I made these cod cakes on Christmas Eve and they were a huge hit. In fact, I made them early in the day (and reheated them in the oven when it was time to serve) and people kept popping in the kitchen to steal one. SO delicious and easy.
Just the Tip / Inspired by Care’s Kitchen
yields about 20-25 cod cakes
What I used:
- 1.5 lb fresh cod
- 2 medium russet potatoes, peeled and chopped into 2″ chunks
- 3/4 cup panko (plus more as needed)
- 1/4 cup finely chopped parsley
- 1 shallot, finely diced
- 1 small garlic clove, grated or finely diced
- 2 heaping tbsp mayonnaise
- 1 egg, lightly beaten
- 1 tbsp old bay seasoning
- 1/4 tsp cayenne
- 1/2 tsp salt
- juice from 1/2 small lemon
- grapeseed oil for shallow frying (about 1/4 cup)
Here’s what I did:
- Add the chopped potatoes to a pot of salted water and bring to a boil. Cook until very tender (almost falling apart) and drain. Mash and set aside to cool.
- Bring a shallow pan of water (enough for the fish to be submerged) to a boil. Reduce to gentle simmer and then add the cod to the pan to poach for 3 minutes until par-cooked and turning white/opaque. Remove the cod to a plate to cool.
- In a large bowl, combine the beaten egg, panko, parsley, shallot, garlic, and mayo. Once the potatoes and cod have cooled a bit, add to the bowl and season with the old bay, cayenne, salt and lemon juice. Mix all ingredients with a fork until well combined. Add more panko if the mixture seems too wet.
- Form mixture into small balls then slightly flatten with you fingertips. I used an ice cream scoop to make uniform-sized cakes, but you could eyeball it too.
- Heat oil in a large frying pan over medium-high heat. Once oil is hot, fry cod cakes in batches for 2-3 minutes on each side until nicely browned.
- Place fish cakes on a paper towel to remove excess oil.
- Serve immediately (with additional lemon and horseradish), or refrigerate and reheat in a 350 degree oven for about 10 minutes.