Fresh Cod Cakes Recipes

Steps:

• Bring oil to 360 degrees F in a deep-fryer.
• Peel potatoes and parsnip, then cover with water in a saucepan and bring to a boil. Finely dice onions and cook with potato and parsnip. Cook cod in seasoned water until fully cooked, about 8 minutes. Remove the cod.
• Strain the potatoes, parsnip and onion out, then mash them with the butter, herbs and salt and pepper.
• Fold in cod and form into 2-ounce cakes. Coat cakes in flour, then dip in egg wash, and finally in panko.
• Deep-fry cod cakes until golden brown, about 3 minutes.

Steps:

• Fill a shallow, wide pan with high sides with about an inch of water, and set it over high heat. Add the peppercorns, bay leaf and 1 section of the lemon to the water, and allow it to come to a bare simmer. Place the fish into this poaching liquid, and cook, barely simmering, until the flesh has just begun to whiten all the way through, approximately 6 to 8 minutes. Using a wide spatula, carefully remove the fish from the water, and set aside to cool.
• Empty the pan, and return it to the stove, over medium-high heat. Add the butter, and allow it to melt, swirling it around the pan. When the butter foams, add the celery, onions and garlic, and sauté, stirring often, until the vegetables soften and the onions turn translucent, then transfer them to a large bowl.
• In a small bowl, mix together the mayonnaise, mustard, eggs, salt, pepper and seasoning salt (or paprika and hot-pepper flakes), then add this mixture to the bowl with the sautéed vegetables, pour the crushed saltines or bread crumbs over them and stir to combine. Add the parsley, and stir again.
• Flake the cooked fish into the binding sauce carefully, keeping the flakes as whole as you can manage, then gather them into small balls, and form them into patties, 4-6 for a main course, 6-8 for an appetizer. Place them on a sheet pan or platter, cover loosely with plastic wrap and transfer them to the refrigerator for at least 30 minutes to set.
• Set a large sauté pan over high heat, and add to it the neutral oil. When the oil is shimmering, remove the fish cakes from the refrigerator, and carefully sauté the patties until they are golden brown, approximately 4 to 5 minutes a side. Work in batches if necessary. (A small smear of mayonnaise on the exterior of the patties will give them a crisp crust.) Serve them alone, or with greens dressed in a lemony vinaigrette, with the remaining wedges of lemon.

Steps:

• Add some salt and a bouquet garni of some bay leaves, lemon wedges and black peppercorns to a pot of boiling water. Add the cod fillets and boil for 10 to 12 minutes. Remove the cod from the water and refrigerate for 1 hour.
• Boil the potatoes in plenty of salted water until tender. Drain, mash and cool completely.
• Pan-fry the onions in a little bit of canola oil until soft. Set aside to cool.
• In a large bowl, mix together the chilled cod, mashed potatoes, fried onions, sour cream, chives, mustard, scallions, Worcestershire sauce, Old Bay seasoning, garlic powder, white pepper and 1 tablespoon salt. Add the breadcrumbs and mix to combine. Form the mixture into 4-ounce cakes.
• Heat some oil and 1 tablespoon butter in a large skillet over medium-high heat. Pan-fry the cakes in batches until golden brown, 3 to 4 minutes per side; add some additional oil and butter between batches as needed.

Steps:

• Place the potatoes in a large pot of water, bring the water to a boil. Let the potatoes cook until they are almost tender.
• Add the fish to the pot and let the fish and potatoes cook until they are both soft. Drain well and transfer the potatoes and fish to a large mixing bowl.
• Add butter, onion, parsley, and egg to the bowl; mash the mixture together. Mold the mixture into patties.
• Heat oil in a large skillet over a medium-high heat. Fry the patties on both sides until golden brown. Drain on paper towels before serving.

Steps:

• Season fillets well with salt and pepper. Place on the rack of a steamer over boiling water. Cover and steam for 5 minutes. Remove rack and fish and let fillets cool.
• Peel potatoes and cut them into 1 1/2-inch cubes. Cover with cold water in a saucepan. Add sliced onions, salt and pepper. Bring to a boil and simmer for 15 minutes or until potatoes are tender.
• Drain potatoes well and mash them coarsely.
• When fish is cool enough to handle, flake it with a fork.
• Place potatoes in a mixing bowl. Add egg, mustard, Worcestershire sauce and grated onion. Blend very well and add fish, folding it in lightly without overmixing. Put mixture in a baking dish and chill in refrigerator.
• When mixture is thoroughly cool, shape it into 12 hamburger-size patties. Put flour in a shallow dish and dredge fish cakes in it. Shake off excess flour.
• Heat 2 tablespoons of oil in a large nonstick skillet. Fry patties for about 2 1/2 minutes on each side or until golden brown. Drain on paper towels and serve immediately. Use remaining 2 tablespoons oil if necessary. Serve with tartar sauce (see recipe).

Steps:

• Tear bread into pieces and pulse to fine crumbs in a food processor. Transfer a scant cup of crumbs to a bowl for fish cakes and reserve remaining 1 1/2 cups in a shallow bowl for coating. Pulse celery and scallions in processor until coarsely chopped, then add parsley and pulse until finely chopped. Combine celery mixture with scant cup crumbs in bowl (for fish cakes).
• Pulse fish in processor until finely chopped (be careful not to process to a paste). Add fish to celery-crumb mixture along with egg, 1/4 teaspoon salt, and 1/8 teaspoon pepper, stirring until combined well.
• Season bread crumbs in shallow bowl with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Gently shape fish mixture into 4 (4-inch) patties (mixture will be soft) and coat well with seasoned bread crumbs. Chill, uncovered, on a wax-paper-lined large plate 10 minutes.
• Heat 1 1/2 tablespoons oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then fry 2 fish cakes, turning over once, until golden brown and cooked through, 8 to 10 minutes total. Repeat with remaining 1 1/2 tablespoons oil and 2 fish cakes, wiping out skillet with a paper towel between batches.

Steps:

• Tear bread into pieces and pulse to fine crumbs in the food processor.
• Transfer a scant cup of crumbs to a bowl for fish cakes and reserve remaining 1 1/2 cups in a bowl for coating.
• Pulse celery and scallions in processor until coarsely chopped, then add parsley and pulse until finely chopped.
• Combine celery mixture with scant cup crumbs in bowl (for fish cakes).
• Pulse fish in processor until finely chopped (be careful not to process to paste).
• Add fish to celery crumb mixture along with egg, 1/4 tsp salt, and 1/8 tsp pepper, stirring until combined well.
• Season bread crumbs in shallow bowl with remaining 1/4 tsp salt and 1/8 tsp pepper.
• Gently shape fish mixture into 4 (4") patties (mixture will be soft) and coat well with seasoned bread crumbs.
• Chill, uncovered, on a wax-paper-lined large plate 10 minutes.
• Heat 1 1/2 TBS oil in a 12" nonstick skillet over moderate heat until hot but not smoking, then fry 2 fish cakes, turing over once, until golden brown and cooked through, 8-10 minutes total.
• Repeat with reamining 1 1/2 TBS oil and 2 fish cakes wiping out skillet with a paper towel between batches.
• Serve with Bev's Tartar Sauce Recipe #56860.
• Serves 4.