Fresh Cod Cakes Recipes

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.

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.

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.

Steps:

• Bring oil to 360 degrees F in a deep-fryer.
• Peel potatoes and parsnip, then cover with water in a saucepan and bring to a boil. Finely dice onions and cook with potato and parsnip. Cook cod in seasoned water until fully cooked, about 8 minutes. Remove the cod.
• Strain the potatoes, parsnip and onion out, then mash them with the butter, herbs and salt and pepper.
• Fold in cod and form into 2-ounce cakes. Coat cakes in flour, then dip in egg wash, and finally in panko.
• Deep-fry cod cakes until golden brown, about 3 minutes.

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.

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.

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.

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.

Steps:

• Tear bread into pieces and pulse to fine crumbs in the food processor.
• Transfer a scant cup of crumbs to a bowl for fish cakes and reserve remaining 1 1/2 cups in a 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 paste).
• Add fish to celery crumb mixture along with egg, 1/4 tsp salt, and 1/8 tsp pepper, stirring until combined well.
• Season bread crumbs in shallow bowl with remaining 1/4 tsp salt and 1/8 tsp pepper.
• Gently shape fish mixture into 4 (4") 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 TBS oil in a 12" nonstick skillet over moderate heat until hot but not smoking, then fry 2 fish cakes, turing over once, until golden brown and cooked through, 8-10 minutes total.
• Repeat with reamining 1 1/2 TBS oil and 2 fish cakes wiping out skillet with a paper towel between batches.
• Serve with Bev's Tartar Sauce Recipe #56860.
• Serves 4.

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.

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.

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.