On The Menu Tonight – Cod Cakes! The last time I tried making this dish, the fish I bought wasn’t good. I found a new source and I inspected the fish a LOT closer this time. The mix is totally on point. It took three different cooking methods to find the perfect way – baking. I tried deep frying, pan frying, and baking. While this definitely isn’t a quick meal to make, it sure is delicious. I’m sad I that I haven’t tried making Cod Cakes sooner – they are SOOOOO GOOOD!
- Bay Leaves
- Lemon Wedges
- Black peppercorns
- Cod filets – 1-2 lbs
- Yukon Gold Potato – 2-3 lbs
- Parsnip – 1
- Oil for frying
- Butter for frying
- Sour cream – 1/2
- 1/4 cup diced scallion
- 1 tbsp cup Dijon mustard
- 2 tbsp cup worchestire sauce
- 1 tbs Old Bay Seasoning
- 1 tbsp dried savory (Preferably Mt. Scio Farm)
- 1 tbsp garlic powder
- 1 tbsp white pepper
- 1/2 – 1 cup panko bread crumbs
1. Add salt, bouquet garni (1tbspThyme, 1 tbsp. of parsley and 5-6 bay leaves), lemon wedges, and peppercorns to a pot of boiling water.
2. Add the cod filets and boil for 8-10 minutes.
3. Remove the cod from water and refrigerate for 1 hour.
4. Boil the potatoes and parsnip in plenty of salted water until tender.
5. Drain, mash, and cool completely.
6. Pan-fry the onions until soft and set aside.
7. Pre-heat oven to 400 degrees.
8. In a large bowl, mix the cod, mashed potatoes, fried onions, sour cream, chives, mustard, scallions, Worchestershire sauce, Old Bay seasoning, dried savory, garlic powder, white powder, and salt.
9. Add the breadcrumbs to the mix and combine.
10. Form the mixture into 4-ounce cakes and put on a greased baking sheet.
11. Bake for 15-20 minutes and then turn over. Each cake should be golden brown once flipped.
12. Bake an additional 15-20 minutes.