Cod Cakes are the kosher version of crab cakes. Cod is a medium firm white fish with a delicate flavor. It flakes easily and lends itself to absorbing many different flavors. These Cod Cakes are light, satisfying and so “non-fishy” that even your guests who shy away from fish will love them. Make them medium/large for lunch or dinner; or make them really small for hors d’oeuvres. They are delicious with caper mayonnaise, tartar sauce or cocktail sauce.
In my family, there is an ongoing discussion about whether the cod and vegetables should be mashed finely or whether everything should be chunkier. I vote for chunkier. My non kosher friends say chunkier is more authentic.
The ingredients in this recipe are easy to convert for Passover. Replace the breadcrumbs or cornmeal with matzah meal and the oil with any Passover oil and fry as directed. To date, I haven’t found any capers or cocktail sauce that is kosher for Passover, but you can mix Passover ketchup with prepared white horseradish and make your own. Passover ketchup is generally sweeter than regular ketchup so you should add more white horseradish to get the spice kick you want.
Prep time: 45 minutes to prepare and 15 minutes to fry.
By February 6, 2014Published:
- 8 Cod Cakes (4 Servings)
- 1 3/4 Pounds Fillet of Cod skin off
- 2 Bay Leaves
- 6 Peppercorns
- 1 small lemon juiced
- 1 Medium Red Onion
- 2 Carrots
- 1 Stalk Celery
- 1 red pepper
- 1 Large Clove Garlic
- 1/4 Cup Fresh Dill chopped
- 1/2 Cup Non-dairy Unseasoned Bread Crumbs use matzah meal for Passover
- 3 large Eggs
- 2 Cups Cornflake Crumbs, Panko use matzah meal for Passover
- 1 1/2 Cups Vegetable Oil olive oil, grapeseed oil for Passover
- Pan to poach fish
- Electric Food Processor
- Medium Skillet with cover
- Medium Mixing Bowl
- 2 Shallow Bowls
- Rinse cod and place in pan with water to barely cover. Add bay leaves and pepper corns. Bring to a boil and quickly reduce to a simmer. Simmer about 10 minutes on one side before carefully flipping fillet over and finish poaching on other side. Be sure fish is completely opaque before removing from liquid. Place poached cod in mixing bowl and flake. Remove any peppercorns that might have gotten stuck in fish. Sprinkle with lemon juice and allow to cool.
- Peel onion, garlic and carrots. Cut into chunks and place in bowl of processor. Wash and chunk celery and add to processor. Rinse, core and chunk pepper and add to other vegetables. Pulse vegetables until they are minced.
- Pour ½ cup oil in skillet. Heat over medium flame. Add vegetables and stir well. Reduce heat and cook vegetables until they are very soft and the carrots can be broken with the back of a wooden spoon. Allow vegetables to cool. Drain vegetables before adding them to fish.
- Drain cod again before mixing with cooked vegetables, one beaten egg, bread crumbs and dill. Taste. Season with salt and pepper. Form eight patties with your hands making sure not to pack them too tightly. Set aside.
- Pour crumbs (or matza meal) in one shallow bowl. Beat remaining two eggs in another shallow bowl.
- Dredge cod cakes in crumbs, then in egg, and again in crumbs. Chill them for 30 minutes before frying.
- Pour ½ cup oil in skillet. Heat over medium flame. Carefully, place three or four cod cakes in skillet and brown on one side before turning them over and browning on second side. Add more oil as needed. Drain cooked cod cakes on paper towel before arranging them on serving platter. Serve with Caper Mayonnaise , tartar sauce or cocktail sauce.