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Fourth of July

Cod Cakes with Herbed Tartar Sauce

by:
October  4, 2022
0
0 Ratings
  • Makes 8 cakes
Author Notes

Cod - it's a heck of a lot cheaper than crab and equally delightful. —Summer of Eggplant

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Ingredients
  • 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)
  • 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
Directions
  1. Cod Cakes
  2. Sauté celery and shallot in olive oil until just translucent, set aside to cool.
  3. Cut the cod into large chunks, pulse in a food processor until flaky but not mutilated. It should just take a few short pulses.
  4. 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.
  5. 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.
  1. Herbed Tartar Sauce
  2. Whisk everything together.
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4 Reviews

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Deirdre R. June 12, 2018
How much shallot? It says to saute shallot with the celery but doesn't list shallot in the ingredients. I'm using a whole one. Anyone do something differently?
Michele February 24, 2018
Mades these last night, followed exactly and they were delicious. Got huge raves. We eat a lot of fish cakes using many recipes and this is a keeper!
AntoniaJames January 11, 2018
Excellent recipe. I used 1/4 cup mayo, 1/4 cup Greek yogurt and 2 tablespoons of buttermilk instead of the full cup of mayo. I simply cannot abide Old Bay Seasoning (the taste of stale ground pepper, which is a key ingredient in the stuff, makes me gag), so I just added a lot more parsley and dill than the recipe calls for. Delicious!

Here's a tip: Before using your food processor to chop the fish, use it to chop the parsley and any fresh herbs you are using. (The work bowl must be bone dry to chop the herbs most effectively.) I chopped the herbs for both the fish cakes and the sauce at the same time, removing what I estimated to be the right amount for the sauce, before adding the fish to the work bowl. Highly recommend. ;o)
drbabs October 26, 2015
Making these tonight! So happy you didn't use mayo as a binder. (My husband hates it.) Food processor--what a great idea. I used different seasonings because I didn't have Old Bay. Thanks!