CAPE COD CAKES

Original recipe by @annarossiofficial

Makes 16 - appetizer size

INGREDIENTS

• 2 lemons

• 1 bay leaf

• 1 lb cod filet

• 2 TBS sweet cream butter

• 3 celery ribs, finely minced

• 1 small onion, finely minced

• 2 TBS fresh garlic, finely minced

• 2 Tbs + 1/4 cup mayonnaise (divided), Hellman's is always nice

• 2 tsp + 1 TBS Dijon mustard (divided)

• 2 large eggs, room temperature & whisked

• 1 tsp Old Bay Seasoning

• 1- 1 ½ cups Italian panko bread crumbs, to taste

• 1/4 cup fresh tarragon, finely chopped *Parsley also is nice

• Pinch of salt & pepper

• Canola or Vegetable oil for frying

PREPARATION

1. Zest one lemon and reserve zest for cod cake mixture. Slice lemon into pinwheels, make wedges with the second.

2. In a wide pot, bring 3" of water to a soft simmer. Add lemon pinwheels, bay leaf and 1 tsp kosher salt. Add cod filet and gently poach until just cooked and flaky. About 10 minutes. Remove with a fish spatula and allow to cool 5 minutes before breaking into large flakes with a fork.

3. Meanwhile, discard cooking water, dry pot and bring frying oil to 350*F.

4. In a separate pan over medium heat, melt butter and sauté celery, onion and garlic until translucent, about 4 minutes.

5. In a large mixing bowl using a wooden spoon, gently fold together celery mixture with large flaky cod chunks, lemon zest, 2 TBS mayonnaise, 2 tsp dijon, 2 whisked eggs, Old Bay Seasoning, fresh tarragon or parsley, and just enough panko bread crumbs to bind ingredients.

6. Use an ice cream scoop to portion cod cake mixture the size of a lime and gently form into a ball.

7. Pan sear until golden brown on both sides and let drain on a paper towel.

8. In a small bowl mix together 1/4 cup mayonnaise, dijon and blitz of lemon juice for the dipping sauce.

9. Serve crab cakes hot with dipping sauce and lemon wedges.

*AIR FRYING: These work well in an air fryer! Preheat to 375*. Spray surface with non stick spray. Air Fry for 14 minutes, flipping half way through.