Fish Cakes

By dette

Be sure to use raw cod here; do not substitute cooked cod. Don't overprocess the cod in step 1 or the cakes will have a pasty texture. Serve with Tartar Sauce if desired.

Ingredients

• 1 lb skinless cod fillets, cut into 1" pieces
• 1/4 c. plain dry bread crumbs
• 1 large egg white'
• 1 shallot, minced (about 3 tbsp)
• 3 tbsp minced fresh parsley
• 2 tbsp light mayonnaise
• 4 tsp dijon mustard
• 1 tbsp fresh lemon juice
• 1/4 tsp salt
• 1/8 tsp pepper
• 1/4 c. unbleached all-purpose flour
• 2 tbsp canola oil
• Lemon wedges, for serving

Details

Servings 4

Preparation

Step 1

Pulse half of the cod fillets in a food processor until there is an even mix of finely minced and coarsely chopped pieces, about 4 pulses. Transfer the processed cod to a large bowl and repeat with the remaining cod. Sprinkle the bread crumbs over the cod.

Whisk the egg white. shallot, parsley, mayonnaise, mustard, lemon juice, salt and pepper together in a bowl until combines. Using a rubber spatula, gently fold the mixture into the cod and bread crumbs until the cod mixture just holds together.

Divide the cod mixture into 4 equal portions and shape each into a round cake, about 3" across and 1 1/2" high. Transfer to a plate, cover with plastic wrap, and refrigerate for at least 30 minutes or up to 24 hours.

Spread the flour in a shallow dish. Dredge the fish cakes in the flour and shake off the excess. Heat the oil in a 12" nonstick skillet over medium-high heatuntil shimmering. Carefully lay the chilled fish cakes in the skillet and cook until well browned on both sides, 8-10 mintues, flipping them halfway through. Carefully transfer the fish cakes to a platter and serve with the lemon wedges.

cal 240; fat 10g; sat fat 1g; chol 50mg; carb 13g; prot 25g; fib 1g; sod 460mg