Best Potato Cod Cakes With Dijon Tartar Sauce Recipes

Crispy Potato Fish Cakes with Cod image

Provided by Jennifer Pallian BSc, RD

Time 35m

Number Of Ingredients 14

2 tbsp + 5 tbsp vegetable oil (divided)
1 lb boneless cod filet
salt and pepper
2 cups mashed potato (leftover, or just microwave 2 potatoes skin-on)
1 large egg
1 green onion (white and green parts, minced)
up to 1 cup fresh bread crumbs (I grate a frozen bun on a box grater)
1/4 cup all purpose flour
1/2 cup mayonnaise
2 tbsp fresh lemon juice
1 1/2 tbsp brined capers
2 tbsp minced fresh parsley
1 green onion (white and green parts, minced)
Salt (to taste)

Steps:

Heat 2 tbsp oil in a large skillet over medium heat. Add cod, season with salt and pepper; cook until just barely opaque and flakey - better to ever-so-slightly undercook the fish than overcook it at this stage, as you'll be cooking it again in the cakes.
Transfer to a bowl and break into large flakes with your hands. Add mashed potato, egg, green onion and enough bread crumbs so that the mixture holds a patty shape (if using leftover mash with milk or other liquid added, you'll definitely need the whole cup of crumbs). Use your hands or a big spoon to work everything together until well-combined.
Place flour on a shallow plate. Form potato mixture into 16 equal patties between the palms of your hands, dredging both sides in the flour and transferring to a baking sheet as you go. Refrigerate fish cakes 20 minutes to firm up.
Wipe out the fish skillet and return to medium heat; add remaining oil. When shimmering hot, add several fish cakes - you'll need to cook them in a few batches to avoid over-crowding the pan. Serve with tartar sauce.

New England-Style Cod and Potato Cakes with Tartar Sauce image

Provided by Andrew Friedman

Yield Makes about 24 pancakes

Number Of Ingredients 10

1 pound skinless cod fillets (approximately 2 to 3 fillets)
4 large russet or Idaho potatoes (about 3 1/2 pounds), peeled
2 large eggs
2 tablespoons all-purpose flour
1/4 cup coarsely grated onion, squeezed of excess moisture
1 teaspoon celery seeds
1/4 teaspoon celery salt
6 tablespoons vegetable oil
6 tablespoons unsalted butter
Tartar Sauce

Steps:

Preheat oven to 200°F. Place 2 nonstick baking sheets in oven.
In medium saucepan, cover cod with cold water by 1 inch. Set over moderately high heat and bring to simmer. Drain and set aside to cool.
Using box grater or food processor fitted with grating disc, coarsely grate potato and set aside in colander to drain.
In large mixing bowl, lightly beat eggs. Whisk in flour, then add onion, celery seeds, and celery salt. Break cod into small flakes and add to bowl.
Press potatoes to extract as much liquid as possible, then add to bowl. Season mixture with salt and freshly ground black pepper. Using wooden spoon or hands, mix well, but do not overwork.
In heavy-bottomed, 12-inch skillet over moderately high heat, heat 1 tablespoon oil and 1 tablespoon butter until hot but not smoking. Drop 4 scant 1/4-cup portions of batter into pan and flatten with spatula to form four 3-inch pancakes.
Fry until bottoms are golden-brown, 4 to 5 minutes, then turn over and fry until golden-brown and crisp, an additional 4 to 5 minutes. Transfer to paper towels to drain; season immediately with salt and pepper. Keep warm on baking sheets in oven while making remaining pancakes.
Using paper towels, carefully wipe out pan. Add 1 tablespoon oil and 1 tablespoon butter and fry 4 more pancakes. Repeat with remaining batter, wiping out pan and adding 1 tablespoon oil and 1 tablespoon butter before each batch.
Serve pancakes hot with Tartar Sauce .