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Prep Time: 35 Minutes Cook Time: 85 Minutes |
Ready In: 120 Minutes Servings: 48 |
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Ingredients:
salt |
bay leaves, for boiling cod |
black peppercorns, for boiling cod |
lemon wedges, for boiling cod |
5 pounds cod fillets |
3 pounds yukon golden potatoes, peeled and quartered |
2 spanish onions, diced |
canola oil, for pan-frying |
4 cups (2 pints) sour cream |
1 cup diced fresh chives |
1 cup dijon mustard |
1 cup chopped scallions |
1/2 cup worcestershire sauce |
3 tablespoons old bay seasoning |
1 tablespoon garlic powder |
1 tablespoon white pepper |
1 pound panko breadcrumbs |
melted butter, for pan-frying |
Directions:
1. In a pot of boiling water, add some salt and a bouquet garni of bay leaves, black peppercorns and lemon wedges. Add the cod fillets and boil 10 to 12 minutes; remove the cod from the water and cool in the refrigerator for 1 hour.
2. Boil the potatoes in plenty of salted water until tender. Drain, mash and cool completely.
3. Pan-fry the onions in a little bit of canola oil until soft. Set aside to cool.
4. In a large bowl, mix together the cod, potatoes, onions, sour cream, chives, mustard, scallions, Worcestershire sauce, Old Bay, garlic powder, white pepper and 1 tablespoon salt. Add the breadcrumbs and mix to combine. Form into 4-ounce cakes.
5. Heat a large skillet over medium-high heat; add some canola oil and 1 tablespoon melted butter. Pan-fry the cakes in batches until golden brown, 3 to 4 minutes per side. Repeat with the remaining cakes, using additional oil and butter as needed.
6. This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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