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Cod Cakes Are Cheaper Than Their Crab Counterparts, But No Less Delicious.
Food & Drink
coated in panko bread crumbs and served with a fresh citrus salad.
Cod Cakes with Orange and Radish Salad
2 navel oranges
1 1/2 pound(s) cod fillet, cut into 2-in. pieces
2 scallions, thinly sliced
1 large egg white
Kosher salt and pepper
1 cup(s) panko bread crumbs
3tablespoon(s) olive oil
1 bunch(es) radishes, thinly sliced
1 jalapeño, thinly sliced
1/2 sweet onion, thinly sliced
Heat oven to 400°F. Grate 2 tsp orange zest and place in the bowl of a food processor. Add the cod, scallions, egg white, 1/2 tsp salt and 1/4 tsp pepper, and pulse until combined and coarsely chopped (do not purée).
Form the cod mixture into eight 3/4-in.-thick patties. Coat each patty in the bread crumbs, pressing gently to help them adhere.
Heat 1 Tbsp of the oil in a large skillet over medium-high heat. Add 4 cakes and cook until golden brown, 2 to 3 minutes per side;
transfer to a baking sheet. Wipe out the skillet and repeat with 1 Tbsp of the remaining oil and remaining cod cakes. Transfer the cod cakes to the oven and bake until cooked through, 5 to 8 minutes.
Meanwhile, cut away the peel and white pith of the oranges and thinly slice into rounds. In a medium
bowl, gently toss the oranges, radishes, jalapeño, onion, the remaining Tbsp oil, and 1/4 tsp each salt and pepper. Serve with the cod cakes.