Best Old Bay Codcakes Recipes

COD CAKES

Steps:

• 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.

OLD BAY CODCAKES

Steps:

• In a medium bowl, mix cod, cracker crumbs, eggs, milk, parsley, Worcestershire sauce, dill weed, salt and pepper until well blended. Using about 1/4 cup of the mixture at a time, shape into eight 3-inch patties.Into a large skillet, pour oil to a depth of 1/4 inch place over medium heat. When hot, add codcakes, half at a time, and cook for 5 minutes on each side or until well browned. Remove from skillet and drain on paper towels. Serve hot or cold.

OLD BAY CODCAKES

Steps:

• 1. In a medium bowl, mix cod, pork rinds, eggs, cream, parsley, Worcestershire sauce, dill weed, salt and pepper until well blended. Using about 1/4 cup of the mixture at a time, shape into eight 3-inch patties.2. Into a large skillet, pour oil to a depth of 1/4 inch place over medium heat. When hot, add codcakes, half at a time, and cook for 5 minutes on each side or until well browned. Remove from skillet and drain on paper towels. Serve hot or cold.

COD FISH CAKES

Steps:

• Fill a shallow wide pan with high sides with 1 inch of water and put over high heat. Add peppercorns, bay leaf and 1 section of lemon to the water and allow to come barely to a simmer. Place fish in the poaching liguid and cook, barely simmering, for 6-8 minutes, until flesh just begins to whiten all the way through. Usiong a wide spatula remove fish from the water and set aside to cool.
• Empty the pan and return to the stove, over medium-high heat. Add butter, and allow to melt, swirling pan. When butter foams, ass the celery, onions and garlic and saute, stirring often, until veggies soften and onion turns translucent, then transfer to a large bowl.
• In a small bowl, mix together the mayo, mustard, eggs, salt, pepper and Old Bay seasoning, then add this mixture to the veggies, pour the panko crumbs over them and stir to combine. Add cilantro and stir again.
• Flake the cooked fish into the binding mixture carefully, keeping the flakes as whole as possible, then gather into small balls and form into patties, 4-6 form main course, 6-8 for appetizers. Place on a platter, cover loosely with pastic wrap and refrigerate for at least one hour to set up.
• Set a large saute pan over high heat and add the grapeseed oil. When the oil shimmers, remove the cakes from fridge and spread both sides with mayonnaise and carefully sute until goldwen brown, about 4-5 minutes per side. Drain on paper towel and serve with remaining lemon wedges.

COD CAKES

Steps:

• Fill a shallow, wide pan with high sides with about an inch of water, and set it over high heat. Add the peppercorns, bay leaf and 1 section of the lemon to the water, and allow it to come to a bare simmer. Place the fish into this poaching liquid, and cook, barely simmering, until the flesh has just begun to whiten all the way through, approximately 6 to 8 minutes. Using a wide spatula, carefully remove the fish from the water, and set aside to cool.
• Empty the pan, and return it to the stove, over medium-high heat. Add the butter, and allow it to melt, swirling it around the pan. When the butter foams, add the celery, onions and garlic, and sauté, stirring often, until the vegetables soften and the onions turn translucent, then transfer them to a large bowl.
• In a small bowl, mix together the mayonnaise, mustard, eggs, salt, pepper and seasoning salt (or paprika and hot-pepper flakes), then add this mixture to the bowl with the sautéed vegetables, pour the crushed saltines or bread crumbs over them and stir to combine. Add the parsley, and stir again.
• Flake the cooked fish into the binding sauce carefully, keeping the flakes as whole as you can manage, then gather them into small balls, and form them into patties, 4-6 for a main course, 6-8 for an appetizer. Place them on a sheet pan or platter, cover loosely with plastic wrap and transfer them to the refrigerator for at least 30 minutes to set.
• Set a large sauté pan over high heat, and add to it the neutral oil. When the oil is shimmering, remove the fish cakes from the refrigerator, and carefully sauté the patties until they are golden brown, approximately 4 to 5 minutes a side. Work in batches if necessary. (A small smear of mayonnaise on the exterior of the patties will give them a crisp crust.) Serve them alone, or with greens dressed in a lemony vinaigrette, with the remaining wedges of lemon.

COD CAKES

Steps:

• In a pot of boiling water, add some salt and a bouquet garni of bay leaves, black peppercorns and lemon wedges. Add the cod fillets and boil 10 to 12 minutes; remove the cod from the water and cool in the refrigerator 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 cod, potatoes, onions, sour cream, chives, mustard, scallions, Worcestershire sauce, Old Bay, garlic powder, white pepper and 1 tablespoon salt. Add the breadcrumbs and mix to combine. Form into 4-ounce cakes.
• Heat a large skillet over medium-high heat; add some canola oil and 1 tablespoon melted butter. Pan-fry the cakes in batches until golden brown, 3 to 4 minutes per side. Repeat with the remaining cakes, using additional oil and butter as needed.