| Level: | Intermediate |
| Total: | 3 hr 20 min |
| Active: | 1 hr 10 min |
| Yield: | 48 cod cakes |
Ingredients
- Salt
- Bay leaves
- Lemon wedges
- Black peppercorns
- 5 pounds cod fillets
- 3 pounds Yukon Gold potatoes, peeled and quartered
- 2 Spanish onions, diced
- Canola oil, for pan-frying
- 4 cups sour cream
- 1 cup diced fresh chives
- 1 cup Dijon mustard
- 1 cup chopped scallions
- 1/2 cup Worcestershire sauce
- 3 tablespoons Old Bay seasoning
- 1 tablespoon garlic powder
- 1 tablespoon white pepper
- 1 pound panko breadcrumbs
- Butter, for pan-frying
Instructions
- Add some salt and a bouquet garni of some bay leaves, lemon wedges and black peppercorns to a pot of boiling water. Add the cod fillets and boil for 10 to 12 minutes. Remove the cod from the water and refrigerate 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 chilled cod, mashed potatoes, fried onions, sour cream, chives, mustard, scallions, Worcestershire sauce, Old Bay seasoning, garlic powder, white pepper and 1 tablespoon salt. Add the breadcrumbs and mix to combine. Form the mixture into 4-ounce cakes.
- Heat some oil and 1 tablespoon butter in a large skillet over medium-high heat. Pan-fry the cakes in batches until golden brown, 3 to 4 minutes per side; add some additional oil and butter between batches as needed.
Nutrition Facts
| Serving Size | 1 of 26 servings |
| Calories | 313 |
| Total Fat | 14 g |
| Saturated Fat | 6 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 20 g |
| Cholesterol | 62 mg |
| Sodium | 538 mg |
Reviews
For those NOT running a restaurant:
For 12 cakes:
* 1.25 lb cod
* 3/4 lb potatoes
* 1/2 onion
* 1 c sour cream
* 1/4 c chives
* 1/4 c dijon
* 1/4 c scallions
* 2 Tbsp worcestershire sauce
* 3/4 Tbsp Old Bay
* 1/4 Tbsp garlic powder
* 1/4 Tbsp white pepper
* 4 oz panko
Oh please someone cut this recipe down to 10 large cakes!!
angie in tx
angie in tx
Will definitely make again. Delicious!
remoulade sauce:
green bell peppersonioncapersjalapeno
*blend*
mayochili saucedijon mustard horseradishworcestershire saucelemonwhite peppersaltgarlictabasco
green bell peppersonioncapersjalapeno
*blend*
mayochili saucedijon mustard horseradishworcestershire saucelemonwhite peppersaltgarlictabasco
Made this last night and none of us cared for it. The Dijon mustard was really overpowering. Perhaps it would have been better if the amount of mustard was reduced by half. Also, way too many steps to make this for only a so-so dish.
Really good cod fish cake recipe. We’ve always served them with yellow mustard smeared on top. Yummy.
Wish the sauce was included, even if it was not all inclusive of the chef’s ingredients. But a good recipe anyway. Will keep on hand. Maybe Steve should just review the recipe and not bash others. Everyone has their own skill and cooking level. Just leave your own thoughts and not judge others.
Good recipe – interesting twist on a traditional food. I grew up on salt co cakes, and this one is a keeper. Please note – I did not give the recipe a bad rating because I didn’t like the search engine, or was not smart enough to find a recipe for a
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
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
So where is the recipe for the remoulade sauce to go on the cod cakes???