Ingredients
Scale
- FOR THE COD CAKES
- 1/2 pound cod filet, roughly chopped
- 1 egg
- zest of 1 lemon
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried dill
- 1/2 cup plain bread crumbs, plus more if needed
- 1/2 cup panko bread crumbs
- 1/2 cup grated parmesan cheese
- butter and olive oil for frying
- FOR THE TARTAR SAUCE
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1/2 lemon, juiced (cut the other half into wedges for serving)
- 1 teaspoon dried dill
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- salt, to taste
Instructions
- 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!
- Prep Time: 40
- Cook Time: 10
Nutrition
- Serving Size: 2