I had cod defrosting for dinner, but my usual methods of preparation just weren't exciting me. I also have crab in the fridge, but not very much of it. I recall reading about fish cakes in a few place and therefore decided that I should go the route of in between fish cakes and crab cakes. Hence, cod cakes (which are also a thing) .
Serves 6
Ingredients for Cod Cakes
2lbs of Cod
1 Bay Leaf
1 tsp Peppercorns
1 Sliced Lemon
5 Stalks of Celery
1 Onion
2 Minced Cloves of Garlic
4 Whisked Eggs
3/4 C Whole Wheat Panko Bread Crumbs
2 Tbsp Dijon Mustard
1 Tbsp Soy Sauce
4 Tbsp Mayo
1 Tbsp Fish Sauce
1 Tbsp Worcestershire Sauce
1/2 Tbsp Salt
1/2 Tbsp or dried parsley or 1 Tbsp chopped fresh parsley
1 tsp White Pepper
1 tsp Sriracha
4 tsp Old Bay Seasoning
4Tbsp Mayo
1 Tbsp Pickle Juice
1/2 tsp Dill
1 Dill Pickle
Directions for Cod Cakes
1. Using about 4 inches of water (just enough to cover the fish by 1 inch) bring bay leaf, lemon, and peppercorns almost to a boil. Put cod inside of pot and let simmer until cooked and flaky, about 8 minutes.
2. During this time sweat the celery, onions, and garlic until the onion is translucent and transfer to a bowl.
3. Remove fish from water and set aside to cool.
Tip: Place fish in a bowl because the liquid from the poaching will drip all over your counter and make a stinky mess. I did not know this and placed the fish onto a cutting board.
4. In the bowl with the onion, celery, and garlic place all of the remaining ingredients EXECPT fresh parsley (if it is dried parsley you can add everything together), into bowl and mix until well combined. Add fresh parsley and mix in gently now.
Tip: The consistency of the mixture should be a thick liquid, almost, but not quite a paste. This is what will give flavor and bind the fish together so it will hold in a patty shape. I added and extra egg which resulted in too liquid a consistency, the approximate 1 egg to 1lb of fish seems to be better.
5. Using your hands gently rub the poached fish gently (so that it flakes) into about ¼ inch – ½ inch pieces into the mixture. And combine very gently (so as not to break down the fish into smaller pieces) until the fish is fully coated.
6. Place in the refrigerator for at least 30 minutes until fully chilled. This will make it easier to form into patties.
7. When fish is fully chilled, heat a pan with oil or cooking spray on medium-high heat until oil is shimmering.
8. Working in batches form the cold fish mixture into the desired patty size. I made my patties about a quarter of an inch thick and 2 inches in diameter. Then pan fry the patties on one side for 8-10 minutes (until golden brown).
9. Flip the parry and continue cooking another 8 minutes until the patty is cooked fully through.
Directions for Tartar Sauce
1. Chop pickles into tiny cubes.
2. Combine mayonnaise, sriarcha, dill, pickle juice. Whip until well incorporated.
3. Mix in chopped pickles.
Serve!
Enjoy!
