Cod Fish Cakes Recipes

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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.

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

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

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

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.

GOLDEN FISH CAKES



Golden Fish Cakes image

Our family loves seafood, so I've tried many fish cake recipes. I came up with this combination and it's been a hit at our house. It's outstanding served with corn bread.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 12

1 pound flaked cooked whitefish, cod or haddock
1-1/2 cups soft bread crumbs
3 large eggs, beaten
2 to 4 tablespoons water
1 medium onion, chopped
2 tablespoons mayonnaise
1-1/2 teaspoons ground mustard
1 teaspoon dried parsley flakes
3/4 teaspoon salt
1-1/2 cups Italian-seasoned bread crumbs
2 tablespoons vegetable oil
Tartar sauce and lemon wedges, optional

Steps:

  • In a bowl, combine the first nine ingredients; mix well. Shape into 12 patties, adding additional water if needed; coat with the Italian bread crumbs. In a large skillet, heat oil over medium-high heat. Cook the patties until lightly browned, 4-5 minutes on each side. If desired, serve immediately with tartar sauce and lemon.

Nutrition Facts :

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

CODFISH CAKES USING SALT COD



Codfish Cakes using Salt Cod image

An old-time recipe that used to be my grandfather's favorite cold weather meal. The hot sauce is a new addition...=)

Provided by Aroostook

Categories     Canadian

Time 8h10m

Yield 8 serving(s)

Number Of Ingredients 9

1 lb salt cod fish
1/2 cup dried breadcrumbs
1/2 cup milk
2 1/2 cups mashed potatoes
2 tablespoons melted butter
1/2 teaspoon pepper
1 dash hot pepper sauce
1/4 cup vegetable oil, for frying
2 tablespoons chopped fresh parsley, for garnish

Steps:

  • Soak the fish in cold water for at least 6 hours or overnight.
  • Change the water at least 3 times during the soaking.
  • Remove the fish from the water and rinse well.
  • Place it in a saucepan filled with fresh cold water and set it over medium-high heat.
  • Bring the mixture to a simmer and cook for 10 minutes.
  • Drain the fish and let stand until cool enough to handle.
  • Combine the breadcrumbs and milk in a small bowl and let soak.
  • Using a fork, flake the fish, removing any bones, into a large bowl.
  • Add the bread crumb mixture, the potatoes, butter, pepper, and hot pepper sauce.
  • Mix until well combined.
  • Form the mixture into 2 1/2-inch cakes.
  • Heat half the oil in a large skillet over medium-high heat.
  • Cook until the cakes are browned on both sides, about 2 minutes per side.

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

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

NEW ENGLAND CODFISH CAKES



New England Codfish Cakes image

Provided by Pierre Franey

Categories     appetizer

Time 1h

Yield 4 servings

Number Of Ingredients 10

1 1/2 pounds fresh skinless, boneless cod fillets
Salt and freshly ground white pepper to taste
1 1/2 pounds potatoes, preferably russet
3/4 cup peeled and sliced onions
1 egg, well beaten
2 teaspoons English mustard
1 teaspoon Worcestershire sauce
4 tablespoons grated onion
1/3 cup all-purpose flour
4 tablespoons vegetable oil, approximately

Steps:

  • Season fillets well with salt and pepper. Place on the rack of a steamer over boiling water. Cover and steam for 5 minutes. Remove rack and fish and let fillets cool.
  • Peel potatoes and cut them into 1 1/2-inch cubes. Cover with cold water in a saucepan. Add sliced onions, salt and pepper. Bring to a boil and simmer for 15 minutes or until potatoes are tender.
  • Drain potatoes well and mash them coarsely.
  • When fish is cool enough to handle, flake it with a fork.
  • Place potatoes in a mixing bowl. Add egg, mustard, Worcestershire sauce and grated onion. Blend very well and add fish, folding it in lightly without overmixing. Put mixture in a baking dish and chill in refrigerator.
  • When mixture is thoroughly cool, shape it into 12 hamburger-size patties. Put flour in a shallow dish and dredge fish cakes in it. Shake off excess flour.
  • Heat 2 tablespoons of oil in a large nonstick skillet. Fry patties for about 2 1/2 minutes on each side or until golden brown. Drain on paper towels and serve immediately. Use remaining 2 tablespoons oil if necessary. Serve with tartar sauce (see recipe).

Nutrition Facts : @context http, Calories 463, UnsaturatedFat 14 grams, Carbohydrate 41 grams, Fat 17 grams, Fiber 5 grams, Protein 37 grams, SaturatedFat 2 grams, Sodium 955 milligrams, Sugar 3 grams, TransFat 0 grams

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From irishamericanmom.com


SPICED COD FISH CAKES RECIPE - BBC FOOD
Cover with a lid and reduce the heat to a simmer. Steam for 6–8 minutes, or until the fish is cooked through and starting to flake. Remove the fish and set …
From bbc.co.uk


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 the pan from the heat and allow the fish to cool in the ...
From irishcentral.com


COD FISH CAKES RECIPE | EMERIL LAGASSE | COOKING CHANNEL
Replace the cod in a fresh quart of milk and refrigerate for another 24 hours. Remove the cod from the milk and rinse well. Pat the cod dry and flake into small pieces. Preheat the fryer. In a saucepan, combine the onions, celery, potatoes, 2 teaspoons garlic, and water. Season the liquid with salt and pepper.
From cookingchanneltv.com


BARBADOS RECIPES: FISH CAKES
Throw off the water and boil a second time for 3 minutes. Flake the fish with a fork. In a bowl, combine the flaked fish with the other ingredients. Stir until a thick batter forms. You can add more water or more flour to get the desired consistency. Drop the batter by teaspoonful into oil over medium heat, being careful not to overcrowd the pan.
From barbados.org


FISH CAKES - AMANDA'S COOKIN' - APPETIZERS
2022-06-12 Heat olive oil in a large skillet over medium-high heat until hot, but not smoking. Oil will be shimmering. Carefully add fish patties to the hot oil. Cook over medium-high for 1.5 minutes per side. Flip again, cooking an additional 1.5 minutes per …
From amandascookin.com


COD FISH CAKES – GORTON’S SEAFOOD
1. Cook Gorton’s Premium Cod Fillets with Crunchy Panko Breadcrumbs as directed on box, until reaching an internal temperature of 155°F or higher. 2. In a bowl, mix the egg, mashed potatoes, poultry seasoning, salt, pepper, and parsley. 3. After the cod fillets are cooked, flake the cod and mix into the bowl with the other ingredients. 4 ...
From gortons.com


SABLEFISH (BLACK COD) RECIPES - SIZZLEFISH OFFICIAL SITE – PAGE 3
Sablefish also known as black cod is a mild, white flaky delicacy. With a variety of recipes to choose from, your family will keep coming back for more! Sablefish also known as black cod is a mild, white flaky delicacy. With a variety of recipes to choose from, your family will keep coming back for more! Skip to content. Pause slideshow Play slideshow. Call Us Mon-Fri, 7-4 ET At: …
From sizzlefish.com


COD FISH CAKES - MOMMY WITH TOO MANY HOBBIES
2022-02-27 These cod fish cakes are a delicious, flavorful and easy dish. They are a great alternative for those who may be allergic to shellfish. Recipes. Dinner. Broccoli Cheddar Pasta ; Roasted Red Pepper Shrimp; Cod Fish Cakes; Sriracha Mayo Recipe; Adobo Seasoning Substitute; Dessert. Easy Whipped Custard Filling; Chocolate Peanut Butter Cookies; Family …
From mommywithtoomanyhobbies.com


10 BEST FRESH COD FISH CAKES RECIPES | YUMMLY
2022-06-09 mango, cakes, ground black pepper, eggs, panko bread crumbs, salt and 10 more Codfish Cakes O Meu Tempero flour, water, eggs, onion, oil, garlic clove, cilantro, codfish and 3 …
From yummly.com


BAJAN FISH CAKES RECIPE - GO BARBADOS
1 large fresh hot pepper (finely chopped) In a heavy frying pan, heat the oil and sauté the onions until they are just wilted. Place flour, baking powder and salt in bowl. Make a well in centre and pour egg, butter and milk. Mix together lightly, then add the onions, eschalots, salted cod fish, salt and pepper. Stir well.
From gobarbados.org


NEWFOUNDLAND SALT COD FISH CAKES (MOM-IN-LAW’S RECIPE)
2019-01-09 Boil soaked salt fish in a pot of water for 15 to 20 minutes. Drain salt cod and let cool slightly. Remove skin and bones. Boil potatoes in a pot of water, drain and let cool slightly. Roughly mash (don’t overwork your potatoes). In a pot or bowl, mix salt fish with mashed potatoes, onion, savoury, pepper and flour.
From girlheartfood.com


DISCOVER FISH COD CAKES RECIPE 'S POPULAR VIDEOS | TIKTOK
1.1K Likes, 16 Comments. TikTok video from Jon Watts (@jonwatts88): "FISH CAKES ️ the link is in my bio for all the written versions of my recipes. #fyp#fish#foodtok#recipe#learnontiktok#foodies". 300g potatoes: Boil until tender | 500g cod 200ml milk 200ml water 2 cloves of garlic Bay leaves Thyme | 200g Mayo 1 tsp Dijon mustard …
From tiktok.com


OLD FASHIONED COD FISH CAKES RECIPE
Boil codfish until tender and flaky. Crumble in medium bowl; let cool. Boil potatoes and mash. Chop onion finely and add to cod fish. Add all other ingredients; mix thoroughly. Form into cakes and fry in hot oil until golden brown. Serve immediately.
From recipeland.com


SMOKED COD FISH CAKES | DINNER RECIPES | GOODTOKNOW
2019-07-02 Method. Cook the smoked cod as instructed on pack. When cooled, remove the skin and any bones, and then flake the fish. In a bowl, mix the fish, mashed potato, cheese, half the mustard and chives. Beat 1 egg and add to the mix to bind. Split the mix into 6 equal portions and mould into round fishcakes with your hands.
From goodto.com


NEW ENGLAND COD AND POTATO CAKES | COOK'S ILLUSTRATED
2019-04-03 To prevent sodden cakes, we avoid moist cooking methods for both the potato and the fish. The former is cooked in the microwave, and the latter is sautéed. A single egg binds the potato and cod. Freezing the shaped cakes for 15 minutes firms them up prior to frying.
From cooksillustrated.com


ANAKA MEDIA COD FISH CAKES RECIPE
Flavor cooked cod fillets with Parmesan cheese and garlic to create our cod cakes. They’re a tasty way to use up leftover fish or mashed potatoes.
From anakamedicare.com


6 INGREDIENT FISH CAKES RECIPE - SIMPLY WHISKED
2018-07-26 Place ingredients in a large mixing bowl. 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.
From simplywhisked.com


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Top Asked Questions

What is in a cod fish cake?
Cod Fish Cakes Recipe. Ingredients. 1 pound of cod fillets. 2 medium-sized Russet potatoes. 1 cup breadcrumbs. 1/4 cup chopped fresh parsley. 2 tablespoons freshly grated Parmesan cheese. 2 garlic cloves, finely chopped.
How do you cook cod in a cake?
Heat 2 tbsp oil in a large skillet over medium heat. Add cod, season with salt and pepper; cook until just barely opaque and flakey - better to ever-so-slightly undercook the fish than overcook it at this stage, as you'll be cooking it again in the cakes. Transfer to a bowl and break into large flakes with your hands.
How to cook codfish?
1 Boil and mash the potatoes, set them aside. 2 Simmer the codfish until it flakes easily. Drain and flake the fish with a fork. Be sure to remove all bones. 3 Mix the flaked fish, the potatoes and the rest of the ingredients together well by hand.
How long to soak salt cod for fish cakes?
Your salt preference. Typically, for preparing salt cod for fish cakes soaking time can range from 12 to 24 hours (keeping in a cool place, like the refrigerator), and changing the water 1 to 2 times after the original water (drain water and replace with fresh, cold water).

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