
Beer Battered Cod Cakes
Beer Battered Cod Cakes
Servings: 4 (Makes 16 - 20, 2-inch Cod cakes)
Author:Ā KirstenĀ and Mandy Dixon from theirĀ Living Within The Wild Cookbook
Serve these Cod cakes with a collection of dips andĀ a beautiful salad. Great for a luncheon orĀ happyĀ hour snack. A spin on traditional fish and chips where theseĀ Pacific CodĀ cakes are made from smaller pieces of fish, never wasting a bit, and using scrap pieces of shrimp to bind the cakes, rather than eggs or crackers.Ā
Ingredients
- 1 lb Popsie's PacificĀ Cod, skinned
- 2 tbsps unsalted butter
- Ā½ medium yellow onion, peeled and diced
- 1 clove garlic, peeled and minced
- 1 Ā½ cups all-purpose flour
- 1 tsp curry powder
- 1 cup IPA-style beer
- 2 egg whites, whipped to soft peaks
- Sea salt, to taste
- Ā¼ pound shrimp, peeled and chopped
- Ā½ bunch parsley, roughly chopped
- 1 quart vegetable oil for frying
Directions
- Rinse theĀ Pacific Cod 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. SautĆ© until the onion turns translucent,Ā 5 to 7 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 intoĀ 2 ounceĀ balls (aboutĀ 2 inches).
- Heat a heavy 4-quart stockpot with the vegetable oil to 350Ā°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.Ā
- 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.Ā
- Serve with your choice of sauce.Ā