I know most of us are busy preparing for Thanksgiving this Thursday, so I thought a quick recipe is in order! These fish cakes are quick and delicious, you can easily prepare them for your family before the big holiday. Or any other day of course. These ended up being one of my favorite recipes this year. I am accompanying a recipe for a remoulade that I keep in my records at all times, it’s crazy delicious, and goes extremely well with these fish cakes.
What you’ll need:
- 1 pound of Cod filet
- 2 -3 medium potatoes
- 1 cup bread crumbs
- 1/4 cup chopped fresh parsley
- 2 tbsp fresh grated parmesan cheese
- 2 garlic cloves, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 2 eggs
- 2 cups yellow cornmeal
- canola oil
Boil and mash the potatoes, set aside. Boil the cod until it flakes easily. Drain and flake the fish with a fork. Remove all bones. Add to the potatoes and mix gently.
Combine all remaining ingredients expect the yellow cornmeal. Mix with your hands and for into cakes. Coat on all sides with yellow cornmeal, and pan fry them in a skillet coated with oil. Nicely brown on one side, then flip them over and continue to cook until well browned on the other side.
- 1/2 cup mayonnaise
- 1/4 cup minced dill pickle
- 1 tbsp capers, rinsed and drained
- 1 tbsp fresh chives, cut into small snippets
- 1/2 tsp minced fresh tarragon or a dash dried tarragon
- 1/2 tsp yellow mustard
- 1/4 tsp curry powder
- 1/8 tsp salt
- dash of white pepper