Cod Cakes
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