By
Woman's Day Kitchen, CountryLiving
A
more affordable alternative to crab crakes, these delectably crunchy
cod cakes are coated in panko bread crumbs and served with a fresh
citrus salad—which pairs equally well with seared or poached fish.
Total Time:
Prep:
Level:
Moderate
Serves:
4
Ingredients
- 2 navel oranges
- 1½ lb. cod fillet
- 2 scallions
- 1 large egg white
- Kosher salt and pepper
- 1 c. panko bread crumbs
- 3 tbsp. olive oil
- 1 bunch radishes
- 1 jalapeño
- ½ Sweet onion
Directions
- Heat oven to 400°F. Grate 2 tsp orange zest and place in the bowl of a food processor. Add the cod, scallions, egg white, 1/2 tsp salt and 1/4 tsp pepper, and pulse until combined and coarsely chopped (do not purée).
- Form the cod mixture into eight 3/4-in.-thick patties. Coat each patty in the bread crumbs, pressing gently to help them adhere.
- Heat 1 Tbsp of the oil in a large skillet over medium-high heat. Add 4 cakes and cook until golden brown, 2 to 3 minutes per side; transfer to a baking sheet. Wipe out the skillet and repeat with 1 Tbsp of the remaining oil and remaining cod cakes. Transfer the cod cakes to the oven and bake until cooked through, 5 to 8 minutes.
- Meanwhile, cut away the peel and white pith of the oranges and thinly slice into rounds. In a medium bowl, gently toss the oranges, radishes, jalapeño, onion, the remaining Tbsp oil, and 1/4 tsp each salt and pepper. Serve with the cod cakes.
