Description
Bites of LOVE, kids. Bites of love.
Ingredients
- FOR THE COD CAKES:
- ½ cups Panko Bread Crumbs
- ½ cups Grated Parmesan Cheese
- ½ pounds Cod Filet, Roughly Chopped
- 1 whole Egg
- Zest Of 1 Lemon
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Dried Dill
- ½ cups Plain Bread Crumbs, Plus More If Needed
- Olive Oil And Butter For Frying
- FOR THE TARTAR SAUCE:
- ¼ cups Sour Cream
- ¼ cups Mayonnaise
- Juice Of 1/2 Of The Zested Lemon (cut The Other Half Into Wedges For Serving)
- 1 teaspoon Dried Dill
- ½ teaspoons Garlic Powder
- ½ teaspoons Onion Powder
- Salt To Taste
Preparation
For the cod cakes, combine the panko and parmesan in a shallow dish and set out a clean plate for the cakes once they’re formed. Combine the rest of the ingredients in a bowl with your hands. If the mixture is very wet, sprinkle in a tiny bit more bread crumb. Form the fish mixture into 6-8 small patties with your hands, pressing to hold the mixture together. Dip the patties into the parm/panko mixture, and place them on the prepared plate to rest.
Let the cod cakes rest for at least 30 minutes in the refrigerator.
While the cod cakes rest, make the tartar sauce by combining all the ingredients. Taste the sauce, and adjust the seasonings to your preference.
When ready to fry, heat equal parts butter and olive oil in a large skillet over medium heat – enough to make about 1/4 inch fat in the bottom of the skillet. When the butter foams and browns slightly, place the cod cakes in the skillet. Fry for 5-7 minutes on each side until golden brown and cooked through.
Serve immediately with the tarter sauce for dunking and lemon wedges.
Alternatively, serve over salad greens tossed in some of the tartar sauce.
Enjoy!
NOTES: Use fresh dill if you have it, and feel free to only use one kind of bread crumbs for the cakes and crust if you don’t have regular and panko. These will still turn out wonderfully.
