Crispy Fresh Cod Cakes with Herb Tartare
Delight in these Crispy Fresh Cod Cakes, a dish that brings the flavors of the sea right to your kitchen! Perfectly golden and crunchy on the outside while being tender and flavorful on the inside, these cod cakes incorporate fresh ingredients like scallions, celery, and parsley. Serve them with a homemade herb tartare sauce for a refreshing twist, making it an ideal dish for a family dinner or gathering. Quick to prepare and ready in under an hour—these fish cakes will impress your guests with their delightful taste and texture!
4
Servings
150
Calories
11
Ingredients
Ingredients
firm white bread
5 slices (torn into pieces)
celery rib
1 stalk (cut into 2-inch pieces)
scallions
2 (cut into 2-inch pieces)
flat leaf parsley
1/4 cup (loosely packed)
skinless cod fish fillet
1 lb (coarsely chopped)
large egg
1 (lightly beaten)
salt
3/4 teaspoon (divided)
black pepper
1/4 teaspoon (divided)
vegetable oil
3 tablespoons (for frying)
tartar sauce
(to serve (Refer to Bev's Tartar Sauce Recipe #56860))
lemon wedge
(for garnish)
Instructions
1
Begin by tearing the firm white bread into smaller pieces and place them in a food processor. Pulse the bread until it reaches a fine crumb consistency.
2
Transfer approximately 1 scant cup of the breadcrumbs to a separate bowl for the fish cakes and set the remaining 1 1/2 cups aside for coating.
3
Next, place the celery and scallions in the food processor and pulse until they are coarsely chopped. Add the parsley and pulse again until finely chopped.
4
Combine the chopped celery mixture with the cup of breadcrumbs reserved for the fish cakes in the bowl.
5
Now, add the skinless cod fish fillet to the processor and pulse carefully until the fish is finely chopped—avoid over-processing it to a paste consistency.
6
Incorporate the chopped fish into the celery and breadcrumb mixture. Add the lightly beaten egg, 1/4 teaspoon salt, and 1/8 teaspoon black pepper, mixing gently until everything is well combined.
7
In a shallow bowl, season the reserved breadcrumbs with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.
8
Shape the fish mixture gently into four 4-inch patties. The mixture will be soft, so handle it with care. Once shaped, coat each patty thoroughly in the seasoned breadcrumbs.
9
Place the coated patties on a wax-paper-lined large plate and refrigerate them uncovered for 10 minutes to help them firm up.
10
Heat 1 1/2 tablespoons of vegetable oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking. Add two of the fish cakes and fry, turning them once, until they are golden brown and cooked through, approximately 8-10 minutes.
11
Repeat the frying process with the remaining oil and the other two fish cakes, wiping the skillet with a paper towel between batches to avoid residual breadcrumbs.
12
Serve the crispy cod cakes with a side of homemade herb tartare sauce and lemon wedges for an extra burst of flavor.
Nutrition Information
7.5g
Fat
11.25g
Carbs
10g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Crispy Fresh Cod Cakes?
They are golden, crunchy seafood patties made with fresh cod, scallions, celery, and parsley, served with a homemade herb tartare sauce.
How many servings does this recipe make?
This recipe makes 4 servings.
How many calories are in one serving of cod cakes?
Each serving contains approximately 150 calories.
What is the total fat content per serving?
There are 7.5g of fat in each serving.
How much protein is in each serving?
Each serving provides 10g of protein.
What are the carbohydrate counts for this dish?
There are 11.25g of carbohydrates per serving.
What type of fish is required for this recipe?
The recipe calls for 1 lb of skinless cod fish fillet, coarsely chopped.
How do I make the breadcrumbs?
Tear 5 slices of firm white bread into pieces and pulse them in a food processor until they reach a fine crumb consistency.
How are the breadcrumbs divided in the recipe?
Reserve 1 scant cup of breadcrumbs for the fish mixture and 1 1/2 cups for coating the patties.
How should I prepare the celery and scallions?
Cut them into 2-inch pieces and pulse them in a food processor until coarsely chopped.
What herb is used in the fish cake mixture?
The recipe uses 1/4 cup of loosely packed flat-leaf parsley.
Can I process the cod into a paste?
No, you should pulse the cod carefully until it is finely chopped but avoid over-processing it into a paste.
What ingredients are added to the fish and vegetable mixture?
Mix in one lightly beaten large egg, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
How large should the fish patties be?
Shape the mixture gently into four 4-inch patties.
How do I season the coating breadcrumbs?
Season the reserved 1 1/2 cups of breadcrumbs with 1/4 teaspoon salt and 1/8 teaspoon pepper.
Do the cod cakes need to be refrigerated before cooking?
Yes, refrigerate the coated patties uncovered for 10 minutes to help them firm up.
What type of oil is used for frying?
The recipe uses 3 tablespoons of vegetable oil for frying.
What kind of skillet is recommended?
A 12-inch nonstick skillet is ideal for frying the cod cakes.
How long do the cod cakes take to fry?
Fry them for approximately 8-10 minutes total, turning once until golden brown.
Should I fry all the cakes at once?
It is recommended to fry them in two batches, using 1 1/2 tablespoons of oil for each batch.
Why should I wipe the skillet between batches?
Wipe the skillet with a paper towel to remove any residual breadcrumbs that might burn during the second batch.
What temperature should I use for frying?
Use moderate heat until the oil is hot but not smoking.
What is the best way to serve these cod cakes?
Serve them with herb tartare sauce and lemon wedges for garnish.
Is this recipe suitable for a quick weeknight dinner?
Yes, it is designed to be ready in under an hour and is tagged as a quick meal.
How much salt is used in the entire recipe?
The recipe uses a total of 3/4 teaspoon of salt, divided between the mix and the coating.
Can I use this recipe for appetizers?
Yes, these cod cakes are tagged as suitable for appetizers as well as family meals.
How many ingredients are in this recipe?
There are 11 primary ingredients including seasonings and garnishes.
Is the cod fish fillet skin-on or skinless?
The recipe specifically requires skinless cod fish fillets.
What is the texture of the finished cod cake?
They are crispy and golden on the outside while remaining tender and flavorful on the inside.
What type of parsley should I use?
The recipe calls for flat leaf parsley.