Jes Hathaway is the editor in chief of National Fisherman magazine and NationalFisherman.com.
Written by Michelle Gayton
Tuesday, 04 September 2012
Eric Haynes’ Cod Cakes
Heat oven 350. Sprinkle half the salt on cod fillets, place on a lightly greased pan and cook for 20 minutes, remove and cool slightly, drain any liquid and refrigerate until well chilled. This will help keep the fish flaky.
Chop bread crumbs with a knife but leave fairly coarse; use a food processor if you have one. Sauté the onions, celery, red and green bell peppers in a small amount of oil or clarified butter until slightly soft. Drain and cool.
In a bowl large enough for mixing, combine the cod fillet (do not break up first) bread crumbs, sautéed vegetables, parsley, eggs, heavy cream, lemon juice, Tabasco, salt, black pepper and mix well but still flaky. Cod is a very lean fish and the cream acts as a binder for the ingredients.
Form into eight 4-ounce balls and let set up for 10 minutes. In a sauté or fry pan, heat a small amount of cooking oil or clarified butter over medium heat, flatten and mold each ball into cake and gently place in the hot oil. Cook 3 to 4 minutes; turn gently and cook 3 to 4 more minutes until golden brown. The cakes firm up as they cook. Remove and drain on a paper towel. Serve with corn relish or tartar sauce.
Mixture will keep for several days refrigerated.
1 tablespoon olive oil
2 ears fresh corn, husked and cut off the cob
4 ounces red onion, diced
1 red chile pepper, minced
3 tablespoons lime juice
2 tablespoons honey
1/2 teaspoon celery seed
1/4 teaspoon cumin, ground
1/4 teaspoon coriander
1/4 teaspoon turmeric
1/4 teaspoon salt, kosher
1/4 teaspoon black pepper
1 tsp. parsley
Heat olive oil in a small sauce pan, add the corn and cook for 5 minutes, add the remaining ingredients except parsley and cook for 5 more minutes, add parsley and remove from heat, cool and serve with cod cakes or store in a glass jar for up to two weeks.
National Fisherman Live: 3/10/15
In this episode, Online Editor Leslie Taylor talks with Mike McLouglin, vice president of Dunlop Industrial and Protective Footwear.
National Fisherman Live: 2/24/15
In this episode:
March date set for disaster aid dispersal
Oregon LNG project could disrupt fishing
NOAA tweaks gear marking requirement
N.C. launches first commercial/recreational dock
Spiny lobster traps limits not well received
SeaShare, a non-profit organization that facilitates donations of seafood to feed the hungry, announced on Wednesday, July 29 that it had partnered up with Alaska seafood companies, freight companies and the Coast Guard, to coordinate the donation and delivery of 21,000 pounds of halibut to remote villages in western Alaska.
On Wednesday, the Coast Guard loaded 21,000 pounds of donated halibut on its C130 airplane in Kodiak and made the 634-mile flight to Nome.Read more...
The New England Fishery Management Council is soliciting applications for seats on the Northeast Trawl Survey Advisory Panel and the deadline to apply is July 31 at 5:00 p.m.
The panel will consist of 16 members including members of the councils and the Atlantic States Fishery Commission, industry experts, non-federal scientists and Northeast Fisheries Science Center scientists. Panel members are expected to serve for three years.Read more...