Jun

Golden Cod Cakes With Garlic Mayonnaise

Many fish cakes are made with mashed potato and coated with breadcrumbs or batter. These cakes focus on the fish, with just flour and eggs to bind them. Fried in some olive oil and served with a garlicky mayonnaise, they are a tantalizing treat of golden deliciousness.

These fish cakes can be made with cod or any other white fish. Give yourself the flexibility to take advantage of whatever white fish your local supermarket or seafood seller has on sale.

If you’re lucky enough to spend some time by the ocean, and get a chance to catch a few pile perch early in the morning, fillet them and turn them into these golden fish cakes for a devilish breakfast treat. You’ll want to get up early again the next morning and catch more.

Ingredients (6 fish cakes)

Cakes

7 oz. (200g) cod or other white fish

1/3 cup minced onion (¼ med onion)

1 egg, beaten

1 tsp dried basil

Dash salt

Dash pepper

3-4 drops Tabasco

½ cup flour

1 tsp baking powder

¼ cup olive oil

Garlic Mayonnaise

¼ cup mayonnaise

1 clove garlic, crushed

3-4 drops Tabasco

1 tsp dried basil

Dash pepper

1. In a medium saucepan, bring some water to boil. Add the fish and simmer 2-3 minutes – just enough to turn it opaque.

2. Drain the fish well. Then, flake it into a large bowl.

3. In a small bowl, mix together the onion, egg, basil, pepper, and Tabasco. Then, add this mixture to the fish and blend.

4. In another bowl, combine the flour and baking powder. Add this to the fish mixture and mix well to form a stiff, lumpy batter.

5. In a large frying pan, heat the olive oil over medium-low heat until hot but not smoking. Divide the fish batter into 6 spoonfuls and drop them carefully into the oil. Use a spatula to flatten the cakes to ½ inch (1cm) thick.