Crispy codfish cakes with horseradish cream from Skinnytaste One & Done: 140 No-Fuss Dinners for Your Instant Pot®, Slow Cooker, Air Fryer, Sheet Pan, Skillet, Dutch Oven, and More (page 208) by Gina Homolka and Heather K. Jones

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Notes about this recipe

  • Zosia on April 05, 2020

    These were very tasty but I was really impressed by the texture which was more like a crab cake with identifiable chunks of cooked fish. It was a great way to elevate the frozen haddock fillets I used. I served them with the summer succotash from the book.

  • Aggie92 on March 25, 2019

    We love fish cakes in this house and this recipe did not disappoint. I don't own an air fryer so I followed the alternate instructions for baking them in the oven. The only problem I had (totally my fault) was the cod released a lot of water when I baked the fillets and I did not drain them well enough. So my cakes were very wet and there was no way they were going to hold together for dredging in an egg wash and breadcrumbs. I decided to just sprinkle some breadcrumbs on top of the cakes to get that crunch and skipped flipping them over half way through baking. I also did not have seasoned breadcrumbs in the house so I used whole wheat panko and found a recipe on the Genius Kitchen website for making your own seasoned breadcrumbs. I think this recipe would also be delicious and (very) budget friendly made with canned salmon or frozen pollock fillets.

  • southerncooker on March 11, 2019

    Made in my air fryer. Very tasty.

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