The Best Fish Cakes
If you follow me on instagram and other social media outlets, then you know I subscribe to a monthly Alaskan fish share. The fish arrives frozen, vacuum packed when it is caught, so it is the freshest tasting fish and so much healthier than the supermarket stuff from an unknown source.
Find out where your fish comes from and only eat what is in season...... when I am not eating Alaskan fish, our fishmonger at the Summit farmer's market sells local in season, tuna, swordfish, scallops and fluke, all from NJ and all excellent.
Needless to say, I have a an abundance of vacuum packed lingcod and Pacific cod in the freezer........I have created so many simple, healthy recipes using the delicious white fish.
Cod cakes are always in season.
Mr. Snacks said these were the best fish cakes he has ever had, so I thought I would share the recipe with you.
You could definitely make these with leftover cooked fish (cod, halibut, trout, flounder) from the night before.
Best Cod Cakes: (measurements don't have to be exact)
1 lb. of Pacific cod (I used 2 thin pieces)
1 tbsp Hellmann's real mayo
1 tsp Dijon mustard
1 tbsp capers
3 scallions, white and green parts, sliced
handful of chopped fresh parsley
1/4 cup of seasoned panko (I use Cento Italian seasoned panko)
salt & pepper
1 tsp Old Bay seasoning
extra panko for coating the fish cakes
In a shallow saucepan, heat about 2" of water and add a bay leaf, the whole lemon, sliced, and a tablespoon of peppercorns and some salt. Bring to a boil, and add in the fish. I add the fish right from the freezer (no need to defrost it!).
Simmer for 8 minutes, until the fish feels firm to the touch.
Remove to a bowl and flake the fish. I put it in the fridge now, to cool down so I can mix in the rest of the ingredients later.
Once the fish is cool, add in the rest of the ingredients, more of this and more of that (measurements are approximate). Add in the panko breadcrumbs last to bind. Don't overmix.
Have a small pie plate filled with more panko, so you can coat the fish cakes.
I shape the balls in my palm, so they are not too big. Then dip them and coat with more panko.
Lay them on an UNLINED cookie sheet and place in the fridge to firm up (at least an hour).
When ready to fry, heat a nonstick skillet with vegetable oil (olive oil will burn), and cook the fish cakes about 2-3 minutes on each side. I find using a spoon vs. a spatula is easier to flip any fritter.
Serve with a remoulade or on a brioche bun with mayo and red onion....or just with a hefty salad with an avocado dressing, like I did.
These are the bomb!
Will they freeze well?
Eh, probably, but they will get wet when you defrost.....I would just assemble them ahead, and keep in the fridge a day until you are ready to cook them.......and no, I have not tried them in the oven......just fry them. ;)