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“Standard fare in coastal New England.”
1hr 14mins

Ingredients Nutrition


  1. In a saucepan, gently simmer the cod in milk and clam juice over med-low heat, about 4 minutes, until the fish is opaque.
  2. Using a slotted spoon, transfer the fish to a large mixing bowl; reserve poaching liquid.
  3. Cook the potatoes in boiling salted water to cover until very tender, about 20 minutes; drain well and mash with butter and 2-4 tablespoons poaching liquid to make stiff mashed potatoes.
  4. Add potatoes to the bowl with the fish.
  5. In a skillet, cook the bacon over medium heat 5-7 minutes or until crisp; drain bacon on paper towels, then crumble.
  6. Pour off all but 1 tablespoon of drippings, then cook onion in the drippings over medium heat, stirring until softened, about 5 minutes.
  7. Add the bacon and onion to the cod mixture along with the chopped parsley, thyme, pepper, salt, and egg.
  8. Using you hands, gently but thoroughly combine the ingredients.
  9. Divide the mixture into 6 parts and form each into a patty between 3-4 inches in diameter.
  10. Place the flour on a plate and dredge the patties to coat both sides.
  11. Place the patties in a single layer on a baking sheet; refrigerate at least 20 minutes or up to 4 hours.
  12. In a big skillet heat the oil and cook patties until the bottom is browned and crisp, 5-7 minutes.
  13. Use a spatula to carefully turn the patties and cook until the other side is browned and crisp, 5-7 minutes.
  14. Serve the cod cakes with lemon wedges and garnish with parsley sprigs.

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