Tuesday, February 14, 2012

Cod Fish Cutlet

 Savory cod cakes coated with panko breadcrumbs 

1/2  lb of cod, steamed
1 onion , diced finely
1/4 cup fresh corn
1/4 cup Mayonnaise
1 tsp ground black pepper
1 small jalapeno, diced finely
Salt to taste
1/2 cup fresh bread crumbs
1 to 2 Tbsp pesto
1 egg lightly beaten
flour for coating
panko bread crumbs for coating
Oil for frying


Flake the steamed cod.

In a bowl, add the onions, salt, pesto, fresh breadcrumb, mayonnaise, jalapeno and cod .
Gently mix the cod and the other ingredients.  Adjust the seasoning and the breadcrumbs.

Make small round balls out of the fish mixture and shape it into patties.

Dip the patties in the flour, followed by the egg mixture and then the panko breadcrumbs.

Shallow fry cod cakeS. Serve hot with Marina sauce.