Fresh Cod Cakes

Recipe by Bev I Am
READY IN: 40mins




  • Tear bread into pieces and pulse to fine crumbs in the food processor.
  • Transfer a scant cup of crumbs to a bowl for fish cakes and reserve remaining 1 1/2 cups in a bowl for coating.
  • Pulse celery and scallions in processor until coarsely chopped, then add parsley and pulse until finely chopped.
  • Combine celery mixture with scant cup crumbs in bowl (for fish cakes).
  • Pulse fish in processor until finely chopped (be careful not to process to paste).
  • Add fish to celery crumb mixture along with egg, 1/4 tsp salt, and 1/8 tsp pepper, stirring until combined well.
  • Season bread crumbs in shallow bowl with remaining 1/4 tsp salt and 1/8 tsp pepper.
  • Gently shape fish mixture into 4 (4") patties (mixture will be soft) and coat well with seasoned bread crumbs.
  • Chill, uncovered, on a wax-paper-lined large plate 10 minutes.
  • Heat 1 1/2 TBS oil in a 12" nonstick skillet over moderate heat until hot but not smoking, then fry 2 fish cakes, turing over once, until golden brown and cooked through, 8-10 minutes total.
  • Repeat with reamining 1 1/2 TBS oil and 2 fish cakes wiping out skillet with a paper towel between batches.
  • Serve with Bev's Tartar Sauce Recipe #56860.
  • Serves 4.