Name: Cod Cakes
Cook time: P0Y0M0DT1H10M0.000S
Total time: P0Y0M0DT3H20M0.000S
Yield: 48 cod cakes
Ingredients: Salt; Bay leaves; Lemon wedges; Black peppercorns; 5 pounds cod fillets; 3 pounds Yukon Gold potatoes, peeled and quartered; 2 Spanish onions, diced; Canola oil, for pan-frying; 4 cups 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; Butter, for pan-frying

Directions

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.

Recipe courtesy of Lee Pinto, Yankee Lobster, Boston, MA

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Cod Cakes

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