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Cod Fish Cakes
Our delicious Cod Fish Cakes are made with fresh cod and potatoes, then breaded, fried to brown, and baked to cook through.
Ingredients
1 pound Russet potatoes, peeled and left whole
4 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1 cup sweet onion, diced
1/2 cup celery, diced fine
1 tablespoon garlic, minced fine
1 pound fresh or frozen cod fish
2 whole eggs
2 tablespoons fresh flat leaf parsley, chopped fine
1 cup heavy cream
1/2 cup potato flakes (boxed dry mashed potato flakes)
Few shakes of your favorite hot sauce
1/4 teaspoon freshly grated black pepper
1 teaspoon kosher salt (omit salt if using dried salted cod)
For breading and frying
2 cups corn flour
3 whole eggs
1/3 cup milk
2 cups plain breadcrumbs
Vegetable oil for frying
Lemon wedges for garnish
Serving suggestions
Instructions
- Place the peeled whole potatoes in water and bring to a boil and boil for ten minutes. Turn off the burner and let them sit in the hot water for 30 minutes. Remove and once cool enough to handle, shred on the large holes of a box grater. Set aside.
- In a sauté pan, melt butter in oil over medium heat and add onions and celery and cook for three minutes. Add garlic and cook for one more minute. Remove from heat and set aside.
- Chop cod fish into small pieces (small pea size) and place into a large bowl.
- Add cooled shredded potatoes, cooled onions and celery mixture, eggs, parsley, cream, potato flakes, hot sauce, black pepper, and salt. (Leave out the salt if you are making this recipe with salted cod – see Notes below.)
- Mix mixture together, then test a small scoop by cooking in a saute pan with a little oil. Taste to check for flavor. Add more salt and seasonings if needed.
- Scoop remaining mixture into fourteen 4 ½ ounce portions onto your cutting board or a piece of parchment paper.
- Form each scoop into a disc shape and lay out on a parchment covered tray that will fit in your freezer. Make sure that they do not touch each other. Cover and freeze until completely frozen. We froze ours overnight.
- When ready to bread, fry and bake, lay out three bowls. Put corn flour in one, beaten eggs and milk in a second and breadcrumbs in a third.
- Preheat oven to 325 degrees F.
- Dip each frozen fish cake in the corn flour, then egg wash, then breadcrumbs.
- Heat 3-4 inches of oil in a wok or heavy pan and heat to 350 degrees F.
- Fry a few fishcakes at a time, just to brown, about 1 ½ to 2 minutes. Lay out on a sheet tray covered with foil as you fry. This step is just to brown.
- Place the 14 browned fishcakes on a parchment-lined sheet tray and bake for 25-30 minutes or until the internal temperature reaches 145 degrees F.
- Serve with Tartar Sauce and lemon wedges plus Boston Baked Beans and Coleslaw.
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Notes
To make these Cod Fish Cake with Salted Cod:
- In addition to the ingredients listed above, you will also need a gallon of milk to soak the fish. You won’t need any additional salt either.
- You must soak the salted cod for 48 hours in milk, draining and replacing the milk after each 24 hour period. On the third day, you must rinse the salted cod and soak several times in cold water throughout the day. If you don’t take all these steps, the finished fish cake will be salty. Sometimes the salted cod may require another day of soaking in cold water to remove all the salt.
- Once rehydrated, pick, and trim the meat from the bones and skin. Discard the waste and cut the cod into very small pieces. Continue with the recipe as listed above but do not add any salt.
Find it online: https://www.afamilyfeast.com/cod-fish-cakes/
