Noah's Cod Cakes + Tartar Sauce
I developed this recipe years ago at my first job right out of culinary school as an alternative to crab cakes. The recipe was so well-received by the and actually went on to become a signature dish. My younger son (Noah) has always been a big fish fan so I now make these for him often.
You Will Need
For the cod cakes, place about 10 cups of water in stockpot over high heat and bring to a boil. When boiling, add fish and lightly simmer for 2-3 minutes until the cod is cooked. Drain and cool in colander. Set aside.
When the cod is cool enough to handle, place in medium size mixing bowl. Gently flake with fork (or your hands) looking for any possible bones.
Add 1/2 cup panko bread crumbs, mayonnaise, lime juice, parsley and mix well with rubber tip spatula. Season mixture with salt and pepper to taste.
Once the seasoning has been adjusted, add the egg.
Make into 8 (or 10, depending on desired size) equal, well-formed patties and set aside.
Add additional 3/4 cup bread crumbs to a separate mixing bowl. Gently coat the cod cakes in the bread crumbs, making sire to get the sides, and place on a plate. Repeat with the remaining cakes. Note: once coated in bread crumbs, cod cakes can be wrapped well and refrigerated for 1 day or until you are ready to cook them.
For the tartar sauce, mix all of the ingredients together in a small bowl until blended. Cover and refrigerate till needed.
To cook the cakes, working in batches, heat about 1/4 cup vegetable oil and 1 tablespoon butter in a large shallow sauté pan over medium heat.
When the oil is hot but not smoking (butter will be bubbling), add the cakes and sauté for 4-5 minutes per side, or until golden in color. Carefully turn the cakes over and cook on the other side.
When the cakes are cooked through, remove from the pan and place on a plate lined with a paper towel to drain. Add the additional oil and butter and repeat with the remaining cakes. Note: the cod cakes can be re-heated in the oven should the need arise.
Serve cod cakes hot with a dollop of tartar sauce.