Cod Cakes

I had my doubts, but trust the system. These turned out and taste much better than I expected.

Seafood is such a versatile ingredient. So easy to put a twist on classic dishes, these cod cakes let you have your fish and chips without all the breading to weigh it down. You get nothing but the flakey fish (and a few other ingredients). Season them as you like and share it with your favorite beverage.

SOFTWARE

·         1.5 lbs. cod, cut into bite-sized pieces

·         4 green onions (white and a little of the green part)

·         2 T. breadcrumbs or Panko

·         1 T. mayonnaise

·         1 t. Dijon mustard

·         2 pinches of kosher salt

·         1/4 t. freshly ground black pepper

·         2 dashes of Worcestershire sauce

·         2 T. olive oil

·         2 T. butter

·         Tartar sauce (optional)

METHOD

1.       Place everything in a food processor but the tartar sauce. Pulse 6 to 8 times. You want there to be still bits of solid fish and not a pulverized mess. Set aside.

2.       In a large skillet over medium heat, add the oil and butter. When the butter melts and the oil shimmers, you are ready.

3.       Divide the fish mixture into six equal parts. Shape each part into a patty or cake form.

4.       Cook the cod cakes for about 4-5 minutes per side. Don’t crowd them in the skillet. Work in batches if necessary.

5.       Gently flip and cook the other side for about the same amount of time. You are looking for a golden-brown finish on each side.

6.       Remove when done. Drop a dollop of tartar sauce on top (optional).

7.       Serve with chips (also optional).

8.       Enjoy.

VARIANTS

Instead of all cod, you could replace some of the total weight with shrimp. It makes for a nice texture change. Don’t like tartar sauce? Lean into the fish and chips thought and use malt vinegar. You can get a firmer cake by also including an egg in the food processor.