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I was sort of jonesin for some good old fashioned fish cakes over the weekend, and saw some nice fresh cod at the market so I decided to toss some together.
Started out with about a pound and a half of nice fresh cod portioned to fit the saute pan.
Cover it with water and brought to a simmer and poached until the flesh flaked easily. You could add wine or spices to the poaching liquid if you like, but I save the spices for the patties themselves.
While the fish was poaching, I made up some tartar sauce to serve with it.
Started with equal portions of dill pickle, gherkin and capers chopped up
1 cup of good quality mayo
Add the pickles, some dehydrated onion, celery seed, lemon juice and garlic salt and mix it up.
taste and season with s&p if necessary then refrigerate
When the cod is done remove from the poaching liquid and let it cool till you can handle it barehanded.
While the cod is cooling I make up a package of those yummy instant mashed taters....c'mon...admit it. You use them too!
Also measure out your spices
When you get them all mixed and made into patties you can refrigerate them for a while to firm up if you want.
Then it just heat some oil, fry those little suckers and enjoy! This went really well with the Giant's upset shellacking of the packers.
Started out with about a pound and a half of nice fresh cod portioned to fit the saute pan.
Cover it with water and brought to a simmer and poached until the flesh flaked easily. You could add wine or spices to the poaching liquid if you like, but I save the spices for the patties themselves.
While the fish was poaching, I made up some tartar sauce to serve with it.
Started with equal portions of dill pickle, gherkin and capers chopped up
1 cup of good quality mayo
Add the pickles, some dehydrated onion, celery seed, lemon juice and garlic salt and mix it up.
taste and season with s&p if necessary then refrigerate
When the cod is done remove from the poaching liquid and let it cool till you can handle it barehanded.
While the cod is cooling I make up a package of those yummy instant mashed taters....c'mon...admit it. You use them too!
Also measure out your spices
When you get them all mixed and made into patties you can refrigerate them for a while to firm up if you want.
Then it just heat some oil, fry those little suckers and enjoy! This went really well with the Giant's upset shellacking of the packers.
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