- 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.
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