Cod Cakes

Name: Cod Cakes
Prep time: 3 h 20 min
Cook time: 3 h 20 min
Total time: 3 h 20 min
Yield: 48
Cuisine: Global
Ingredients: 1 leave Bay; 48 servings Black peppercorns; 48 servings Butter, for pan-frying; 48 servings Canola oil, for pan-frying; 237 milliliters diced fresh chives; 2 kgs cod fillets; 237 milliliters Dijon mustard; 1 Tbsp garlic powder; 48 servings Lemon wedges; 3 Tbsps Old Bay seasoning; 2 Spanish onions, diced; 454 grams panko breadcrumbs; 48 servings Salt; 237 milliliters chopped scallions; 946 milliliters sour cream; 1 Tbsp white pepper; 118 milliliters Worcestershire sauce; 1 kgs Yukon Gold potatoes, peeled and quartered

One serving contains 304 calories, 11g of protein, and 23g of fat. This recipe serves 48. If $1.32 per serving falls in your budget, Cod Cakes might be From preparation to the plate, this recipe takes around 3 hours and 20 minutes. If you have worcestershire sauce, chives, panko breadcrumbs, and a few other ingredients on hand, you can make it.

Instructions

Watch how to make this recipe.

Add some salt and a bouquet garni of some bay leaves, lemon wedges and black peppercorns to a pot of boiling water.

Ingredients you will need

Black Peppercorns

Bouquet Garni

Lemon Wedge

Bay Leaves

Water

Salt

Equipment you will use

Pot

Add the cod fillets and boil for 10 to 12 minutes.

Ingredients you will need

Cod Fillets

Remove the cod from the water and refrigerate for 1 hour.

Ingredients you will need

Water

Cod

Boil the potatoes in plenty of salted water until tender.

Ingredients you will need

Potato

Water

Drain, mash and cool completely.

Pan-fry the onions in a little bit of canola oil until soft. Set aside to cool.

Ingredients you will need

Canola Oil

Onion

Equipment you will use

Frying Pan

In a large bowl, mix together the chilled cod, mashed potatoes, fried onions, sour cream, chives, mustard, scallions, Worcestershire sauce, Old Bay seasoning, garlic powder, white pepper and 1 tablespoon salt.

Ingredients you will need

Worcestershire Sauce

Old Bay Seasoning

Garlic Powder

Fried Onions

White Pepper

Sour Cream

Green Onions

Potato

Mustard

Chives

Salt

Cod

Equipment you will use

Bowl

Add the breadcrumbs and mix to combine. Form the mixture into 4-ounce cakes.

Ingredients you will need

Breadcrumbs

Heat some oil and 1 tablespoon butter in a large skillet over medium-high heat. Pan-fry the cakes in batches until golden brown, 3 to 4 minutes per side; add some additional oil and butter between batches as needed.

Ingredients you will need

Butter

Cooking Oil

Equipment you will use

Frying Pan

Equipment

Pot

Frying Pan

Bowl

Ingredients

Servings:

1leave

Bay 48servings

Black peppercorns 48servings

Butter, for pan-frying 48servings

Canola oil, for pan-frying 237milliliters

diced fresh chives 2kgs

cod fillets 237milliliters

Dijon mustard 1Tbsp

garlic powder 48servings

Lemon wedges 3Tbsps

Old Bay seasoning 2

Spanish onions, diced 454grams

panko breadcrumbs 48servings

Salt 237milliliters

chopped scallions 946milliliters

sour cream 1Tbsp

white pepper 118milliliters

Worcestershire sauce 1kgs

Yukon Gold potatoes, peeled and quartered

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Cod works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Jean Biecher Pinot Gris. Reviewers quite like it with a 5 out of 5 star rating and a price of about 18 dollars per bottle.

Jean Biecher Pinot Gris

This Pinot Gris has a beautiful yellow-gold color. Rich in aromatic complexity, Pinot Gris can reveal typically smoky notes as well as delicious aromas of dried fruit, apricot, honey, beeswax and gingerbread. This ample and fleshy wine is sustained by a delightful tension which gives the wine a full-bodied structure. The finish is long and well balanced.ave a noble, velvety texture sometimes with smooth and silky nuances.With its richness of expression, Pinot Gris sports a natural audacity, able to be matched with dishes usually for red wines. With its hint of earthy and smoky undergrowth, Pinot Gris d’Alsace makes an admirable match for pan-fried girolle mushrooms, risotto with boletus mushrooms.