hot peppered cod cakes

HOT PEPPERED COD CAKES

Prep Time 30 minutes - Serves 4 Main or 8 Appetizer

 INGREDIENTS

  • 4¬†peppercorns
  • 10 dashes of your favorite hot sauce (adjust to your own heat level)
  • 1¬†bay leaf
  • 12 mixed color cherry tomatoes, sliced in half
  • 1¬†lemon, cut into eight pieces
  • 1¬†pound cod fillets
  • 2¬†tablespoons unsalted butter
  • 2¬†stalks celery, diced
  • 1¬†medium sweet onion, diced
  • 4¬†cloves fresh garlic, chopped
  • 1¬†tablespoon mayonnaise
  • 2¬†teaspoons Dijon mustard
  • 2¬†eggs
  • 1 ¬Ĺ¬†teaspoons kosher salt
  • 1¬†teaspoon freshly ground black pepper
  • (Seasoning) - 1 teaspoon hot paprika and 1 teaspoon red-pepper flakes¬†
  • 1 cup panko breadcrumbs
  • ¬Ĺ¬†bunch fresh parsley, roughly chopped
  • ¬ľ¬†cup canola oil

DIRECTIONS

  • Fill a wide shallow, pan with high sides with about an inch and ¬Ĺ of water and set it over high heat. Add the peppercorns, bay leaf and 1 section of the lemon to the water and allow it to come to a slow simmer. Place the fish into this poaching liquid, and cook, to a slow simmer, until the flesh begins to whiten all the way through, about 6 minutes. Use a wide spatula to carefully remove the fish from the water, set aside too cool.¬†
  • Empty the pan, and return it to the stove, over medium-high heat. Add the butter, allow it to melt in the pan, then add the celery, onions and garlic, and saut√©, until the vegetables soften, and the onions turn translucent, then remove and put into a large bowl.¬†
  • In a small bowl, mix the mayonnaise, mustard, eggs, salt, hot sauce, pepper and seasoning, and add mixture to the bowl with the saut√©ed vegetables, pour in the Panko breadcrumbs and stir to combine. Add the parsley and stir again.
  • Flake the cooked Cod into the binding sauce carefully, then gather them into small balls, and form them into patties, 4 for a main course (8 for an appetizer). Place them on a sheet pan or platter, cover loosely with plastic wrap and transfer them to the refrigerator for at least 30 minutes to firm up.
  • Set a large saut√© pan over high heat and add and add oil. When the oil is shimmering, remove the fish cakes from the refrigerator, and saut√© the patties until they are golden brown, approximately 4 minutes a side.
  • Plate and place mixed cherry tomatoes halves and the remaining lemon wedges as garnish.

Enjoy!

HOT PEPPERED COD CAKES
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