These savory cod cakes combine the deep, briny flavor of salted cod with the mild sweetness of fresh fillets. Pan-fried to a golden crisp, they offer a satisfying crunch on the outside and a tender, flaky interior seasoned with herbs, cayenne, and lemon. Paired with a homemade jalapeño tartar sauce, this dish brings a vibrant, spicy contrast that elevates the classic fish cake. Perfect for a hearty lunch or a casual weeknight dinner, it’s a comforting meal that feels special without requiring complex techniques.
Fresh and Salt Cod Cakes with Jalapeño Tartar Sauce
Description
These savory cod cakes combine the deep, briny flavor of salted cod with the mild sweetness of fresh fillets. Pan-fried to a golden crisp, they offer a satisfying crunch on the outside and a tender, flaky interior seasoned with herbs, cayenne, and lemon. Paired with a homemade jalapeño tartar sauce, this dish brings a vibrant, spicy contrast that elevates the classic fish cake. Perfect for a hearty lunch or a casual weeknight dinner, it's a comforting meal that feels special without requiring complex techniques.Ingredients
Directions
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Soak the salt cod in cold water overnight, changing the water several times to reduce salinity. Rinse and drain well.
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In a large saucepan, combine the soaked salt cod, fresh cod fillets, water, milk, bay leaf, thyme, and parsley sprigs. Bring to a boil, then reduce heat to low.
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Cover and simmer gently for 15 minutes until the fish is opaque and flakes easily.
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Remove the fish from the liquid using a slotted spoon. Discard the liquid and herbs. Allow the fish to cool slightly, then flake it into small pieces using a fork.
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In a skillet, melt butter over medium heat. Add chopped celery and onion, cooking until translucent and tender, about 5 minutes. Let cool slightly.
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In a large bowl, combine the flaked fish, cooked vegetables, green onions, chives, chopped parsley, cayenne, tabasco, dry mustard, Worcestershire sauce, mayonnaise, lemon juice, and salt and pepper to taste. Mix gently but thoroughly.
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Form the mixture into 6 to 8 patties, approximately 3 to 4 inches in diameter.
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Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with a mixture of seasoned bread crumbs and corn meal.
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Dredge each patty in flour, shaking off excess. Dip into the beaten egg, then coat evenly with the breadcrumb-cornmeal mixture.
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In a large skillet, heat peanut oil over medium-high heat. Fry the coated patties in batches until golden brown and crispy on both sides, about 3 to 4 minutes per side.
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Transfer fried cakes to a paper towel-lined plate to drain excess oil.
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Serve warm with jalapeño tartar sauce on the side.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 320.0kcal
- % Daily Value *
- Total Fat 12.6g20%
- Saturated Fat 6.5g33%
- Cholesterol 55.7mg19%
- Sodium 295mg13%
- Total Carbohydrate 38.3g13%
- Dietary Fiber 10.4g42%
- Sugars 9.1g
- Protein 21.3g43%
* 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 prepare the jalapeño tartar sauce: Mix 1/2 cup mayonnaise with 1 finely diced jalapeño pepper, 1 tablespoon lemon juice, 1 teaspoon capers (optional), and a pinch of sugar. Chill before serving.
Testing the salt cod: After soaking, taste the soaking water. If it is slightly salty and the fish has plumped up to nearly double its original size, it is ready. Soaking too long may result in flavorless fish.
Storage: Store leftover cod cakes in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10-15 minutes to restore crispiness.
Variation: For a gluten-free option, use gluten-free breadcrumbs and flour. Ensure the Worcestershire sauce is gluten-free.
Safety: Ensure fish reaches an internal temperature of 145°F (63°C) for safe consumption.
