Monday, June 18, 2012

For the Love of Cod ( Cod Cakes)

Did you know this about cod?????

Cod fish is a great source of lean protein. It is not high in saturated fats like other proteins. Cod is often used to make fish and chips, a deep-fried dish. But when poached, baked or grilled, cod can be healthful. According to the American Heart Association, it is one of the top 10 most popular fish in the United States, and it is low in mercury, a pollutant that can cause myriad health problems. Cod is high in omega-3 fatty acids, which according the Mayo Clinic, can act as a preventive against heart disease. Cod can be made in a variety of ways.
By: Trish Adkins 

Prep Time:  10 minutes
Cook Time:  20 minutes
Servings:  4-6  

Printable Recipe

Ingredients For Cakes
  • 1 cups Mashed Potato
  • 3 cups Panko Bread Crumbs
  • 1/2 Cup Sliced Green Onion
  • 1/3 Cup Chopped Red Bell Pepper
  • 3 TBS Chopped Parsley
  • 1 Tsp Salt
  • 2 Large Eggs, Slightly Beaten
  • 1 1/2 lb Cod Fillets Poached ( I usually buy the frozen fillets to save money)
  • 1 Clove Garlic Minced
  • 2 TBS Veg Oil For Frying.
  • 1 Cup Mayonnaise
  • 2 Tablespoons Yellow Mustard
  • 2 Tablespoons Ketchup
  • 1 Tablespoon Lemon Juice
  • 1-2 Tsp Worcestershire
  • 1 Tsp Paprika
  • 1/2 Cup Finely Chopped Scallion
  • 1/4 Cup Finely Chopped Fresh Flat Leaf Parsley
  • 1 Clove Garlic
  • Couple Dashes Hot Sauce or a Sprinkle Of Red Pepper Flakes (Optional)

Preparation Instructions

For the cod cakes:
Place cod in a shallow skillet or frying pan, cover with water, bring to a boil, reduce heat to a simmer and poach until flaky (takes about ten minutes). Drain fish and set side.
In a large mixing bowl, mix mashed potatoes, 1 1/2 cups panko, green onion, red bell pepper, parsley, salt, beaten eggs and garlic. Stir until blended. Gently mix in poached cod, it will break up and separate into bite sized pieces as you mix it. Be gentle!
Shape mixture into 3″ patties.
In a shallow bowl, add the remaining 1 1/2 cups breadcrumbs. Cover both sides of cod cakes in panko (because the cod cakes are so moist, there’s no need to dip in eggs for coating). Set the coated cakes on a plate.
In a skillet or frying pan, heat the oil to medium. When oil is hot, add a few cakes (don’t crowd the pan). Lightly brown both sides of the cod cakes until golden and crisp. Remove cakes from frying pan and place on paper towels to drain. Repeat with the remaining cakes.
Cover Cakes and store in the refrigerator until ready to serve.
Before serving, place cod cakes on a cooking sheet and bake in a 350 F oven for ten minutes. Remove from oven and drizzle each cod cake with the chilled remoulade sauce.

For the remoulade sauce:
In a medium size mixing bowl, add the sauce ingredients. Stir all ingredients until smooth. Set aside and store in refrigerator until you are ready to drizzle over the cod cakes.


For Sauce

For Cakes

Poach the cod until flaky ( takes about ten minutes) but use a fork to test.

Chop your fresh herbs, garlic and red pepper
Lightly mix your mashed potatoes, eggs, herb mixture and poached cod.
Form into patties and completely cover with panko

Pan fry Cod Cakes until golden brown on both sides,
 place in pre heated oven for 10 minutes.

Remoulade sauce:

    Serve sauce on the side or drizzle over crispy cod cakes!


    1. This looks wonderful. I am stopping by from Tasty Kitchen and I wanted to invite you to add this recipe to my fish and shrimp series. I hope you'll consider adding it as I am sure my readers would enjoy this recipe. -Savannah