Ingredients
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½ cup Mayonnaise
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¼ cup chopped fresh Basil
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2 tablespoons Lemon Juice
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1 Garlic
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Salt
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Black Pepper
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1½ cups panko Bread Crumbs
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1 pound skinless Cod
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1 large Egg
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2 Scallions
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¼ cup extra-virgin Olive Oil
Directions
Fish cakes are fast to make in the food processor, but many recipes add so much filler that they taste more like bread crumbs than fish. We used fresh cod in this recipe, and processed the cod in two batches to avoid overworking the fish, which would give the cakes a pasty texture. To hold the cakes together, we used an egg along with just enough crunchy panko. A light dredging in more panko created a crisp crust that turned golden once cooked. A quick garlicky aïoli dressed up the fish cakes, and we also used a few tablespoons of the aïoli to add a touch more binding power as well as flavor to the cakes. We found that we could successfully freeze the cod cakes for up to a month, making them a great ready-to-cook dinner option. Halibut and haddock are good substitutes for the cod. Be careful not to over-process the cod in step 2. If you find that the bread crumbs are browning too quickly in step 3, reduce the heat.
Steps
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1
Done
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Process mayonnaise, basil, lemon juice, and garlic in food processor until smooth and pale green, about 20 seconds; transfer to bowl and season with salt and pepper to taste. Spread ¾ cup panko in shallow dish. |
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2
Done
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Working in 2 batches, pulse cod in food processor until some is finely minced and some is coarsely chopped, about 3 pulses; transfer to large bowl. Gently fold in remaining ¾ cup panko, egg, scallions, 3 tablespoons garlic-basil aïoli, ½ teaspoon salt, and ¼ teaspoon pepper. Divide cod mixture into 4 equal portions and pack into 3½-inch-wide cakes. Dredge patties in panko, pressing gently to adhere. |
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3
Done
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Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Lay patties in skillet and cook until golden on both sides, about 3 minutes per side. Serve with remaining aïoli. |
