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COD FISH CAKES

COD FISH CAKES

Preparation time: 30 min

Cook time: 15 min

Suggestion: The cakes can be frozen, molded and floured and can go frozen in the oil for frying.

6 servings, about 24 pieces

Ingredients:

  • 5 Lbs. salted cod
  • 1 Lb. potato
  • 1 onion
  • 3 cloves of garlic
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon PERFEITO NO.3 BUY NOW - PERFEITO NO.3
  • 1 1/4 cups breadcrumbs
  • 3 tablespoons of extra virgin olive oil
  • 6 Fl oz of virgin olive oil
  • 2 cups of oil (soy, sunflower, corn or canola)

Ingredients for Citrus Mayonnaise:

  • 7 oz of mayonnaise
  • 6 Fl oz of lemon juice
  • Zest of 1 lemon

Instructions:

     

    COD FISH CAKES

     

    • Place the cod in a pan and cover with water. Bring to a boil. As soon as it boils, discard the water and repeat the operation until the salt content is pleasant to the taste – between 3 and 6 boils, depending on the fish. Shred the cod with your hands or with the help of cutlery, discarding any bones.
    COD FISH CAKE
    • Finely chop the onion and garlic and sauté in a tablespoon of extra virgin olive oil, until golden, without browning. Cook the potatoes in their skins until you can stick a fork without difficulty. Drain, peel and mash to form a firm puree.

     

     

    • Mix the mashed potatoes with the shredded cod, the parsley, the sautéed onion and garlic, PERFEITO NO.3 and the remaining extra virgin olive oil.

     

    • Using two spoons, form cakes “quenelles” with the cod dough and dip each ball in the breadcrumbs.

     

    COD FISH CAKES
    • Heat the virgin olive oil and the chosen oil until it reaches 350ºF. Deep-fry the cakes until golden on top.

     

    COD FISH CAKES
    • For the sauce, mix the mayonnaise with the lemon juice and zest.
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