Israeli Fried Cod Cakes

These Israeli Fired Cod Cakes are made of white fish cakes seasoned with parsley, salt, and pepper, made without mayo or potatoes, simmered in tomato sauce. You can just make them from cod or a mixture of white fish.

I was inspired by my several-generation-Jerusalemite late beloved mother-in-law’s fish cakes. Chana was of Russian origins but grew up in the Mediterranean and Middle-Eastern region, and hence her cooking was a fusion of many cuisines.

These fish cakes, simmered in homemade tomato sauce, are my version of what she made.

Preparation of Israeli Fried Cod Cakes

These Mediterranean Cakes are shallow-fried just long enough to char the outside, then finish juicing up in a savory homemade tomato sauce you can easily put together.

Or you can serve them as perfectly cooked through and golden-crsipy fish patties without the sauce. You can even just make the sauce to freshen up the left overs.

Israeli style food is literally food from many areas around the globe. These are Mediterranean and Middle-Eastern style fish cakes.

Made From Scratch

The fish patties are easily put together with a minimal fuss. Here’s what’s good to know before deciding on a fish cake recipe:

The kind of fish you use matters more than you might think.

Its texture, flavor, and how it holds up during cooking can all change the outcome. Some fish are better for grilling, others for frying or baking.

For recipes like Israeli Fish Cakes in Tomato Ssauce, you want a mild, firm white fish that holds together when mixed with herbs and spices. It’s also worth thinking about how the flavors pair — tomato, garlic, cumin, and herbs all work beautifully with Mediterranean-style fish. This dish is hearty, comforting, and great for making ahead.

With these fish cakes dish,

• With typical Israeli fish cakes, you don’t dredge them in flour, eggs and breadcrumbs. The eggs and breadcrumbs go inside the fish mixture instead.
• The seasoning is: a few dry spices, and 1 to 2 freshly chopped herb(s).

Texture of These Raw Cod Cakes

• Use store-bought ground cod (frozen or raw).
• Grind or food process raw or defrosted cod fillet squares in a meat grinder.
• Chop semi-frozen cod fillets on a cutting board. Use a sharp carving knife.

Why You’ll Love Homemade Fried Cod Cakes in Sauce

Homemade cod fish cakes are unbeatable in flavor, texture, and aroma. While frozen fish cakes or fish balls are available in stores, nothing compares to the freshness of a homemade version. Plus, you know exactly what’s inside.

As for the sauce, it’s really simple to put together and always beats store-bought sauce.

Great For Kids

These fish cakes are perfect for kids, as they’re cooked in a mild, non-spicy sauce. If the cod you use contains small pin bones, it’s best to grind the fish twice using a meat grinder (mincer). Be sure to research the type of cod you buy.

How To Make Israeli Fried Cod Cakes

Homemade fish cakes are really easy to make. Here’s how it’s done:

• Slice completely defrosted boneless, skinless cod fillets 2-inch by 2-inch squares.
• Pulse in a few short bursts.
• Mix with the rest of the ingredients.
• Shape the raw fish mixture into cakes.

What about the sauce?

The sauce is also really easy to make. Here are the ingredients and what to do with them.

So, all you do is:

• Sauté an onion.
• Toss in 1 or a couple of red bell peppers
• Add a few garlic cloves.
• Add the spices.
• Add the tomato ingredient and water.

What else can I do with the sauce?

In the recipe below, you partially cook (pan-fry) the fish cakes just until they turn externally golden, and let them continue cooking in the savory sauce.

• But you can choose to let the cod fish cakes cook completely while they are pan-frying in the skillet.
  • Then, let the cooked cakes cook for a few minutes in the savory sauce.
  • Or you can serve the pan-fried cod cakes (dry) on a dish, and the savory sauce on the side.
  • You might also (or only) want to accompany the (dry) cod fish cakes with an easily put together mayo-scallion-garlic dip. The dip was originally created for eggplant slices, but you can essentially use it for fish cakes too.

Israeli Cod Fish Cakes in Tomato Sauce Ingredients

To make these delicious Cod fish cakes, only a few simple ingredients come together for a flavorful and satisfying dish.

This recipe is all about Mediterranean freshness.

• Fresh parsley leaves, and
• Fresh bay leaves

Binding And Absorbing Agents

Many fish cake recipes include dredging the raw cakes in flour, then egg, and then breadcrumbs. That’s great. But this recipe only calls for panko breadcrumbs. But you can add an egg if you like.

No need to dredge the patties in bread crumbs.

Checking Fish Cakes For Doneness – Tips

Well, if you plan on letting them cook in the sauce, you don’t have to worry about doneness. But if you plan on serving them dry, you might want to use the following tips:

You can tell that the cod fish cakes are fully cooked when the inside of the fish cakes:

• are opaque,
• and flake easily with a fork.

Substitutes for Cod Fish: Other white fish

When looking for substitutes for fish cakes, you would probably want to look for alternative types of white fish. That being said, some white fish have firmer flesh than others. This is the general advice:

• Use white fish that has a firm flesh. This is because with a bit of a firm flesh, the patties hold together better.
  • Fish with firm flesh: cod, haddock, and salmon, or a mixture of them.
• It is not advised to use extra-tender white flesh for patties. They tend to fall apart.
  • Example of extra-tender white fish: sole
• If you plan on using a less common type of Cod, like Black Cod, I’d advise against it as the flesh (meat) is very tender.

Whether your preparing sauce for these fish cakes, or for other Mediterranean or Middle Eastern fish dishes, such as these poached Grey Mullet, Grouper in Moroccan Sauce (spicy or mild), or Easy fish balls, a rule of thumbs is always go for the fresh herbs and dry spices most commonly found in one’s pantry.

Cooking Tips

Here are some simple cooking tips to help you perfectly pan-sear fish cakes and finish them in a delicious savory sauce.

• Use a non-stick, thick pan: This ensures that the heat spreads out evenly.
• Sear on a high heat: Sear the fish cakes until brown on the outside. Keep them raw on the inside to prevent over-cooking. Remember, they still have to simmer in the savory sauce to absorb juice and flavor.
• Simmer: Simmer the fish cakes in the sauce on a low heat to avoid falling.

Following these tips will help ensure your fish cakes come out savory and juicy.

What do I pair with these cod fish cakes?

Fried fish cakes in tomato sauce are tasty on their own, but these sides will make the meal even better:

Rice –

Light and fluffy, rice soaks up the tomato sauce perfectly. Try Mediterranean rice pilaf with green peas.

Savory Cooked Vegetables –

Earthy veggies like this easy cooked zucchini and red pepper cubes, eggplant slices in tomato sauce, pan-seared artichoke bottoms, balance the sauce’s tanginess.

Salad –

A fresh herb salad with cranberries adds a bright contrast to the rich and savory flavors, while the herbs bring a refreshing, aromatic touch to balance the dish.

Soup –

Tomato-mushroom-barley soup offers a hearty, earthy flavor that enhances the dish without overpowering it, while the soup’s rich tomato base ties in beautifully with the fish sauce.

Bake Potatoes –

Yellow baked potato slices are a perfect match for savory fried fish cakes in tomato sauce, adding a warm, spiced crunch that complements the rich flavors of the dish.

Make-Ahead Cod Fish Cakes

If you’re looking to save time, or want to plan your meals ahead, these fish cakes can be easily prepared in advance.

Note:

• Raw fish should’nt be refrozen.
• If you’re absolutely sure that the fish has never been frozen, then you can freeze it while it’s still raw.
• But to be on the safe side, it’s best to pan-fry the fish cakes first until they have thoroughly cooked on the inside too. It’s up to you.

Here’s how to chill or freeze them raw, or after pan-frying them without cooking them in a sauce:

How do I store these Cod fish cakes?

Let’s go over the chilling and freezing options for these cod fish cakes.

Storing Raw Cod Cakes

Here’s how to store raw Cod cakes:

To chill:

• Form raw cakes on a baking sheet lined with parchment paper. Cover with plastic wrap, or,
• Store in an airtight container in the fridge for up to 24 hours. Continue with the recipe: Make the quick savory sauce. Pan-fry the raw cakes, then simmer them in the sauce as directed in the recipe.

To freeze:

• Form raw cakes and place them on a baking sheet lined with parchment paper in a single layer. Freeze until solid (about 2 hours).
• When frozen, transfer the fish cakes to a freezer-safe air-tight bag or container. Store up to 3 months. When you are ready to serve them, pan-fry them as directed without thawing them first. Then, cook them in the sauce.

Storing Pan-Fried Fish Cakes (not cooked in sauce)

Here’s how I would go about storing Cod fish cakes that you have already pan-fried, but have not yet cooked in the sauce.

To chill:

• Pan-fry raw cakes until they are brown on the outside and thoroughly cooked, or raw, on the inside.
• Place on a baking sheet lined with parchment paper. Cover with plastic wrap, or,
• Store in an airtight container in the fridge for up to 24 hours. Continue with the recipe: Make a quick savory sauce. Simmer them in the sauce as directed in the recipe.

To freeze:

• Pan-fry raw cakes until they are brown on the outside and thoroughly cooked, or raw, on the inside.
• Place them on a baking sheet lined with parchment paper in a single layer. Freeze until solid (about 2 hours).
• When frozen, transfer the fish cakes to a freezer-safe air-tight bag or container. Store up to 3 months.

What if I have finished pan-frying and then cooking the Cod cakes in the sauce? How do I store them?

Once you’ve made the fish cakes in the sauce, you can choose to chill them right away, or after serving them. Here’s how to store left-over Cod fish cakes that have been cooked in the sauce. Chilling or Freezing:

To chill:

• Chill in an air-tight container in the refrigerator for up to 2 to 3 days if they were refrigerated almost right after being cooked.
• Chill for up to 1 to 2 days if they were left out for a while.

To freeze:

• Freeze the fish cakes and the sauce in separate containers to prevent the cakes becoming soggy.
• Follow the instructions to freeze the pan-fried fish cakes.

Reheating Left-Overs:

When you’re ready to serve them,

• Reheat them in a microwave-safe bowl on a low-medium heat for a few minutes to defrost them. If they were chilled, reheat them for about 2 minutes, or until heated through. Cover the dish to prevent splattering.
• Reheat in a skillet or saucepan over low heat for a few minutes, stirring occasionally, until heated through – for chilled or frozen left-overs.
• Reheat in the oven at 350°F (180°C) for about 10-15 minutes, or until heated through – for chilled or frozen left-overs.

With these simple storage and reheating tips, you can enjoy your fish fritters any time!

Tip: For fussy dinner guests, it’s always best to serve the fish cakes straight out of the pan with the sauce, and not to chill, freeze, or defrost them.

Summary

Israeli style Cod fish cakes in savory tomato sauce feature seasoned fish cakes made from firm flesh white fish, simmered in a savory spiced tomato sauce with garlic, cumin, and paprika, and other savory spices.

Dive into the savory goodness of Israeli cod cakes, where crispy perfection meets fresh and vibrant flavors in every bite!

Enjoy!

More Loveable Israeli Fish Dishes

• Hearty Moroccan Fish (grey Mullet, or other white fish)
• Moroccan Sauce for Any Fish
• Easy Fish Balls in Tomato Sauce
• Spicy Moroccan Tilapia Fillets
• My New Recipes, white fish poached in homemade Spanish Chimichurri Sauce:
  • Boneless Tilapia Fillets in Homemade Chimichurri Sauce
  • Whole Gilt Head Sea Breams in Chimichurri Sauce

Health Benefits of Cod

Cod has a good reputation of being healthy. Here are just a few reasons why according to Webmd.com. It’s always advisable to consult your doctor before consuming anything that might conflict with any condition any dinner guest might have.

• Cod is rich in vitamins, minerals, and healthy fats that offer significant health benefits. It’s particularly high in vitamin B12, which supports nerve and blood cell health and helps prevent anemia.
• It can lower cholesterol because it’s a great source of omega-3 fatty acids, which are essential fats the body cannot produce. These fats help lower triglycerides, a type of unhealthy cholesterol, when included in your diet.
• Studies show that omega-3s can help lower blood pressure, reducing the risk of heart disease. In fact, omega-3s may be more effective for controlling high blood pressure than cutting back on salt.
• Eating fish like cod at least once a week can reduce the risk of heart disease and stroke, cutting mortality from coronary heart disease by up to 30%.
• Cod is a low-fat, high-protein food, making it ideal for those looking to reduce fat intake and improve heart health. It also contains a significant amount of iodine, which supports thyroid function and helps regulate metabolism and cognitive function, preventing issues like goiters and birth defects.
• Cod is an excellent source of: Vitamin B12, Niacin, Phosphorus, Selenium, Omega-3 fatty acids, Choline, and Iodine.