Prep Time 25 min
Cook Time 20 Min
Servings 4
Difficulty Easy

Ingredients

  • 1 tbsp. Crisco® Pure Vegetable Oil
  • 1 cup finely chopped onion
  • 1 lb. cod fillets
  • 1 lb. any mild fish
  • 1 1/2 tsps. dried tarragon
  • 1 large egg
  • 1/2 cup dried bread crumbs
  • 2 to 3 dashes hot pepper sauce
  • 1 1/2 tsps. salt
  • 1/4 tsp. freshly ground black pepper
  • 1/4 cup all-purpose flour
  • 1/4 cup Crisco® Pure Vegetable Oil
  • Lemon wedges
  • CREAMY SEAFOOD SAUCE
  • 1 stalk celery
  • 2 tbsps. dill pickle relish
  • 1 tsp. prepared horseradish
  • 2 tbsps. chopped parsley
  • 1 tsp. Dijon mustard
  • 6 tbsps. mayonnaise
  • 1 tsp. fresh lemon juice
  • Salt and freshly ground black pepper

Directions

  • Step 1

    PREPARE Creamy Seafood Sauce. Mix together ingredients. Season with salt and pepper to taste. Refrigerate until ready to serve.

  • Step 2

    HEAT 1 tablespoon oil in medium skillet. Add onion. Cook until soft and translucent.

  • Step 3

    CUT fish into large chunks. Pulse in a food processor or chop with a knife to coarsely chop. Place in medium bowl. Add cooked onion, tarragon, egg, bread crumbs and hot pepper sauce. Combine well. Stir in salt and pepper. Shape into eight 2 1/2-inch patties. Mixture will be loose. Chill 10 to 15 minutes. Lightly coat each cod cake with flour.

  • Step 4

    HEAT 1/4 cup oil in large heavy skillet over medium heat. Working in batches, cook cod cakes 2 1/2 to 3 minutes per side or until browned. Serve immediately with Creamy Seafood Sauce and lemon wedges.

Serving size
(1/4 of recipe)

  • Calories 350
  • Calories from Fat180g
  • Total Fat 20g
  • Saturated Fat 3g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 100mg
  • Sodium 1320mg
  • Potassium 0mg
  • Total Carbohydrates 19g
  • Dietary Fiber 1g
  • Sugars 4g
  • Protein 24g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet