Cape Cod Fish Cakes

On Cape Cod, fish cakes have always been a story of resourcefulness and tradition. Families once relied on salt cod and potatoes to make a simple, hearty meal that brought everyone to the table. But today, cod isn’t landed here in the same way it once was.

At Chatham Harvesters, we carry that tradition forward with a new twist—using the local, abundant fish our community still brings to shore every day. Pollock, hake, black sea bass, and fluke (summer flounder) all have the same white, flaky texture that makes a perfect fish cake, while keeping the recipe true to its Cape Cod roots.

The result is a dish that honors the past, celebrates the present, and supports the fishermen who make it possible. A taste of the Cape that’s as fresh, sustainable, and authentic as the waters around us.

Cape Cod Fish Cakes

Today, we keep the tradition alive with local, abundant fish landed right here in Chatham. This recipe uses fluke (summer flounder), a sweet, flaky white fish that makes a perfect cake, crisp on the outside, tender inside, and full of the flavor of Cape waters.

Ingredients (makes about 8 cakes):

• 1 lb Chatham Harvesters summer flounder aka fluke fillets (skinless)

• 1 large russet potato (about ¾ lb), peeled and diced

• 1 small onion, finely chopped (or 2 scallions, green parts too)

• 1 egg, lightly beaten

• 2 Tbsp fresh parsley, chopped

• ½ tsp salt

• ¼ tsp black pepper

• Pinch of Old Bay or paprika (optional, Cape cooks often added a little spice)

• ¾ cup plain breadcrumbs or panko (plus extra for coating, if desired)

• 2–3 Tbsp butter or neutral oil, for frying

Directions:

1. Cook the potato: Boil diced potato in salted water until tender, then drain and mash until smooth. Set aside to cool slightly.

2. Poach the fish: Place fluke fillets in a shallow pan with just enough water to cover. Simmer gently for 4–5 minutes, until the fish flakes easily. Drain and cool, then flake into bite-sized pieces.

3. Mix the cakes: In a large bowl, combine mashed potato, flaked fish, onion, egg, parsley, salt, pepper, and half the breadcrumbs. Mix gently, don’t overwork it, you want little flakes of fish throughout. If the mixture feels too soft, add a bit more breadcrumbs.

4. Shape: Form into 6–8 patties, about ½–¾ inch thick. For a crisper crust, lightly dredge each cake in extra breadcrumbs.

5. Pan-fry: Heat butter or oil in a large skillet over medium heat. Fry cakes until golden brown, about 3–4 minutes per side.

6. Serve: Traditionally served with baked beans and brown bread on Cape Cod, but also delicious with a simple salad, tartar sauce, or lemon wedges.