Crab cakes get all the glory, but many kinds of fish make terrific multi-ingredient patties. Fishcakes are part of the great thrifty tradition of stretching a small amount of an expensive ingredient. This one starts with cod, a versatile white fish. Be careful choosing cod: Pacific-caught is plentiful, but the overfishing of cod hailing from the Atlantic is causing destruction of ocean habitat. No Pacific cod at your market? Pacific sole, U.S.-farmed tilapia, and, yes, crab would all work well.–Joy Manning and Tara Mataraza Desmond
Corn and Cod Cakes
Ingredients
For the cod cakes
- 1/2 pound cod fillet
- 1 tablespoon canola oil plus 1 teaspoon
- Salt and pepper
- 1 cup fresh or frozen corn kernels
- 1 large russet potato peeled and cut into 1-inch chunks
- 1/2 tablespoon butter
- 1 slice thick-cut bacon minced
- 1 roasted red bell pepper cut into 1/4-inch dice (about 1 cup)
- 1/4 small onion minced (about 1/4 cup)
- 1 egg beaten
- 1 cup fresh bread crumbs
- 1/4 cup loosely packed flat-leaf parsley leaves
For the vinaigrette
- 1 tablespoon fresh lemon juice
- 1/4 cup extra-virgin olive oil
- 1 tablespoon store bought or homemade mayonnaise
- 1 tablespoon capers minced
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- Canola oil for pan frying the cakes
- 5 cups baby greens
Directions
Make the cod cakes
- Preheat the oven to 400°F (200°C). Oil a rimmed baking sheet.
- Brush the cod with the 1 tablespoon canola oil, season with salt and pepper, and place on the prepared sheet. Toss the corn with the 1 teaspoon oil and a pinch of salt and pepper. Spread on a second rimmed sheet. Bake both for 8 minutes, or until the cod flakes easily. Set aside to cool.
- Put the potato in cold salted water, bring to a boil, reduce the heat, and simmer for 10 minutes, or until fork-tender. Mash the potato and butter coarsely with a handheld masher.
- Cook the bacon over medium heat for about 5 minutes, until the bacon is crisp and the fat has rendered. Transfer the bacon to a paper towel and set aside. Saute the bell pepper and onion in the fat for 5 to 8 minutes, until softened. Add the corn and saute for an additional 1 to 2 minutes (the corn tends to pop, so be careful). Allow to cool.
- Beat the egg in a large bowl. Add the cod, potatoes, bacon, onion–corn–bell pepper mixture, bread crumbs, parsley, and salt and pepper to taste. Mix well. Use a 1/4 cup dry measuring cup to form the mixture into 1/2-inch-thick cakes. Refrigerate for at least one hour or up to one day.
Make the vinaigrette
- Whisk the lemon juice, olive oil, mayonnaise, capers, salt, and pepper together until emulsified. Taste for seasoning and adjust as needed. Set aside.
Cook the cod cakes
- Heat 1/4 inch of canola oil in a frying pan over medium-high heat until shimmering but not smoking. Fry the cakes in batches, for about 3 minutes per side. Serve the cod cakes with or over baby greens with vinaigrette drizzled on top.
Originally published July 08, 2009
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Recipe © 2009 Joy Manning and Tara Mataraza Desmond. Photo © 2009 Leo Gong. All rights reserved. All materials used with permission.
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