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Lemony Cod Cakes with Homemade Tartar Sauce

Lemony Cod Cakes with Homemade Tartar Sauce

Prep Time 20 minutes Cook Time 40 minutes

These simple cod cakes, shot through with the bright flavors of parsley, scallions, and lemon, are a delicious way to add more fish to your diet. Enlist your kids to help shape the patties and mix the sauce. I like to double the batch and place half in the freezer - that way I always have an easy dinner at hand.

by Alison Needham

What you'll need

COD CAKES

  • 1 pound cod filet, fresh or thawed if frozen
  • 2 tablespoons olive oil
  • Salt and pepper
  • 1 large egg, lightly beaten
  • 1/4 cup scallions, thinly sliced
  • 2 tablespoons chopped italian parsley, leaves only
  • 1 tablespoon freshly squeezed lemon juice, about half a lemon
  • 2 tablespoons dijon mustard
  • 2 tablespoons mayonnaise
  • 6 tablespoons panko or dried breadcrumbs

TARTAR SAUCE

  • 1/2 cup mayonnaise
  • 1 tablespoon freshly squeezed lemon juice
  • 3 tablespoons dill pickle relish
  • 3 scallions, thinly sliced
  • Freshly ground pepper

Helpful Tip:

Make Ahead Tip: After the cod cakes have been formed, you can place them on a pan in the freezer until firm, wrap in plastic, then seal in a zip-top bag and freeze for up to one month. Thaw before pan frying.

Notes:

Yield: 8 small patties

How to make it

  1. Preheat oven to 400 F. Place cod in a baking pan, rub with olive oil and sprinkle with salt and pepper. Bake until fish flakes easily with a fork, about 15-20 minutes. Remove from oven and cool completely, then pat dry with paper towels.
  2. While fish is cooling, prepare tartar sauce. Mix mayonnaise, lemon juice, relish, scallions and a pinch of pepper in a small bowl and refrigerate until ready to use.
  3. Flake fish into a large bowl. Add egg, scallions, chopped parsley, lemon juice, mustard, mayonnaise, and breadcrumbs. Toss gently until mixture just holds together.
  4. Form into 8 patties. Spray a large non-stick skillet with cooking spray (or drizzle with a little olive oil) and place over medium heat. Cook cod cakes until they are golden brown, about 2 minutes per side. Serve immediately with the tartar sauce.

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