Simple And Easy Cod Fish Cakes Recipe
These fish cakes, with their lovely crisp coating and soft texture inside, are the ultimate comfort food. Cod goes well with lemon and garlic, so try serving the fish cakes with homemade tartare sauce or Waitrose Garlic Mayonnaise.
- 12 ounces salt cod
- 2 quarts milk
- 1/2 cup chopped onions
- 1/4 cup chopped celery
- 1/2 pound white potatoes, peeled and diced
- 2 teaspoons chopped garlic, plus 1 tablespoon
- 3 cups water
- Freshly ground white pepper
- 1 tablespoon finely chopped parsley
- 1 tablespoon olive oil
- 1 egg, plus 2
- 1/2 cup heavy cream
- 1 cup all-purpose flour
- Essence, recipe follows
- 1 cup fine bread crumbs
- Oil, for frying
- Fondue Piquante, recipe follows
- Handful of fried spinach, optional garnish
Two days before serving, soak the cod in 1 quart of milk in a covered bowl, refrigerated, for 24 hours. The next day, discard the milk and rinse the cod well under cold water. Replace the cod in a fresh quart of milk and refrigerate for another 24 hours. Remove the cod from the milk and rinse well. Pat the cod dry and flake into small pieces.
Preheat the fryer.
In a saucepan, combine the onions, celery, potatoes, 2 teaspoons garlic, and water. Season the liquid with salt and pepper. Bring the liquid to a boil. Reduce to a simmer and cook until the potatoes are fork tender.
Remove the potatoes from the heat and drain. Turn the potatoes into a mixing bowl. Add the cod, parsley, remaining tablespoon of garlic, olive oil, 1 egg, and cream. Using a hand-held masher, mash mixture until thoroughly blended. Season the mixture with salt and pepper. Cool the mixture completely. Form the mixture into a log, 2 inches thick. Cut the logs into 2-inch pieces.
In a small mixing bowl, add the flour and season with Essence. In another small mixing bowl, whisk the remaining 2 eggs and 2 tablespoons of milk together. Season the mixture with salt and pepper. In a third mixing bowl, add the bread crumbs and season with Essence.
Dredge the cakes in the seasoned flour, coating completely. Dip each cake in the egg wash, letting the excess drip off. Dredge the cakes in the seasoned bread crumbs, coating each cake completely. Fry the cakes until golden brown, about 3 to 4 minutes, stirring often for over-all browning. Remove the cakes from the oil and drain on paper towels. Season the cakes with Essence.