Recipe courtesy of Lee Pinto
Save Recipe Print
Total:
3 hr 20 min
Active:
1 hr 10 min
Yield:
48 cod cakes
Level:
Intermediate
Total:
3 hr 20 min
Active:
1 hr 10 min
Yield:
48 cod cakes
Level:
Intermediate

Ingredients

Directions

Watch how to make this recipe.

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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