I Tried.....Cod Cakes

What can I say?

I tried....

I love crab cakes

tuna cakes

shrimp cakes

lobster cakes

salmon cakes

and now I love cod cakes, and you will soon see what happened.....

Do I sound a little bit like Bubba?

One thing that I did accomplish is, I made hollandaise sauce for the very first time.

I want to be a cheerleader, run through the house jumping up and down, performing cartwheels, and acting all giddy....

I have heard that it is very hard to make a good hollandaise sauce.

This recipe I found at Back Porch Spice, and I followed his directions exactly because I have never made it before.

I chopped up my cod in small pieces.

Mixed it with Panko crumbs, minced onion, brown mustard, lemon zest, lemon juice, salmon seasoning, and eggs.

Now here is where everything fell apart....literally.

I ruined the teflon coating in my skillet a few weeks ago. I didn't want to admit it, so I ignored it and tried to make my cod cakes in it anyway.

Want to see what happened?

Yeah, I'd say that is very much ruined. That was my favorite skillet too. I cried a little when I had to throw it away. I had to face the truth, it would never work right again....

But the hollandaise sauce and the cod cakes that I saved were very, very good.

I will definitely attempt these again.

Hollandaise Sauce

1/4 c. butter

1/4 c. cream

2 egg yolks (don't throw out the whites, you can use them in your cod cakes)

1 TBS freshly squeezed lemon juice

salt to taste

pinch of cayenne pepper

pinch of paprika

Melt butter in the top if a double boiler. Stir in cream and beaten egg yolks. Whisk together. Add salt and lemon juice. Cook over boiling water in double boiler until mixture thickens, stirring constantly (I used a whisk). Remove from heat and beat with a whisk until light. Stir in cayenne pepper and paprika if desired.

Cod Cakes

1 TBS olive oil

1 c. panko breadcrumbs

1/2 c. minced onion

2 cod fillets, chopped

1 TBS brown mustard

1 whole lemon, zested

1 TBS fresh lemon juice

1 tsp salmon seasoning

2 egg whites

1 whole egg

Preheat a large skillet with one tablespoon of olive oil over medium-high heat. Combine breadcrumbs, onion, and cod in a bowl. Add mustard, lemon juice, lemon zest, salmon seasoning, and eggs, stirring to combine.

Divide the mixture into 4 even portions, shaping each into a 1 - inch thick cake.

Add cakes to skillet, cooking until brown - approximately 4 minutes per side. Be very careful when flipping the cakes to prevent them from breaking.

Serve cod cakes with hollandaise sauce, and some fresh lemon if desired.

"What man can live and not see death, or save himself from the power of the grave?"

Psalm 89:48