Cod Cakes with Herbed Tartar Sauce

By Summer of Eggplant
May 13, 2015
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Author Notes: Cod - it's a heck of a lot cheaper than crab and equally delightful.Summer of Eggplant

Makes: 8 cakes

Cod Cakes

  • 1.5 pounds cod
  • 2 eggs - lightly beaten
  • 2 celery ribs - diced
  • 1/2 cup panko
  • 1 tablespoon Old Bay
  • 1/2 teaspoon celery salt
  • 2 teaspoons Flat leaf parsley - chopped
  • 1/4 - 1/2 teaspoons dried thyme (or fresh)
  • 1/4 - 1/2 teaspoons dried dill (or fresh)
  1. Sauté celery and shallot in olive oil until just translucent, set aside to cool.
  2. Cut the cod into large chunks, pulse in a food processor until flaky but not mutilated. It should just take a few short pulses.
  3. Combine dry ingredients in a bowl. In a separate bowl add the eggs to the cod and fold in celery and shallot mixture. Then add cod mixture into dry ingredients.
  4. Thoroughly mix and shape into 8 patties, place on wax paper and covered in fridge until you are ready for them. Heat olive oil in a pan until almost smoking. Pan sear them in olive oil about 2 minutes per side until they have a decent brown crust. Finish in a 400 degree oven for 10-12 minutes. Serve with tartar sauce.

Herbed Tartar Sauce

  • 1 cup mayonnaise
  • 3 tablespoons capers - chopped
  • 2-3 cornichons - chopped
  • 1 teaspoon caper brine
  • juice of 1/2 a lemon +/- to taste
  • 1/4 cup flat leaf parsley
  • 1 tablespoon dill
  • 1 teaspoon whole grain mustard
  • 3 tablespoons chives
  • 1 teaspoon tarragon
  1. Whisk everything together.

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