Preparation Time: 30 min
Cook Time: 15 min
6 servings (about 24 pieces)
Suggestion: These fish cakes can be molded, floured, and frozen. Fry directly from frozen for convenience.
Ingredients:
-
5 lbs salted cod
-
1 lb potatoes
-
1 onion
-
3 garlic cloves
-
2 tbsp chopped fresh parsley
-
1 tbsp Perfeito Fish Seasoning or Perfeito All-Purpose Seasoning
-
1 ¼ cups breadcrumbs
-
3 tbsp extra virgin olive oil
-
6 fl oz virgin olive oil (for frying)
-
2 cups oil (soy, sunflower, corn, or canola)
For the Citrus Mayonnaise:
-
7 oz mayonnaise
-
6 fl oz lemon juice
-
Zest of 1 lemon
1. Prepare the Cod:
Place the salted cod in a pan, cover with water, and bring to a boil. Once it boils, discard the water and repeat the process until the cod tastes pleasantly salted (this may take 3-6 boils depending on the fish). Shred the cod by hand or using utensils, discarding any bones.
2. Cook the Vegetables:
Finely chop the onion and garlic. Sauté them in 1 tbsp of extra virgin olive oil until golden (avoid browning). Meanwhile, cook the potatoes in their skins until tender (fork-tender). Drain, peel, and mash the potatoes into a firm puree.
3. Make the Fish Cake Mixture:
In a large bowl, combine the mashed potatoes, shredded cod, parsley, sautéed onions, garlic, Perfeito seasoning, and the remaining extra virgin olive oil. Mix until well combined.
4. Shape the Cakes:
Using two spoons, form the mixture into oval-shaped cakes (quenelles). Coat each cake in breadcrumbs for a crispy crust.
5. Fry the Cakes:
Heat the virgin olive oil and your choice of frying oil in a deep pan or fryer to 350ºF. Fry the cakes until golden and crispy on all sides.
6. Prepare the Citrus Mayonnaise:
Mix together the mayonnaise, lemon juice, and zest to create a tangy citrus sauce. Serve the fish cakes with the citrus mayo for a delicious pairing.