Cocktail Cod Cakes, Remoulade
Soon the holiday season will officially be upon us and to go along with some fancy cocktail cheer you may be looking for some interesting hors-d’oeuvres.
Crab can be pricey around the holidays, especially when serving a crowd so cod also offers a nice alternative being readily accessible at any market and you can oftentimes find it on sale. After preparing these sensational cocktail sized cod cakes I found them as tasty as crab, maybe even tastier!
Inspired by one of my favorite cookbooks, “Vineyard Harvest” by Tina Miller with Christie Matheson, these Cocktail Cod Cakes, Remoulade bites are really delicious, and quite pretty for presenting to guests.
If you prepare the Cocktail Cod Cakes early in the day you can always put them into an already hot oven to just warm through before dabbing on a touch of the Remoulade and a snip of parsley before serving.
Bring on the cheer!
- For the Cocktail Cod Cakes
- 16 ounce wild cod filet
- 1 shallot, finely chopped
- 1/2 celery stalk, finely chopped
- 3 tablespoons fine chopped parsley
- two shakes Tabasco
- 1 tablespoon fresh lemon juice
- 1 tablespoon Dijon mustard
- 1/3 cup mayonnaise plus 2-3 more tablespoons if needed for binding
- 1/2 cup Panko bread crumbs
- 1 cup canola oil for frying
- For the 'Remoulade':
- 1 teaspoon pimientos drained and lightly dried with a paper towel
- 1 clove garlic, minced
- 1 teaspoon capers, chopped
- good shake of Tabasco
- 1 teaspoon Dijon mustard
- 3/4 cup mayonnaise
- Preheat oven to 350 degrees
- Pat cod dry with paper toweling then set on a piece of parchment on a baking tray
- Bake cod for twenty minutes, remove from oven and let cool to room temperature
- In a medium sized bowl toss together the shallots, celery, and parsley
- Once cod is cooled use a fork to break up into very small pieces, almost chopped then stir into the shallots mixture
- Gently fold through the Tabasco, lemon juice, Dijon, and mayonnaise. If the mixture seems like it needs a little more binding add in more mayonnaise a tablespoon at a time, stirring between to check for consistency
- Tumble in the Panko bread crumbs, gently stir through
- Line a baking sheet with parchment paper
- Drop cod cake mixture by rounded tablespoonful onto the parchment paper pushing down slightly to flatten a bit, continue until all of the mixture is formed, cover with plastic wrap and let sit in the refrigerator for one-hour
- Heat a large-sized non-stick pan, pour in canola oil, once hot, set chilled cod cakes into the oil avoiding crowding in the pan
- Fry cod cakes a few minutes on medium heat until golden browned before turning over and cooking another couple of minutes, transfer cooked cod cakes to a paper towel lined plate
- Serve Cocktail Cod Cakes dotted with a bit of Remoulade (recipe follows) and a piece of snipped parsley.
- For the 'Remoulade': In the bowl of a mini food processor pulse together all ingredients, leaving some bits of chunkiness, dot over Cocktail Cod Cakes
This recipe may be easily doubled. Reheat Cocktail Cod Cakes in a very hot oven for 5 minutes to just crisp up. Top with a dab of Remoulade and a snip of fresh parsley