Tortilla-Crusted Cod Cakes

Name: Tortilla-Crusted Cod Cakes
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons black pepper; 680 grams cod fillet; 1 egg; 1 bunch fresh cilantro; 1 jalapeño, seeded and finely chopped; 2 teaspoons kosher salt; 4 Tbsps olive oil; 2 oranges, peeled and thinly sliced into circles; 1 medium red onion; 237 milliliters finely crushed tortilla chips (from 3 cups chips)

Tortilla-Crusted Cod Cakes is a gluten free, dairy free, and pescatarian recipe with 4 servings. This recipe covers 23% of your daily requirements of vitamins and minerals. One serving contains 463 calories, 35g of protein, and 23g of fat. A mixture of jalapeño, cilantro, olive oil, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 40 minutes.

Instructions

Heat oven to 350 F. Finely chop enough onion to measure 3/4 cup and enough cilantro stems to measure 1 tablespoon (reserving the leaves).

Ingredients you will need

Cilantro

Onion

Equipment you will use

Oven

Heat 1 tablespoon of the oil in an ovenproof skillet over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the onion, cilantro stems, and jalapeo and cook until softened, 4 minutes. Pulse the cod, egg, salt, pepper, and the onion mixture in a food processor until combined but not pureed. Form 8 cod cakes. Coat each cake with the chips. Wipe out skillet.

Ingredients you will need

Cilantro

Pepper

French Fries

Onion

Salt

Cod

Egg

Equipment you will use

Food Processor

Frying Pan

Heat 1 tablespoon of the remaining oil over medium heat.

Ingredients you will need

Cooking Oil

Add 4 cakes and cook until golden brown, 3 minutes on each side.

Transfer to a baking sheet. Wipe out skillet and repeat with 1 tablespoon of the remaining oil and the last 4 cakes.

Ingredients you will need

Cooking Oil

Equipment you will use

Baking Sheet

Frying Pan

Bake until cooked through, about 10 minutes. Thinly slice the remaining onion. Toss with the oranges, 1/2 cup of the cilantro leaves, and the remaining oil.

Ingredients you will need

Fresh Cilantro

Orange

Onion

Cooking Oil

Equipment you will use

Oven

Serve with the cakes. Tip: Cilantro stems have a mild though distinct flavor. Use them when you want a slightly less pungent cilantro presence than you'd get from the leaves.

Ingredients you will need

Cilantro

Equipment

Ingredients

Servings:

0teaspoons

black pepper 680grams

cod fillet 1

egg 1bunch

fresh cilantro 1

jalapeño, seeded and finely chopped 2teaspoons

kosher salt 4Tbsps

olive oil 2

oranges, peeled and thinly sliced into circles 1medium

red onion 237milliliters

finely crushed tortilla chips (from 3 cups chips)

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Cod. 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. The Zind-Humbrecht Calcaire Pinot Gris with a 4.7 out of 5 star rating seems like a good match. It costs about 46 dollars per bottle.