Noah's Cod Cakes + Tartar Sauce

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• Step 1

  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.

• Step 2

  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.

• Step 3

  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.

• Step 4

  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.

• Step 5

  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.

• Step 6

  For the tartar sauce, mix all of the ingredients together in a small bowl until blended. Cover and refrigerate till needed.

• Step 7

  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.

• Step 8

  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.

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  Step 9

  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.

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