Cod cakes

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NYT Cooking: Cod cakes are terrific with cod, but can be made with any white-fleshed fish. Poach the fillets in bay-leaf-scented water, then flake the cooled meat into a New Englandish mirepoix of sautéed onions and celery. Eggs and cracker crumbs will help bind everything together below a drift of spice. Make sure to leave some time to chill the resulting patties in the refrigerator... Cooking Cod, Cod Cakes, Crab Cakes Easy, Broiled Fish, Nyt Cooking, Sauteed Vegetables, Fish Cake, Crab Cakes, Fish Dishes

Cod cakes are terrific with cod, but can be made with any white-fleshed fish. Poach the fillets in bay-leaf-scented water, then flake the cooled meat into a New Englandish mirepoix of sautéed onions and celery. Eggs and cracker crumbs will help bind everything together below a drift of spice. Make sure to leave some time to chill the resulting patties in the refrigerator – the cold will help them set up so they don’t fall apart in the sauté pan. A light smear of mayonnaise on the exterior of…

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Cod and Potato Cakes | Cook's Illustrated Cod Cakes, Cooks Illustrated Recipes, Donut Toppings, Cookie Toppings, America's Test Kitchen Recipes, Roasted Cherry, Frozen Cherries, Cooks Illustrated, America's Test Kitchen

These seaside cakes can easily turn out bland and mushy. We fixed that while staying true to their humble roots. Cod and potato cakes are a seaside classic, served from Rhode Island to the Maritimes. We used a relatively small amount of mashed potato to keep the cod flavor at the forefront. We cooked the fish and potato without extra liquid (the former in a skillet and the latter in the microwave) to keep the cakes firm rather than mushy. A single egg helped bind the cakes, and a short stint…

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