From our favorite new cookbook, Within the Wild, by mother/daughter duo Kirsten Dixon and Mandy Dixon, we get this take on "fish and chips". The authors make these delicious fish cakes from smaller pieces of fish, never wasting a bit, and use scrap pieces of shrimp to bind the cakes, rather than eggs or crackers. Serve these cod cakes with a collection of dips and a beautiful salad. Great for a luncheon or bar appetizer hour.
Beer Battered Cod Cakes
Beer Battered Cod Cakes
Rated 5.0 stars by 1 users
Servings
4
Makes 16 to 20 2-inch cod cakes.
Recipe courtesy of Kirsten Dixon and Mandy Dixon of Within the Wild Cookbook
Ingredients
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1 pound cod, boneless and skinless
2 tablespoons unsalted butter
½ medium yellow onion, peeled and diced
1 clove garlic, peeled and minced
1 ½ cups all-purpose flour
1 teaspoon curry powder
1 cup IPA-style beer
2 egg whites, whipped to soft peaks
Sea salt to taste
¼ pound shrimp, peeled and chopped
½ bunch parsley, roughly chopped
1 quart vegetable oil for frying
Directions
Rinse the fish under cool water and pat dry using paper toweling. Add the chicken stock into a 4-quart saucepan. Bring the stock to a simmer over medium heat. Add in the fish and poach for about ten minutes. Using a fish spatula, remove the fish from the stock, and set onto paper toweling to cool. Discard the stock.
Rinse the saucepan and return it to the stove over medium-high heat. Add in the butter, onions, and garlic. Sauté until the onion turns translucent, five to seven minutes. Place the onion mixture into a bowl and cool.
Place the cod, shrimp, onion mixture, and the parsley into a food processor. Pulse the mixture several times until the fish and vegetables are combined. Remove the chopped fish paste and place into a bowl. Chill the fish paste in the refrigerator for about 30 minutes to firm up.
Remove the fish paste from the fridge and using wet hands (use cold water), form the fish paste into two-ounce balls (about two inches).
Heat a heavy 4-quart stockpot with the vegetable oil to 350°F.
Mix together one cup of the flour, curry powder, and the beer. Fold in the egg whites. Place the remaining flour onto a clean work surface or a plate.
Slightly flatten each two-ounce ball and dredge in the flour, then dip into the beer batter. Drop the fish cakes one at a time into the fryer. Fry the cod cakes until the puff and turn light golden brown. Remove the cakes and place them onto paper toweling.
Serve with Kelp Pickles
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