Baked Cod Cakes
If you’re looking for something different in a seafood cake well here ya go. If you don’t like fish dont sweat it just swap it out add shrimp instead.
Servings: 3 -4
- 1 Pound Cod Loin or Fillets or other white flaky fish
- 2 Tablespoons Unsalted Butter
- 2 Ribs Celery trimmed, peeled and diced
- 1 Medium-Size Yellow Onion peeled and diced
- 2 TBS Diced Green Peppers
- 2 Cloves Garlic peeled and minced
- 1 Tbs Duke's Mayonnaise
- 2 Teaspoons Dijon Mustard
- 2 Eggs
- 1 Teaspoon Salt
- ½ Teaspoon Freshly Ground Black Pepper
- 1-2 TBS Dirty Gringo or Dock Of The Bay
- 1 sleeve Unsalted saltine crackers crushed, or 1 heaping cup panko bread crumbs
- -Saute cod or shrimp in butter. Set aside to cool.
- -Empty the pan, and return it to the stove, over medium-high heat. Add the butter, and allow it to melt, When the butter foams, add the celery, onions, peppers and garlic, and sauté, stirring often, until the vegetables soften and the onions turn translucent, then transfer them to a large bowl.
- -In a small bowl, mix together The Dirty Gringo, mayonnaise, mustard, eggs, salt, pepper, then add this mixture to the bowl with the sautéed vegetables, pour the crushed saltines over them and stir to combine.
- -Flake the cooked fish into the binding sauce carefully, keeping the flakes as whole as you can manage, then gather them into small balls, and form them into patties, 4-6 for a main course, 6-8 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 set.
- -Pre- heat oven to 350*, remove the fish cakes from the refrigerator, and bake the patties until they are golden brown, approximately 20-25 minutes. Serve with side of slaw
- Slaw Recipe
- 1/2 small head cabbage, shredded
- 1/4 cup Frank’s chili sauce
- 1/2 cup Duke’s Mayo
- 1 tsp scotch bonnet hot sauce
- Mix all ingredients and S&P to taste, chill 1hr. Serve on the side or on top of your cakes