This Cod Cakes Recipe from Platter Talk is an easy recipe with mouthwatering taste.
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.
What is this?
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.
On our dinner table at least. Of course throughout the years I've found this perception to not be entirely accurate. There isn't crab in these cakes, but they're not a far cry.
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
Cod Cakes
Ingredients
- 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
Instructions
- 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.
Georgina @theamazingflavoursofbrazil.com
I've just seen this beautiful picture on pinterest, I love cod, I think I could eat it everyday. The combination of flavours is simply mouth-watering and make me want to try these cakes right now!
Dan from Platter Talk
Thanks so much, Georgina. These little cod cakes are so easy to put together and genuinely delightful to enjoy!
Patty Haxton Anderson
Shared on TSU today.
Dan from Platter Talk
Thank you, Patty!
Catherine
How delicious...this would make a fine meal for my spring gatherings. My family and friends would love this! Sounds wonderful. Pinning. Have a wonderful day, Catherine
Dan from Platter Talk
Thank you, Catherine!
KC the Kitchen Chopper
I always for get how versatile cod is. I need to buy it more often. Your cakes looks fantastic. YUM!
Dan from Platter Talk
Thanks, KC. We are pretty happy with this one!
Nicole Neverman
Glad that you're starting to warm up there! We are experiencing the opposite - getting so cold! These cod cakes sound really fantastic! Love the fresh dill and Tabasco!
Dan from Platter Talk
Thanks so much, Nicole!
Sandi Gaertner (@sandigtweets)
Wow, you made fish look really appealing to kids...I bet my kids would totally eat this dish up.
Dan from Platter Talk
Thanks so much, Sandi. This is a good one for kids of all ages; even those who are now on the AARP radar, like me!
peter @feedyoursoultoo
Perfectly browned and I like the use of the cod.
Dan from Platter Talk
Thanks, Peter. These were wonderful!
Cindy @ Hun... What's for Dinner?
These cod cakes sound amazing! I wish I could be sitting down to some right now.
Dan from Platter Talk
Thanks so much, Cindy. Wish you could have joined us!
Susie Gall
I can see why you love these and I know I will, too. Your recipe looks fantastic with so many interesting flavors. Thanks Dan - keep them coming. My recipe file always has room for one more fantastic Platter Talk creation.
Dan from Platter Talk
Thank you, Susie!
Janette@culinaryginger
Cod, my favorite fish. And I can see how crunchy the coating is, they look amazing.
Dan from Platter Talk
Janette, I can't describe how much we loved these! Thanks for the comments.