Cod and Potato Cakes with Lemony Tartar Sauce

Total Time:
2 hr 5 min
Prep:
50 min
Inactive:
30 min
Cook:
45 min

Yield:
12 fishcakes, 4 to 6 servings

Ingredients
  • 3 cups cooked, peeled, grated and cooled baked potato (about 2 medium potatoes)
  • 2 cups flaked cooked cod (about 13 ounces cooked or about 1 pound uncooked)
  • 1/2 cup all-purpose flour plus 2 tablespoons
  • 4 cloves roasted garlic, or about 1 tablespoon mashed roasted garlic
  • 4 eggs
  • 1/4 cup heavy cream
  • 1 3/4 teaspoons salt
  • 3/4 teaspoon freshly ground white pepper
  • 1 tablespoon minced fresh chives
  • 2 teaspoons chopped parsley leaves
  • 1 teaspoon Essence, recipe follows
  • 2 cups panko bread crumbs
  • Vegetable oil
  • 1 recipe Lemony Tartar Sauce, recipe follows
  • Lemon wedges, for serving
Directions

In a mixing bowl combine the grated potato and flaked cod and sprinkle 2 tablespoons of the flour over the top. Toss lightly with a fork to blend. In a separate small bowl mash the roasted garlic cloves to a smooth paste, then add the cream and stir to blend. Add 2 of the eggs and beat lightly to combine. Add to the potato-cod mixture along with 1 teaspoon of the salt, the white pepper, chives and parsley and stir to blend well. Line a baking sheet with a piece of parchment paper and portion the potato-cod mixture into 1/3 cup increments.

Set out 3 small mixing bowls. In the first bowl combine the remaining 1/2 cup of flour, 1/2 teaspoon of the salt, and 1/2 teaspoon of the Essence. Toss to blend. In the second bowl combine the 2 remaining eggs, remaining 1/4 teaspoon salt and remaining 1/2 teaspoon Essence and beat lightly to combine. In the third bowl place the panko bread crumbs. Working 1 at a time, shape the potato-cod mixture into small cake shapes about 2 1/2-inches wide and working quickly, gently coat the cakes first with the flour, shaking to remove any excess, then dip completely in the egg wash, then transfer to the panko and coat completely with crumbs. Return to the parchment lined baking sheet and repeat with the remaining cakes. Refrigerate for at least 30 minutes before proceeding.

When ready to cook the fishcakes, heat 1/2-inch of vegetable oil in a large skillet and, when hot, add the fishcakes, in batches if necessary, and cook until golden brown on both sides and heated through, 2 to 3 minutes per side. Transfer to paper-lined plate to drain briefly. Serve hot, with the Lemony Tartar Sauce and lemon wedges.

Lemony Tartar Sauce:

1 cup mayonnaise, preferably homemade

2 1/2 tablespoons finely chopped cornichons

1 tablespoon minced drained capers

2 teaspoons minced green onions

1 teaspoon minced parsley leaves

1 teaspoon chopped chives

1 teaspoon minced fresh tarragon leaves

1/2 teaspoon Creole or Dijon mustard

1/2 teaspoon finely grated lemon zest

1 teaspoon lemon juice

Salt and freshly ground white pepper

In a non-reactive mixing bowl combine the mayonnaise, cornichons, capers, green onions, parsley, chives, tarragon, mustard and lemon zest and stir to thoroughly combine. Add the lemon juice and stir to blend. Taste and season with salt and pepper. Refrigerate in a non-reactive bowl, covered, until ready to use.

Yield: about 1 1/2 cups


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