Go Back
Print

Simple Gluten Free Cod Cakes

Making a Kosher variation of the crab cake with this Simple Gluten Free Cod Cakes. Cod is a great consistency and gluten free crackers for the binder.
Course dinner
Cuisine Gluten free, Seafood
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Author Feed Your Soul Too

Ingredients

  • 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

Instructions

  • 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.
    Enjoy!

Notes

I put a small dusting of the cracker crumbs on the top before flipping.
httpss://cooking.nytimes.com/recipes/1017976-cod-cakes?regi=1&join_cooking_newsletter=false&login=facebook