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


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