By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 16
203 cal · 75 min
Brandade Potato Latkes
Recipe GLPRa54eec8a908750
Crispy fried patties combining flaked poached cod with creamy potato and garlic brandade base, bound together with egg and matzo meal. These golden latkes offer a sophisticated twist on a Jewish classic, with tender fish and aromatic garlic creating a savory, satisfying texture.
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Ingredients
2 pounds Fresh cod, skin and bones removed
to taste Sea salt
½ cup Olive oil
1 cup Whole milk
5 sprigs (or 1 teaspoon dried) Fresh thyme sprigs, or dried thyme
8 cloves Garlic cloves, crushed
2½ pounds Russet potatoes, peeled and halved
1 Large egg, well beaten
2 cups Matzo meal or fine, dry bread crumbs
to taste Freshly ground black pepper
as needed Vegetable oil for frying
Directions
Place the cod in a large pot and cover with water. Add 3 sprigs of fresh thyme (or ½ teaspoon dried thyme) and a pinch of sea salt. Bring to a simmer over medium heat and poach gently for 8–10 minutes until the fish is opaque and flakes easily. Drain well and set aside to cool slightly.
While the cod cooks, place the halved potatoes in a separate pot, cover with cold salted water, and bring to a boil. Cook for 15–18 minutes until very tender. Drain well.
In a small saucepan, warm the milk with the remaining 2 thyme sprigs (or ½ teaspoon dried thyme) and the crushed garlic over low heat for 5 minutes to infuse flavor. Do not boil. Strain out the thyme and garlic solids, reserving the infused milk.
Gently flake the cooled cod into small pieces, discarding any remaining bones or skin.
While still warm, pass the cooked potatoes through a ricer or mash them with a potato masher until smooth. Transfer to a large mixing bowl.
Add the olive oil to the mashed potatoes a little at a time, stirring until fully incorporated and creamy. Slowly add the warm infused milk, stirring constantly to maintain a smooth, paste-like consistency.
Fold the flaked cod gently into the brandade mixture until evenly distributed. Season to taste with sea salt and freshly ground black pepper.
Allow the mixture to cool until it can be handled comfortably, about 10–15 minutes. Stir in the beaten egg until fully incorporated.
Spread the matzo meal on a shallow plate or parchment paper. Using an ice cream scoop or your hands, form the mixture into 16 patties about ¾ inch thick. Coat each patty evenly on both sides with matzo meal, adding more if needed to prevent sticking.
Heat ½ inch of vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F). Working in batches to avoid crowding, carefully place the latkes in the hot oil.
Fry for 3–4 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil. Repeat with remaining latkes.
Serve warm as a main course, optionally garnished with fresh thyme or lemon wedges.
Comments
Brandade—a French salt-cod purée—is not a weeknight staple in Charlotte grocery chains, and finding quality salt cod means a special trip to a seafood market or ethnic grocer like Harris Teeter's specialty counter (and at $12–16 per pound, it's a significant cost). The potato and egg base are cheap and available everywhere, but the salt cod is the dish's heart and its drawback: the ingredient drives both the price per serving (roughly $4–5 per latke) and the need to plan ahead. The 75-minute time is honest for rehydrating salt cod and hand-grating potato, though the latkes themselves fry quickly. These hold reasonably well at room temperature and reheat in the oven, making them suitable for a brunch or appetizer spread, but the technique and the ingredient sourcing ask serious effort from a home cook.
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