Sellin’ Like Cod Cakes

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Crab cakes are a New England favorite but fresh crabmeat is not always available so that is when I turn to cod. Cod cakes can be just as delicious and dare I say less expensive than crabmeat. So when you are craving crabmeat and it is not available, give the mighty cod a try.

Cod Cakes

Serves 4

1 pound cod, skinned
1 ½ cups chicken broth or water
1 bay leaf
2 eggs
1 tablespoon minced parsley
4 shakes hot pepper sauce (or more or less)
Juice one lemon
Salt and pepper to taste
1 ½ cups Panko breadcrumbs

Place the cod in a saucepan and add the broth and bay leaf and bring to a boil; lower the heat to simmer and cook the cod until it easily flakes with a fork. Drain well and transfer the cod to a bowl. Use a fork to flake the cod. When cool add one egg lightly beaten, parsley, pepper sauce, lemon juice and salt and pepper. Mix gently to combine well.

Beat the remaining egg in a shallow bowl. Pour the Panko into a separate bowl. With your hands divide the cod mixture into 4 equal amounts and coat in the egg then the Panko and press each one into a 4 ounce aluminum ramekin (available in grocery stores.
Refrigerate the ramekins lightly covered for several hours.

Heat ½ cup vegetable oil in a large non-stick sauté pan. Turn each ramekin upside down and squeeze on the aluminum to release the cod cake. Fry until golden on one side then gently turn over and cook the other side.

Serve hot with your favorite tartar sauce

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