Cod Cakes

By msweeney

Ingredients

• Salt
• Bay leaves, for boiling cod
• Black peppercorns, for boiling cod
• Lemon wedges, for boiling cod
• 1 1/4 pounds cod fillets
• 3/4 pound Yukon golden potatoes, peeled and quartered
• 1/2 Spanish onions, diced
• Canola oil, for pan-frying
• 1 cup sour cream
• 1/4 cup diced fresh chives
• 1/4 cup Dijon mustard
• 1/4 cup chopped scallions
• 1/2 cup Worcestershire sauce
• 1 tablespoon Old Bay seasoning
• 3/4 teaspoon garlic powder
• 3/4 teaspoon white pepper
• panko breadcrumbs
• Melted butter, for pan-frying
• simple remoulade sauce
• 1 1/4 cups mayonnaise
• 1/4 cup mustard (Creole mustard if possible)
• 1 Tbsp sweet paprika
• 1-2 teaspoons Cajun or Creole seasoning
• 2 teaspoons prepared horseradish
• 1 teaspoon pickle juice (dill or sweet, your preference)
• 1 teaspoon hot sauce (preferably Tabasco)
• 1 large clove garlic, minced and smashed

Details

Servings 1
Preparation time 95mins
Cooking time 180mins
Adapted from foodnetwork.com

Preparation

Step 1

Directions

In a pot of boiling water, add some salt and a bouquet garni of bay leaves, black peppercorns and lemon wedges. Add the cod fillets and boil 10 to 12 minutes; remove the cod from the water and cool in the refrigerator 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 cod, potatoes, onions, sour cream, chives, mustard, scallions, Worcestershire sauce, Old Bay, garlic powder, white pepper and 1 teaspoon salt. Add the breadcrumbs and mix to combine. Form into 4-ounce cakes.

Heat a large skillet over medium-high heat; add some canola oil and 1 tablespoon melted butter. Pan-fry the cakes in batches until golden brown, 3 to 4 minutes per side. Repeat with the remaining cakes, using additional oil and butter as needed.