Crispy Smoked Cod Cakes (Massachusetts Style) | Arteflame

Introduction

There is nothing quite like the scent of wood smoke mingling with the salty tang of the sea. Biting into one of these Massachusetts Smoked Cod Cakes is pure comfort. The exterior is shattered-glass crispy, giving way to a pillow-soft interior of creamy potato and tender, flaky fish. It reminds me of chilly evenings on the Cape, wrapped in a sweater, eating straight off the fire.

Why This Recipe Works

I love this recipe because it transforms humble ingredients into something spectacular. By cooking the cod on the Arteflame grill before mixing, we infuse a subtle, smoky depth that boiling simply can't achieve. It’s a rustic yet refined dish that feels special enough for guests but cozy enough for a Tuesday night family dinner.

Kitchen Wisdom

• Dry Your Spuds: After boiling the potatoes, let them steam dry completely. Excess moisture is the enemy of a crispy cake.
• Chill Out: Do not skip the refrigeration step! Chilling the formed cakes allows the binders to set, ensuring they hold their shape on the hot griddle.

Make It Your Own

If you can't find cod, any white flaky fish like haddock or pollock works beautifully. For a gluten-free version, simply swap the flour dusting for fine cornmeal or almond flour.

Ingredients

To create the perfect balance of texture and flavor, we use fresh, simple ingredients staple to Massachusetts cooking.

For the Cod & Potatoes

• 1 lb Fresh Atlantic Cod fillets
• 1 lb Russet or Yukon Gold potatoes, peeled and cubed
• 2 tbsp Unsalted butter
• 1 tbsp Olive oil (for coating the fish)
• Salt and freshly ground black pepper (to taste)

For the Cake Mixture

• 1 Small yellow onion, finely minced
• 1 Large egg, lightly beaten
• 2 tbsp Fresh parsley, chopped
• 1 tsp Dijon mustard
• 1 tsp Old Bay seasoning (optional, for extra zest)
• 1/2 cup All-purpose flour (for dusting)
• Vegetable oil or butter (for searing on the griddle)

Instructions

Step 1: Fire Up the Arteflame

1. Start your Arteflame grill by building a wood fire in the center. Allow it to burn down until you have a bed of hot coals and the flat top cooktop reaches a medium-high searing temperature. Clean the cooktop surface to ensure it is ready for both the fish and the cakes.

Step 2: Smoke the Cod and Boil Potatoes

1. While the grill heats up, boil the cubed potatoes in salted water on the stovetop (or in a pot placed on the grill grate) until fork-tender. Drain and mash them coarsely; let them cool slightly.
2. Rub the cod fillets with olive oil, salt, and pepper. Place the cod on the flat top griddle (or the center grate for more smoke intensity) and cook for about 3-4 minutes per side until the fish flakes easily. Remove from heat and flake the fish into small chunks.

Step 3: Sauté Aromatics and Mix

1. On a cooler part of the flat top griddle, melt a tablespoon of butter and sauté the minced onion until soft and translucent, but not browned.
2. In a large mixing bowl, combine the mashed potatoes, flaked smoked cod, sautéed onions, beaten egg, parsley, mustard, and seasonings. Gently fold the mixture together—do not overwork it, or the cakes will become dense.

Step 4: Form and Chill

1. Shape the mixture into round cakes, approximately 3 inches wide and 1 inch thick. Place them on a baking sheet.
2. Crucial Step: Refrigerate the formed cakes for at least 30 minutes. This helps them firm up and hold their shape during the final grilling process.

Step 5: Sear to Golden Perfection

1. Add oil or butter to the flat top griddle of your Arteflame. Lightly dust each chilled cake with flour.
2. Place the cakes on the hot surface. Grill for 3-4 minutes per side until a deep, golden-brown crust forms and the cakes are heated through. Serve immediately while piping hot.

Tips

Mastering cod cakes is all about texture and temperature management. First, ensure your mashed potatoes are "dry." If the potatoes retain too much water, the cakes will be mushy and difficult to flip. Steam the potatoes dry after draining them before mashing. Secondly, do not skip the chilling step. Since the mixture contains warm potatoes and cooked fish, the binding agents need time to set in the refrigerator; otherwise, the cakes may crumble on the hot grill. Finally, utilize the heat zones of your Arteflame efficiently. Sear the cakes on the medium-hot zone rather than the hottest edge closest to the fire, allowing the crust to develop slowly without burning the exterior before the center is hot. If you prefer a crunchier texture, you can coat the cakes in Panko breadcrumbs instead of a light flour dusting.

Variations

While the traditional Massachusetts recipe is a classic for a reason, the versatility of cod cakes allows for delicious regional twists and personal preferences. Here are a few ways to customize your dish:

• Spicy Portuguese Twist: Add chopped chourico or linguiça and a pinch of cayenne pepper to the mix for a nod to Massachusetts' Portuguese heritage.
• Herb Garden: Swap parsley for fresh dill and chives for a brighter, more aromatic profile that pairs well with lemon.
• Gluten-Free: Substitute the all-purpose flour with almond flour or gluten-free breadcrumbs for the binding and dusting.
• Salmon Cakes: Use the same method but substitute the cod for smoked salmon for a richer, oilier fish flavor.
• Cheesy Cakes: Fold in 1/2 cup of shredded sharp white cheddar cheese into the potato mixture for a melting, savory center.

Best Pairings

To complete this New England feast, the accompaniments should cut through the richness of the potato and fish. A homemade tartar sauce is the gold standard, ideally made with heavy mayo, capers, lemon juice, and fresh dill. For sides, a vinegar-based coleslaw provides a necessary acid crunch that contrasts beautifully with the soft, savory cakes. If you are serving this as a brunch item, poached eggs and hollandaise sauce turn these cakes into a coastal eggs benedict. Beverage-wise, a crisp, dry white wine like a Sauvignon Blanc or a Pinot Grigio pairs effortlessly with the white fish. Alternatively, a cold local lager or a New England IPA highlights the smokiness derived from the Arteflame grill.

Conclusion

Cooking Massachusetts Smoked Cod Cakes on the Arteflame is more than just preparing a meal; it is about honoring a regional tradition while embracing the joy of wood-fired cooking. The combination of flaky, smoke-kissed fish and creamy potatoes, encased in a crispy, buttery crust, creates a dish that is comforting yet refined. This recipe is perfect for chilly autumn evenings or sunny summer afternoons by the water. By following these steps, you bring the authentic taste of the Northeast coast right to your backyard, creating a dining experience that your family and guests will savor and remember.