Black Dog Fishcakes

This image courtesy of Joseph DeLeo

Fishcakes are popular daily breakfast fare at The Black Dog. A delicious alternative to bacon or sausage, fishcakes follow the old Yankee tradition of wasting nothing — add a little cod, and last night’s potato becomes today’s breakfast. These fishcakes are far from frugal and very tasty.


Cooking MethodSauteeing, Steaming



Total Timeunder 1 hour

Kid FriendlyYes

Recipe CourseSide Dish

Dietary ConsiderationGluten-free, Peanut Free, Soy Free, Tree Nut Free


Taste and TextureCrisp, Savory


  • 2 cups cooked potatoes, mashed
  • 1 pound skinless and boneless codfish
  • 1 cup diced yellow onion
  • 1 tablespoon fresh chopped thyme (or 1 teaspoon dried thyme)
  • 1 teaspoon white pepper
  • 1 to 2 teaspoons salt
  • 1 egg, beaten
  • ½ cup cream
  • 2 tablespoons butter


  1. If you don’t have cooked potatoes on hand, cut up two large potatoes, unpeeled, and boil them in salted water for about 20 minutes until soft. Mash and reserve.

  2. Place the fish in a steamer and top with the diced onion and seasonings. Cover and steam for about 10 to 15 minutes or until the onion is cooked.

  3. In a medium-size bowl, combine the cooked fish and seasoned onions with the mashed potatoes. Mix in the egg and cream and form into 4 patties.

  4. Sauté the fishcakes in butter until browned.


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