These hearty cod cakes combine the briny depth of soaked salt cod with the sweetness of fresh cod fillets, bound together with aromatic herbs and spices. The result is a tender, flavorful patty with a crisp exterior when pan-fried. Served alongside a zesty jalapeño tartar sauce, this dish offers a perfect balance of heat and creaminess. Ideal for a comforting weeknight dinner or a special lunch gathering, these cakes are easy to prepare and deeply satisfying.
Fresh & Salt Cod Cakes with Jalapeño Tartar
Description
These hearty cod cakes combine the briny depth of soaked salt cod with the sweetness of fresh cod fillets, bound together with aromatic herbs and spices. The result is a tender, flavorful patty with a crisp exterior when pan-fried. Served alongside a zesty jalapeño tartar sauce, this dish offers a perfect balance of heat and creaminess. Ideal for a comforting weeknight dinner or a special lunch gathering, these cakes are easy to prepare and deeply satisfying.Ingredients
Directions
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Soak the salt cod in cold water overnight, changing the water several times to remove excess salt.
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Drain the soaked cod and place it in a saucepan with the water, milk, bay leaf, thyme, and parsley sprigs.
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Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.
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Add the fresh cod fillets to the pot and cook for an additional 5 minutes until opaque.
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Remove the fish from the liquid, discard the herbs and liquid, and let the fish cool slightly.
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Flake both the salt cod and fresh cod into small pieces using a fork.
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In a skillet, melt the butter over medium heat and sauté the chopped celery and onion until translucent, about 5 minutes.
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In a large bowl, combine the flaked fish, sautéed vegetables, green onions, chives, parsley, cayenne, tabasco, dry mustard, Worcestershire sauce, mayonnaise, lemon juice, and beaten eggs.
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Stir in the 2 cups of seasoned bread crumbs and mix until well combined.
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Form the mixture into 14 to 16 patties, approximately 3 to 4 inches in diameter.
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Coat the patties lightly with the additional bread crumbs if desired for extra crunch.
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Pan-fry the patties in oil or butter over medium heat until golden brown on both sides, about 3-4 minutes per side.
Nutrition Facts
Servings 7
- Amount Per Serving
- Calories 287.5kcal
- % Daily Value *
- Total Fat 13.5g21%
- Saturated Fat 3.3g17%
- Cholesterol 35.0mg12%
- Sodium 847.3mg36%
- Total Carbohydrate 33.2g12%
- Dietary Fiber 4.2g17%
- Sugars 2.3g
- Protein 10.2g21%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
To determine if the salt cod has soaked enough, taste the soaking water; it should be only slightly salty, and the fish should have plumped up to nearly double its original size. Avoid soaking too long, as this can result in flavorless fish fibers.
The "Jalapeno Tartar" mentioned in the title refers to the sauce served with the cakes. Combine mayonnaise with diced jalapeños, lemon juice, and a dash of hot sauce to create a spicy accompaniment.
Ensure the fish mixture is well-chilled before forming patties to help them hold their shape during frying.
Leftover cod cakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or toaster oven to maintain crispiness.
