October 7, 2026 | Last Updated on October 7, 2026 by Patricia Valbrun

These Crispy Cod Fish Cakes are made with flaky cod, creamy Russet potatoes, green seaonsoning, and a golden panko coating. They're pan-fried until crisp on the outside, then served with a creamy Thai red curry coconut broth that's packed with garlic, ginger, lime, and warm spices.

Instead of simmering the fish cakes in the broth, I like to place them into the bowl right before serving. That way, you get the perfect contrast between the crunchy fish cake and the rich, creamy coconut curry broth.

Finish everything with fresh green onion, cilantro, red chili, lime, and a few drops of chili oil.

What Are Cod Fish Cakes?

Cod fish cakes are made by combining cooked cod with a starchy ingredient, usually potatoes, before shaping the mixture into patties. The cakes are then coated in breadcrumbs and cooked until the outside becomes golden and crisp.

For this recipe, the cod is cooked in butter before being flaked into the potato mixture. The combination keeps the fish cakes tender while the panko coating gives them that crispy texture that makes homemade fish cakes so good.

Why You’ll Love These Cod Fish Cakes

These aren't your average fish cakes. The cod is mild and flaky, while the mashed potatoes create a soft, hearty center that holds everything together. Additionally, Haitian epis adds fresh herbs and aromatics throughout the mixture.

The real star, however, is the Thai red curry coconut broth. The creamy coconut milk balances the heat from the curry paste, while ginger, garlic, lime, soy sauce, and fish sauce create a broth that's savory, slightly spicy, and full of flavor.

Ingredients for Crispy Cod Fish Cakes

Each ingredient plays a small but important role in creating the right balance of flavor and texture.

Cod: Provides a mild, flaky, and tender base for the fish cakes.

Russet Potatoes: Create a soft, creamy center and help hold the fish cakes together.

Butter: Adds richness and helps keep the cooked cod tender and flavorful.

Epis (Green Seasoning): Brings fresh herbs, aromatics, and Haitian flavor throughout the fish cake mixture.

Cornstarch: Helps bind the mixture and gives the fish cakes more structure.

Salt & Black Pepper: Balance and enhance the natural flavors.

For the Crispy Coating

All-Purpose Flour: Creates the first layer and helps the egg stick to the fish cakes.

Eggs: Help the panko breadcrumbs adhere to the patties.

Panko Breadcrumbs: Create that light, crispy, golden exterior.

Oil: Gives the fish cakes an even, golden crust while pan-frying.

For the Thai Red Curry Coconut Broth

Avocado Oil: Gives you a neutral base for sautéing the aromatics.

Garlic: Adds savory depth and a fragrant base.

Fresh Ginger: Brings warmth and a little brightness to the broth.

Thai Red Curry Paste: Adds spice, aromatics, and the signature Thai red curry flavor.

Chicken Broth: Builds the savory foundation of the coconut broth.

Coconut Milk: Makes the broth creamy, rich, and slightly sweet.

Soy Sauce: Adds salty umami flavor and depth.

Lime Juice: Brightens the broth and balances the richness.

Fish Sauce: Adds a deeper savory flavor without making the broth taste overly fishy.

Sesame Oil: Brings a subtle nutty flavor to the finished broth.

Coconut Sugar or Honey: Balances the spice, salt, and acidity.

For Garnishing

Green Onion: Adds a fresh, mild onion flavor.

Cilantro: Brings freshness and a bright herbal finish.

Red Chili: Adds fresh heat and color.

Lime: Gives the finished dish a bright, citrusy pop.

Chili Oil: Adds extra heat and a little richness.

How to Make Crispy Cod Fish Cakes

Follow these simple steps to make crispy cod fish cakes and a creamy Thai red curry coconut broth that comes together perfectly in every bite.

1. Cook the Potatoes

Peel and cut the Russet potatoes into even-sized chunks. Add them to a pot of salted water and boil until fork-tender.

Drain the potatoes well, allow to cool slightly, and then mash until mostly smooth. Allow them to cool slightly before adding the fish.

2. Cook the Cod

Cut the cod into chunks and season with salt, black pepper, and green seasoning. Melt the butter in a skillet over medium heat, then add the cod.

Cook until the fish is just cooked through. Remove from the heat and gently flake the cod into bite-sized pieces.

3. Make the Fish Cake Mixture

Add the mashed potatoes, cooked cod, green seasoning, cornstarch, salt, and black pepper to a large bowl.

Gently mix everything together until combined. Avoid over mixing because you want small pieces of cod throughout the fish cakes instead of a completely smooth mixture.

4. Shape the Fish Cakes

Form the mixture into small patties about 2½–3 inches wide. Since these fish cakes will be served with broth, I prefer keeping them smaller so they are easier to serve and eat.

Place the shaped fish cakes in the freezer for about 20–30 minutes to firm them up.

5. Bread the Fish Cakes

Set up three shallow bowls with the flour, beaten eggs, and panko breadcrumbs.

Lightly coat each fish cake in flour, then dip it into the beaten egg. Finally, coat it evenly with panko breadcrumbs.

6. Pan-Fry the Fish Cakes

Heat about ½ inch of oil in a skillet over medium to medium-high heat.

Once the oil is hot, carefully add the fish cakes without overcrowding the skillet. Fry for about 2–3 minutes per side, or until deeply golden and crispy.

Transfer the fish cakes to a wire rack or paper towel-lined plate.

7. Start the Thai Red Curry Broth

While the fish cakes are cooking, heat the avocado oil in a saucepan over medium heat.

Add the minced garlic and freshly grated ginger. Cook for about 30 seconds until fragrant.

8. Cook the Curry Paste

Add the Thai red curry paste and stir it into the garlic and ginger.

Cook for another 1–2 minutes. This helps develop the flavor of the curry paste before adding the liquids.

9. Build the Coconut Curry Broth

Pour in the chicken broth and coconut milk, then whisk until smooth.

Add the soy sauce, fish sauce, sesame oil, and coconut sugar or honey. Bring everything to a gentle simmer and cook for about 8–10 minutes.

10. Finish the Broth

Turn the heat down and stir in the fresh lime juice.

Taste the broth and adjust the seasoning if needed. If you want more heat, you can also add additional red chili or chili oil at this point.

11. Assemble the Fish Cakes

Ladle the warm Thai red curry coconut broth into shallow bowls.

Place 2–3 crispy cod fish cakes into each bowl, keeping the tops above the broth so the panko coating stays crispy.

12. Garnish and Serve

Finish each bowl with sliced green onion, fresh cilantro, red chili, and a lime wedge.

Add a few drops of chili oil for extra heat and richness. Serve immediately while the fish cakes are still crispy.

Why I Don’t Simmer the Fish Cakes in the Broth

This is probably the most important tip for this recipe: don't simmer the fish cakes directly in the coconut curry broth.

You went through the trouble of getting that panko coating golden and crispy, so you don’t want to undo all of that. Instead, pour the broth into the serving bowl first and add the fish cakes right before serving.

The bottom will soak up some of the flavorful broth while the top stays crunchy. That crispy fish cake with the creamy, spicy broth is the best part of this recipe.

What Kind of Fish Can I Use?

Cod is my first choice because it has a mild flavor and firm texture that works really well in fish cakes. It also flakes beautifully after cooking and allows the epis(green seasoning) and curry broth to shine.

However, you can substitute another mild white fish such as haddock, pollock, or tilapia. Just make sure the fish is well drained after cooking so you don't add too much moisture to the potato mixture.

What to Serve With Cod Fish Cakes

These fish cakes are hearty enough to serve as a complete meal with the coconut curry broth. However, steamed jasmine rice would be a great addition if you want something more filling.

For something fresh, try serving them with cucumber or another crunchy vegetable. The cool, crisp texture gives you a nice contrast to the warm curry broth and crispy fish cakes.

Tips for the Best Cod Fish Cakes

• Don't overcrowd the skillet: Give the fish cakes room to fry so the oil stays hot and the panko gets evenly golden and crispy.
• Don't overmix: Leave some larger flakes of cod throughout the potato mixture for better texture.
• Drain the potatoes well: Excess moisture can make the fish cakes difficult to shape and cause them to fall apart.
• Chill before frying: Freeze the shaped fish cakes for 20–30 minutes to help them firm up before breading.
• Prefer baking? You can bake the breaded fish cakes on a lightly greased baking sheet until golden, but pan-frying gives you a much crispier crust.
• Make them ahead: Shape the fish cakes and refrigerate them until you're ready to bread and fry. For longer storage, freeze them until firm and thaw in the refrigerator before cooking.
• Make the broth ahead: Prepare the Thai red curry coconut broth separately and gently reheat it when ready to serve. Keep the fish cakes separate so the panko stays crispy.

Final Thoughts

These Crispy Cod Fish Cakes with Thai Red Curry Coconut Broth are a fun way to turn simple ingredients into something that feels completely restaurant-worthy. The flaky cod and creamy potatoes create a tender center, while the panko gives every fish cake a golden, crunchy exterior.

Then the Thai red curry coconut broth brings it all together with creamy coconut milk, garlic, ginger, lime, and just enough heat. Add the fresh herbs, chili, and lime right before serving, and you have a dish that’s packed with texture and flavor from beginning to end.

How to Make Crispy Cod Fish Cakes Video

with Red Coconut Curry Broth

Frequently Asked Questions

Can I use frozen cod?

Yes. Frozen cod works perfectly well as long as it's completely thawed. Pat the fish dry before seasoning and cooking to remove excess moisture.

Can I use another type of fish?

Absolutely. Haddock, pollock, tilapia, or another mild white fish can be used instead of cod. Choose a fish that flakes easily and isn't overly oily.

Why are my fish cakes falling apart?

The mixture may be too wet, or the patties may need more time to firm up. Make sure the potatoes are well drained and chill the shaped fish cakes before breading.

Can I use regular breadcrumbs?

Yes, but panko breadcrumbs will give you a lighter and crunchier coating. For that extra crispy exterior, I recommend using panko.

Can I make the broth without fish sauce?

Yes. You can leave out the fish sauce and adjust the soy sauce to taste. The broth will still be flavorful, but you'll lose some of the deeper umami flavor.

How do I store leftovers?

Store the fish cakes and coconut curry broth separately in airtight containers in the refrigerator. Reheat the fish cakes in an air fryer, oven, or skillet to help bring back their crisp texture.

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