Potato Cod Cakes With Dijon Tartar Sauce Recipes

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CRISPY POTATO FISH CAKES WITH COD



Crispy Potato Fish Cakes with Cod image

A quick and delicious potato fish cake recipe. Great with fresh or canned fish, and a tasty way to use up leftover mashed potato.

Provided by Jennifer Pallian BSc, RD

Categories     Appetizer

Time 35m

Number Of Ingredients 14

2 tbsp + 5 tbsp vegetable oil (divided)
1 lb boneless cod filet
salt and pepper
2 cups mashed potato (leftover, or just microwave 2 potatoes skin-on)
1 large egg
1 green onion (white and green parts, minced)
up to 1 cup fresh bread crumbs (I grate a frozen bun on a box grater)
1/4 cup all purpose flour
1/2 cup mayonnaise
2 tbsp fresh lemon juice
1 1/2 tbsp brined capers
2 tbsp minced fresh parsley
1 green onion (white and green parts, minced)
Salt (to taste)

Steps:

  • 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. Add mashed potato, egg, green onion and enough bread crumbs so that the mixture holds a patty shape (if using leftover mash with milk or other liquid added, you'll definitely need the whole cup of crumbs). Use your hands or a big spoon to work everything together until well-combined.
  • Place flour on a shallow plate. Form potato mixture into 16 equal patties between the palms of your hands, dredging both sides in the flour and transferring to a baking sheet as you go. Refrigerate fish cakes 20 minutes to firm up.
  • Wipe out the fish skillet and return to medium heat; add remaining oil. When shimmering hot, add several fish cakes - you'll need to cook them in a few batches to avoid over-crowding the pan. Serve with tartar sauce.

COD CAKES WITH DIJON TARTAR SAUCE



Cod Cakes With Dijon Tartar Sauce image

Make and share this Cod Cakes With Dijon Tartar Sauce recipe from Food.com.

Provided by chia2160

Categories     European

Time 30m

Yield 6 serving(s)

Number Of Ingredients 17

1/2 cup mayonnaise
3 tablespoons chopped onions
3 tablespoons pickle relish
2 teaspoons lemon juice
2 teaspoons Dijon mustard
1 potato, cubed
1 1/2 cups panko breadcrumbs (or plain breadcrumbs)
1/3 cup sliced scallion
1/3 cup chopped red pepper
3 tablespoons parsley
1 teaspoon oregano
salt and pepper
2 beaten eggs
1 1/2 lbs cod fish fillets, cooked
1 garlic clove, minced
2 tablespoons oil, divided
cooking spray

Steps:

  • Make the sauce by mixing all the ingredients and refrigerate.
  • 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.
  • Repeat, then add 12 patties to oven, bake for 10 minutes and serve with sauce.

Nutrition Facts : Calories 387.1, Fat 15.1, SaturatedFat 2.6, Cholesterol 124.5, Sodium 505.6, Carbohydrate 35.1, Fiber 2.6, Sugar 5.3, Protein 27.3

NEW ENGLAND-STYLE COD AND POTATO CAKES WITH TARTAR SAUCE



New England-Style Cod and Potato Cakes with Tartar Sauce image

Provided by Andrew Friedman

Categories     Egg     Potato     Fry     Hanukkah     Cod     Kosher

Yield Makes about 24 pancakes

Number Of Ingredients 10

1 pound skinless cod fillets (approximately 2 to 3 fillets)
4 large russet or Idaho potatoes (about 3 1/2 pounds), peeled
2 large eggs
2 tablespoons all-purpose flour
1/4 cup coarsely grated onion, squeezed of excess moisture
1 teaspoon celery seeds
1/4 teaspoon celery salt
6 tablespoons vegetable oil
6 tablespoons unsalted butter
Tartar Sauce

Steps:

  • Preheat oven to 200°F. Place 2 nonstick baking sheets in oven.
  • In medium saucepan, cover cod with cold water by 1 inch. Set over moderately high heat and bring to simmer. Drain and set aside to cool.
  • Using box grater or food processor fitted with grating disc, coarsely grate potato and set aside in colander to drain.
  • In large mixing bowl, lightly beat eggs. Whisk in flour, then add onion, celery seeds, and celery salt. Break cod into small flakes and add to bowl.
  • Press potatoes to extract as much liquid as possible, then add to bowl. Season mixture with salt and freshly ground black pepper. Using wooden spoon or hands, mix well, but do not overwork.
  • In heavy-bottomed, 12-inch skillet over moderately high heat, heat 1 tablespoon oil and 1 tablespoon butter until hot but not smoking. Drop 4 scant 1/4-cup portions of batter into pan and flatten with spatula to form four 3-inch pancakes.
  • Fry until bottoms are golden-brown, 4 to 5 minutes, then turn over and fry until golden-brown and crisp, an additional 4 to 5 minutes. Transfer to paper towels to drain; season immediately with salt and pepper. Keep warm on baking sheets in oven while making remaining pancakes.
  • Using paper towels, carefully wipe out pan. Add 1 tablespoon oil and 1 tablespoon butter and fry 4 more pancakes. Repeat with remaining batter, wiping out pan and adding 1 tablespoon oil and 1 tablespoon butter before each batch.
  • Serve pancakes hot with Tartar Sauce .

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

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