COD

CRISPY COD CAKES

There are a couple of factors to consider when making fish cakes. First is the type of filler. We found that the combination of cooked russet potatoes and panko bread crumbs works the best. Once the cakes are formed, it’s essential to let them chill before sautéing. This tightens up the eggs’ protein strands so all the ingredients bind together. In fact, you can chill them for several hours or even overnight, making this a great make-ahead recipe.

Olive Oil-Poached Cod

Instead of tossing the oil you just poached in, save it, and poach fish in it again. Oil will last up to two weeks in an airtight container in the fridge.

Makes 4 servings Total time: 1 hour

ARRANGE:

2 lemons, thinly