Cod Cakes

Name: Cod Cakes
Ingredients: Salt; Bay leaves, for boiling cod; Black peppercorns, for boiling cod; Lemon wedges, for boiling cod; 5 pounds cod fillets; 3 pounds Yukon golden potatoes, peeled and quartered; 2 Spanish onions, diced; Canola oil, for pan-frying; 4 cups (2 pints) sour cream; 1 cup diced fresh chives; 1 cup Dijon mustard; 1 cup chopped scallions; 1/2 cup Worcestershire sauce; 3 tablespoons Old Bay seasoning; 1 tablespoon garlic powder; 1 tablespoon white pepper; 1 pound panko breadcrumbs; Melted butter, for pan-frying

18 ingredients

12 steps

Ingredients

Salt
Bay leaves, for boiling cod
Black peppercorns, for boiling cod
Lemon wedges, for boiling cod
5 pounds cod fillets
3 pounds Yukon golden potatoes, peeled and quartered
2 Spanish onions, diced
Canola oil, for pan-frying
4 cups (2 pints) sour cream
1 cup diced fresh chives
1 cup Dijon mustard
1 cup chopped scallions
1/2 cup Worcestershire sauce
3 tablespoons Old Bay seasoning
1 tablespoon garlic powder
1 tablespoon white pepper
1 pound panko breadcrumbs
Melted butter, for pan-frying

Directions

1

In a pot of boiling water, add some salt and a bouquet garni of bay leaves, black peppercorns and lemon wedges.
2

Add the cod fillets and boil 10 to 12 minutes; remove the cod from the water and cool in the refrigerator for 1 hour.
3

Boil the potatoes in plenty of salted water until tender.
4

Drain, mash and cool completely.
5

Pan-fry the onions in a little bit of canola oil until soft.
6

Set aside to cool.
7

In a large bowl, mix together the cod, potatoes, onions, sour cream, chives, mustard, scallions, Worcestershire sauce, Old Bay, garlic powder, white pepper and 1 tablespoon salt.
8

Add the breadcrumbs and mix to combine.
9

Form into 4-ounce cakes.
10

Heat a large skillet over medium-high heat; add some canola oil and 1 tablespoon melted butter.
11

Pan-fry the cakes in batches until golden brown, 3 to 4 minutes per side.
12

Repeat with the remaining cakes, using additional oil and butter as needed.