Greek Cod Fish Cakes With Lemon Capers Aioli
Easy codfish cakes with lots of herbs and habanero pepper.
Servings 16 fishcakes
Calories 395kcal
Equipment
- Large mixing bowl
- Two medium saucepans
- Large skillet for frying
Ingredients
- 1.5 lb fresh cod fillets
- 2 medium Yukon gold potatoes
- ⅔ cup milk
- ¾ cup water
- 1 garlic clove
- 2 teaspoon fresh thyme leaves chopped if they are large, leave as is if small.
- 2 tbsp fresh parsley chopped
- 2 tablespoon fresh dill
- 1 tablespoon red pepper flakes
- 2 eggs
- 2¼ cup breadcrumbs
- 1 hot pepper like habanero cut in small dice
- 2 cups light olive oil for frying
- 1 teaspoon sea salt
- freshly ground pepper
for the lemon aioli
- 4 tablespoon mayonaise
- 1 tablespoon capers
- 2 lemons juiced
- 1 teaspoon dijon mustard
- 1 teaspoon white wine vinegar
- 2 garlic cloves minced
- sea salt optional, add a small pinch if you need to.
Instructions
- Wash potatoes well and cut them into squares. Place them in a saucepan, cover with cold water—boil potatoes for 20 minutes. Drain and mash potatoes in a bowl with a potato masher or a fork.
- Place the codfish fillets in a saucepan and cover with the milk. Poach fish for 5 minutes. Let it cool, and then pluck it with your fingers into pieces.
- Add fish to the same bowl as the potatoes.Add the diced hot pepper, the scallions, the chopped parsley, dill, thyme, red pepper flakes, one teaspoon sea salt, and ground a generous amount of freshly ground pepper.
- Mix everything very well and shape the mixture into patties - about 18 pieces. Arrange them on a baking sheet or plates, cover with cling film and refrigerate for 30 minutes to allow them to firm up.
- Put some flour in a bowl and season with sea salt and pepper. In another bowl, beat the eggs. Add the breadcrumbs to a third bowl. Dip the patties in the flour, then in the egg, and finally in the breadcrumbs, covering them well.
- Fry them in a saucepan with hot olive oil for 4 minutes in total, until golden brown.Place croquettes on a wire rack or paper towels to absorb the extra oil.
Make the lemon caper aioli
- While the codfish cakes are in the fridge, mix all aioli ingredients together. Adjust seasoning to your liking.
Notes
- Fry the codfish cakes 2-3 at a time. Don't crowd the pan so that the temperature of the oil does not drop.
- You can use other flaky white fish apart from cod, such as pollack or haddock.
- This recipe is a great way to use up leftover fish if you have it.
- I used Yukon gold potatoes in this recipe. I don't peel them because the skin is thin, and I don't mind it in the mix. You can certainly peel the Yukon gold; it is up to you. If you use any other kind, like russet, etc, the potatoes need to be peeled ahead of boiling.
Nutrition
Calories: 395kcal | Carbohydrates: 17g | Protein: 11g | Fat: 32g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 197mg | Potassium: 353mg | Fiber: 2g | Sugar: 2g | Vitamin A: 272IU | Vitamin C: 13mg | Calcium: 61mg | Iron: 2mg