COD CAKES RECIPE - NYT COOKING
Cod cakes are terrific with cod, but can be made with any white-fleshed fish. Poach the fillets in bay-leaf-scented water, then flake the cooled meat into a New Englandish mirepoix of sautéed onions and celery. Eggs and cracker crumbs will help bind everything together below a drift of spice. Make sure to leave some time to chill the resulting patties in the refrigerator – the cold will help them set up so they don’t fall apart in the sauté pan. A light smear of mayonnaise on the exterior of the cakes before you fry them will encourage the most glorious crust. Serve with a thatch of green salad, a bowl of chowder or a neat pile of slaw.
Provided by Sam Sifton
Total Time 1 hours
Yield 4 to 6 servings as a main course, 6 to 8 servings as an appetizer
Number Of Ingredients 17
Steps:
- Fill a shallow, wide pan with high sides with about an inch of water, and set it over high heat. Add the peppercorns, bay leaf and 1 section of the lemon to the water, and allow it to come to a bare simmer. Place the fish into this poaching liquid, and cook, barely simmering, until the flesh has just begun to whiten all the way through, approximately 6 to 8 minutes. Using a wide spatula, carefully remove the fish from the water, and set aside to cool.
- Empty the pan, and return it to the stove, over medium-high heat. Add the butter, and allow it to melt, swirling it around the pan. When the butter foams, add the celery, onions and garlic, and sauté, stirring often, until the vegetables soften and the onions turn translucent, then transfer them to a large bowl.
- In a small bowl, mix together the mayonnaise, mustard, eggs, salt, pepper and seasoning salt (or paprika and hot-pepper flakes), then add this mixture to the bowl with the sautéed vegetables, pour the crushed saltines or bread crumbs over them and stir to combine. Add the parsley, and stir again.
- Flake the cooked fish into the binding sauce carefully, keeping the flakes as whole as you can manage, then gather them into small balls, and form them into patties, 4-6 for a main course, 6-8 for an appetizer. Place them on a sheet pan or platter, cover loosely with plastic wrap and transfer them to the refrigerator for at least 30 minutes to set.
- Set a large sauté pan over high heat, and add to it the neutral oil. When the oil is shimmering, remove the fish cakes from the refrigerator, and carefully sauté the patties until they are golden brown, approximately 4 to 5 minutes a side. Work in batches if necessary. (A small smear of mayonnaise on the exterior of the patties will give them a crisp crust.) Serve them alone, or with greens dressed in a lemony vinaigrette, with the remaining wedges of lemon.
Nutrition Facts : @context http//schema.org, Calories 361, UnsaturatedFatContent 13 grams, CarbohydrateContent 28 grams, FatContent 19 grams, FiberContent 3 grams, ProteinContent 21 grams, SaturatedFatContent 4 grams, SodiumContent 443 milligrams, SugarContent 2 grams, TransFatContent 0 grams
COD CAKES RECIPE | FOOD NETWORK
Provided by Food Network
Categories appetizer
Total Time 3 hours 20 minutes
Cook Time 1 hours 10 minutes
Yield 48 cod cakes
Number Of Ingredients 18
Steps:
- 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.
More about "cod cakes with potatoes recipes"
SPICED COD FISH CAKES RECIPE - BBC FOOD
From bbc.co.uk
Reviews 3.9
Cuisine Indian
- In a non-stick frying pan, heat enough oil to completely cover the base of the pan. Shallow fry the fish cakes for 2–3 minutes on each side until golden brown. Carefully seal the edges of the fish cakes in the oil until golden. Transfer to a plate and serve the warm fish cakes with sprigs of coriander and tomato chutney.
BAKED COD WITH POTATOES AND ONIONS | ALLRECIPES
From allrecipes.com
Total Time 55 minutes
Category Main Dish Cod
Calories 572 calories per serving
- Bake, uncovered, in the preheated oven until fish flakes easily with a fork and potatoes are tender, about 45 minutes, checking frequently and adding more milk if necessary. Serve in large bowls.
EASY COD RECIPES - OLIVEMAGAZINE
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MEDITERRANEAN COD | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 40 minutes
Calories 420 calories per serving
Heat the oil in a large saucepan, add the onion and fry for 3 minutes. Add the garlic and fry for 2 minutes. Add the chopped tomatoes and tomato purée, along with 400ml cold water, bring to the boil then simmer for 20 minutes until thickened.
Add the peppers and cod, nudging the fish into the sauce a little, then bring back to a gentle boil and simmer for 8 minutes. Scatter with the olives and parsley, and simmer for 2 minutes. Meanwhile, cook the rice to pack instructions.
Serve the fish with the rice.
SIMPLE FISH CAKE RECIPE | JAMIE OLIVER FISH RECIPES
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/LowLactoseDiet
Calories 186 calories per serving
- Peel the potatoes, cut into 2cm chunks, and cook in boiling salted water for 10 minutes (or use baked potatoes – scoop out the potato and discard the skin).
- Rub the salmon fillet all over with 1 teaspoon of oil and a pinch of sea salt and black pepper, then place in a colander and cover with tin foil.
- When the time's up on the potatoes, place colander directly over the pan of boiling potatoes. Turn the heat down to medium-low and cook for 8 to 10 minutes, or until the salmon and potatoes are both cooked through.
- Meanwhile, pick and finely chop the parsley leaves, discarding the stalks.
- Once cooked, remove the fish from the colander to a plate, and discard the skin. Drain the potatoes, and leave to steam dry for 1 minute, then tip back into the pan.
- Mash the potatoes, spreading the mash round the sides of the pan to help it cool down quickly. When the potatoes are cooled, transfer to a bowl.
- Flake the salmon into the bowl, add 1 tablespoon of flour, the chopped parsley and a really good pinch of sea salt and black pepper. Finely grate over the lemon zest, then mash and mix together really well.
- Dust a plate with a little flour. Divide the mixture into 4, then lightly shape and pat into circles about 2cm thick, dusting them with flour as you go. Put them onto a clean plate also dusted with a little flour. If you're going to freeze them, wrap them in clingfilm at this point and put them into the freezer. Otherwise simply pop them into the fridge for an hour before cooking – this will allow them to firm up slightly.
- Heat 2 tablespoons of oil in a large frying pan over a medium heat, add the fishcakes and cook for 3 to 4 minutes on each side, or until crisp and golden – you may need to work in batches.
- Serve straight away, with veg or salad and lemon wedges for squeezing over.
ROASTED COD | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 45 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 339 calories per serving
- Preheat your oven to 200°C/400°F/gas 6.
- Season the cod with sea salt and black pepper, place on an oiled baking tray and lay two slices of pancetta over the top of each fillet.
- Halve the lemons and place the four lemon halves, cut side down, on the tray next to the fish. Roast in the preheated oven for 10 to 15 minutes, or until the fish flakes easily.
- Peel and quarter the potatoes and cook until soft in boiling salted water. Meanwhile, cook the peas to packet instructions, then drain and blitz the peas in a food processor (or mash up with a fork if you don't have one).
- Deseed and finely dice the red chilli, if using.
- Drain the potatoes and mash with butter, hot milk, salt and pepper, whizzed-up peas and the red chilli if using.
- Put the rocket in a mixing bowl, pick in the mint leaves and toss together and dress with extra virgin olive oil.
- Serve each piece of cod on a dollop of pea and potato mash, with a little salad on the side.
ULTIMATE FISH CAKES RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 55 minutes
Category Dinner
Cuisine British
Calories 359 calories per serving
- Fry the fish cakes over a medium heat for about 5 mins on each side or until crisp and golden. Serve with the rest of the sauce (squeeze in a little lemon to taste), lemon wedges for squeezing over and watercress.
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