Northern Fisheries' Seaside Cod Cakes Recipe

• 1 pound of Northern Fisheries frozen cod loins, thawed
• 2 cups mashed potatoes (about 4 medium-sized potatoes, boiled and mashed)
• 1/2 cup finely chopped onion
• 1/4 cup finely chopped fresh parsley
• 2 cloves garlic, minced
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika (optional)
• 1 large egg, lightly beaten
• 1/2 cup all-purpose flour (for coating the fish cakes)
• 1/4 cup vegetable oil (for frying)

Instructions:

Please note all seafood should be cooked to a minimal internal temperature of 145°F

1. Thaw the frozen cod loins by placing them in the refrigerator overnight or following the package instructions for quick thawing.

2. Once the cod is thawed, pat it dry with paper towels to remove excess moisture. Then, use a fork to flake the fish into small pieces in a mixing bowl.

3. In the same bowl with the flaked cod, add the mashed potatoes, chopped onion, parsley, minced garlic, salt, black pepper, and paprika (if using). Mix all the ingredients together until well combined.

4. Take a handful of the mixture and shape it into a patty, about 2.5 inches in diameter and 1/2 inch thick. Repeat this process until all the mixture is used up, making approximately 8 fish cakes.

5. In a shallow dish, place the all-purpose flour. Dip each fish cake into the flour, coating it lightly on both sides.

6. Heat the vegetable oil in a large skillet over medium heat. Once the oil is hot, carefully add the fish cakes to the skillet, working in batches if necessary. Fry the fish cakes for about 3-4 minutes on each side or until they are golden brown and crispy.

7. Once cooked, transfer the fish cakes to a plate lined with paper towels to absorb any excess oil.

8. Serve the cod fish cakes warm with your favorite dipping sauce, such as tartar sauce or lemon wedges.