I tried to make some homemade fish stick for Little G a few weeks ago, and they didn’t turn out that good. They needed more seasoning. I ended up throwing them away and freezing the remainder of the cod. Luckily, I decided to try something that I knew a little more about-fish cakes. I have made salmon croquettes, or salmon patties, numerous times, so I decided to fashion my cod cakes after it.
With keeping with my “cleaning out the pantry” mission, I was able to use up some of my Italian bread crumbs.
Adapted from My Recipes
1/3 cup mayonnaise
1 Tbsp. lime juice
1 1/2 pounds cooked cod
2 celery stalks, minced
1/2 tsp. salt
1/2 cup Italian bread crumbs
3 Tbsp. olive oil
1. Blend the mayonnaise, egg, and lime juice in a large mixing bowl. Flake the cod into small pieces and add to the bowl. Mix in the celery, salt, and bread crumbs. Tightly pack the cod mixture into 8 patties.
2. Heat the oil in a large, heavy skillet over medium heat. Place 4 fish cakes in the skillet and cook until they are golden brown, about 5 minutes per side; turn carefully. Repeat with the remaining fish cakes, adding more oil as necessary.