Cod Potato Cakes Food

NEWFOUNDLAND COD CAKES

Steps:

• Bring oil to 360 degrees F in a deep-fryer.
• Peel potatoes and parsnip, then cover with water in a saucepan and bring to a boil. Finely dice onions and cook with potato and parsnip. Cook cod in seasoned water until fully cooked, about 8 minutes. Remove the cod.
• Strain the potatoes, parsnip and onion out, then mash them with the butter, herbs and salt and pepper.
• Fold in cod and form into 2-ounce cakes. Coat cakes in flour, then dip in egg wash, and finally in panko.
• Deep-fry cod cakes until golden brown, about 3 minutes.

COD FISH CAKES

Steps:

• Place the potatoes in a large pot of water, bring the water to a boil. Let the potatoes cook until they are almost tender.
• Add the fish to the pot and let the fish and potatoes cook until they are both soft. Drain well and transfer the potatoes and fish to a large mixing bowl.
• Add butter, onion, parsley, and egg to the bowl; mash the mixture together. Mold the mixture into patties.
• Heat oil in a large skillet over a medium-high heat. Fry the patties on both sides until golden brown. Drain on paper towels before serving.

NEWFOUNDLAND COD CAKES

Steps:

• Mix potatoes, onion, parsley,butter & eggs.
• Stir until thoroughly mixed.
• Add cod, breaking it apart with a fork, mix well.
• Shape mixture into 3" patties.
• Coat with seasoned crumbs.
• In a skillet fry the patties in the oil, 4-5 minutes each side until they are golden brown.

CRISPY POTATO FISH CAKES WITH COD

Steps:

• Heat 2 tbsp oil in a large skillet over medium heat. Add cod, season with salt and pepper; cook until just barely opaque and flakey - better to ever-so-slightly undercook the fish than overcook it at this stage, as you'll be cooking it again in the cakes.
• Transfer to a bowl and break into large flakes with your hands. Add mashed potato, egg, green onion and enough bread crumbs so that the mixture holds a patty shape (if using leftover mash with milk or other liquid added, you'll definitely need the whole cup of crumbs). Use your hands or a big spoon to work everything together until well-combined.
• Place flour on a shallow plate. Form potato mixture into 16 equal patties between the palms of your hands, dredging both sides in the flour and transferring to a baking sheet as you go. Refrigerate fish cakes 20 minutes to firm up.
• Wipe out the fish skillet and return to medium heat; add remaining oil. When shimmering hot, add several fish cakes - you'll need to cook them in a few batches to avoid over-crowding the pan. Serve with tartar sauce.

COD POTATO CAKES

Steps:

• Preheat your oven to 350 degrees Fahrenheit. Prepare your cod by patting it dry with paper towels. Next place the fish in a baking pan coated with the olive oil. Season fish with salt and pepper. Bake in the middle rack of your oven for 12 - 15 minutes, until the cod is flaky and cooked through. Allow to cool until easy to handle.
• Meanwhile, heat the olive oil in a frying pan and saute the onion and garlic over medium heat until soft and translucent. Remove from heat and set aside.
• In a large bowl break apart the cooked cod with your fingers, leaving some small chunks. Add the cooked onion and garlic, the mashed potatoes, lemon juice and rind, the herbs, the egg, the breadcrumbs and salt and pepper. Mix gently, until well combined.
• Prepare your cod cakes by forming them with damp hands. We like to use about 2 - 3 tablespoons of mixture for each cod cake; any larger and they become difficult to flip in the pan as they cook. Shape them into rounds and flatten until they are approximately ½ inch thick.
• Heat about ⅓ inch of oil in a frying pan and fry the cod potato cakes, a few at a time so as to not crowd the pan. Flip over carefully after a few minutes. The cod cakes are ready when they are golden brown on both sides. This will take about 4 minutes / side.
• Serve with lemon wedges and enjoy.

COD AND POTATO CAKES

Steps:

• Stir 1/4 cup each of the breadcrumbs and egg together until combined; stir in the mustard powder, lemon zest, garlic, salt and pepper. Pulse the cod in the bowl of a food processor, fitted with a metal blade, until uniformly chopped. Add the cod, potatoes, green onions, celery and parsley to the egg mixture; mix gently until combined.
• Divide the mixture into 6 equal portions and form into 3/4-inch (2 cm) thick patties. Place the remaining egg and breadcrumbs in separate shallow dishes; dip each patty in the egg and then coat in the breadcrumbs (discard any leftover egg and breadcrumbs).
• Heat the oil in a large, non-stick skillet and set over MEDIUM-HIGH heat. Place the patties in the skillet and cook for 3 to 4 minutes per side or until golden and fish is cooked.