Spring is starting to spring, just a bit earlier than what we are use to here in the mid-west. Don’t get me wrong, nobody is complaining about the sunny skies and very moderate temperatures we’ve been enjoying during this March madness season. As more people take to the outdoors to bike, walk, and just soak up some vitamin D from Mr. Sun, a lot of people are transitioning from the heavier comfort foods of winter and lightening up with entrées like these incredible cod cakes. Easy to make, flaky, and tasty. This is how the dinner week started at our home.
We’ve done a few recipes here on Platter Talk using one of my favorite things in the world. Seafood. Given an adequate variety and someone who knows how to prepare it, I could subsist on this. Exclusively.
Crab cakes, in particular, have always been a food that I have found be somewhat akin to the late Elizabeth Taylor in my mind. Beautiful, delicious, and elusive. An exotic delicacy. Expensive and unobtainable.
It’s fun to go outside of your comfort zone once in a while. I haven’t put together many fish dishes and it’s experiences like this one that beg the question that I have asked so many times to this end, “Why?” Be sure and take a look at the ingredients in these cod cakes. Dill pickles. Just a bit. Tabasco. Just a bit. Dill weed. Just a bit. Lemon zest. Just a bit. Crunch. Just a bit.
Flavor. A great deal. Texture. A great deal. Easy to make and and won’t break the bank. All the way. I hope you will try these. I’m glad that we did. -Dan
Never Miss Another Platter Talk Recipe
- 9 tbsp. unsalted butter
- 1 medium yellow onion, roughly chopped
- 1 rib celery, roughly chopped
- 1 lb. cod, cut into 4 large pieces (or haddock)
- ⅓ cup heavy cream
- 1½ cups dried bread crumbs
- 3 tbsp. mayonnaise
- 2 tbsp. minced fresh dill
- 1 tbsp. Dijon mustard
- 1 tbsp. fresh lemon juice
- 1 tbsp. minced dill pickle
- 1 tsp. lemon zest
- ½ tsp. Tabasco
- 1 egg
- Kosher salt and freshly ground black pepper, to taste
- ½ cup yellow cornmeal
- Heat 3 tbsp. butter in a 12" skillet over medium heat.
- Add onions and celery and cook, stirring, until soft, 5–6 minutes.
- Add fish and cream and bring to a boil over medium-high heat. Cook, covered, until fish is cooked through, 6–8 minutes. Let mixture cool for 15 minutes.
- Flake fish in the skillet with a fork, then transfer mixture to a large bowl.
- Add bread crumbs, mayonnaise, dill, mustard, lemon juice, pickles, zest, Tabasco, egg, and salt and pepper.
- Toss mixture together until well combined.
- Shape fish mixture into twelve ½"-thick patties.
- Dredge each patty in cornmeal; set aside in refrigerator for 30 minutes on a parchment paper–lined baking sheet.
- Heat 3 tbsp. butter in a 12" skillet over medium heat; add 6 patties to the skillet and cook, turning once, until golden, 8–10 minutes.
- Wipe out skillet; repeat with remaining butter and fish cakes.