New England Fish Cakes with Herbed Tartar Sauce


  • 1/2 cup purchased tartar sauce
  • 2 tablespoons plus 1/2 cup finely chopped green onions
  • 2 teaspoons plus 1 1/2 tablespoons chopped fresh thyme
  • 1 teaspoon drained capers
  • 4 slices good-quality firm white bread, torn into pieces (1 1/2 cups)
  • 1 celery stalk with leaves, cut into 2-inch lengths
  • 1 1/4 pounds boneless cod, haddock, or other white fish fillets, cut into 2-inch chunks
  • 1/2 teaspoon ground black pepper

Recipe Preparation

  • Stir together tartar sauce, 2 tablespoons green onions, 2 teaspoons thyme, and capers in small bowl.

  • Place white bread in food processor; using on/off turns, process until very coarse crumbs form. Transfer breadcrumbs to large bowl. Using on/off turns, finely chop celery; add to bowl with breadcrumbs. Using on/off turns, coarsely puree fish; add to bowl. Add remaining 1/2 cup chopped green onions, 1 1/2 tablespoons chopped fresh thyme, egg, salt, and ground black pepper to bowl. Mix gently but thoroughly. Transfer fish mixture to work surface and shape into four 1/2-inch-thick cakes.

  • Heat olive oil in heavy large skillet over medium heat. Add fish cakes and cook until brown on bottom, about 5 minutes. Using large spatula, carefully turn fish cakes over and cook until second sides are brown and centers are opaque, about 5 minutes longer. Divide fish cakes among 4 plates and garnish with tartar sauce and lemon wedges.

Recipe by Brooke Dojny, Melanie Barnard,Reviews SectionThese fish cakes are fantastic. The recipe is excellent exactly as written, but the fish cakes are huge. I now make five or six cakes rather than four. I use a mixture of fresh thyme and oregano instead of just thyme. Use decent bread (I get a loaf of peasant bread sliced from Whole Foods.)lenburmanArlington, VA04/17/19

Black Cod Fish Cakes with Tartar Sauce

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Fish cakes are a classic weeknight supper, but they can sometimes be dry and tough. When chopping the fish for the cod cakes we left some of it in large pieces, some medium, and some smaller, which gave the cakes the juiciest texture. We also found that using matzo meal instead of breadcrumbs makes these fish cakes very tender but not crumbly—perfect for dipping in tangy tartar sauce.

New England Baked Haddock

If you are from New England, you have had New England Baked Haddock. If you aren&rsquot or haven&rsquot had it&hellip you need to get it in your mouth ASAP. And I mean like, now.

You only need THREE ingredients for this baked haddock recipe: fish, butter, and bread crumbs, plus some salt and pepper. And lemon and parsley, if you want to get a little crazy. This is such a simple and inexpensive meal to make.

This is a very traditional dish in New England, and is often served as the fish option at weddings and other shindigs. It can be ordered at almost any seafood restaurant (sometimes, it&rsquos made with cod), and is so melt-in-your-mouth yummy, it will be hard to go back to eating fish any other way!

New England baked haddock is perfect for when you want something pescatarian, but a little more soul-satisfying than your average light and healthy fish recipe.

It&rsquos almost like fish meets casserole. It&rsquos warm and hearty, and will satisfy even the meat lovingest of the meat lovers as a main course.

Traditionally, New England baked haddock is made using Ritz crackers (which are, incidentally, from New England) crumbled up with butter and spread on top of the fish, then baked in the oven with lemon and herbs. Delicious.

However, you can get the same delicious effect by using breadcrumbs and lots of butter (to get that awesome buttery Ritz-y taste).

Ritz Crackers vs. Breadcrumbs

I prefer using breadcrumbs instead of Ritz crackers. Here&rsquos why.

For one thing, they&rsquore already broken up, so you don&rsquot have to worry about that extra step of smashing the Ritz crackers into crumbles. Just pour the breadcrumbs in a bowl, add some butter, and mix together.

For another thing, breadcrumbs are a little more flexible. You can easily make your own out of scratch-made or fresh bread, which means you&rsquoll be more in control of the ingredients in the bread.

And there are so many kinds of breadcrumbs out there, including gluten-free or whole wheat versions, so it&rsquos a great way to meet certain dietary needs easily.

That said, please feel free to use Ritz crackers, or another similar buttery cracker, in place of the breadcrumbs! Just crush them up (you can use a rolling pin to crush them in a zip-top bag) and add a little less butter than the recipe calls for with breadcrumbs.

What else can I add to the breadcrumb topping?

This recipe is SUPER basic- only three ingredients. You can add herbs, garlic (powder or fresh), and other seasonings to the breadcrumb mixture if you want!

Or you can season the fish with more than salt and pepper. I think Italian seasoning or lemon pepper would be great.

My store doesn&rsquot carry haddock! What can I use instead?

Now that I live in Texas, it&rsquos hard for me to find haddock at the store.

If you can&rsquot find it, or if you just don&rsquot like it, you can use any other mild white fish, such as tilapia, cod, pollock, flounder, or halibut. I&rsquove even gotten super Southern on this and used catfish- it was great!

If you like this New England Baked Haddock recipe, try these other easy fish recipes:

New England Cod Cakes recipes

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"The aroma of this cake is heavenly, and the taste is scrumptious! It's wonderful with mid-m. ( more )

In a large mixing bowl, combine flour, sugar, baking powder, cinnamon and salt. Gently fold . ( more )

Prep: 20m Cook: 20m Servs: 12

"This recipe comes from Maine and is EXCELLENT! These cakes are so yummy they almost melt i. ( more )

In a medium size bowl, combine the bread crumbs and the crab meat. Stir the beaten egg, may. ( more )

Cod Cakes With Dijon Tartar Sauce recipes

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Combine all the tartar sauce ingredients in a bowl with a pinch each of salt and pepper. Set. ( more )

This recipe comes from Gourmet Magazine. ( more )

Tear bread into pieces and pulse to fine crumbs in the food processor. Transfer a scant cup . ( more )

"Fat-free mayonnaise mixed only with pickle relish seemed so tasteless, so I began experimen. ( more )

In a bowl, combine all the ingredients. Store in the refrigerator for up to 1 week. ( more )

I made this last night and it was delightful. It is also very quick easy to make! I served i. ( more )

Preheat oven to 375&deg. Cut fish into serving size pieces and place in a lightly buttered . ( more )

This recipe came from my brother-in-law who used to be a chef for a fancy restaurant. Everyt. ( more )

Mix all ingredients. Chill. ( more )

Stir together tartar sauce, 2 tablespoons green onions, 2 teaspoons thyme, and capers in sm. ( more )

Hey if you are not in a mood to cook. then you can also buy Cremica Mayonnaise sauce. ( more )

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Prep: 10m Cook: 10m Servs: 4

These delectable little babies are easy to put together using a food processor. They are de. ( more )

Heat oven to 200*F.Heat 1 TBS olive oil in a skillet over medium heat.Add onion, 1/2 tsp sal. ( more )

Fish Recipes

Always use the freshest fish possible. Of course, to assure freshness and quality, come catch your own fish on one of our Deep Sea Fishing Trips. Click here to book online!

Below is a collection of our favorite fish recipes. Do you have a recipe you think we should publish? If so, click here and send it to us. We’ll give you credit if we publish it.

Drop a whole, thick fillet from a cod, catfish, monkfish tail or cusk into boiling salted water. Cook until the fish is opaque, approximately 3 to 5 minutes depending upon the thickness of the fillet. Serve with drawn butter or your favorite sauce.

Seafood Sauce

Mix all sauce ingredients together. Adjust the seasonings if necessary. Combine the sauce with the fish and refrigerate several hours before serving.

  • 3/4 cup ketchup
  • 2 Tbls white prepared horseradish (or to taste)
  • Juice from fresh lemon
  • 1/2 tsp. white vinegar

Remove from the marinade and place on broiler pan. Brush with your favorite barbecue sauce and broil until done (approximately 10 minutes per inch of thickness).Marinate shark steaks or fillets in the following mixture for at least one hour:

This recipe is a general one in that the amounts used and the variety of vegetables included will depend on the amount of food required and on hand. Precise measurements are not necessary, and substitutions may result in culinary delights.

Cut into bite-sized pieces onion, celery, potatoes, carrots, broccoli and green pepper.

Add a small amount of oil to a heavy skillet or Dutch oven. Heat and then add vegetables. Cook over medium heat.

In the meantime, cut the fish into bite-sized portions. About 10 minutes before the vegetables are done (cooked, but crispy), add the fish and 2 or 3 ripe tomatoes.

Stir to distribute the juice of the tomatoes as they simmer down and “stew” the ingredients.

Season with garlic powder or cloves, salt, pepper and soy sauce.

When the vegetables are cooked, but firm, and the fish done, serve alone or with rice.

Mix 1/2 cup soy sauce, 1 to 2 tablespoons lemon juice and garlic (either cloves or powder) to taste.

Put bluefish fillets into plastic bag. Pour in marinade. Seal bag and allow to sit in refrigerator for at least one hour.

Turn packet over so that all sides are in contact with the marinade.

Remove fish from package and preheat broiler. Place fish about 3 inches from heat and broil approximately 10 minutes per inch of thickness.

Place fillet or steak of cod (or other white fish) on broiler pan. Brush with melted butter or margarine.

Broil until half done (approximately 5 minutes per inch of thickness) and remove from oven.

Add slices of boiled ham and Swiss cheese to each piece.

Sprinkle with seasoned bread crumbs.

Melt additional butter or margarine, mix with soy sauce and lemon juice to taste and pour over fish.

Continue broiling until the fish is just done and the topping is slightly browned.

  • 1 stalk celery, chopped
  • 1/2 green pepper, chopped
  • 1 egg, beaten 4 Tbsp margarine, melted
  • Bacon (optional)
  • 1 whole fish
  • 2 cups Pepperidge Farm Herbed stuffing
  • 1 can minces clams with juice
  • 1 onion, chopped

Wash and dry cleaned fish. Place on large sheet of aluminum foil on a cookie tray.

Prepare stuffing as follows:

Sauté vegetables. When done, place in a bowl with stuffing mix, clams and their juice, egg and margarine. If necessary, add warm water to make a moist stuffing.

Stuff the fish. Layer bacon slices, if desired, across the top.

Fold up aluminum foil and seal around the fish. Bake at 350 degrees for approximately 1 hour.

Test for doneness (fish will flake easily and look opaque rather than translucent). If necessary, continue cooking.

Combine cooked seafood with condensed cream of mushroom or cream of chicken soup and seasoned bread crumbs. Keep mixture on the stiff side. Refrigerate for a half hour.

Shape cooled mixture into patties and dip into seasoned bread crumbs to coat.

Pan fry in oil, shortening or margarine over medium heat until heated through and coating is golden brown.

Drain on paper towels. Keep cooked patties in a warm low oven until you have completed cooking all the patties.

Gently rinse cod cheeks with water and pat dry.

Dip first in flour, then beaten egg and lastly in seasoned bread crumbs.

Pan fry in garlic oil and serve with tartar sauce or seafood sauce (see recipe for cocktail appetizer for ingredients).

Tartar Sauce

Combine mayonnaise, sweet pickle relish and white vinegar to taste.

  • 1 8 oz. can asparagus spears
  • 2 Tbsp. Butter
  • 1 large tomato, sliced
  • 3/4 cup evaporated milk
  • 2 dashes hot sauce
  • 1/4 tsp. Salt
  • Pepper
  • 1 9″ deep dish pie crust
  • 4 fish fillets
  • 6 oz. crabmeat, flaked
  • 1 egg white, slightly beaten
  • 1 large onion, sliced
  • 3 eggs, beaten
  • 1/4 cup grated Swiss cheese

Melt fat and fry onions until clear.

Beat eggs and add milk and seasonings.

Brush pie crust with egg white.

Layer fish fillets, crabmeat and asparagus alternatively in pie crust. Pour in egg and milk batter.

Place on top sliced onions and tomatoes and sprinkle Swiss cheese on top.

Cook in preheated oven at 400 degrees for the first 10 minutes. Then reduce heat to 350 degrees and cook another 30 minutes.

  • 4 thin fillets of fish (haddock, cod, cusk, etc.)
  • 1/3 lb. salt pork, diced
  • 4 medium potatoes, sliced thin
  • 2 medium onions, sliced

In a heavy skillet render diced salt pork until just turning crispy.

Add diced onions and fry until both are done.

Add sliced potatoes on top and just enough water to cover them.

Boil until potatoes are tender. Place fish fillets on top and steam until the the fish starts to flake.



  • 1 egg
  • 1/2 cup evaporated milk
  • sprinkle of garlic powder
  • crazy pepper

Dip the desired amount of fillets in the batter, then shake in the coating until covered.

Heat enough oil in a heavy skillet to cover it one quarter deep.

Fry fish until it is done.

*Haddock, cod, cusk, etc. can be substituted if desires.

Place fish fillets in microwave dish.

Cover with sliced onions, chopped mushrooms, seasoned pepper, paprika, garlic powder and Italian dressing to taste.

Cover with glass or microwave safe lid and cook 6 to 10 minutes on high, depending on the thickness of the fish.

This recipe can have a multitude of variations by substituting mushroom soup, cheese soup, tomatoes, celery, asparagus, seasoned bread crumbs, etc.

  • 3 Blue Hake fillets, skinned
  • 2 lbs. onions, peeled
  • 1 lb. salt pork
  • 2 lbs. potatoes, peeled
  • 2 17 oz. cans small beets
  • 1 lb. box salt

To prepare fillets:

  1. Salt fillets by opening the spout of the salt box and rapidly sprinkling the contents over the fillets until white with salt. Do both sides.
  2. Store the fillets in the refrigerator for 2 hours in a deep pan so that the water from the fish does not overflow.
  3. After 24 hours, wash fillets in clean water 3 times. Change the water each time to et the salt off.
  4. Freeze the washed fillets for future use or proceed as follows.

To prepare Dinner:

  1. Dice salt pork into approximately 1/4 inch cubes and “try out” in heavy skillet until the cubes are crispy. Set aside.
  2. In an 8-quart pot, bring 2 quarts of water and hake fillets to a boil. Reduce heat and gently boil until the fish flakes apart. Remove fish and set aside.
  3. Add peeled onions and potatoes to water in pot. Boil until tender. Reduce heat to simmer and add fish.
  4. While the potatoes and onions are cooking, heat the beets in a separate pot and reheat the pork scraps and grease in the skillet.

To Serve:

  1. Drain fish, potatoes and onions. Put on a platter.
  2. Serve beets in a bowl.
  3. Serve pork scraps in a gravy bowl with ladle.
  4. Take a portion of fish, onions, potatoes and beets. Hash together on your plate with a ladle of pork scrap gravy over the mixture.

Any fish can be used, but a firm fish such as cod, cusk, pollock or red snapper gives best results. Especially good with blue fin tuna.

Boil fish fillets until the meat flakes in 1/2 cup of lemon juice.

When the fish is cooled, flake it apart and add celery, onions, hard boiled eggs, mayonnaise, salt pepper and seasonings to taste.

Serve cold as a salad plate or in a sandwich.

Note: If using blue fin tuna (or other bloody fish), the fish must be bled when caught. Also, the fish must be boiled twice and the white foam spooned off.

  • 4 fish fillets, preferable cusk
  • 4 medium onions
  • 5 medium potatoes
  • 1/2 lb. salt pork, diced
  • 1 13 oz. can evaporated milk
  • 24 oz. whole milk
  • 4 oz. cream cheese (optional – add to increase richness, if desired)
  • salt and pepper

In an 8-quart pot, bring 2 quarts of water and fish fillets to a boil.

Reduce heat and gently boil fish until it starts to flake.

Remove fish. In the same water, boil the potatoes and 2 onions chopped in 1 inch pieces until done.

In a heavy skillet, render salt pork until almost crispy.

Add 2 diced onions and fry until done. Add fish, potatoes and onions.

Let simmer for 30 minutes, seasoning to taste with salt and pepper.

Add evaporated milk and whole milk (and cream cheese if desired) to pot and simmer. DO NOT BOIL.

Recipe Summary

  • 3 tablespoons olive oil
  • 1 large onion, finely chopped (about 1 1/2 cups)
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/4 pounds cod or scrod fillets, bones removed
  • 2 tablespoons finely chopped fresh tarragon leaves
  • 1 egg, lightly beaten
  • 3 dashes Tabasco sauce, or to taste
  • 1/3 cup dry breadcrumbs
  • Horseradish Tartar Sauce

Preheat oven to 200 degrees. Heat 1 tablespoon olive oil in a skillet over medium heat. Add onion, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Cook until onions are translucent, about 5 minutes. Set aside.

Cut fish into large chunks pulse in a food processor to coarsely chop. Transfer to a medium bowl. Add onion, tarragon, egg, and Tabasco, and combine well. Add remaining salt and pepper. Form 8 patties (3 inches each) dredge them in breadcrumbs, shaking off excess.

Heat 1 tablespoon oil in a large skillet over medium-low heat. Cook 4 patties until browned, about 4 to 5 minutes on each side. Remove to a baking sheet, cover with aluminum foil, and keep warm in oven. Wipe out skillet, return to heat, and add remaining olive oil. Cook remaining patties, and serve immediately with tartar sauce.

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Soup always works well with any fried food, that&rsquos why gazpacho makes an excellent partnership with crab cakes. The smooth, sweet, and tart cold soup provides a nice contrast to the crispiness and richness of the crab cakes.

To make gazpacho, soak some day-old bread with water. Blend tomatoes with onions, garlic, celery stalk, cucumbers, bell pepper, olive oil, lemon juice, cilantro, mint leaves, salt, sugar, and pepper. And that&rsquos it!

But you know what summer fruit tastes great in a gazpacho? Mangoes! Blend in some ripe mangoes in your gazpacho mix and see how incredibly well it goes with crab cakes.

Tips for Making Seafood in the Ninja Foodi:

Each of these recipes uses a variety of the functions of the Ninja Foodi, watch carefully to be sure you are using the correct function.

Remember that any recipe that says “Air Fryer” is made in the Ninja Foodi with the “Air Crisp” function.

Some of these will be made with the Ninja Foodi Grill as well, so read each one carefully. The recipes using the pressure cooker function will be specific to the Ninja Foodi Multi-Cooker.

If needed you can also use aluminum foil in the Ninja Foodi if you prefer to avoid the mess and clean up after or you can use parchment paper that is specifically made for the air fryer.

One of our favorite recipes to pair with these seafood recipes are these Air Fryer Hush Puppies and a side of this Homemade Tartar Sauce.

Remember that the hush puppies will not taste “fried” because they are air fried.

I have no doubt you will find some great seafood recipes to try with this huge list of Ninja Foodi Seafood Recipes from shrimp to clam chowder and your favorite fried fish, take your pick!

If you need some more Ninja Foodi Recipes, be sure to check out these Easy Ninja Foodi Beef Recipes too!

Serving Suggestions:

A good classic combination is always going to be fish and chips, right? If you have an air fryer, I urge you to try these Air Fryer French Fries. Hand-cut French fries are one of life&rsquos guilty pleasures! They take about 25 minutes to cook. Get these going in the air fryer and by the time you get the fish prepped and cooked, everything should be done around the same time.

Another great side dish is coleslaw and I have a post coming for this soon. Another great side dish for Panko Crusted Cod Fish is this Classic Tartar sauce. This one is from Sabrina at Dinner Then Dessert.