The inspiration for these Simple Gluten Free Cod Cakes was my monthly supply of SITKA SALMON SHARES. I have a sickness – I never want to redo a recipe I have done before. I just love trying new ideas and exploring different ways to use an ingredient. Cod, I think is very versatile – see this POBLANO SALSA BAKED COD recipe. Cod has a really interesting texture. Cod is meaty but if cooked using a traditional method becomes soft like butter. Cod is such a mild fish that it really needs to be dressed up with spice or accompaniments.
I adapted a recipe to be recipe that I found on the NY TIMES COOKING to be gluten free. The interesting part of the cooking process is that the cod is cooked twice. By that I mean, the first cooking of the cod is braised in water with a lemon half and some bay leaves. The cod is just cooked through. After removing from the pan, it is cooled. While it is cooling, the vegetables are sautéed in preparation of being added to the cod cakes. Eventually, all the ingredients are mixed together in your mixing bowl and the cod cakes are formed.
To make this recipe gluten free, I used gluten free crackers. The crackers are needed to help with the binding of the cod cake. I would say, though, that the trade to gluten free crackers is not noticeable to a anyone that does not follow a gluten free diet. The other interesting learning experience in this cooking method was that after the forming of the cod cakes, they were put in the fridge to set. It is a really important step because these cod cakes are very loosely formed. I also flaked the cod in pretty big pieces. I wanted to be able to taste and see the cod in the final cake.
The cast of characters.
The cooking of the cod.
The preparation of all the ingredients and the formation of the cod cakes.
The cod cakes cooking.
The cod cakes resting after pan frying.
The Simple Gluten Free Cod Cakes plated.
Simple Gluten Free Cod Cakes
- 1.5 Lbs Cod - Sitka Salmon Shares
- 2 Leaves Bay Leaf
- 1 Whole Lemon
- 2 Ribs Celery diced
- 1 Whole Medium Yellow Onion dices
- 2 Tbsp Butter
- 2 Cloves Garlic minced
- 1 Tbsp Mayonnaise
- 2 Tsp Dijon Mustard
- 2 Whole Eggs
- 1 1/2 Tsp Kosher Salt
- 1/2 Tsp Lemon Pepper
- 2 Tsp Old Bay Seasoning
- 1 Sleeve Gluten Free Saltine Crackers
- 1/2 Bunch Parsley rough chop
- 1/2 Cup Canola Oil divided
Fill a shallow, wide pan with high sides with about an inch of water, and set it over high heat. Add the bay leaf and 1/2 of the lemon to the water. Let 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 - approximately 5 to 7 minutes. Flip and cook for another 2 minutes. Carefully remove the fish from the water, and set aside to cool.
Drain the pan, and return it to the stove, over medium-high heat. Add the butter, and allow it to melt. When the butter melts, add the celery, onions and garlic, and sauté, stirring often, until the vegetables soften and the onions turn translucent, about 5 minutes. Transfer them to a large bowl and let cool.
In a small bowl, mix together the mayonnaise, mustard, eggs, salt, lemon pepper and Old Bay seasoning. Add this mixture to the bowl with the vegetables and mix. Next, add the crushed saltines and combine. Add the parsley, and stir again.
Flake the cooked cod into the binding sauce. Keep the pieces good sized so they will still be chunky in the cod cake. Now, form the mixture into patties - It will make about 6 patties. Place them on a baking tray, cover them and put them in the refrigerator for at least 30 minutes to set.
Set a large sauté pan over high heat, and add in the oil. Once the oil is shimmering, remove the fish cakes from the refrigerator, and pan fry the patties until they are golden brown, approximately 4 to 5 minutes a side. Turn them carefully so they do not break. Cook in two batches. I served them with a homemade tartar sauce.
I put a small dusting of the cracker crumbs on the top before flipping.