Traditional Codfish Cakes
Instructions:
Crisp but tender fish cakes are a great weekend supper; serve with homemade Tartar Sauce
. 3 tablespoons vegetable oil 2 large stalks celery, chopped 1 small onion, chopped 11â„2 cups fresh bread crumbs (about 3 slices bread) 1 pound cod fillet 1 large egg, lightly beaten 2 tablespoons light mayonnaise 1 tablespoon chopped fresh parsley 1 teaspoon fresh lemon juice 1â„4 teaspoon hot pepper sauce 1â„2 teaspoon salt lemon wedges
Makes 4 main-dish servings. Prep: 30 minutes plus chilling Cook: 10 minutes
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- In 12-inch skillet, heat 1 tablespoon oil over medium heat. Add celery and onion and cook, stirring occasionally, until onion is tender and lightly browned, about 10 minutes. Remove skillet from heat.
- Place two-thirds of bread crumbs on waxed paper. Place remaining crumbs in medium bowl. With tweezers, remove any bones from cod. With large chef ’s knife, finely chop fish; add to bowl with bread crumbs. Stir in celery-onion mixture, egg, mayonnaise, parsley, lemon juice, pepper sauce, and salt until well combined.
- Shape fish mixture into four 3-inch patties (mixture will be very soft and moist). Refrigerate patties until firm, at least 30 minutes. Wipe skillet clean.
- Use bread crumbs on waxed paper to coat patties, patting crumbs to adhere. In same skillet, heat remaining 2 tablespoons oil over medium-low heat until hot. Add patties to skillet and cook until browned and cooked through, 5 to 6 minutes per side. Serve with lemon wedges.