Expletives.
I don’t often use expletives (in a positive way) for a simple fish cake. I mean, it’s just a fish cake, right? But my cod cakes? Oh My Cod [Cakes], they are delicious! They are a perfect way to use leftover cod, though I like them so much I actually buy and cook cod just to make this recipe. Many cod cakes start out with steamed, poached, or baked cod, but I recommend searing the fillets (about 4 minutes per side, in olive oil, butter, or a combination) for more flavor.
The lemon and caper mayonnaise is a tart and mouth-puckering accompaniment that pairs well with the sweetness of the fish. I often make extra, just in case.
Speaking of pairing, I got a beautiful Vermentino to have with these cakes — it was excellent. I invite you to read more on the Provence WineZine.
~ David
Oh My Cod [Cakes]!
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Ingredients
- 1 pound cooked cod fillets
- 2 tablespoons unsalted butter
- 2 ribs celery, trimmed and finely diced
- 1 large shallot, finely diced
- 1 1/2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 2 eggs
- 1 teaspoon kosher salt (I use Morton’s)
- 1/2 teaspoon black pepper
- 1/8 teaspoon hot paprika
- 2 teaspoons original Old Bay seasoning
- 1/4 cup chopped parsley
- 1 heaping cup panko
- 3-4 tablespoons canola oil
- _________________________________
- 6-8 tablespoons mayonnaise (per your preference)
- 1 tablespoon small capers
- 1 quarter of a preserved lemon, flesh discarded
Instructions
- For this recipe, I use pan seared cod fillets, as it gives the cod cakes a bit more flavor than poaching. If I make cod for dinner, I make extra to freeze for use in these cod cakes.
- Flake the cooked cod and set aside.
- In a medium pan over medium-high heat, cook the shallot and celery in the butter until soft, but not browned. Transfer to a large bowl and scrape in all the butter, too.
- When the shallot and celery are cool, add the mayonnaise, mustard, eggs, salt, pepper, cayenne, Old Bay, and parsley and mix well. Add the panko and stir to combine.
- Add the flaked cod and mix gently so as not to break up the pieces of fish too much. Form the mixture into 4 large cod cakes (about 1-inch thick) and refrigerate, covered, for an hour. (I form them in a 4-inch ring mold.)
- Place the oil in a large skillet over medium-high heat until it is shimmers. Sauté the cod cakes until they are golden brown, about 4 minutes per side. Serve them with a fresh green salad and Preserved Lemon-Caper Mayonnaise (recipe follows).
- Serves 4.
- For the Preserved Lemon-Caper Mayonnaise: Place mayonnaise in a medium bowl. Roughly chop the capers and add to the mayonnaise. Finely chop the zest/pith of the preserved lemon and add to the mayonnaise. Mix well and serve each cod cake with a dollop of the mayonnaise mixture.
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FEL!X
September 7, 2024 at 4:27 amLooks sooooo great and delicious!
Carolyne
September 7, 2024 at 5:35 amOh my, that looks amazing!
Mad Dog
September 7, 2024 at 5:59 amThey look delicious – I love home made fishcakes, though I eat mine with allioli.
Barb
September 7, 2024 at 7:27 amBeautiful presentation! What a wonderful recipe to use cod in a change of pace way. Love the title, btw!
Provençal Pairings: Wine with Food Feeling Guilty - Provence WineZine
September 7, 2024 at 7:30 am[…] cod cake; it’s a really wonderful cod cake. In fact, I called them Oh My Cod [Cakes]. You can get the recipe on Cocoa & Lavender. Still, should I have found something a little more fancy to serve with […]
Gerlinde de Broekert
September 7, 2024 at 7:37 amI love fish cakes . This is definitely a recipe I will try. Your preserved lemon mayonnaise will also be on my table soon. Thanks David
Karen (Back Road Journal)
September 7, 2024 at 10:24 amYour fish cakes sound great, especially with the preserved lemon-caper mayonnaise.
angiesrecipes
September 7, 2024 at 11:33 amI absolutely adore cod! This looks mouthwatering and great served with that tangy mayonnaise.
Ben | Havocinthekitchen
September 8, 2024 at 4:07 pmI love a good fish cake, too. And these bad (good) boys look terrific! I think pan searing fish is a genius prep step, and this caper lemon mayo must elevate the cakes to a different level. Great job!
sherry
September 8, 2024 at 11:31 pmthis sounds really fabulously tasty David! I can’t believe i too put up a fish (tho salmon) cake recipe this weekend too!! Great minds …
cheers
sherry
sherry
September 8, 2024 at 11:33 pmBTW love the plate that the fish cake sits on!
Raymund
September 11, 2024 at 3:15 pmI can imagine that Vermentino pairing was the icing on the cake! It’s great how you’ve turned what could be an ordinary leftover dish into something worth cooking cod for specifically. Definitely keeping this on my list to try!
Valentina
September 12, 2024 at 3:02 pmI have leftover cod . . . and salmon. I’m thinking I could use both for this. Delicious! I can already taste it. 🙂 ~Valentina
Jeff the Chef
September 14, 2024 at 1:44 pmThis is really interesting. Thanks!