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Cod fish cakes: recipe. Video
Cod is a relatively inexpensive and readily available fish. Its soft meat is easily separated from the bones, the pulp with a delicate, almost neutral taste, willingly absorbs the aromas and taste nuances of other products. Light golden cod patties can be a great lunch for both big and small fishermen.
How to make whole cod fillets
Before you start cooking the fish cakes, the cod should be filleted. To do this, take a well-sharpened long knife, place the fish with its fins towards you and make an incision under its gills. Cut off the head. Slit the fish belly lengthwise from head to tail. When the knife hits the tail bones, which are practically devoid of meat, chop off the tail. Place the fish with the cut belly down, place the knife to the top of the neck, against the spine and, holding it as tight as possible to the spine, cut off the fillet that is closest to you. Flip the fish over and make another cut behind the fin until you reach the spine. Cut off the second fillet. Cut each fillet in half lengthwise and remove bones.
Cod fish cakes with potatoes
Cod cutlets with potatoes can be prepared in advance and reheated before serving. To make 12-15 small patties, use:
– 2 large potatoes of starchy varieties; – 2 cod fillets; – 1 teaspoon of ground pepper; – 1 pinch of salt; – 1 head of onion; – 1 clove of garlic; – 1 tablespoon unsalted butter; – ½ teaspoon ground paprika; – ¾ cup chopped parsley; – 2 chicken eggs; – 2 cups bread crumbs; – olive oil.
Wash and peel the potatoes, cut them into cubes, place them in a saucepan and cover them with cold water. Cook the potatoes until tender, then drain and place the pot, covered with a lid, over the heat for 1-2 minutes. Purée the potatoes. Pour 1 centimeter of water into the bottom of a large wide skillet, add the cod fillet, cover and bring the water to a boil. Boil the cod, drain the water and chill the fish, take the fillets into pieces. In another skillet, heat a tablespoon of vegetable oil and melt the butter in it. Peel the onion and cut into small cubes, peel and chop the garlic.
Fry the onion and garlic until translucent. Refrigerate. In a large, wide bowl, combine mashed potatoes, cod pieces, sauteed vegetables, beat in one chicken egg, add parsley and spices. Knead the minced meat. Roll into balls, place on a tray lined with baking parchment, press down with a fork to form patties, put the tray in the refrigerator. Remove the cutlets after 2-3 hours. Whisk the remaining egg in a small bowl. Pour the breadcrumbs onto a plate. Dip each cutlet in an egg first and then roll it in breadcrumbs. Fry the cutlets in hot vegetable oil for 2-3 minutes on each side. You can make these fish cakes with pollock, but the meat is not so soft and with a more pronounced fishy flavor.
Serve cod and potato fish cakes with thick yogurt sauce, seasoned with salt, pepper and garlic
Corn cod fish cakes recipe
Cod cutlets with corn turn out to be elegant and tasty. For 4 servings of these cutlets, you will need:
– 250 g of milled cod; – 1 tablespoon and 1 teaspoon of olive oil; – 1 cup fresh corn kernels; – 1 large potato of starchy varieties; – 1/2 tablespoon of butter; – 1 thick slice of bacon; – 1 sweet Bulgarian red pepper; – 1/4 head of onions; – 1 chicken egg; – 1 cup fresh bread crumbs; 1/4 cup chopped fresh parsley leaves – salt and black pepper; – vegetable oil for frying.
You can use frozen corn kernels, but don’t substitute canned corn for fresh corn.
Preheat oven to 200 ° C. Place the cod on a baking sheet lined with baking paper, brush with 10 tablespoon of olive oil, season with salt and pepper and bake for about 1 minutes. Let cool, and in the oven, remove the baking sheet with corn kernels, seasoned with 5 teaspoon of oil and a pinch of salt and pepper. Cook the corn for 7-5 minutes. Refrigerate. Peel the potatoes, cut into slices, boil and puree. Cut the bacon into cubes and fry over medium heat until golden brown. Place it on a paper towel and set it aside. Peel the onion and cut into small cubes. Remove the stalk from the pepper, remove the seeds and also cut it into slightly larger pieces. Sauté the peppers and onions in the fat released from the bacon for 8 to XNUMX minutes, until the onions are translucent and the peppers are soft. Remove from heat and set aside.
Disassemble the chilled cod into small flakes, chop with a fork. In a large bowl, combine flaked cod, mashed potatoes, bacon, sautéed onions and peppers, chopped parsley, salt and black pepper, beat in an egg and stir well. Sculpt the patties and chill them in the refrigerator for 1 to 2 hours. Fry in vegetable oil for 2-3 minutes on each side. Serve hot with vegetable salsa.