Crispy Cod Cakes with Tartar Sauce
These crispy cod cakes are a great way to use up leftover mashed potatoes and fish in a fast and flavorful meal.
Crispy Cod Cakes with Tartar Sauce
Photo Credit : Christine HanOdds are if you grew up in New England, you know cod cakes. They’re a great way to use up leftover mashed potatoes and fish, but also worth making from scratch. Here, easy homemade tartar sauce gets a boost of flavor from mustard and lemon.
This recipe from Kat Ashmore first appeared in the July/August 2024 issue of Yankee Magazine. Kat’s first cookbook, Big Bites: Wholesome, Comforting Recipes That Are Big on Flavor, Nourishment, and Fun, is a New York Times bestseller.
For the cod cakes
Ingredients
1 pound russet or Idaho potatoes (about 2 medium potatoes)
Kosher salt
1 pound cod filets
1 teaspoon Old Bay seasoning
½ teaspoon salt, plus more to taste
¼ teaspoon freshly cracked black pepper, plus more to taste
1 tablespoon extra-virgin olive oil
2 large eggs
½ medium red bell pepper, diced small
¼ cup finely grated sweet onion
2 tablespoons chopped fresh parsley
¼ cup gluten-free or regular all-purpose flour
Neutral oil, for frying
Lemon wedges, for serving
Instructions
Begin by peeling and dicing the potatoes, then placing them into a pot of cold salted water. Bring the water to a boil and cook the potatoes for 10 to 15 minutes until they’re tender. Drain the potatoes and mash them with a fork in the pan, then set them aside to cool.
Line a large baking sheet with parchment paper and place the cod filets on top. Sprinkle evenly with Old Bay seasoning, salt, black pepper, and olive oil. Bake for 20 minutes or until just cooked through. Let cool, then flake into small pieces with a fork.
In a large bowl, whisk together the eggs. Add the bell pepper, sweet onion, parsley, flour, and salt and black pepper to taste. Mix in the flaked cod and mashed potatoes, folding with a rubber spatula until well combined. Form the mixture into patties on a large plate or baking sheet, using a scant 1/3 cup to measure each patty.
Refrigerate the patties for 30 minutes to firm them up, making them easier to pan-fry without falling apart. While you wait, prepare the tartar sauce (below).
When ready to cook, heat 2 tablespoons of neutral oil in a large cast-iron pan over medium-high heat. Once the oil is shimmering hot, add several fish cakes to the pan, cooking them in batches to avoid overcrowding. Cook each side for 3 to 4 minutes until golden brown and crispy. Drain on a wire rack before serving. Serve the cod cakes with tartar sauce on the side and a squeeze of lemon on top. Yields 4 to 6 servings.
For the tartar sauce
Ingredients
1/3 cup mayonnaise
1 tablespoon lemon juice
2 tablespoons dill pickle relish
1 teaspoon whole-grain mustard
1 tablespoon rinsed and minced capers
1/8 teaspoon freshly cracked black pepper
Instructions
In a small bowl, whisk together all the ingredients, and refrigerate until ready to serve.
