Not too long ago, a friend invited us over for some crab cakes. She received a tub of fresh crab cake mix from G & M Restaurant via Fed Ex for her birthday. They were amazing. So, I started to wonder if I could make a “budget friendly” version using a mild white fish. Since wild cod is regularly on sale as the lowest cost “wild-caught” fish at my local grocery store, I decided to try it. They turned out amazing! My mother-in-law, who orders crab cakes from restaurants, loves them. My husband who is picky about fish, loves them too. So much so, he has actually requested that I make them for guests. I was so surprised when he suggested it. Wow! You can’t get a better compliment.
How to get your family to eat fish
Introducing a fish dish to family dinners can be intimidating and challenging. I didn’t love fish as a kid. So, I reflected on how my mom got us to eat fish, and remembered she would make salmon patties from canned salmon. As a kid I didn’t love them, but I didn’t hate them either. Maybe mom’s need to know that is okay. Kids (and picky spouses) don’t need to think every meal you make is five stars. Sometimes food is fuel and good for them and they don’t have to love it. Then, there is a good chance later in life, kids (and picky spouses) end up craving those very dishes. That’s true for me too! Now, I periodically crave my mom’s “Salmon Patties.” Recently, I made them for my mother-in-law who did not like salmon. Now she likes “Mom’s Salmon Patties,” “Pan-Seared Oven Finished Barbecue Salmon,” and these “Wild Cod Cakes.”
Are cod cakes gluten free
Cod cakes are not typically gluten-free, however, it is easy to convert a recipe by substituting gluten-free panko bread crumbs, gluten-free cracker crumbs, or blanched super-fine almond flour.
What are the ingredients for cod cakes
1 1lb of wild cod
1 lemon slice
parsley sprigs
2 celery ribs, sliced very thin
3 scallions, white parts only (reserve greens for another use), sliced very thin
1 garlic clove, slice very thin
1 tablespoon of olive oil, butter, or ghee
1 cup crushed saltines (or gluten-free panko or 1/3 cup of almond flour for gluten-free/Paleo/Whole30)
2 eggs
1/8 cup mayonnaise (I use avocado oil based or homemade)
1 teaspoons Dijon mustard
1/4 cup chopped parsley
1 teaspoon seasoned salt (here’s how to make your own)
How to make wild-cod cakes (step-by-step with images)
Place cod with a couple sprigs of parsley and a slice of lemon in a small pan with enough water to cover the fish half way.
Bring to a gentle simmer, cover, and gently poach for 10 minutes.
Discard lemon and parsley. Then place poached cod in a mixing bowl and break apart into large flaky pieces and let cool. Add chopped parsley.
Clean out the pan and add butter. When butter is melted and a bit foamy add celery and onions and saute on medium low until the celery and onions are soften but not browned (about 5 to 7 minutes). Add the garlic slices and saute until fragrant (about 1 minute). Cool and add to the mixing bowl with cod.
Add the rest of the ingredients to the mixing bowl: crushed saltines, eggs, mayonnaise, mustard, parsley, and seasoned salt.
Mix until just combined, keeping the cod in as many large flakes as possible. Form three to four ounce patties and place in the refrigerator for 30 minutes. You can also freeze them at this stage and thaw them overnight in the fridge to cook on another day. Therefore, I usually make a double batch and freeze several for a future convenience meal.
Heat a couple tablespoons of olive oil and sear for 5 minutes on each side.
Serve with a Remoulade. (See recipe below).
What to serve with cod cakes
Note: you can skip making traditional Remoulade and just use the Fry Sauce as the sauce Wild Cod Cakes
Note: the Ranch Dressing can be used as the sauce to go with the Cod Cakes. So, there is no need to make both the Remoulade and the dressing.
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Oven-Roasted Peel-and-Eat Shrimp with Garlic Butter Zip Sauce
Quick Fish Tacos (with Gluten-Free Options)
Wild Cod Cakes
Ingredients
- 1 1lb of wild cod
- 1 lemon slice
- parsley sprigs
- 2 celery ribs, sliced very thin
- 3 scallions, white parts only (reserve greens for Remoulade, if making), sliced very thin
- 1 garlic clove, slice very thin
- 1 tablespoon of olive oil, butter, or ghee
- 1 cup crushed saltines (or gluten-free panko or 1/3 cup of blanched almond flour for gluten-free/Paleo/Whole30)
- 2 eggs
- 1/8 cup mayonnaise (I use avocado oil based or homemade)
- 1 teaspoons Dijon mustard
- 1/4 cup chopped parsley
- 1 teaspoon seasoned salt
Directions
- Step 1 Place cod with a couple sprigs of parsley and a slice of lemon in a small pan with enough water to cover the fish half way.
- Step 2 Bring to a gentle simmer, cover, and gently poach for 10 minutes.
- Step 3 Discard lemon and parsley. Remove cod to a mixing bowl and break apart into large flaky pieces and let cool. Add chopped fresh parsley.
- Step 4 Clean out the pan and add butter. When butter is melted and a bit foamy add celery and onions and saute on medium low until the celery and onions are soften but not browned (about 5 to 7 minutes). Add the garlic slices and saute until fragrant (about 1 minute). Cool and add to the mixing bowl with cod.
- Step 5 Add the rest of the ingredients to the mixing bowl: crushed saltines, eggs, mayonnaise, mustard, parsley, and seasoned salt.
- Step 6 Mix until just combined, keeping the cod in as many large flakes as possible. Form three to four ounce patties and place in the refrigerator for 30 minutes. You can also freeze them at this stage and thaw them overnight in the fridge to cook on another day.
- Step 7 Heat a couple tablespoons of olive oil and sear for 5 minutes on each side.
- Step 8 Serve with your favorite sauce.
