Equipment
Ingredients
Fish
- 450 g cod fillets, boneless and skinless
Vegetables
- 15 g unsalted butter
- 75 g yellow onion, finely diced
- 50 g celery, finely diced
- 50 g red bell pepper, finely diced
Binder and Flavor
- 2 eggs
- 60 g mayonnaise
- 15 g dijon mustard
- 10 g fresh flat-leaf parsley, finely chopped
- 5 g seafood seasoning
- 70 g saltine crackers, finely crushed
Frying
- 45 ml canola oil
- 30 g unsalted butter
Lemon Mayonnaise
- 100 g mayonnaise
- 15 ml lemon juice, freshly squeezed
Nutrition (per serving)
Method
Preheat the oven to 200C (400F) and prepare a baking sheet with parchment paper.
Bake the cod fillets on the baking sheet at 200C (400F) for 10 to 12 minutes until completely opaque and firm.
Sauté the finely diced onion, celery, and red bell pepper in 15g of unsalted butter over medium heat until softened, about 5 minutes.
Cool the baked cod and sautéed vegetables to room temperature to prevent prematurely scrambling the eggs in the binder.
Shred the cooled cod fillets gently into large flakes, removing any stray bones or skin, and transfer to a plate.
Whisk the eggs, 60g of mayonnaise, dijon mustard, chopped parsley, and seafood seasoning in a large mixing bowl until perfectly smooth and homogeneous.
Fold the flaked cod, cooled vegetables, and crushed saltine crackers into the egg mixture using a silicone spatula, using a gentle lifting motion to keep the fish pieces intact.
Chill the mixture in the refrigerator for 30 minutes. This hydration period allows the saltines to absorb excess moisture and bind the cakes properly.
Shape the chilled mixture firmly into eight even, tightly packed patties.
Fry the patties in a skillet using the canola oil and remaining 30g of butter over medium heat for 4 minutes per side. Cook until the crust is deeply golden brown and the interior reaches a safe temperature of 74C (165F).
Mix the remaining 100g of mayonnaise and the fresh lemon juice in a small bowl until smooth to create a serving sauce.
Serve the hot crispy cod cakes immediately with a dollop of the freshly made lemon mayonnaise.
Chef's Notes
- Using crushed saltines instead of standard breadcrumbs provides a uniquely tender, slightly saline crust and internal binder that is classic to American diner-style seafood cakes.
- Baking the cod rather than pan-frying it initially ensures a gentler cook, yielding larger flakes that provide superior texture in the finished cake compared to raw processing.
- Allowing the mixed batter to chill is completely non-negotiable. The cracker crumbs need adequate time to hydrate and swell, which securely cements the cakes together and prevents disintegration in the pan.
- Frying in a combination of neutral oil and butter provides the high smoke point needed for a crisp, even crust, alongside the rich browning and savory flavor of toasted milk solids.
Storage
Refrigerator: 3 days — Store cooked cakes in an airtight container. Raw mixture can be stored for up to 1 day before shaping and frying.
Freezer: 1 month — Freeze cooked and cooled cakes separated by parchment paper.
Reheating: Reheat in a 175C (350F) oven for 10-12 minutes until warmed through and re-crisped.
