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Cod Cake Salad Recipe
with bacon vinaigrette & toasted almonds


Cod Cake Salad Recipe

Prep Time: 15 minutes
Cooking Time: 1 hour
Serves: 6

Cod cakes are a great way to use leftover mashed potatoes, or for an easy weeknight meal. Cod is a lightly-flavored fish that's also very affordable. The cod cakes can be a little stout on their own, so we like to pair them with a salad to make a filling but not over-filling entree. Smoky bacon and nutty toasted almonds add crunch and extra layers of flavor. The bacon is also used to create a warm vinaigrette.

The combination of richness from the bacon vinaigrette and pan-fried cakes with the fresh crisp salad calls out for a wine with a balance of body and acidity: Chardonnay! We've chosen bottlings that highlight the more fruit-forward style of Chardonnay. Our 'Steal' is a great value from the Mâcon region of Burgundy, and our 'Splurge' hails from a classic and stylish producer out of Sonoma.

Wine Pairing

2009 Arrowood Chardonnay, Sonoma County
Balanced and creamy, with apple flavors and a hint of oak. ($23)

2011 Les Pierres Blanche,
Bracing, clean, crisp style that's fruit-forward and fresh. ($15)

Cod Cake Salad Ingredients

1 lb of cod fillets
2 cup2 bread crumbs
1/4 cup fresh parsley
2 tbsp grated Parmesan
2 garlic cloves
3 eggs
2 medium-sized russett potatoes
1 cup flour
1 cup milk
2 tbsp butter

2 tbsp olive oil
1 head green leaf lettuce
1/4 cup slivered almonds
1/4 lb thick-sliced smoked bacon
1 shallot
1/2 cup red wine vinegar
1 teaspoons packed light brown sugar
3/4 teaspoon Dijon mustard
2 tbsp mayonnaise
1/2 tbsp chopped dill pickle

Cod Cake Salad Cooking Instructions

1.) To prep, clean and tear lettuce and mince shallot. Finely chop garlic and parsley, and rough chop the bacon.

2.) Add peeled and quartered potatoes to a stockpot, then fill with water until potatoes are covered. Add a pinch of salt then bring to a boil for 15 minutes. Drain and return potatoes to pot.

3.) In a separate saucepan, heat butter and milk until melted, then add into the stockpot with potatoes and mash until smooth. Add salt and pepper to taste.

4.) While potatoes are boiling, in a second large pot bring water to a boil, with a pinch of salt. Cut cod fillets into medium-size pieces then boil for 15 minutes, or until flesh is cooked all the way through.

5.) Flake fish into small pieces, then combine with 1 cup of the breadcrumbs, 2 of the eggs (lightly beaten), parmesan, garlic, parsley, and mashed potatoes. Mix well.

6.) Get breading components ready by beating the remaining egg in a small bowl, then pour the remaining breadcrumbs and flour onto two separate plates.

7.) Using a tablespoon, take a mounded spoonful of the cod mixture and form into cakes. Dredge cakes into flour, shaking off excess. Dip into egg mixture, then coat with breadcrumbs. Repeat for all cakes.

8.) Heat olive oil in a large pan over medium-high heat, then add cakes and fry in batches - cakes should have room and not be touching while they cook. Cook ~5 minutes on each side, until nicely golden brown.

9.) For the salad, cook bacon over medium-high heat in a pan until crispy. Take off heat, then remove bacon pieces and save separately. Keep bacon fat in pan and let cool slightly, then add mustard, shallot, vinegar and whisk to make vinaigrette. Season to taste with salt and pepper.

10.) Spread almonds out on a baking sheet and put in oven at 350 degrees. Remove when just lightly toasted and browned, ~7-10 minutes. Mix mayonnaise with chopped pickles to make a quick tartar sauce.

11.) Toss lettuce in vinaigrette, then plate in a large bowl with two cakes on top. Sprinkle with bacon and almonds, then add tartar sauce on top of cakes. Enjoy!

Next Recipe:  Crab Cakes with Fresh Herbs and Spicy Aioli


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