Hy-Vee Simply Seafood: Cod Fish Cakes with Cajun Tartar Sauce
Cod Fish Cakes with Cajun Tartar Sauce
1 lb. of cod fillets2 lb. russet potatoes (You can use red potatoes)1 cup bread crumbs1/4 cup chopped fresh parsley2 Tbsp freshly grated Parmesan cheese2 garlic cloves, finely chopped2 eggs, lightly beatenSalt and pepper to taste Canola oil, for frying
Boil and mash the potatoes, set them aside.
Boil the codfish until it flakes easily. Drain and flake the fish with a fork. Be sure to remove all bones.
Mix the flaked fish, the potatoes and the rest of the ingredients together well by hand. If the mixture is too crumbly, add another egg. If too sticky, add some more bread crumbs.
Form the mixture into cakes and fry them on medium high heat in a skillet coated with oil, until nice browned on one side, then flip them over and continue to cook until well browned on the other side.
Cajun tartar sauce
1/2 cup mayonnaise2 green onions, finely chopped¼ cup chopped celery¼ cup chopped bell pepper¼ cup pickle relish2 tablespoons sour cream1 teaspoon minced fresh parsley1 teaspoon cider vinegar1 tablespoon Cajun seasoning 1/8 teaspoon pepper
In a small bowl, combine all ingredients. Refrigerate until serving.