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Lunch / Dinner

Crispy Cod Cakes with Rémoulade

There are a couple of factors to consider when making fish cakes. First is the type of filler. We found that the combination of cooked russet potatoes and panko bread crumbs works the best. Once the cakes are formed, it’s essential to let them chill before sautéing. This tightens up the eggs’ protein strands so all the ingredients bind together. In fact, you can chill them for several hours or even overnight, making this a great make-ahead recipe.


4 servings

Total Time

45 minutes

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For the rémoulade, stir together mayonnaise, capers, parsley, shallots, horseradish, Dijon, zest, anchovy paste, and Tabasco; season with salt and pepper.

For the fish cakes, cook potatoes in a pot of boiling salted water until forktender, 1012 minutes.

Drain potatoes and return to the pot. Cook potatoes over medium heat, stirring, to remove excess moisture, 12 minutes; transfer to a large bowl.

Cook cod in a nonstick skillet in 2 Tbsp. oil over medium heat until fish flakes, 3 minutes; transfer to a plate and wipe out skillet. Add cod to bowl with potatoes; mash to combine.

Stir in ½ cup panko, scallions, eggs, lemon juice, Old Bay, and Tabasco; season with salt and pepper.

Form mixture into patties (scant ¼-cup) and coat with remaining ½ cup panko; chill 30 minutes or up to 24 hours.

Sauté patties, in 2 batches, in same nonstick skillet, using 2 Tbsp. oil per batch over medium-high heat, until crisp and golden brown, 34 minutes per side. Serve cod cakes with rémoulade.

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