Crispy Cod Cakes

with rémoulade Makes 4 servings (12 cakes) Total time: 45 minutes

FOR THE RÉMOULADE, STIR:

1 2 2

1 2

1

FOR THE FISH CAKES, COOK:

8 11/ 2 6 cup mayonnaise Tbsp. capers Tbsp. chopped fresh parsley

Tbsp. minced shallots tsp. each prepared horseradish and Dijon tsp. each minced lemon zest, anchovy paste, and Tabasco sauce

Salt and black pepper to taste oz. russet potatoes, peeled and cubed lb. cod fillets, seasoned with salt and black pepper Tbsp. vegetable oil, divided 1 1/4 2 1

2 1 cup panko, divided cup sliced scallions eggs, beaten Tbsp. fresh lemon juice tsp. Old Bay seasoning tsp. Tabasco sauce

For the rémoulade, stir together mayonnaise, capers, parsley, shallots, horseradish, Dijon, zest, anchovy paste, and Tabasco; season with salt and pepper.

For the fish cakes, cook potatoes in a pot of boiling salted water until forktender, 10–12 minutes.

Drain potatoes and return to the pot. Cook potatoes over medium heat, stirring, to remove excess moisture, 1–2 minutes; transfer to a large bowl. Cook cod in a nonstick skillet in 2 Tbsp. oil over medium heat until fish flakes, 3 minutes; transfer to a plate and wipe out skillet. Add cod to bowl with potatoes; mash to combine.

Stir in 1/2 cup panko, scallions, eggs, lemon juice, Old Bay, and Tabasco; season with salt and pepper.

Form mixture into patties (scant 1/4- cup) and coat with remaining 1/2 cup panko; chill 30 minutes or up to 24 hours.

Sauté patties, in 2 batches, in same nonstick skillet, using 2 Tbsp. oil per batch over medium-high heat, until crisp and golden brown, 3–4 minutes per side. Serve cod cakes with rémoulade.

Per serving: 865 cal; 69g total fat (9g sat); 191mg chol; 807mg sodium; 24g carb (1g fiber, 1g total sugars); 37g protein