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Field Fare

Crispy Cod Fish Cakes (1pc) FROZEN

Crispy Cod Fish Cakes (1pc) FROZEN

£1.39 GBP
£1.39 GBP
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AVAILABLE IN STORE ONLY

Description

Crispy cod fish cakes made with MSC cod, potato and a light crumb offer a simple frozen meal that’s ready when you are. The result is a soft, flaky centre with a satisfying crunch, ideal for an easy lunch, quick family dinner or a protein-rich supper.

  • Made with MSC cod for a responsible seafood choice
  • Ready from frozen for quick mealtimes
  • Light crumb coating for a crisp, appetising finish
  • Simple oven-baked cooking with minimal prep.

Serving ideas for a balanced meal

Pair these cod fish cakes with peas, mixed leaves, steamed greens or crunchy slaw for an easy plate. Lemon wedges, tartare-style sauce or a light mayonnaise also work well. If you want a heartier dinner, add new potatoes, roasted vegetables or a simple bean salad.


Ingredients + Allergens

These cod fish cakes contain fish, wheat and milk. They are not gluten-free, so they are not suitable for anyone avoiding gluten.

MSC Cod (45%), reconstituted mashed potato (23%), fortified wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin), rapeseed oil, water, single cream (single cream, stabiliser: carrageenan) (milk), seasoning (salt, dried sage, onion extract), yeast, salt, lemon juice concentrate.

Storage

How to Cook

For the best texture, cook from frozen and serve as soon as the coating turns golden. These oven-baked fish cakes are especially convenient when you want a no-fuss meal.

Oven

Place on a baking tray in a preheated oven at 200°C Fan / 425°F / Gas Mark 7 for 20-25 minutes, or until hot throughout and evenly browned.

Grill

Cook over medium heat for 8-10 minutes, turning now and then so both sides develop colour.

Deep fry

Heat oil to 180°C and fry for 8-10 minutes until crisp and golden.

Air fryer: Not recommended for this product.

Pro tips for better results

  • Leave enough space between each cake so the crumb can crisp properly.
  • Turn gently to keep the coating intact.
  • Cook just until piping hot for the best flaky texture.
  • Serve straight away for maximum crunch
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