Greek Cod Cakes Recipes

CAPTAIN DUARTE'S SALT COD CAKES

Steps:

• Place the salt cod into a bowl and cover with cold water. Refrigerate for 8 hours. Pour off the water and replace with fresh water every 2 hours. After the fish has soaked for 8 hours, rinse in cold water, and cut into 3-inch sections.
• Place the cod and potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender and the cod flakes easily with a fork, about 20 minutes. Drain and allow to cool for 10 minutes.
• Place the potatoes and cod into a mixing bowl. Season with the seafood seasoning, pepper, and parsley; roughly mash with a potato masher. Stir in the eggs and onion until evenly combined. There should still be pieces of cod and potato in the mixture. Form into golf ball-sized pieces, and roll in the flour. Press between your palms to flatten slightly.
• Heat the olive oil in a large skillet over medium-high heat. Cook the cod cakes in batches until golden and crispy on both sides, about 3 minutes per side. Drain on a paper towel-lined plate.

GREEK COD FISH CAKES WITH BEER

Steps:

• 1. Prepare the cod, in order to soak the salt out. Place it in a bowl filled with water and leave for 48h. Remember to change the water frequently.
• 2. Then flake the cod, removing the skin, and place it in a large bowl. Add the rest of the ingredients leaving the flour for last. (In case you're in a hurry or just don't want to add the egg, you can omit it). Mix well, cover and leave the mixture to rest and the different flavours to mingle for 20 minutes.
• 3. Wet a spoon in water, take a spoonful of the mix and carefully place in frying oil. Saute'/ fry for a couple of minutes until golden and crispy. Remove and place on kitchen paper to soak up any excess oil. Serve with garlic sauce.

COD CAKES

Steps:

• Fill a shallow, wide pan with high sides with about an inch of water, and set it over high heat. Add the peppercorns, bay leaf and 1 section of the lemon to the water, and allow it to come to a bare simmer. Place the fish into this poaching liquid, and cook, barely simmering, until the flesh has just begun to whiten all the way through, approximately 6 to 8 minutes. Using a wide spatula, carefully remove the fish from the water, and set aside to cool.
• Empty the pan, and return it to the stove, over medium-high heat. Add the butter, and allow it to melt, swirling it around the pan. When the butter foams, add the celery, onions and garlic, and sauté, stirring often, until the vegetables soften and the onions turn translucent, then transfer them to a large bowl.
• In a small bowl, mix together the mayonnaise, mustard, eggs, salt, pepper and seasoning salt (or paprika and hot-pepper flakes), then add this mixture to the bowl with the sautéed vegetables, pour the crushed saltines or bread crumbs over them and stir to combine. Add the parsley, and stir again.
• Flake the cooked fish into the binding sauce carefully, keeping the flakes as whole as you can manage, then gather them into small balls, and form them into patties, 4-6 for a main course, 6-8 for an appetizer. Place them on a sheet pan or platter, cover loosely with plastic wrap and transfer them to the refrigerator for at least 30 minutes to set.
• Set a large sauté pan over high heat, and add to it the neutral oil. When the oil is shimmering, remove the fish cakes from the refrigerator, and carefully sauté the patties until they are golden brown, approximately 4 to 5 minutes a side. Work in batches if necessary. (A small smear of mayonnaise on the exterior of the patties will give them a crisp crust.) Serve them alone, or with greens dressed in a lemony vinaigrette, with the remaining wedges of lemon.

GREEK FISH BAKE

Steps:

• Preheat oven to 400°. Place cod in a greased 13x9-in. baking dish. Brush with oil; sprinkle with salt and pepper. Top with green pepper, onion and olives., Pour tomato sauce over top; sprinkle with cheese. Bake until fish just begins to flake easily with a fork, 15-20 minutes.

COD FISH CAKES

Steps:

• Place the potatoes in a large pot of water, bring the water to a boil. Let the potatoes cook until they are almost tender.
• Add the fish to the pot and let the fish and potatoes cook until they are both soft. Drain well and transfer the potatoes and fish to a large mixing bowl.
• Add butter, onion, parsley, and egg to the bowl; mash the mixture together. Mold the mixture into patties.
• Heat oil in a large skillet over a medium-high heat. Fry the patties on both sides until golden brown. Drain on paper towels before serving.

COD POTATO CAKES

Steps:

• Preheat your oven to 350 degrees Fahrenheit. Prepare your cod by patting it dry with paper towels. Next place the fish in a baking pan coated with the olive oil. Season fish with salt and pepper. Bake in the middle rack of your oven for 12 - 15 minutes, until the cod is flaky and cooked through. Allow to cool until easy to handle.
• Meanwhile, heat the olive oil in a frying pan and saute the onion and garlic over medium heat until soft and translucent. Remove from heat and set aside.
• In a large bowl break apart the cooked cod with your fingers, leaving some small chunks. Add the cooked onion and garlic, the mashed potatoes, lemon juice and rind, the herbs, the egg, the breadcrumbs and salt and pepper. Mix gently, until well combined.
• Prepare your cod cakes by forming them with damp hands. We like to use about 2 - 3 tablespoons of mixture for each cod cake; any larger and they become difficult to flip in the pan as they cook. Shape them into rounds and flatten until they are approximately ½ inch thick.
• Heat about ⅓ inch of oil in a frying pan and fry the cod potato cakes, a few at a time so as to not crowd the pan. Flip over carefully after a few minutes. The cod cakes are ready when they are golden brown on both sides. This will take about 4 minutes / side.
• Serve with lemon wedges and enjoy.