Cod Cakes Recipes

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COD CAKES



Cod Cakes image

Provided by Food Network

Categories     appetizer

Time 3h20m

Yield 48 cod cakes

Number Of Ingredients 18

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

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.

COD FISH CAKES



Cod Fish Cakes image

These delectable little babies are easy to put together using a food processor. They are delicious served with a horseradish tartar sauce (posted seperately) and salad.

Provided by MarieRynr

Categories     < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

3 tablespoons olive oil
1 large onion, finely chopped (about 1 1/2 cups)
1 1/2 teaspoons salt
1/4 teaspoon fresh ground black pepper
1 1/4 lbs fresh cod, bones removed
2 tablespoons finely chopped fresh tarragon leaves
1 egg, lightly beaten
3 dashes Tabasco sauce (to taste)
1/3 cup fine dry breadcrumb

Steps:

  • Heat oven to 200*F. Heat 1 TBS olive oil in a skillet over medium heat. Add onion, 1/2 tsp salt, and 1/8 tsp pepper. Cook until the onions are translucent, about 5 minutes. Set aside.
  • Cut fish into large chunks; pulse in a food processor to coarsely chop. Transfer to a medium bowl. Add onion, tarragon, egg and Tabasco, combining well. Add remaining salt and pepper. Form 8 3-inch patties; dredge them in bread crumbs, shaking off excess.
  • Heat 1 TBS oil in a large skillet, over medium low heat. Cook 4 patties until browned, about 4 to 5 minutes on each side. Remove to a baking sheet, cover with aluminium foil, and keep warm in oven while you cook the other 4. Wipe out skillet, return to heat and add remaining oil. Cook remaining patties and serve immediately with tartar sauce.

Nutrition Facts : Calories 275.7, Fat 12.8, SaturatedFat 2.1, Cholesterol 113.8, Sodium 1034.6, Carbohydrate 10.4, Fiber 1, Sugar 2.3, Protein 28.4

COD CAKES



Cod Cakes image

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

Categories     cakes, appetizer, main course

Time 1h

Yield 4 to 6 servings as a main course, 6 to 8 servings as an appetizer

Number Of Ingredients 17

4 peppercorns
1 bay leaf
1 lemon, cut into eighths
1 pound cod fillets, or other white flaky fish
2 tablespoons unsalted butter
2 ribs celery, trimmed, peeled and diced
1 medium-size yellow onion, peeled and diced
2 cloves garlic, peeled and minced
1 heaping tablespoon mayonnaise, homemade or store-bought
2 teaspoons Dijon mustard
2 eggs
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 teaspoons Old Bay seasoning, Lawry's Seasoned Salt or 1 teaspoon paprika and 1 teaspoon red-pepper flakes, or to taste
1 ''sleeve'' unsalted saltine crackers, crushed, or 1 heaping cup panko bread crumbs
1/2 bunch parsley, roughly chopped
1/4 cup neutral oil, like canola

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, Calories 361, UnsaturatedFat 13 grams, Carbohydrate 28 grams, Fat 19 grams, Fiber 3 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 443 milligrams, Sugar 2 grams, TransFat 0 grams

COD FISH CAKES



Cod Fish Cakes image

Provided by Food Network

Categories     main-dish

Time 1h24m

Yield 6 to 8 servings

Number Of Ingredients 11

1/2 pound salt cod
1 small onion, thinly sliced
1 bay leaf
4 peppercorns
2 cups water
2 to 3 cups boiled potatoes
Seasonings (possible suggestions: onion, parsley, black pepper, or other)
2 eggs
Salt
Butter or bacon drippings
2 cups cornmeal

Steps:

  • Soak the salt cod in cold water. Salt cod needs a long soaking to remove the preserving salt, so start at least 1 day in advance. First, wash off excess salt under cold, running water. Place fish in a bowl, or crock, of cold water and refrigerate, changing the water several times. Soak until the fish feels soft and almost fresh, this will take a good 24 hours.
  • Poach the salt cod. In a 2-quart pan, add onion, bay leaf, peppercorns, and water and bring to a simmer. After 5 minutes, add the drained soaked codfish and enough water to cover the fish. Bring to a simmer. When it comes to a simmer, cover immediately, and remove pan from heat (salt cod toughens if simmered more than a few seconds). Let stand for 10 minutes or until you are ready to use it.
  • Drain the fish and flake it into a bowl. In a separate bowl, mash the potatoes. Using your hands or a wooden fork, mix the mashed potatoes in with flaked cod. The portions are up to you, more potato than fish is usually the norm. Suggested seasonings to be added at this point are chopped onion, chopped parsley, pepper, etc. In a cup, beat eggs with a pinch of salt. Beat 3/4 of eggs into the fish and potato mixture. Add more egg by drops if mixture is very stiff. Add a little cornmeal if the mixture is too wet. Let cool 20 minutes for easy forming.
  • In a frying pan, heat about 1/2-inch of butter or bacon grease. Shape cod mixture into small patties, being sure to flatten out the centers. Just before placing in the frying pan, coat patties with cornmeal. Fry 2 to 3 minutes on each side until browned. Remove to a tray lined with paper towels. Keep warm in 200 degree F oven while frying the remaining.

COD FISH CAKES



Cod Fish Cakes image

Delicious fish cakes made with cod, potatoes, onion, butter, and parsley! You can substitute salmon for cod if you would rather make salmon cakes.

Provided by DRAGON11

Categories     Appetizers and Snacks     Seafood

Time 45m

Yield 4

Number Of Ingredients 7

2 large potatoes, peeled and halved
1 pound cod fillets, cubed
1 tablespoon butter
1 tablespoon grated onion
1 tablespoon chopped fresh parsley
1 egg
3 tablespoons oil for frying

Steps:

  • Place the potatoes in a large pot of water, bring the water to a boil. Let the potatoes cook until they are almost tender.
  • Add the fish to the pot and let the fish and potatoes cook until they are both soft. Drain well and transfer the potatoes and fish to a large mixing bowl.
  • Add butter, onion, parsley, and egg to the bowl; mash the mixture together. Mold the mixture into patties.
  • Heat oil in a large skillet over a medium-high heat. Fry the patties on both sides until golden brown. Drain on paper towels before serving.

Nutrition Facts : Calories 350.7 calories, Carbohydrate 38.8 g, Cholesterol 98.4 mg, Fat 12.5 g, Fiber 4.3 g, Protein 21 g, SaturatedFat 3.8 g, Sodium 131.1 mg, Sugar 2.3 g

ULTIMATE FISH CAKES



Ultimate fish cakes image

Angela Nilsen went in search of perfection in her quest to pack flavour and texture into fish cakes.

Provided by Angela Nilsen

Categories     Dinner

Time 55m

Number Of Ingredients 18

125ml mayonnaise
1 rounded tbsp capers, roughly chopped (rinsed and drained if salted)
1 rounded tsp creamed horseradish
1 rounded tsp Dijon mustard
1 small shallot, very finely chopped
1 tsp flatleaf parsley, finely chopped
450g skinned Icelandic cod or haddock fillet, from a sustainable source
2 bay leaves
150ml milk
350g Maris Piper potatoes
½ tsp finely grated lemon zest
1 tbsp flatleaf parsley, chopped
1 tbsp snipped chives
1 egg
flour, for shaping
85g fresh white breadcrumbs, preferably a day or two old
3-4 tbsp vegetable or sunflower oil, for shallow frying
lemon wedges and watercress, to serve

Steps:

  • Mix together 125ml mayonnaise, 1 rounded tbsp roughly chopped capers, 1 rounded tsp creamed horseradish, 1 rounded tsp Dijon mustard, 1 small very finley chopped shallot and 1 tsp finely chopped flatleaf parsley. Set aside.
  • Lay 450g skinned Icelandic cod or haddock fillet and 2 bay leaves in a frying pan. Pour over 150ml milk and 150ml water.
  • Cover, bring to a boil, then lower the heat and simmer for 4 mins. Take off the heat and let stand, covered, for 10 mins to gently finish cooking the fish.
  • Meanwhile, peel and chop 350g Maris Piper potatoes into even-sized chunks. Put them in a saucepan and just cover with boiling water. Add a pinch of salt, bring back to the boil and simmer for 10 mins or until tender, but not broken up.
  • Lift the fish out of the milk with a slotted spoon and put on a plate to cool. Drain the potatoes in a colander and leave for a min or two.
  • Tip the potatoes back into the hot pan on the lowest heat you can and let them dry out for 1 min, mashing them with a fork and stirring so they don't stick. You should have a light, dry fluffy mash.
  • Take off the heat and beat in 1 rounded tbsp of the sauce, then ½ tsp lemon zest, 1 tbsp chopped flatleaf parsley and 1 tbsp snipped chives.
  • Season well with salt and pepper. The potato should have a good flavour, so taste and adjust to suit.
  • Drain off liquid from the fish, grind some pepper over it, then flake it into big chunks into the pan of potatoes.
  • Using your hands, gently lift the fish and potatoes together so they just mix. You'll only need a couple of turns, or the fish will break up too much. Put to one side and cool.
  • Beat 1 egg on a large plate and lightly flour a board. Spread 85g fresh white breadcrumbs on a baking sheet. Divide the fish cake mixture into four.
  • On the floured board, and with floured hands, carefully shape into four cakes, about 2.5cm thick. One by one, sit each cake in the egg, and brush over the top and sides so it is completely coated.
  • Sit the cakes on the crumbs, patting the crumbs on the sides and tops so they are lightly covered. Transfer to a plate, cover and chill for 30 mins (or up to a day ahead).
  • Heat 3-4 tbsp vegetable or sunflower oil in a large frying pan. To test when ready, drop a piece of the dry breadcrumbs in - if it sizzles and quickly turns golden brown, it is ready to use.
  • 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.

Nutrition Facts : Calories 359 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 29 grams protein, Sodium 0.7 milligram of sodium

NEWFOUNDLAND COD CAKES



Newfoundland Cod Cakes image

A dear "Newfie" friend used to make these for me and I love them. Cut back on the oil in the skillet for a skinny version. To be really authentic serve these cod cakes with baked beans. You may use left over mashed potatoes but they will produce a softer pattie. Just boil your potatoes and mash them with nothing added.

Provided by Bergy

Categories     Lunch/Snacks

Time 25m

Yield 10 Cod cakes

Number Of Ingredients 9

1 small onion, chopped
8 sprigs parsley, chopped
2 cups potatoes, mashed
2 eggs, beaten
3 tablespoons butter, melted
1 lb cod, steamed until flakey
3/4 cup seasoned bread crumbs
1/3 cup lite olive oil
salt and pepper

Steps:

  • Mix potatoes, onion, parsley,butter & eggs.
  • Stir until thoroughly mixed.
  • Add cod, breaking it apart with a fork, mix well.
  • Shape mixture into 3" patties.
  • Coat with seasoned crumbs.
  • In a skillet fry the patties in the oil, 4-5 minutes each side until they are golden brown.

CODFISH CAKES



Codfish Cakes image

A food processor makes easy work of fish cakes, although they can also be made by hand.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 10

3 tablespoons olive oil
1 large onion, finely chopped (about 1 1/2 cups)
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
1 1/4 pounds cod or scrod fillets, bones removed
2 tablespoons finely chopped fresh tarragon leaves
1 egg, lightly beaten
3 dashes Tabasco sauce, or to taste
1/3 cup dry breadcrumbs
Horseradish Tartar Sauce

Steps:

  • Preheat oven to 200 degrees. Heat 1 tablespoon olive oil in a skillet over medium heat. Add onion, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Cook until onions are translucent, about 5 minutes. Set aside.
  • Cut fish into large chunks; pulse in a food processor to coarsely chop. Transfer to a medium bowl. Add onion, tarragon, egg, and Tabasco, and combine well. Add remaining salt and pepper. Form 8 patties (3 inches each); dredge them in breadcrumbs, shaking off excess.
  • Heat 1 tablespoon oil in a large skillet over medium-low heat. Cook 4 patties until browned, about 4 to 5 minutes on each side. Remove to a baking sheet, cover with aluminum foil, and keep warm in oven. Wipe out skillet, return to heat, and add remaining olive oil. Cook remaining patties, and serve immediately with tartar sauce.

CAPTAIN DUARTE'S SALT COD CAKES



Captain Duarte's Salt Cod Cakes image

Based on my father-in-laws recipe, these fish cakes use salt cod. Trust me, it is worth the effort to find the salt cod. The slight saltiness of the cod brings out a whole new dimension of flavor. Who knows fish better than a Portuguese fishing Capt? Even Emeril would be proud! Serve with a good tartar sauce.

Provided by NainInCandia

Categories     Appetizers and Snacks     Tapas

Time 9h

Yield 6

Number Of Ingredients 9

1 pound salted cod fish
2 large potatoes, peeled and cubed
1 teaspoon seafood seasoning
ground black pepper to taste
½ cup chopped fresh parsley
2 eggs, beaten
1 large onion, finely chopped
½ cup all-purpose flour
¼ cup olive oil for frying

Steps:

  • Place the salt cod into a bowl and cover with cold water. Refrigerate for 8 hours. Pour off the water and replace with fresh water every 2 hours. After the fish has soaked for 8 hours, rinse in cold water, and cut into 3-inch sections.
  • Place the cod and potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender and the cod flakes easily with a fork, about 20 minutes. Drain and allow to cool for 10 minutes.
  • Place the potatoes and cod into a mixing bowl. Season with the seafood seasoning, pepper, and parsley; roughly mash with a potato masher. Stir in the eggs and onion until evenly combined. There should still be pieces of cod and potato in the mixture. Form into golf ball-sized pieces, and roll in the flour. Press between your palms to flatten slightly.
  • Heat the olive oil in a large skillet over medium-high heat. Cook the cod cakes in batches until golden and crispy on both sides, about 3 minutes per side. Drain on a paper towel-lined plate.

Nutrition Facts : Calories 395.5 calories, Carbohydrate 32.3 g, Cholesterol 177 mg, Fat 4.6 g, Fiber 3.6 g, Protein 53.6 g, SaturatedFat 1 g, Sodium 5435.7 mg, Sugar 2.2 g

FRESH COD CAKES



Fresh Cod Cakes image

Categories     Appetizer     Fry     Quick & Easy     Cod     Parsley     Gourmet     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 main-course servings

Number Of Ingredients 10

5 slices firm white sandwich bread
1 large celery rib, cut into 2-inch pieces
2 scallions, cut into 2-inch pieces
1/4 cup loosely packed fresh flat-leaf parsley
1 lb skinless cod fillet, any bones removed and fish coarsely chopped
1 large egg, lightly beaten
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons vegetable oil
Accompaniment: tartar sauce and lemon wedges

Steps:

  • Tear bread into pieces and pulse to fine crumbs in a food processor. Transfer a scant cup of crumbs to a bowl for fish cakes and reserve remaining 1 1/2 cups in a shallow bowl for coating. Pulse celery and scallions in processor until coarsely chopped, then add parsley and pulse until finely chopped. Combine celery mixture with scant cup crumbs in bowl (for fish cakes).
  • Pulse fish in processor until finely chopped (be careful not to process to a paste). Add fish to celery-crumb mixture along with egg, 1/4 teaspoon salt, and 1/8 teaspoon pepper, stirring until combined well.
  • Season bread crumbs in shallow bowl with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Gently shape fish mixture into 4 (4-inch) patties (mixture will be soft) and coat well with seasoned bread crumbs. Chill, uncovered, on a wax-paper-lined large plate 10 minutes.
  • Heat 1 1/2 tablespoons oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then fry 2 fish cakes, turning over once, until golden brown and cooked through, 8 to 10 minutes total. Repeat with remaining 1 1/2 tablespoons oil and 2 fish cakes, wiping out skillet with a paper towel between batches.

ED COOPER'S COD CAKES



Ed Cooper's Cod Cakes image

Provided by Nancy Harmon Jenkins

Categories     dinner, main course

Time 1h

Yield 10 to 12 cakes (5 to 6 servings)

Number Of Ingredients 9

1/4 pound salt cod (see note)
3 medium-size potatoes, unpeeled if desired
3/4 pound fresh cod or scrod
3 eggs
1 teaspoon baking powder
2 medium-size onions, chopped
Salt and freshly ground black pepper to taste
4 to 6 drops Tabasco sauce, or to taste
Vegetable oil or lard for frying, sufficient to make a 1/2-inch layer in a frying pan

Steps:

  • Rinse salt cod under running water for 5 to 10 minutes to remove salt. Put in a pan, cover with cold water and heat to just below boiling. Drain immediately and cover with fresh cold water. Repeat the heating and draining procedure two or three times, until cod is pleasantly but not overpoweringly salty.
  • Cut potatoes in half and put in a pan with salt cod and fresh cod. Cover with cold water. Place over medium heat, bring to a boil, cover and simmer for 20 minutes, or until potatoes are tender and easily pierced with a fork. Remove from heat, let cool slightly and drain.
  • Using a potato masher, roughly break up the cod and the potatoes. Continue mixing together until the mixture is cohesive. Lightly beat the eggs and add to the mixture, together with the baking powder. Add the chopped onions and mix well.
  • Taste the mixture and add salt, pepper and Tabasco. When seasoning is correct, form mixture into flattened balls that will fit comfortably in your palm.
  • Put an inch of lard or vegetable oil in the bottom of a heavy-duty saute pan. Set over medium heat and heat oil until a bread cube dropped into the oil turns golden quickly. Ease cod cakes into the hot fat and cook about 15 minutes to a side, turning once. Adjust heat so cod cakes do not burn, but become golden all over. Drain on paper towels, if desired.

Nutrition Facts : @context http, Calories 553, UnsaturatedFat 34 grams, Carbohydrate 23 grams, Fat 40 grams, Fiber 3 grams, Protein 27 grams, SaturatedFat 3 grams, Sodium 1458 milligrams, Sugar 2 grams, TransFat 0 grams

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From recipeland.com


QUICK AND EASY NOVA SCOTIA FISH CAKES RECIPE - BACON IS MAGIC
Set aside to cool. Cut potatoes into quarters and boil until cooked and drain. Return to pot. Add butter, garlic salt, sea salt, black pepper, sauteed onion and celery, and summer savoury (optional). Mash together to create mashed potatoes. Let cool in fridge. Add fish and beaten egg and loosely combine.
From baconismagic.ca


6 INGREDIENT FISH CAKES RECIPE - SIMPLY WHISKED
2018-07-26 Stir the ingredients together with a fork, breaking apart the fish, until evenly combined. Portion mixture into patties (about 2 tablespoons each). Coat the bottom of a large skillet with cooking oil and heat to medium-high. Fry fish cakes in batches until golden brown, about 3 minutes per side. folder.
From simplywhisked.com


GARLIC HERB PAN-FRIED COD CAKES RECIPE - COTTER CRUNCH
2021-04-29 Repeat until you have 6-7 cakes. In a medium pan, heat a thin layer of neutral oil (refined avocado oil, refined coconut oil, or light olive oil) over medium-high heat until shimmering/sizzling. Add the cod/fish cakes and cook, turning once until golden brown and cooked through, about 3 to 4 minutes per side.
From cottercrunch.com


CLASSIC FISH CAKES - THE DARING GOURMET
2017-11-02 Instructions. Place all ingredients, except for the breadcrumbs, in a large bowl and mash until thoroughly combined. Form the mixture into 8 equal patties and roll them in the panko breadcrumbs. (You can make smaller patties if you prefer.) Refrigerate the patties for at least 30 minutes or until they've firmed up.
From daringgourmet.com


NEW ENGLAND COD AND POTATO CAKES | COOK'S ILLUSTRATED
2019-04-03 A single egg binds the potato and cod. Freezing the shaped cakes for 15 minutes firms them up prior to frying. T he frugality of New Englanders is evident in a number of tried‑and-true regional dishes. One of my favorite examples is fish and potato cakes: In days gone by, leftover cooked fish scraps didn’t go to waste.
From cooksillustrated.com


POTATO COD CAKES WITH DIJON TARTAR SAUCE RECIPE | MYRECIPES
Step 4. Add breadcrumbs and next 9 ingredients (breadcrumbs through garlic) to potato; stir well. Divide mixture into 12 equal portions, shaping each into a 1/2-inch-thick patty. Step 5. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add half of cakes; cook 2 minutes on each side.
From myrecipes.com


10 BEST FRESH COD FISH CAKES RECIPES | YUMMLY
2022-06-05 soy sauce, fresh cod fillets, nonstick cooking spray, garlic and 2 more Fish- Cilantro & Garlic angiepamoukian56778 lemon, salt, garlic, fresh …
From yummly.com


CRISPY COD CAKES - WHAT THE FORKS FOR DINNER?
2016-10-08 In a small bowl, mix together the mayonnaise, dijon, eggs, salt, pepper,paprika and red-pepper flakes, add this mixture to the bowl with the sautéed vegetables. Add to cod in the large bowl. Gently mix in panko crumbs. and parsley to cod mixture. Form the mixture into 4-6 patties, depending on the size cake you prefer.
From whattheforksfordinner.com


HEALTHY COD CAKES RECIPE - FIT MEN COOK
Bring almond milk to a light, gentle simmer. Then add bay leaf, lemon, and sea salt & pepper. Add the cod fillets and allow them to cook for 10 – 12 minutes until cooked through. Remove the cod using a slotted spoon and add the cod to a mixing bowl to cool down (at least) to room temperature. Add remaining ingredients to the bowl EXCEPT for ...
From fitmencook.com


COD CAKES - THIS LITTLE ITALIAN
2014-09-03 Flake the cod with a fork and add to the mixture. Pour the breadcrumbs into a flat dish, spread out. Shape the mixture into patties, 3”-4” and coat both sides with the breadcrumbs.
From thislittleitalian.com


32 BEST COD RECIPES - THE SPRUCE EATS
2021-07-01 If you don't have corn flour, pulse cornmeal in a food processor until it gets fine and powdery, or use rice flour instead. Beer gives the batter a tasty crunch, and Tabasco sauce adds a bit of zip. Serve the fish in tortillas for fish tacos or with coleslaw and French fries. Continue to 13 of 32 below. 13 of 32.
From thespruceeats.com


DISCOVER FISH COD CAKES RECIPE 'S POPULAR VIDEOS | TIKTOK
TikTok video from Adam Durnford (@adurnford): "A staple from Home! #fish #fishcake #codcakes #recipe #takeabite #cooking #howtobasic #easyrecipes #bestrecipes #tiktokcooking". 10 cups mashed potatoes 1/2 cup butter | Add 12 cups flaked fresh fish | 1 large onion, diced 2 cups salt fish soaked and cooked 1 1/2 tbsp salt 2 tsp pepper 2 tbsp savory 3 tsp mustard powder 1 tsp …
From tiktok.com


GREEK COD CAKES RECIPE | MYRECIPES
Step 1. Bring milk to a simmer over medium heat in a medium, heavy saucepan. Add fish; cover and simmer for 5 minutes or until fish flakes easily when tested with a fork. Drain well. Combine fish, 1/4 cup panko, and next 8 ingredients (through 1 garlic clove); stir in 1 tablespoon juice. Divide fish mixture into 8 equal portions, shaping each ...
From myrecipes.com


COD CAKES IN TOMATO SAUCE RECIPE | FRESH COD RECIPES
Meanwhile, place the cod in a high-sided skillet and cover with water. Bring to a simmer over moderate heat, cooking until opaque and starting to flake, about 5 minutes. Drain well; flake the flesh into a large mixing bowl and set aside. Wipe the skillet clean with paper towels. Set the skillet back over medium heat and add 2 Tablespoons oil.
From fultonfishmarket.com


IRISH COD FISH CAKES RECIPE FROM AN IRISH AMERICAN MOM
2021-10-07 Lower the heat and simmer for 5 minutes. Add the cod fillets and simmer for 7 to 10 minutes depending on the thickness of your fish. Remove …
From irishcentral.com


SAUCE FOR COD CAKES - THERESCIPES.INFO
Preheat oven to 350°F. Cook potato in microwave 5 minutes until tender. Mash and cool. Add remaining ingredients and shape into 12 patties. Add 1 tbsp oil to skillet and add 6 patties, cook 2 minutes on each side. Spray a baking sheet with cooking spray and add cooked patties.
From therecipes.info


COD FISH CAKES - MEDITERRANEAN LATIN LOVE AFFAIR
2022-02-28 Instructions. Bake cod fish for about 20 minutes. Just add salt, pepper and drizzle the baking dish with a little olive oil. Once cooled down, then flake the fish with a fork. If using leftover cod fish from a previous meal, flake the fish and set aside. Chop red onion, celery, carrots and green onions.
From mediterraneanlatinloveaffair.com


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