Cajun Cod Cakes And Tartar Sauce
From keni 6 years ago
- ~30min to make
- Serves 4-8
These fish cakes are easy to make and have just a hint of a kick to make them a lil different. Use presteamed/broiled fish and leftover mashed potatoes for best results. You can serve them as an appetizer or just double each in size and they make a nice light lunch or dinner.
Ingredients
For cod Cakes
- 1lb cooked cod fillets, flaked shopping list
- about 2cups leftover mashed potatoes(should be from about 1lb of potatoes) shopping list
- 1 egg, beaten shopping list
- 2 green onions, chopped shopping list
- 1 clove garlic, minced shopping list
- 1 red or yellow bell pepper, diced shopping list
- about 3T fresh dill, minced shopping list
- 2T fresh parsley, minced shopping list
- 1T creole mustard shopping list
- 1/2-2T louisiana hot sauce shopping list
- juice from about 1/2 lemon shopping list
- about 1 cup panko bread crumbs shopping list
- kosher or sea salt and plenty of fresh ground pepper shopping list
- oil and butter for frying shopping list
For Cajun Tartar Sauce
- 1 cup mayonnaise shopping list
- 1/4 cup dill pickle relish shopping list
- 1T grated onion shopping list
- 1T fresh lemon juice shopping list
- 1T creole mustard shopping list
- several dashes louisiana hot sauce shopping list
- 2t cajun seasoning(extra black pepper, if the seasoning isn't heavy with it, already :) shopping list
How to make it
For Cajun Tartar Sauce
- Combine all ingredients and mix well.
- Refrigerate until ready for use.
For Cod Cakes
- Combine all ingredients except Panko in large bowl and mix carefully by hand until well combined.
- Test cakes to make sure they hold their shape when "molded" with your hands to create patties. If not, add a few shakes of the bread crumbs until it is.
- Heat about 1T butter and 1T oil in heavy(cast iron works great!:) skillet or similar frying pan over medium-med/high heat.
- Put the Panko crumbs in a shallow dish and toss with a lil salt and pepper
- Make patties using half the cod cake mixture(make either 2-4 cakes, depending on serving preference), carefully coat each patty with the Panko and fry in the hot oil/butter.
- Fry for about 4 minutes, each side, flipping once, until golden brown.
- Repeat with remaining cod cake mixture.
- Serve with the prepared Cajun tartar sauce.
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