Hy-Vee Simply Seafood: Cod Fish Cakes with Cajun Tartar Sauce

1 lb. of cod fillets

2 lb. russet potatoes (You can use red potatoes)

1 cup bread crumbs

1/4 cup chopped fresh parsley

2 Tbsp freshly grated Parmesan cheese

2 garlic cloves, finely chopped

2 eggs, lightly beaten

Salt 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.

1/2 cup mayonnaise

2 green onions, finely chopped

¼ cup chopped celery

¼ cup chopped bell pepper

¼ cup pickle relish

2 tablespoons sour cream

1 teaspoon minced fresh parsley

1 teaspoon cider vinegar

1 tablespoon Cajun seasoning

1/8 teaspoon pepper

In a small bowl, combine all ingredients. Refrigerate until serving.

Hy-Vee Simply Seafood: Cod Fish Cakes with Cajun Tartar Sauce - KSFY News - Sioux Falls, SD News, Weather, Sports