This recipe is part of the One BIG Recipe: Exquisite Seafood Buffet [1]
Servings: 4
Ease of Preparation: Medium
Ingredients
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For the Roasted Garlic Mayo:
- 2 heads garlic, halved horizontally
- ¼ cup (60 ml) olive oil
- Salt
- 2 cups (470 ml) mayonnaise
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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
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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.