The COD AND LEMON FISHCAKES, soft inside and crispy outside, with a pleasant contrast between the mild flavor of the fish and the freshness of lemon, are perfect as an appetizer or main course.
They are quick and very easy to prepare starting from cod fillets, fresh or frozen, and just a few other ingredients. Yet their taste has nothing to do with the frozen sticks we all had to eat in cafeterias; they much more closely resemble the gourmet dishes served in seafood restaurants.
They are also ideal for getting children at home to eat fish, which, as we know, they often dislike. Trust me, they’ll fall in love with them at the first bite.
Serve them hot, accompanied by a sauce based on Greek yogurt, salt, oil and chopped basil, a tomato sauce, or a lemon- or herb-flavored mayonnaise.
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- Difficulty: Very easy
- Cost: Budget-friendly
- Rest time: 15 Minutes
- Preparation time: 15 Minutes
- Portions: 10 Pieces
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 9 oz cod fillets (weight when thawed)
- 1 egg
- Half clove garlic
- 1/2 cup breadcrumbs
- 3 tbsp Parmesan cheese
- parsley
- to taste salt
- to taste black pepper
- lemon zest
- 1 cup corn flakes
- 1/4 cup milk
- 1 cup vegetable oil
Tools
- 1 Food chopper
- 1 Bowl
- 1 Saucepan
- Paper towels
- 1 Slotted spoon
PREPARATION COD AND LEMON FISHCAKES
The preparation of the COD AND LEMON FISHCAKES is very easy and fast.
Allow the cod fillets to thaw (place them in the refrigerator the night before), then pat them dry with kitchen paper and cut them into pieces. Put them in the food processor and pulse until you obtain a paste.
Place the cod in a bowl and add the egg, chopped parsley, minced garlic, breadcrumbs, Parmesan, lemon zest, salt and pepper.
Mix everything until you get a homogeneous mixture that is not too soft. Let it rest in the fridge for 15 minutes so that it firms up.
Once firm, shape your fishcakes.
Place the corn flakes in a container and crush them with your hands. Dip the fishcakes in milk or water to moisten them and make it easier for the corn flakes to stick.
Heat the oil in a saucepan and when it reaches temperature fry the cod fishcakes, a few at a time, until golden.
Drain them and let them dry on paper towels.
Plate them and enjoy them while hot.
OVEN BAKING
If you want to avoid frying you can bake the cod fishcakes in a preheated oven at 356°F for 20-25 minutes.
