How to Make the Perfect Cod Cake: Koji Cooks Shares Their Best Recipe

COD CAKE ALLA FILET O'FISH

These cakes are exceptional; they can be prepared in advance and frozen. This recipe incorporates dry salt cod and potatoes. They make an excellent appetizer when paired with a small salad or slaw. We are serving them on a bun with cheese, similar to McDonald's Filet O' Fish, but with truffle mayonnaise for an added touch.

COD CAKES - Recipes (makes 10)

1 pound of salt cod, kept in the refrigerator and soaked overnight with multiple water changes, then drained and diced into 1/2" cubes.

3 cups russet potatoes, peeled and cubed.

1 cup heavy cream

1 tablespoon of minced garlic.

2 bay leaves

1/4 cup chopped flat leaf parsley.

1/4 cup sliced scallions.

3 tablespoons mayonnaise

1 tablespoon dijon mustard

2 teaspoons prepared wasabi - optional

1 egg

2/3 cup seasoned panko

1/2 teaspoon Old Bay seasoning

METHOD - Refer to photos for steps

Place the cod and potatoes in a pot with cold water, ensuring they are covered by 1/2". Bring the water to a boil, then reduce to a simmer and cook for 20 minutes. Drain and transfer to a stand mixer with the paddle attachment. Meanwhile, in a small pot, combine the cream, garlic, and bay leaves. Bring to a boil over high heat, then reduce to a steady simmer, allowing it to reduce to half its volume over 8-10 minutes while stirring occasionally. Add the cream mixture to the stand mixer with the cod and potatoes, and whip at medium speed until well combined, about 45 seconds. Let it cool for a few minutes, then add parsley and scallions, mixing on low speed for 15 seconds. Transfer to a bowl and fold in the remaining ingredients. Form into cakes using an ice cream scoop or by hand. Refrigerate or freeze until ready to cook.

COOKING

Preheat a non-stick pan over medium heat, add olive oil, and place the cakes in the pan, cooking for 4 minutes on each side, or a few minutes longer if frozen. If you're using a bun, toast it in the same pan, add a slice of American cheese, and serve with lettuce, ketchup, and truffle mayonnaise as shown, or with tartar sauce.