We were lucky enough to recently get some freshly caught Black Cod and wanted to try out something new. Cut to: NYTimes Cooking (Sam Sifton), once again, and these yummy, filling cakes. We served them with some mashed potatoes and soy/sesame flash fired broccoli.
For x4 good sized cakes (main course sized, not appetizer), you’ll need: 1 lb cod (or other flakey white fish, skin removed), 2 + 1 Tbsp lemon juice, 1 bay leaf, x6 peppercorns, 2 Tbsp mayonnaise, 1 Tbsp Dijon mustard, 2 tsp Old Bay seasoning (or 1 -1/2 teaspoon paprika + 1/2 tsp cayenne), 1/2 red bell pepper (chopped), 1/2 onion (chopped), 2 Tbsp unsalted butter, 1 Tbsp olive oil, 2 cloves garlic (crushed and chopped), 1 (heaping) cup of panko bread crumbs, 2 eggs, 1 tsp parsley (dried or chopped fresh), 2 Tbsp coconut oil salt, pepper.
Place about 1″ of water into a good sized skillet and add 2 Tbsp lemon juice, bay leaf and peppercorns. Bring the water just to a simmer and reduce heat so it doesn’t vigorously boil. Add fish fillet(s) and poach until just turning white and flakey, turning once if needed – about 6-8 mins.
Remove fillet(s) from water with a slitted spatula and place on a place to cool.
Empty water from skillet, wipe out the pan and return to the stovetop. Add 1 Tbsp oil + 2 Tbsp butter and heat over medium heat until butter is melted and foamy. Add onion, garlic and bell pepper and stir well over medium heat until soft and translucent – about 6-8 mins.
Remove vegetables from the skillet with slotted spatula and place in a bowl to cool.
In a medium bowl combine mayo, mustard, 1 Tbsp lemon juice, eggs, Old Bay, salt and pepper into a creamy mixture. Add panko and stir well until combined. The mixture should not be runny but only just starting to stiffen up and not too dry, so modulate the bread crumbs accordingly.
Flake the poached fish into medium sized pieces and add them to the mixture. Add in the onion/pepper mix, parsley and gently stir with a wooden spoon to just combine but not break up the fish flakes too much. Gently form x4 cakes with your hands about 1/2″ thick and 3-4″ wide and place on a plate.
Chill the cakes in the fridge for at least 30 mins to set them
Preheat the oven to 375 and add 2 Tbsp coconut oil to a cast iron skillet or other oven ready pan large enough to hold the four cakes.
Place the skillet over medium/high heat until oil is melted and shimmering. Add cakes and fry over medium heat until brown on one side – about 8 mins – and then gently flip with a spatula. Cook the second side only for a few minutes – about 3-4 – before putting the whole skillet into the preheated over for about 10-12 minutes just to complete the cooking throughout.
Serve with mashed potatoes and broccoli for a wonderfully filling meal.