Main
Recipes
Cod and Potato Cakes with Lemony Tartar Sauce (Emeril Lagasse) Recipe

Cod and Potato Cakes with Lemony Tartar Sauce (Emeril Lagasse) Recipe

Posted by

Rate It!

Cod and Potato Cakes with Lemony Tartar Sauce (Emeril Lagasse)

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

3 cups cooked, peeled, grated and cooled baked potato (about 2 medium potatoes)
2 cups flaked cooked cod (about 13 oz cooked or about 1 lb uncooked )
1/2 cup all-purpose flour plus 2 tbsp
4 cloves roasted garlic
4 eggs
1/4 cup heavy cream
1 3/4 tsp salt
3/4 tsp freshly ground white pepper
1 tbsp minced fresh chives
2 tsp chopped parsley leaves
1 tsp essence , recipe follows
2 cups panko bread crumbs
vegetable oil
1 recipe lemony tartar sauce, recipe follows
lemon wedges, for serving

Directions:

In a mixing bowl combine the grated potato and flaked cod and sprinkle 2 tablespoons of the flour over the top. Toss lightly with a fork to blend. In a separate small bowl mash the roasted garlic cloves to a smooth paste, then add the cream and stir to blend. Add 2 of the eggs and beat lightly to combine. Add to the potato-cod mixture along with 1 teaspoon of the salt, the white pepper, chives and parsley and stir to blend well. Line a baking sheet with a piece of parchment paper and portion the potato-cod mixture into 1/3 cup increments.
Set out 3 small mixing bowls. In the first bowl combine the remaining 1/2 cup of flour, 1/2 teaspoon of the salt, and 1/2 teaspoon of the Essence. Toss to blend. In the second bowl combine the 2 remaining eggs, remaining 1/4 teaspoon salt and remaining 1/2 teaspoon Essence and beat lightly to combine. In the third bowl place the panko bread crumbs. Working 1 at a time, shape the potato-cod mixture into small cake shapes about 2 1/2-inches wide and working quickly, gently coat the cakes first with the flour, shaking to remove any excess, then dip completely in the egg wash, then transfer to the panko and coat completely with crumbs. Return to the parchment lined baking sheet and repeat with the remaining cakes. Refrigerate for at least 30 minutes before proceeding.
When ready to cook the fishcakes, heat 1/2-inch of vegetable oil in a large skillet and, when hot, add the fishcakes, in batches if necessary, and cook until golden brown on both sides and heated through, 2 to 3 minutes per side. Transfer to paper-lined plate to drain briefly. Serve hot, with the Lemony Tartar Sauce and lemon wedges.
Lemony Tartar Sauce:
1 cup mayonnaise, preferably homemade
2 1/2 tablespoons finely chopped cornichons
1 tablespoon minced drained capers
2 teaspoons minced green onions
1 teaspoon minced parsley leaves
1 teaspoon chopped chives
1 teaspoon minced fresh tarragon leaves
1/2 teaspoon Creole or Dijon mustard
1/2 teaspoon finely grated lemon zest
1 teaspoon lemon juice
Salt and freshly ground white pepper
In a non-reactive mixing bowl combine the mayonnaise, cornichons, capers, green onions, parsley, chives, tarragon, mustard and lemon zest and stir to thoroughly combine. Add the lemon juice and stir to blend. Taste and season with salt and pepper. Refrigerate in a non-reactive bowl, covered, until ready to use.
Yield: about 1 1/2 cups

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	155.96 Kcal (653 kJ)
Calories from fat	29.22 Kcal
		% Daily Value*
Total Fat	3.25g	5%
Cholesterol	75.48mg	25%
Sodium	507.53mg	21%
Potassium	291.54mg	6%
Total Carbs	22.03g	7%
Sugars	4.32g	17%
Dietary Fiber	1.57g	6%
Protein	10.36g	21%
Vitamin C	4.7mg	8%
Vitamin A	0.5mg	15%
Iron	0.9mg	5%
Calcium	64.5mg	6%

Amount Per 100 g
Calories	142.39 Kcal (596 kJ)
Calories from fat	26.67 Kcal
		% Daily Value*
Total Fat	2.96g	5%
Cholesterol	68.92mg	25%
Sodium	463.38mg	21%
Potassium	266.18mg	6%
Total Carbs	20.12g	7%
Sugars	3.94g	17%
Dietary Fiber	1.43g	6%
Protein	9.46g	21%
Vitamin C	4.3mg	8%
Vitamin A	0.4mg	15%
Iron	0.8mg	5%
Calcium	58.9mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Vichyssoise (Potato & Leek Soup)

Potatoes, Leeks, washed well, Butter, Chicken stock, Milk and 4 more..
Parmesan Scrambled Eggs

Eggs, Grated parmesan cheese, Half-and-half, Salt and 6 more..
Hoppel Poppel

Potatoes, diced, Cooking oil, Onion, finely diced and 7 more..
Chive Cream Soup

Chicken broth and 12 more..
Grandpas Summer Garden Vegetable Soup

Summer garden vegetable soup, Saute in 2 tsp. olive oil and 30 more..
Cream of Sweet Potato Soup (Crema Di Papata Dolci E Gabretti)

Extra virgin olive oil, Butter, Garlic cloves, Leek and 10 more..
Gourmet Girl's Deluxe Macaroni and Cheese

Butter, Diced onion, All-purpose flour, Milk and 7 more..
Crab Bisque

Fresh white lump crabmeat, Vermouth, Diced celery and 10 more..
Homemade Cream of Chicken Soup With Rice

Chicken stock, White rice, Heavy cream, Salt, White pepper and 2 more..