- 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
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.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy Lee Pinto, Yankee Lobster
Recipe courtesy of Emeril Lagasse