Posts Tagged cod

Mighty Good Recipe: Cod Cakes with Sriracha Cream and Avocado


This time of year, like many folks, I lean towards preparing lighter fish recipes. But sometimes I get a little tired of either throwing a tuna steak on the cast iron pan or broiling some salmon in the oven.

What about cod?

I’ve cooked it many times at home, but never was the end result met with rave reviews (even when I lived in Boston and got it fresh). Nowadays, I buy the monster package of frozen filets at Kroger. They work just fine in a pinch, but I was in search of a recipe that would really elevate cod.

Found it.

I used this cod cake recipe as a base, making several minor adjustments to end up with a final product that will definitely be in our dining rotation. First and foremost, scale the ingredient amounts down quite a bit, as the listed recipe feeds about 50 people.

First, boil three large cod filets and a halved lemon in salted water. Remove, let cool, and mash fish into little pieces. Boil four large potatoes, then mash with salt, 1/2 cup of milk,  2 tablespoons of butter, and a pinch of salt. Let cool as well. In a separate bowl, add sour cream, panko bread crumbs, garlic powder, Worcestershire sauce, green onions, Dijon mustard, and pepper. Mix well, then add cooled potatoes and fish. Mix well again. Take a small handful of the mixture and form patties. Heat canola oil to medium-high and fry the patties for 3 minutes on each side. Top with a sour cream/sriracha mixture, some diced avocado, and sliced green onions.

The subtle tasting cod is just a perfect pairing with the buttery potatoes. I think you’ll also find the sour cream and avocado toppings to add both a little spiciness and a creamy texture to the dish.

This recipe, although a bit labor intensive, is not difficult, and is ideal as either an appetizer for a dinner party or a main entrée for a family dinner.

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You Are What You Eat: Extend the Fresh Fish Season

Lyndi-pixMonthly Feature
Lyndi knows what it’s like living without certain foods due to allergies, sensitivities, and conscience.

We have been enjoying a lot of fresh fish lately.

King salmon, coho salmon, sockeye salmon, walleye, perch, trout, you name it. Haddock, halibut, cod, flounder. Is it possible to say that they are all my personal favorite?

I woke up this morning and got to thinking.

Panic set in.

The Alaskan salmon season is nearing its end.

Fresh, gorgeous, rich, salmon that just begs you to readjust your weekly grocery budget to get one-more-slab into the cart.

After I panicked, I remembered something awesome.

We can easily extend the king salmon, coho salmon, sockeye salmon, walleye, perch, trout, haddock, halibut, cod, and flounder season.


Next time you fire up the grill, load the smoker, add water to your poacher, or sauté… add one more piece of fish.

Or two.

Three will do nicely.

Then, flake it up, store it in a labeled container, and freeze it for later. Magnificently, as the fall and winter season of entertaining approaches, we can triumphantly reach in that freezer, pull it out, and mix it with herbs and cream cheese. Ta-da! A perfect appetizer spread for crackers, crudités, or freshly baked hard-crusted bread.

smoked walleye

‘Tis the season with all of its wonderful bounty.

Let’s make the most of it, shall we?

Eat well, my friends. Eat well.


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