Herbed Cod and Cassava Fritters
Flaky cod folded into soft mashed cassava with fresh dill, scallion, garlic, and a squeeze of lemon, then shaped into fritters and baked until the outsides turn golden and crisp.
Why You'll Love This Recipe
The cassava is the slow part, so it is the part worth doing ahead. Peeled, cored, boiled soft, and mashed, it will sit in the refrigerator overnight quite happily, and with that already done the fritters go fast: flake in the poached cod, fold in the dill and scallion, shape, and bake. Mashed cassava turns sticky enough to hold everything together without eggs or breadcrumbs, which is why these ride in a lunchbox and arrive as fritters instead of crumbs. They suit anyone who wants real seafood in something they can pick up with their hands.
Mashed cassava turns starchy and slightly sticky once boiled soft, and it gives the fritters their structure in place of the egg or flour most recipes lean on. Poaching the cod keeps it moist and gentle so it folds in without drying out, and brushing the outsides with avocado oil before baking is what crisps and browns the surface in a hot oven instead of leaving it pale. The dill, lemon, scallion, and garlic keep every bite bright and fresh against the mild fish and mellow root.
They satisfy because they combine protein from the cod with the comforting, filling starch of cassava, so a few fritters feel like a real snack rather than an empty one. The herbs and lemon keep them light on the palate, and the crisp baked exterior gives you the texture of something fried with far less oil. It is the kind of snack that holds you over and tastes like it took more effort than it did.
Ingredients
- 3/4 lb cooked cod, flaked
- 1 cup mashed cooked cassava
- 2 scallions, minced
- 2 tbsp chopped fresh dill
- 1 tbsp lemon juice
- 2 cloves garlic, minced
- 1 tbsp avocado oil
- 1/2 tsp salt
Instructions
- Preheat and line: Preheat the oven to 425°F (220°C) and line a sheet pan with parchment paper, since there is no egg in these and they will grip bare metal.
- Cook and mash the cassava: Peel the cassava, cut it into chunks, and slice out the tough, stringy core that runs down the center, because it stays woody however long you boil it. Boil the chunks in salted water until they are fork-tender all the way through, about 20 to 25 minutes; cassava must be cooked fully until soft, never eaten firm or underdone. Drain well and mash smooth with a potato masher, then set aside to cool.
- Poach and flake the cod: Place the cod in a wide pan, cover with water, and bring to a gentle simmer. Poach until the flesh turns opaque and flakes easily with a fork, about 6 to 8 minutes depending on thickness. Lift out and let it cool slightly, since hot cod shreds rather than flakes, then flake it into small pieces, checking for and removing any stray bones.
- Prep the aromatics: Mince the scallions, chop the fresh dill, and mince the garlic, all of it fine, so that no single fritter turns out to be the garlic one.
- Mix the batter: In a bowl, fold the flaked cod into the mashed cassava along with the scallions, dill, lemon juice, garlic, and salt until evenly combined. The mixture should hold together when pressed; if it feels loose, let it sit a few minutes so the cassava firms up.
- Shape and oil: Scoop the mixture and press it into small, even fritters about a half-inch thick, setting them on the lined pan, because anything thicker is still damp in the middle by the time the outside goes golden. Brush both sides lightly with avocado oil.
- Bake until golden: Bake for 18 to 20 minutes, flipping each fritter once about halfway through, until both sides are crisp and golden and the edges look set. Let them rest on the pan a couple of minutes before serving, since they are fragile straight out of the oven and firm up as they cool.
Variations
- Different herb: Swap the dill for chopped parsley, chives, or tarragon for a different fresh, green note against the mild fish.
- Brighter citrus: Add grated lemon zest along with the juice for a more pronounced, fragrant lemon flavor without extra liquid.
- Another white fish: Use flaked haddock, pollock, or halibut in place of the cod; this still keeps it fish-based, just with a slightly different texture and richness.
- Different root: Trade the cassava for mashed taro or boiled green plantain, which gives a similar starchy binding with its own subtle flavor.
- Herb-lemon dip: Serve them with a quick dip of mashed avocado stirred with lemon juice and garlic; this adds avocado for a creamy, cooling contrast.
Storage & Leftovers
Store cooled fritters in an airtight container in the refrigerator, where they keep well for up to three days. Let them cool completely before sealing so trapped steam does not soften the crust.
To reheat and bring back the crispness, warm them in a 375°F (190°C) oven or toaster oven for about 8 to 10 minutes until heated through and the outsides re-crisp. Skip the microwave if you can, since it leaves them soft and steamy rather than golden.
To get ahead, mix the cod and cassava batter and shape the fritters a day in advance, then keep them covered in the refrigerator and bake them off fresh when you want them. You can also freeze the baked fritters in a single layer, then reheat straight from frozen in the oven until hot and crisp again.
Notes & Tips
- Buy cassava the easy way: Frozen cassava chunks are already peeled and cored, which saves the messiest step; boil them the same way you would fresh. If using fresh, look for firm roots with no gray streaks or sour smell under the waxy skin.
- Cook the cassava all the way: Cassava must be boiled until fully soft and tender before eating; do not shortcut it while still firm. A piece should crush with no resistance when you press it against the pot with a fork.
- Chill the mixture for easier shaping: If the batter feels sticky or loose, refrigerate it for fifteen to twenty minutes before forming the fritters. Cooler cassava firms up and holds a cleaner shape on the pan.
- Give them room to crisp: Space the fritters apart on the sheet pan so hot air reaches all sides; crowding traps steam and leaves the edges pale instead of golden.
- Season to your taste: Cassava is mild, so taste a small pinch of the mixture before shaping and adjust the salt or lemon; a little more lemon juice sharpens the whole thing if it tastes flat.
- Serve them warm: These are best a few minutes out of the oven while the outside is still crisp. Offer lemon wedges alongside for squeezing over, and they pair well with a simple green salad or a spoon of the avocado dip.
Nutrition & Mindful Eating
- Cod and cassava do different jobs in the same fritter. The fish shreds into savory threads, the grated cassava holds them together and turns tender in the heat, and the two brown along the edges where they meet the hot pan.
- Cod is mild and firm enough to shred into flakes rather than paste, and it brings protein along with iodine and B12 into a snack that eats like something substantial.
- Cassava boiled soft and mashed goes creamy and binds the fritters, giving them their chew, and it brings a gentle, faintly sweet starch that carries the dill and lemon well.
- Scallions and fresh dill stirred through raw stay sharp and green against the browned edges, and the dill in particular is what makes these taste like they came from somewhere near the water.
- Avocado oil takes high heat without turning bitter, so the surfaces brown properly and the fritters release from the pan clean, and the fat it brings with it is mostly monounsaturated.
- As you eat, notice the crisp shell giving way to the soft starch inside and the dill arriving afterward, and squeeze the lemon over the next one so you have a reason to pause between them.
Frequently Asked Questions
Can I use canned fish instead of cooking cod from scratch?
Yes. Well-drained canned cod, or another flaked white fish, works when you are short on time; press out as much liquid as you can so the mixture is not too wet to hold together.
Why are my fritters falling apart?
There is no egg here, so the mashed cassava is what binds everything. Make sure the cassava is boiled fully soft and mashed smooth, drain both the fish and cassava well, and chill the mixture briefly before shaping if it feels loose.
Can I pan-fry them instead of baking?
You can. Cook the oiled fritters in a skillet over medium heat, a few minutes per side, until golden and crisp; handle them gently when flipping since they are more delicate than an egg-bound patty.
Can I make these without any fish?
The cod is the main protein and flavor here, so leaving it out changes the dish entirely. If you want a change, swap in another flaked white fish rather than removing it.