Moore's New England Codfish Cakes
Experience a taste of coastal tradition with Moore's New England Codfish Cakes, a comforting and flavorful recipe that brings the best of seaside cuisine to your table. Flaky, poached cod fillets are combined with creamy mashed russet potatoes, a hint of fresh parsley, and a touch of seasoning to create light, melt-in-your-mouth patties. These golden codfish cakes are perfectly crispy on the outside, thanks to a delicate coating of panko breadcrumbs, and pan-fried to perfection. Quick to prepare and utterly satisfying, this dish is ideal for weeknight dinners or casual gatherings. Serve with zesty tartar sauce, a squeeze of fresh lemon, or a crisp green salad for the ultimate New England-inspired meal.
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Ingredients
- 450 grams fresh cod fillets
- 500 grams russet potatoes
- 125 ml milk
- 30 grams butter
- 1 unit large egg
- 2 tablespoons fresh parsley, chopped
- 50 grams all-purpose flour
- 100 grams panko breadcrumbs
- 60 ml vegetable oil
- 1.5 teaspoons salt
- 1 teaspoon black pepper
Directions
Step 1
Peel and dice the russet potatoes. Place them in a pot of water and bring to a boil. Cook for 15-20 minutes, or until fork-tender.
Step 2
While the potatoes cook, poach the cod. In a large skillet, add the cod fillets and enough water to barely cover them. Bring to a simmer and cook gently for 8-10 minutes, or until the cod flakes easily with a fork. Remove the cod and let it cool slightly, then flake with a fork and set aside.
Step 3
When the potatoes are done, drain them and mash them with the milk, butter, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Allow the mashed potatoes to cool slightly.
Step 4
In a large mixing bowl, combine the flaked cod, mashed potatoes, egg, and parsley. Mix gently until the ingredients are just combined. Avoid overmixing to keep the cakes light and fluffy.
Step 5
Shape the mixture into patties about 2.5 inches in diameter and 3/4 inch thick. You should get about 8 cakes.
Step 6
Set up a breading station with three bowls: one with the flour, one with beaten egg, and one with panko breadcrumbs. Coat each codfish cake first in the flour, then in the egg, and finally in the breadcrumbs.
Step 7
Heat the vegetable oil in a large skillet over medium heat. When the oil is hot, fry the cakes in batches for 3-4 minutes per side, or until golden brown and crispy. Avoid overcrowding the pan.
Step 8
Once cooked, place the codfish cakes on a paper towel-lined plate to remove excess oil.
Step 9
Serve immediately with a side of tartar sauce, lemon wedges, or a simple green salad for a complete meal.
Nutrition Facts
| Serving size | (1384.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2254.4 |
| Total Fat 92.5g | 0% |
| Saturated Fat 25.0g | 0% |
| Polyunsaturated Fat 34.9g | |
| Cholesterol 461.6mg | 0% |
| Sodium 4815.5mg | 0% |
| Total Carbohydrate 235.1g | 0% |
| Dietary Fiber 14.4g | 0% |
| Total Sugars 20.0g | |
| Protein 126.2g | 0% |
| Vitamin D 282.5IU | 0% |
| Calcium 390.1mg | 0% |
| Iron 15.3mg | 0% |
| Potassium 5088.8mg | 0% |
Source of Calories