COD CAKES

Cod Cakes image

Provided by Food Network

Time 3h20m

Yield 48 cod cakes

Number Of Ingredients 18

Salt
Bay leaves
Lemon wedges
Black peppercorns
5 pounds cod fillets
3 pounds Yukon Gold potatoes, peeled and quartered
2 Spanish onions, diced
Canola oil, for pan-frying
4 cups sour cream
1 cup diced fresh chives
1 cup Dijon mustard
1 cup chopped scallions
1/2 cup Worcestershire sauce
3 tablespoons Old Bay seasoning
1 tablespoon garlic powder
1 tablespoon white pepper
1 pound panko breadcrumbs
Butter, for pan-frying

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.