Inspired by a recipe for salmon cakes in Yankee Magazine's Best of New England Recipes, this recipe makes 18-20 appetizer-size mini cod cakes, or 9-10 larger ones.
For the cod cakes:
1 Tbsp canola oil
2 Tbsp diced onion
2 Tbsp diced celery
1 small clove garlic, minced
2 cups dry plain bread crumbs, divided
1 tsp minced fresh parsley
1 tsp minced fresh tarragon
1 tsp Dijon mustard
1/2 tsp kosher salt
Dash of Worcestershire sauce
Dash of hot sauce (I use Tabasco)
1-1/2 lb cod, skin removed, roughly chopped
1/4 cup finely diced red bell pepper
Canola oil for frying
For the remoulade:
2 tsp chopped fresh tarragon
2 cloves garlic, minced
2 Tbsp capers, chopped
1/4 cup extra virgin olive oil
3/8 cup Greek yogurt
1/2 tsp Old Bay Seasoning
1/2 large roasted red bell pepper (from a jar okay), minced
Preheat a small nonstick frying pan over medium heat. Add 1 teaspoon of oil, the chopped onion, celery and garlic, and sauté for 2-3 minutes, until the onions are translucent. Remove from heat and set aside to cool.
To the bowl of a food processor fitted with a metal blade, add the cooled onion mixture, 1 cup of bread crumbs, herbs, mustard, salt, Worcestershire, Tabasco, cod, and bell pepper; pulse 5-6 times to chop the fish and incorporate the ingredients.
Form the mixture into 18-20 small patties, or 9-10 larger ones.
Place the remaining 1 cup of bread crumbs in a bowl, and gently turn each cod cake in the crumbs to coat. Set the patties on a wire rack and let dry 15-20 minutes.
While the cod cakes are drying, combine all of the remoulade ingredients in a bowl. Stir together to incorporate the ingredients, and refrigerate until ready to use.
In a large sauté pan, heat 1/4 inch of canola oil over medium-high heat. Carefully add cod cakes, not too close together and in batches if necessary, and fry until browned and crisp, about 4 minutes per side. Transfer to a plate lined with a paper towel.
Serve warm, with remoulade sauce.