Cod fish cakes and tartar sauce

Main Dish
4 servings
25 min
20 min
Very Easy


Number of serving: 4
3 tbs olive oil

1 large onion

1 1/2 tsp salt

1/4 tsp freshly ground black pepper

1 1/4 pounds fresh cod

2 tbs finely chopped fresh tarragon leaves

1 medium egg, lightly beaten

3 dashes tabasco sauce

fine dry bread crumbs

Tartar sauce to serve

1 stalk of celery, finely chopped

2 tbs finely chopped cornichons

1 tbs prepared horseradish

2 tbs coarsely chopped flat leaf parsley

1/2 tsp dry mustard powder

6 TBS food quality mayonnaise

1 tsp lemon juice

salt and freshly ground black pepper to taste


  • Heat the oven to 100*C/225*F. Heat one TBS of olive oil in a skillet over medium heat. Add the onion, 1/2 tsp salt and 1/8 tsp pepper. Cook, stirring, until the onions are soft and translucent. Set aside.
  • Cut the fish into large chunks. Pulse in a food processor to coarsely chop. Transfer to a medium bowl. Add the onion, tarragon, egg and tabasco sauce, combining well. Add remaining salt and pepper. Form into 8 3 inch patties. Dredge them in the dry bread crumbs, coating well and shaking off any excess.
  • Heat 1 TBS of oil in a large skillet over medium low heat. Cook 4 patties until browned, about 5 to 5 minutes on each side. Remove to a baking sheet, cover with aluminum foil, and keep warm in the oven while you cook the other four, using the remaining TBS of oil. Serve hot with tartar sauce. In a small bowl, combine all of the ingredients, seasoning to taste with salt and pepper. Serve with fish.


Cod Fish Cakes and Tartar Sauce, photo 1
Cod Fish Cakes and Tartar Sauce, photo 2
Cod Fish Cakes and Tartar Sauce, photo 3


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