When we lived near the coast in Virginia, I loved crab cakes. I never made them myself but I ordered them at restaurants every chance I got. And I discovered Old Bay seasoning for the first time. When the boys were younger, we used to eat grilled shrimp with Old Bay seasoning. But when Thomas was about 9 or 10 years old, he developed a shellfish allergy. Shrimp make his tongue itch and his throat burn. We’ve been shellfish free ever since. But we are a family of fish eaters, and I’ve still got my canister of Old Bay. I happened upon a British recipe for fish cakes, and remembered crab cakes from Virginia. I decided to try a crab cake recipe but with cooked fish in place of the crab meat. It was an instant hit! And fish cakes (or crab cakes) are a lot easier to make than I imagined. We served them on a plate this time so we could really taste the fish cakes, but they would be equally delicious served as a fish cake sandwich with a lightly toasted bun smeared with mayo. I can’t wait to make them again. And since it’s Lent and we’re always looking for fish recipes for Fridays, I think we’ll have them this week! (Although I’ll need to assemble them the night before so they have time to chill in the refrigerator. I don’t have an hour to wait for dinner on a Friday night after work.)
Fish Cakes
Ingredients
- 1 + pounds of cod fillets or 4 to 5 fillets
- 1/2 cup panko bread crumbs
- 2 eggs
- 3 tablespoons mayonnaise
- 1 1/2 teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 ½ teaspoons Old Bay seasoning
- 1/4 teaspoon salt
- 1 stalk finely diced celery optional
- 1 tablespoon dried parsley
Instructions
- Lightly spray a baking dish with cooking spray. Place the cod in the pan, and season with salt and pepper if desired.
- Bake the cod at 400 degrees for about 15-20 minutes, or until it flakes easily with a fork. Thicker fillets will need to cook longer.
- In a large bowl, stir and combine all ingredients except the cod. Add the cooked fish and fold gently until fish is evenly distributed.
- Form into 6 patties, each about ½ cup. Place them on a foil lined pan and refrigerate for at least an hour to firm them up.
- When it’s time to cook, heat a large skillet with vegetable oil and a little butter. Fry the patties until golden, about 3-5 minutes per side. Serve with lettuce and tomato, with or without a bun.
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