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Crispy Cod Cakes

Crispy Cod Cakes with Mixed Green Salad and Creamy Mustard

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Recipe Details


You know and love crab cakes, with their crispy edges, zesty seasoning, and velvety sauce pairings—but have you tried cod cakes? Here, Chef Elana is baking the fish until tender, then flaking and blending it with tangy mustard, aromatics, fresh parsley, breadcrumbs, lemon, mayonnaise, and egg. Formed into cakes and pan-seared until golden, they’re served over mixed greens tossed with a tart dressing, and paired with plenty of creamy mustard, infused with sweet paprika for just a hint of smokiness.


  • Low Carb Diet

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Elana

By Chef Elana

Nutritional info

  • Calories 600
  • Protein 30g
  • Total Carb 42g
  • Total Fat 35g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • stalk celery
    stalk celery
  • parsley
    1/4 ounce
  • lemon
  • garlic
    1 clove
  • yellow onion
    yellow onion
  • cod
    10 ounces
  • sweet paprika
    1/2 teaspoon
    sweet paprika
  • panko breadcrumbs
    3/4 cup
    panko breadcrumbs
  • mayonnaise
    2 ounces
  • whole-grain mustard
    2 tablespoons
    whole-grain mustard
  • mixed lettuces
    5 ounces
    mixed lettuces

What You’ll Need

  • olive oil
  • eggs
  • kosher salt
  • black pepper
  • baking sheet
  • aluminum foil
  • 12" large nonstick pan

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 425ºF. Rinse all produce. Quarter celery lengthwise, then cut crosswise into ¼-inch pieces. Finely chop parsley leaves, discarding stems. Halve lemon. Mince garlic. Peel onion and finely chop. Line a baking sheet with foil. Pat cod dry. Place on prepared baking sheet. Drizzle with ½ tablespoon olive oil, ¼ teaspoon salt, and pepper. Bake until opaque and cooked through, 8-10 minutes. Set aside to cool.

  2. Sauté Aromatics

    Sauté Aromatics

    While cod bakes, heat ½ tablespoon olive oil in a large nonstick pan over medium heat. When oil is shimmering add celery, garlic, onion, half of paprika, ¼ teaspoon salt, and pepper as desired. Cook, stirring, until onion is soft and translucent, 5-7 minutes. Transfer aromatics to a large bowl for making cod cakes. Wipe pan clean and reserve for Step 5.

  3. Assemble Cod Cakes

    Assemble Cod Cakes

    Add breadcrumbs, 1 tablespoon mayonnaise, half of mustard, half of parsley, 1 squeeze lemon juice, and 1 egg to bowl with aromatics. Once cooled slightly, using a fork, flake cod into small pieces, then pat dry. Add to bowl with aromatics. Using your hands, gently combine, then form into 6 equal patties, about 1-inch thick. Remove and discard foil from baking sheet, then add cod cakes. Chill in freezer, 8-10 minutes.

  4. Prepare Salad and Mustard

    Prepare Salad and Mustard

    While patties chill, in a large bowl, whisk together 1 squeeze lemon juice and 1 tablespoon olive oil. Season with ¼ teaspoon salt and pepper as desired. Add mixed greens to bowl, waiting to toss until ready to serve. In a small bowl, stir together remaining mayonnaise, remaining paprika, remaining mustard, and juice of remaining lemon. Taste and add salt and pepper as desired, then set aside.

  5. Cook Cod Cakes

    Cook Cod Cakes

    In pan from aromatics, heat enough olive oil to coat bottom of pan over medium-high heat. When oil is shimmering, remove cod cakes from freezer and add to pan (adding them to the pan chilled helps them hold their shape). Cook on 1 side until golden, 3-4 minutes. Reduce heat to medium. Gently flip, then cook until golden and warmed through, 5 minutes more. Transfer to a paper towel-lined plate.

  6. Plate Crispy Cod Cakes

    Plate Crispy Cod Cakes

    Toss mixed green salad and divide between serving plates. Top with cod cakes, drizzle over creamy mustard, and garnish with remaining parsley. Dig in!

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