Fresh and Salt Cod Cakes with Jalapeño Tartar Sauce
Description
These hearty Fresh and Salt Cod Cakes offer a delightful blend of textures and flavors, combining tender flaked fish with aromatic herbs and a crispy exterior. The dish is elevated by a homemade Jalapeño Tartar sauce that brings a refreshing kick of heat and creaminess. Perfect for a comforting weeknight dinner or a special weekend brunch, this recipe transforms simple ingredients into a restaurant-quality meal. The salt cod provides a deep, savory backbone, while the fresh cod adds moisture. Serve these golden patties hot from the pan for the best experience, making them a crowd-pleaser for family gatherings or casual entertaining.Ingredients
Directions
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Soak salt cod in water overnight, changing the water several times to reduce saltiness.
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Rinse and drain the soaked salt cod thoroughly.
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In a large saucepan, combine soaked salt cod, 2 cups water, and 2 cups milk.
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Place bay leaf, thyme, and parsley sprigs in a cheesecloth bag and tie securely.
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Add the spice bag to the saucepan with the cod and liquid.
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Bring to a boil, then reduce heat to low and simmer for 15 minutes.
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Add fresh boneless cod fillets to the pot and cook for 5 more minutes until opaque.
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Drain the fish, discarding the liquid and spice bag, and transfer to a bowl to cool.
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Flake both types of cod into large pieces using a fork.
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In a skillet, melt 4 tablespoons butter over medium heat.
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Sauté chopped celery and onion until translucent, about 5 minutes.
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Add sautéed vegetables to the flaked fish.
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Beat 2 eggs and mix into the fish mixture to coat evenly.
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Stir in green onions, chives, chopped parsley, cayenne, tabasco, dry mustard, Worcestershire, mayonnaise, lemon juice, and 2 cups seasoned bread crumbs.
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Season with salt and pepper to taste.
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Form mixture into 14-16 patties, approximately 3-4 inches in diameter.
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Dredge patties in flour, dip in beaten egg yolk, and coat with corn meal and additional bread crumbs.
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Heat peanut oil in a large skillet over medium-high heat.
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Fry cod cakes until golden brown and crispy on both sides, about 3-4 minutes per side.
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Drain on paper towels and serve immediately with jalapeño tartar sauce.
Nutrition Facts
Servings 2 cups
- Amount Per Serving
- Calories 503.3kcal
- % Daily Value *
- Total Fat 21.8g34%
- Saturated Fat 11.9g60%
- Cholesterol 109.8mg37%
- Sodium 590mg25%
- Total Carbohydrate 47.9g16%
- Dietary Fiber 12.2g49%
- Sugars 14.4g
- Protein 37.4g75%
* 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 check if salt cod is sufficiently soaked, 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.
For the Jalapeño Tartar Sauce: Mix 1 cup mayonnaise with finely chopped jalapeños (seeds removed for less heat), 1 tablespoon lemon juice, 1 teaspoon capers (optional), and a pinch of salt and pepper. Adjust spice level to preference.
Use a slotted spoon to transfer fried cod cakes from the oil to paper towels to preserve crispiness.
Cod cakes can be refrigerated for up to 2 days. Reheat in a 350°F (175°C) oven for 10 minutes to restore crispness.
