Cod Cakes Roasted Garlic Mayo

This recipe is part of the One BIG Recipe: Exquisite Seafood Buffet

Servings: 4

Ease of Preparation: Medium

Ingredients

• For the Roasted Garlic Mayo:

  • 2 heads garlic, halved horizontally
  • ¼ cup (60 ml) olive oil
  • Salt
  • 2 cups (470 ml) mayonnaise

• For the Cod Cakes:

  • 1 pound (454 g) cod filet
  • 4 bay leaves
  • 4 cups (950 ml) water
  • ⅓ cup (80 ml) mayonnaise
  • 1 egg, beaten
  • 2 tablespoons (30 ml) Dijon mustard
  • 2 teaspoons (10 ml) Worcestershire sauce
  • ½ teaspoon (2.5 ml) hot sauce
  • Salt and pepper
  • ¾ cup (180 ml) crushed saltine crackers
  • 2 tablespoons (30 ml) chopped parsley
  • Vegetable oil, for frying

Method

• For the Roasted Garlic Mayo:

  • Preheat the oven to 400 F (205 C).
  • Place the garlic heads on a sheet tray. Drizzle with the olive oil and season with salt.
  • Roast until the garlic is fragrant, golden, and soft, 30-40 minutes.
  • Allow the garlic to cool to room temperature.
  • Squeeze the roasted garlic into a bowl. Add the mayonnaise and stir to combine. Refrigerate until needed.

• For the Cod Cakes:

  • In a pot over medium-low heat, combine the cod, bay leaves, and water. Bring to a simmer and allow the fish to cook until opaque and flaky, 10-12 minutes.
  • Strain the fish out of the poaching liquid onto a plate and allow to cool to room temperature.
  • Meanwhile, in a small bowl, whisk together the mayonnaise, egg, mustard, Worcestershire, and hot sauce. Season with salt and pepper.
  • In a separate bowl, flake the cooled fish and combine with the saltines and parsley.
  • Fold the mayonnaise mixture into the cod mixture, combine well, and form into patties.
  • Place the cod cakes on a tray and refrigerate until well chilled, at least 20 minutes.
  • In a large skillet over medium-high heat, coat pan with oil and heat until shimmering.
  • Add the cod cakes and cook, in batches, until golden and crispy, 3-5 minutes per side.
  • Serve immediately with Roasted Garlic Mayo on the side.