Almond Crusted Cod Cakes
Instructions:
- Fresh cod makes tender, light cakes; these are bound with mashed potatoes. Be gentle when fl ipping so their crusts stay intact. Serve them with a simple vinegary dipping sauce ,a creamy salad dressing or Classic Tartar Sauce .Makes 8 cod cakes (can be doubled)
- 1 pound white-fl eshed boiling potatoes, peeled and cut into 1-inch cubes
- 12 ounces skinless cod fi llets
- 2 tablespoons olive oil
- 1 medium red onion, minced
- 1 celery rib, minced
- 1 garlic clove, minced
- 2 tablespoons chopped chives or the green part of a scallion
- 1 tablespoon chopped tarragon leaves or
- 11⁄2 teaspoons dried tarragon
- 1 teaspoon salt
- 1⁄2 teaspoon freshly ground black pepper
- Several dashes of hot red pepper sauce to taste
- 1 large egg, lightly beaten in a small bowl
- 1⁄2 cup toasted sliced almonds, coarsely ground in a food processor
- Bring a large pot of water to a boil over high heat. Add the potatoes and cook until tender when pierced with a fork, about 15 minutes. Use a slotted spoon to lift them out of the water in batches, draining off most of the water; transfer to a large bowl. Keep their cooking water at a boil. Coarsely mash the potatoes with a potato masher, a slotted spoon, or a large fork; set aside.
- Lower the heat so the water boils slowly and drop in the cod. Simmer for 5 minutes. Transfer with the slotted spoon to a cutting board, letting the water fi rst drain off. Roughly chop the cod, then add it to the potatoes. Set aside to cool for 10 minutes
- Meanwhile, heat a large skillet over medium heat. Swirl in the olive oil, then add the onion and celery. Cook, stirring often, until soft and translucent, about 2 minutes. Add the garlic, cook for 20 seconds, then set the skillet off the heat for 5 minutes.
- Add the entire contents of the skillet to the bowl with the cod and potatoes. Stir in the chives, tarragon, salt, pepper, and hot red pepper sauce, then stir in the egg until fairly smooth. There may still be some small potato lumps in the batter. You can crush these with a fork or leave them be—your choice.
- Sprinkle the ground almonds on a large plate. Form the batter into 8 patties, using about 1⁄3 cup in each, dipping each on both sides into the ground nuts. (You may have to rinse your hands while making the patties because the mixture is sticky.) Set aside.
- Clean and dry the large skillet. Set it over medium heat for a minute or so, then add the butter. The moment the foaming stops, tilt the pan every which way to coat its bottom, then slip the cakes in. Fry until golden, about 3 minutes, then fl ip gently with a large spatula and continue frying until crisp, about 2 minutes.
- Variations:
- Substitute pecan pieces, walnut pieces, or skinned, toasted halved hazelnuts for the almonds.
- Add 4 black pitted olives, fi nely chopped, with the herbs.
- For a more Mediterranean taste, substitute olive oil for the butter; also substitute 2 teaspoons chopped rosemary leaves and 1 teaspoon stemmed thyme for the tarragon