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Cod fish cakes

These are easy to prepare in advance and great to feed a large group at a dinner party. Pure comfort food. You can substitute cod for just about any fish. I know I shouldn’t buy cod, but it makes the best cakes. -Guilty-

Preparation time
45m
Cooking time
10m
Difficulty
3
Serves
15

fishcakes

Ingredients
  • 2 large potatoes
  • 2 cod fillets
  • 1 tea spoon pepper
  • 1 pinch salt
  • 1 onion (diced)
  • 1 clove of garlic (diced)
  • Olive oil
  • 1 tablespoon of butter
  • ½ tea spoon of paprika
  • ¾ cup of diced parsley
  • 1 egg
  • 2 cups of bread crumbs
Preparation

Peel and cube the potatoes. Place the cubes in a large pot and fill with water. Cook until the potatoes are soft, drain and mash.

Cover the bottom of a large frying pan with water (about 1/4 inch deep). Add the cod, cover and bring the water to the boil. Cook the cod until it is flaky, drain and set the fish aside to cool.

In a frying pan, add a drizzle of olive oil and a tablespoon of butter. Add in the onion and garlic and sweat the ingredients until the onions are translucent.

In a large bowl add all of the ingredients and stir. Be careful not to stir too hard as you don’t want to totally break up the fish. It’s nice to have it a bit chunky.

Once the ingredients have been mixed together, use an ice cream scoop to make small/medium balls of the mixture. If the mixture isn’t very sticky you can add an egg to act as a binding agent, I prefer to do it without but you’ll have to be more careful as you cook them.

Place the balls on a parchement covered tray and press them down with a fork to form the patties. Place the tray in the fridge for a few hours or overnight.

When you’re ready to cook, beat the egg in a small bowl. Dip each cake in the egg and dust with breadcrumbs until there is a nice coating. Shallow fry the patties on each side for about 3 minutes until cripy and golden. Serve with a yoghurt dip.

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There are 8 Comments


  1. Why sould you not buy cod?


  2. Although there is some indication of cod making a comeback in the Atlantic, there is still significant pressure from overfishing…even with the appropriate quotas in place. I know there are also some more susstainable sources such as Iceland or the Barents Sea, or from the Baltic. Even pacific cod is a better choice depending on how it’s caught.

    I’ve found this site to be helpful when i’m buying fish.

    Given that so many jobs and families are tied to the fishing industry it’s a tough call to say “don’t eat cod”. But unless consumers change their habits or the global fishing industry determines better methods for stock management future generations will only be reading about cod (and other species) on wikipedia. So yeah, for me eating cod is a guilty pleasure, similar to tuna. I try not to do it too often…but it just tastes so good.

    Which fish to eat seems to be a standing argument, these are just my opinions on the subject and I’ll continue to try to eat sustainably where possible.


  3. I have to admit, I love your response, I am from Newfoundland and it is nice to know there are people that care as much as we do about our fish. Thank you.


  4. I was also wondering about mercury levels. Is cod a big fish?


  5. Resonably big fish.

    Mecury levels are high is most ocean fish unfortunately. The linked site gives a good list of which to avoid. Personally, I abide by the moderation rule as there is pretty much no way to avoid mecury these days.


  6. [...] Cod Fish Cakes (folkmann.ca) – I actually tried this recipe! I totally made it wrong and they still turned out good. [...]


  7. I know I’ve shown up late, but hopefully you’ll see this message. There was a program by Jamie Oliver on preparing different types of fish, and he mentions how cod is over-fished and how 100,000s of tons of fish are wasted by fishermen because consumers only want a few specific types of seafood (i.e. cod), so if you want substitutes, here are some ideas:
    -Coley (a type of cod that is good, plentiful and cheaper)
    -Pouting
    Other good, sustainable fish/sea creatures are:
    -Herring
    -Dab
    -Trout
    -Squid
    -Mackerel
    -Sardines
    Don’t worry about bones; just cut out the row of spines when the fish is raw, or in the case of smaller fish, peel them out whole after they are cooked. Hope this helps : )


  8. just as an fyi, you should put a note in the recipe to combine all the ingredients EXCEPT breadcrumbs. i mixed them all together at once and didnt see until later that you are supposed to bread the patties. oh well, hope it still turns out well ;)

    also, i use the monterey bay aquarium’s seafood watch for my seafood purchases: http://www.montereybayaquarium.org/cr/cr_seafoodwatch/sfw_recommendations.aspx?c=ln

    hasn’t steered me wrong yet!

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