for a Chesapeake-inspired twist.
• Serve on a toasted bun with tartar sauce and lettuce for a fish cake sandwich.