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. These Cocktail Cod Cakes Remoulade may just be the perfect pick for your entertaining needs.
Crab can be pricey around the holidays, especially when serving a crowd so cod also offers a tasty alternative and is readily accessible at any market plus 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!
Cocktail Cod Cakes, Remoulade
Notes
This recipe may easily be doubled.
Reheat Cocktail Cod Cakes in a very hot oven for 5 minutes to warm and crisp up.
Ingredients
- 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
- For the Garnish:
- handful of fresh Italian parsley leaves
Instructions
- Preheat oven to 350 degrees, pat cod dry with paper toweling then set on a parchment lined baking sheet, bake cod for twenty minutes, remove from oven and let cool to room temperature
- For the Cod Cake Mixture: 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, stir into the shallot mixture, gently fold through the Tabasco, lemon juice, Dijon, and mayonnaise, if the mixture seems like it needs a little more binding add in a little more mayonnaise a tablespoon at a time, stirring to check for consistency, tumble in the Panko bread crumbs, gently stir throughout
- Drop cod cake mixture by rounded tablespoonful onto a parchment lined baking sheet 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 cod cakes into the oil avoiding crowding in the pan, fry 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.
- Preparing the Remoulade: In the bowl of a mini food processor pulse together all ingredients, leaving some bits of chunkiness, dot over Cocktail Cod Cakes before garnishing with a snip of parsley
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