- 1 pound Fresh Cod (No Skin)
- Enough Water to cover Cod above 1 inch
- 2 thick Lemon Slices
- 12 Peppercorns
- 1 teaspoon yellow mustard seeds
- 1 cup chopped onion sautéed in Butter with 2 garlic cloves
- 1 large Egg
- 3 tablespoons mayonnaise
- 2 teaspoons Dijon
- 1 teaspoon Worcestershire
- 1 tablespoon fresh Dill
- 2 teaspoons old bay
- 1 cup saltines crushed
- salt and pepper
- 1 cup Panko for the outside crust
- 3 tablespoons olive oil
- 2 pads of butter
Take the fresh cod and place in pan filled with cold water until it just reaches the top of the cod then add the lemon slices, peppercorns, and mustard seeds and bring cold water to a slow low simmer for 6 to 8 minutes. Very important tip the water should not be a hard boil or fish could get chewy. Remove fish from the water and drain all liquid from the cod and remove all peppercorns and lemon.
Sauté your onion and garlic in butter for a few minutes until translucent.
In a large bowl mix together egg, mustard, worcestershire, mayonnaise, fresh dill, and old bay seasoning then whisk together all the wet ingredients until all combined. then add the cooked cod with the sauted onions and garlic and crushed saltines with salt and pepper and softly mix until all is incorporated.
Form 4 patties place in the fridge for 30 minutes to set then pat on both sides of patties panko crumbs for that extra crunch.
Fry fish cakes in a combo of olive oil and butter for 4 to 5 minutes on one side and 3 to 4 on the other side until cooked remember the fish was already cooked through.