Irish-Style Pacific Cod Cakes

1. Preheat oven to 400F. Meanwhile, use a tea towel or paper towels to pat cod dry to remove excess moisture. Arrange on a baking sheet, drizzling both sides of fillets with olive oil.

2. When oven is preheated, season fish with salt and pepper, then place on center rack and set timer for 8 minutes. Pacific cod is medium-done when it has reached an internal temperature of 130F on an instant-read thermometer at its thickest part, or when it can be flaked easily with a fork. If not quite done, allow to cook for a couple minutes more. When finished, set cod aside to briefly cool.

3. In a medium mixing bowl, combine mashed potatoes, egg, mustard, and parsley. Add cod to the bowl, using your hands or a fork to gently break up the fillets into large flakes. Fold together with the mashed potato mixture.

4. You should be able to form loose patties with your hands. If mixture is too loose to hold together, add about ¼ cup of breadcrumbs, or more if needed. Form the mixture into patties with your hands, making about 4 cod cakes. Use remaining breadcrumbs to lightly coat exterior of cod cakes, pressing the breadcrumbs in gently so that they stick.

5. Heat a large skillet over medium heat. When hot, add enough high-heat cooking oil to pan to just cover bottom. Once oil begins to shimmer, carefully lower each cod cake into the skillet and allow to cook undisturbed until golden brown, about 3 minutes. Don’t worry if cod cake breaks apart slightly.

6. Use a spatula to carefully flip the cod cakes. Cook for another 3 minutes, or until remaining side is golden brown, then remove from heat.

7. Serve immediately alongside colcannon or your favorite Irish-inspired side dish. Or, allow to cool and store in an airtight container in the fridge for up to 3 days. Cod cakes can be reheated in a toaster oven, on the stove top, or in a 350F oven until warmed through.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.