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.

NEWFOUNDLAND COD CAKES



NewFoundLand Cod Cakes image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 9 cakes

Number Of Ingredients 12

Oil, for cooking
8 ounces boiling potatoes
1 small parsnip
2 ounces Spanish onions
8 ounces cod
2 ounces butter
2 tablespoons chopped fresh parsley
1 tablespoon dried savory, preferably Mt. Scio Farm
Salt and pepper
1/2 cup seasoned flour
1 cup egg wash
1/2 cup panko breadcrumbs

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.

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

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

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.

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.

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 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 CAKES



Cod Cakes image

Provided by Food Network

Categories     appetizer

Time 3h

Yield 48 cod cakes

Number Of Ingredients 18

Salt
Bay leaves, for boiling cod
Black peppercorns, for boiling cod
Lemon wedges, for boiling cod
5 pounds cod fillets
3 pounds Yukon golden potatoes, peeled and quartered
2 Spanish onions, diced
Canola oil, for pan-frying
4 cups (2 pints) 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
Melted butter, for pan-frying

Steps:

  • In a pot of boiling water, add some salt and a bouquet garni of bay leaves, black peppercorns and lemon wedges. Add the cod fillets and boil 10 to 12 minutes; remove the cod from the water and cool in the refrigerator 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 cod, potatoes, onions, sour cream, chives, mustard, scallions, Worcestershire sauce, Old Bay, garlic powder, white pepper and 1 tablespoon salt. Add the breadcrumbs and mix to combine. Form into 4-ounce cakes.
  • Heat a large skillet over medium-high heat; add some canola oil and 1 tablespoon melted butter. Pan-fry the cakes in batches until golden brown, 3 to 4 minutes per side. Repeat with the remaining cakes, using additional oil and butter as needed.

COD CAKES



Cod Cakes image

Provided by Food Network Kitchen

Categories     appetizer

Time P2DT5h10m

Yield 4 servings

Number Of Ingredients 27

1 1/2 pounds dried salt cod, rinsed
10 parsley sprigs
2 sprigs thyme
1 small bay leaf
1 small onion, halved
4 cups whole milk
2 tablespoons extra-virgin olive oil, plus extra for shallow frying
1/2 cup minced shallot
2 large garlic cloves, minced
1 tablespoon finely sliced chives
3 tablespoons minced flat-leaf parsley
1 tablespoon minced tarragon
1/3 cup heavy cream
1 3/4 cups fresh bread crumbs
1 large egg, lightly beaten
Kosher salt and freshly ground black pepper
1 lemon, cut into 4 wedges
Tartar Sauce, recipe follows
1 cup prepared mayonnaise
1 tablespoon finely chopped cornichons
1 tablespoon finely chopped flat-leaf parsley leaves
1/4 teaspoon finely chopped fresh tarragon
1 1/2 tablespoons chopped capers
1 small scallion, white and green, minced
1/4 teaspoon finely grated lemon zest
1/2 teaspoon freshly squeezed lemon juice
2 to 3 drops hot sauce (optional)

Steps:

  • Soak the salt cod in enough cold water to cover, for 48 hours in the refrigerator. Change the water every day. Drain and cut into large pieces.
  • Tie the parsley, thyme, and bay together with kitchen twine. Put the bundle in a soup pot along with the onion and milk. Bring to a slow simmer over medium heat; add the cod and poach for 15 minutes or until the fish just flakes. Drain and cool. Discard the milk, herb bundle, and onion.
  • Heat the olive oil in a medium skillet, and saute the shallots over medium-low heat, until golden, about 10 minutes. Add the garlic and cook 1 minute more. Set aside to cool slightly. Flake the cod into a medium bowl with your fingers, discarding any bones or skin. Mix the fish with the shallot mixture, the chives, parsley, tarragon, cream, 3/4 cup of the breadcrumbs, egg and salt and pepper to taste. Transfer the mixture to a food processor and pulse several times, until the mixture is combined but not pureed. Form the mixture into 8 disks, and refrigerate for at least 4 hours.
  • When ready to serve dredge the cakes in the remaining crumbs. Heat a large skillet filled about a 1/4 inch deep with oil medium heat. Saute the cakes until golden for about 3 to 4 minutes per side. Serve with lemon wedges and tartar sauce.
  • In a small mixing bowl, stir together the mayonnaise, cornichons, parsley, tarragon, capers, scallion, lemon zest, juice, and the hot sauce, if using. Refrigerate for 30 minutes for the flavors to come together. Serve.
  • Yield: about 1 1/4 cups

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.

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.

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