This recipe can be made with nearly any type of fish. I’ve used salmon, haddock, pollock, and hake, but I like cod best. The cakes can be shaped and refrigerated for up to a couple of days before frying, and the chili mayo can also be prepared ahead. It’s a nice alternative to traditional tartar sauce.
Fresh Cod Cakes with Chili Mayo
Linda Greenlaw, Recipes From a Very Small Island
Chili Mayo
½ cup mayonnaise
½ cup plain fat-free yogurt
1 Tablespoon chili powder, or to taste
1 teaspoon lemon juice
1-2 teaspoons jalapeño salsa (optional)
Fish Cakes
4 bacon strips
1½ pounds (about 6 medium) all-purpose potatoes
Salt
1 pound fresh cod
1 large onion, chopped
2 large eggs, lightly beaten
2 Tablespoons chopped fresh tarragon
Freshly ground black pepper
½ cup all-purpose flour
2 Tablespoons unsalted butter
2 Tablespoons light olive oil
For the chili mayo, whisk all the ingredients together in a small bowl and refrigerate until ready to serve.
For the fish cakes, cook the bacon in a skillet over medium heat until crisp, 10-12 minutes. Drain on paper towels, leaving the drippings in the pan.
Peel the potatoes and cut into ½-inch cubes. cook in boiling salted water until soft, about 10 minutes. Drain and transfer to a large bowl.
Bring a skillet of lightly salted water to a boil. Add the cod and poach in simmering water until the fish flakes easily with a fork, 5-8 minutes. Drain and break or chop into small chunks and add to the potatoes.
Cook the onion over medium heat in the bacon drippings until slightly softened, about 3 minutes. Add to the potato mixture. Crumble the bacon and add it to the bowl along with the eggs and the tarragon. Work the mixture together with your hands until well blended. Season with black pepper and additional salt to taste. Shape into 8 cakes about ½ inch thick. Spread the flour onto a plate; dredge the cakes in the flour.
Heat the butter and oil in one very large or two smaller frying pans. Cook the fish cakes over medium to medium-high heat, turning once, until browned and slightly crisp on both sides and heated through inside, about 10 minutes. Pass the chili mayo for spooning on top.
Serves 4.
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