NES: Cod Cakes with Tartar Sauce
Source of Recipe
"Maine Classics", by Mark Gaier and Clark Frasier
20 ounces cod-- coarsely chopped
1/2 cup fresh lemon juice
6 tablespoons unsalted butter -- divided
1 1/2 cups Spanish onion -- finely chopped
kosher salt
black pepper -- freshly ground
1 1/2 cups panko breadcrumbs
1 cup all-purpose flour
1 cup sour cream
8 tablespoons chives -- chopped
Toss the fish in the lemon juice in a bowl. Melt 1 tablespoon of the butter in a saute pan over medium heat. Saute the onion in the butter until translucent. Season with salt and pepper to taste. Stir in the breadcrumbs and then set the mixture aside to cool.
Combine the breadcrumb mixture and the fish. Stir in the flour, 1/4 cup at a time, to bind, but be careful to use just as much as you need to hold the cakes together. Add the sour cream and the chopped chives. Form into six "cakes." Heat the remaining butter in a large nonstick saute pan and saute the cakes on each side until golden brown, about 3 minutes on each side. Serve with tartar sauce*.
*See separate recipe for Tartar Sauce under my sauces category.
Makes 6 servings
Categories: Fish, Regional
Recipe typed for you by Judi Mae Phelps
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