An affordable alternative to jumbo lump crab cakes, these appetizer sized Fish Cakes made with 1.5 lbs of fresh Cod are a fun and delicious treat for dinner or a party!
Serve with your favorite sauce such as cocktail, tarter or a lemony mayonnaise.
Simple Fish Cakes
yields about 22-24 appetizer sized fish cakes
1.5 lb fresh Cod
2 medium russet potatoes, peeled
3/4 cup panko (plus more if needed)
1/4 cup chopped parsley
1 small-medium shallot, finely diced (green onion would work too)
1 small garlic clove, very finely diced
2 heaping tablespoons mayonnaise
1 egg lightly beaten
2 teaspoons Old Bay seasoning
juice from 1/2 small lemon
Vegetable oil for shallow frying (about 1/4 cup for a 9 inch pan)
Poach cod in simmering water for about 3 minutes until par cooked and turning white, do not over cook.
Boil potatoes until very fork tender, remove from water and set aside.
In a large bowl, add the cod, the potatoes, panko, parsley, shallot, garlic, mayonnaise, egg, Old Bay, and lemon juice. Mix all ingredients together until well incorporated. If mixture seems too wet to form into cakes, add a touch more panko.
Form mixture into desired sized fish cakes. (Here I made appetizer sized cakes.)
Heat vegetable oil (coating the bottom of a frying pan) over medium-high heat. Once oil is hot, carefully place fish cakes (in batches) and fry on both sides about 2-3 minutes per side. Keep track of the temperature of your oil...turn down heat if the cakes begin browning too fast...(you will probably adjust your burner's temperature a few times during the cooking of the cakes.)
Place fish cakes on a paper towel to remove excess oil. At this point you can either eat immediately or wrap in foil and place in the refrigerator until ready to eat.
When ready, preheat oven to 350 and reheat about 5-10 minutes or until warm or hot.
Serve with lemon slices, horseradish, cocktail sauce, tarter sauce or your favorite seafood dipping sauce.